Mary Berry Chocolate Mousse Cake: A Show-Stopping Dessert

This cake is a perfect balance of light sponge, velvety mousse, and rich chocolate decorations—a true showstopper for any celebration.

Introduction

Mary Berry Chocolate Mousse Cake is the kind of dessert that turns heads. With its layers of fluffy chocolate sponge, creamy mousse filling, and an elegant chocolate topping, it’s nothing short of a masterpiece. This cake is a celebration of rich chocolate flavors and light textures that melt in your mouth. It’s perfect for special occasions or when you simply want to spoil yourself.

But don’t let its sophisticated appearance intimidate you. This recipe is surprisingly approachable, and the results are guaranteed to impress. Whether it’s your first time making a mousse cake or you’re a seasoned baker, this recipe will guide you every step of the way to create a dessert that looks as good as it tastes.

Ingredients

For the Sponge Cake:

• 2½ tbsp (40g) salted butter
• 1 cup (225g) sugar
• 7 extra-large eggs
• 1¼ cups (150g) all-purpose flour
• ½ cup (45g) cocoa powder
• 3 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp salt

For the Mousse Filling:

• 2 tsp powdered gelatin
• 8 ounces (225g) dark chocolate, broken into pieces
• 3 tbsp brandy
• 3 tbsp warm water
• 3 extra-large eggs, separated
• 1½ cups (375ml) heavy cream, whipped to soft peaks

For the Decoration:

• 8 ounces (225g) dark chocolate
• 6 ounces (175g) Belgian white chocolate

To Finish:

• 1 cup (250ml) heavy cream, whipped
• Confectioners’ sugar for dusting

Instructions

Make the Sponge Cake:

1. Prep the Oven and Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake tin and line the base with parchment paper.
2. Prepare the Batter:
   Melt the butter and let it cool slightly. In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Sift the flour, cocoa powder, cornstarch, baking powder, and salt into the mixture. Fold gently, ensuring there are no lumps. Add the melted butter and mix until just combined.
3. Bake the Sponge:
   Pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Mousse Filling:

4. Prepare the Gelatin:
   Dissolve the powdered gelatin in the warm water and set aside to bloom.
5. Melt the Chocolate:
   Place the dark chocolate in a heatproof bowl and melt it over simmering water. Stir in the brandy and remove from heat. Let it cool slightly before folding in the egg yolks.
6. Combine with Cream and Egg Whites:
   Whip the cream to soft peaks and fold it gently into the chocolate mixture. In a separate bowl, whisk the egg whites until stiff, then fold them into the mousse along with the prepared gelatin.

Assemble the Cake:

7. Layer the Cake:
   Slice the sponge horizontally into two layers. Place one layer on a serving plate and spread half of the mousse evenly over the top. Add the second layer and cover the entire cake with the remaining mousse. Chill the cake for at least 4 hours, or until set.

Decorate the Cake:

8. Create the Chocolate Shards:
   Melt the dark and white chocolate separately. Spread each onto a parchment-lined baking sheet and allow it to set. Once firm, break the chocolate into shards.
9. Finish with Cream and Chocolate:
   Spread whipped cream over the top of the cake and decorate with the chocolate shards. Dust with confectioners’ sugar for a final touch.

For another irresistible treat, be sure to explore our Mary Berry Chocolate Victoria Sandwich Recipe. They’re every bit as satisfying as our famous Mary Berry Chocolate Mousse Cake.

Mary Berry Chocolate Mousse Cake

This cake is a perfect balance of light sponge, velvety mousse, and rich chocolate decorations—a true showstopper for any celebration.

Print Recipe Pin Recipe

Chilling Time 4 hours hrs

Servings: 12

Course: Dessert

Cuisine: British

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Sponge Cake:

• 2½ tbsp 40g salted butter
• 1 cup 225g sugar
• 7 extra-large eggs
• 1¼ cups 150g all-purpose flour
• ½ cup 45g cocoa powder
• 3 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp salt

For the Mousse Filling:

• 2 tsp powdered gelatin
• 8 ounces 225g dark chocolate, broken into pieces
• 3 tbsp brandy
• 3 tbsp warm water
• 3 extra-large eggs separated
• 1½ cups 375ml heavy cream, whipped to soft peaks

For the Decoration:

• 8 ounces 225g dark chocolate
• 6 ounces 175g Belgian white chocolate

To Finish:

• 1 cup 250ml heavy cream, whipped
• Confectioners’ sugar for dusting

Method

 

Make the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake tin and line the base with parchment paper.
2. Melt the butter and let it cool slightly. In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Sift the flour, cocoa powder, cornstarch, baking powder, and salt into the mixture. Fold gently, ensuring there are no lumps. Add the melted butter and mix until just combined.
3. Pour the batter into the prepared tin and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Mousse Filling:

1. Dissolve the powdered gelatin in the warm water and set aside to bloom.
2. Place the dark chocolate in a heatproof bowl and melt it over simmering water. Stir in the brandy and remove from heat. Let it cool slightly before folding in the egg yolks.
3. Whip the cream to soft peaks and fold it gently into the chocolate mixture. In a separate bowl, whisk the egg whites until stiff, then fold them into the mousse along with the prepared gelatin.

Assemble the Cake:

1. Slice the sponge horizontally into two layers. Place one layer on a serving plate and spread half of the mousse evenly over the top. Add the second layer and cover the entire cake with the remaining mousse. Chill the cake for at least 4 hours, or until set.

Decorate the Cake:

1. Melt the dark and white chocolate separately. Spread each onto a parchment-lined baking sheet and allow it to set. Once firm, break the chocolate into shards.
2. Spread whipped cream over the top of the cake and decorate with the chocolate shards. Dust with confectioners’ sugar for a final touch.

Notes

Pro Tips

Tip: Avoid storing the cake in the fridge for too long to maintain the mousse’s light texture. Serve it fresh for the best results!

Nutritional Information (per slice, serves 12)

• Calories: 520
• Protein: 8g
• Fat: 32g
• Carbohydrates: 50g
• Sugar: 30g
• Fiber: 4g

Pro Tips

Tip: Avoid storing the cake in the fridge for too long to maintain the mousse’s light texture. Serve it fresh for the best results!

Conclusion

Mary Berry Chocolate Mousse Cake is a dessert that takes a little extra effort but is worth every minute. Its combination of soft sponge, rich mousse, and stunning chocolate decorations makes it the centerpiece of any table. Trust me, once you try it, you’ll want to make it again and again!