Mary Berry Chocolate Mousse Cake Recipe

If you love rich chocolate desserts with a light and airy finish, this Mary Berry Chocolate Mousse Cake Recipe is a perfect choice. It combines a soft chocolate sponge base with a silky chocolate mousse topping, creating an elegant dessert that looks impressive yet is surprisingly simple to make. The texture is beautifully balanced, with a moist cake layer underneath and a smooth, creamy mousse on top. This recipe is suitable for intermediate bakers and takes approximately 5 hours from start to finish, including chilling time.

Ingredients

For the Chocolate Sponge

• 175g dark chocolate, chopped
• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 150g self-raising flour
• 25g cocoa powder
• 1 teaspoon baking powder
• 3 tablespoons milk

For the Chocolate Mousse

• 300g dark chocolate, chopped
• 500ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract

For Decoration

• Chocolate curls or shavings
• Cocoa powder for dusting (optional)

How to Make Mary Berry Chocolate Mousse Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm springform cake tin with baking parchment.
• Melt the chocolate: Place 175g dark chocolate in a heatproof bowl over gently simmering water. Stir until smooth and set aside to cool slightly.
• Make the cake batter: Beat the butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
• Add the chocolate: Fold the cooled melted chocolate into the mixture until evenly combined.
• Add dry ingredients: Sift in the self-raising flour, cocoa powder, and baking powder. Add the milk and gently fold everything together.
• Bake the sponge: Transfer the batter to the prepared tin and level the surface. Bake for 22 to 25 minutes until a skewer inserted into the center comes out clean.
• Cool completely: Leave the cake in the tin for 10 minutes, then transfer to a wire rack and allow it to cool fully.
• Prepare the mousse: Melt 300g dark chocolate and allow it to cool slightly. In a separate bowl, whip the cream with icing sugar and vanilla extract until soft peaks form.
• Combine the mousse: Fold the cooled chocolate into the whipped cream until smooth and fully incorporated.
• Assemble the cake: Return the cooled sponge to the springform tin if desired. Spread the mousse evenly over the top.
• Chill: Refrigerate for at least 4 hours or overnight until fully set.
• Decorate and serve: Remove from the tin and decorate with chocolate curls before slicing.

Tips for the Best Chocolate Mousse Cake

How do I get a smooth mousse texture?

Allow the melted chocolate to cool slightly before folding it into the cream. Hot chocolate can cause the cream to collapse.

Why did my mousse not set properly?

The cake needs at least 4 hours of chilling time. Overnight chilling gives the firmest texture.

Can I use milk chocolate instead?

Yes, but the mousse will be sweeter and slightly softer. Reduce the icing sugar if preferred.

How do I achieve clean slices?

Dip a sharp knife in hot water, wipe dry, and cut. Repeat between slices for a professional finish.

Serving Suggestions

• Serve with freshly whipped cream.
• Pair with fresh raspberries or strawberries.
• Add a scoop of vanilla ice cream.
• Enjoy with coffee or hot chocolate.
• Dust lightly with cocoa powder before serving.

Storage

Room Temperature

This cake should not be stored at room temperature for more than 2 hours because of the mousse layer.

Refrigerator

Store covered in the refrigerator for up to 4 days. Keep it in an airtight cake container for the best texture.

Freezing

Freeze individual slices for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 33g
• Saturated Fat: 20g
• Sodium: 170mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Mousse Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

35

minutes

Cooking time

25

minutes

Total time

300

minutes

Calories

465

kcal

1

hour 

A rich chocolate sponge topped with a silky chocolate mousse layer. This elegant dessert delivers deep chocolate flavor with a light, creamy texture that is perfect for celebrations and special occasions.

Ingredients

• 175g dark chocolate, chopped

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 150g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 3 tbsp milk

• 300g dark chocolate

• 500ml double cream

• 2 tbsp icing sugar

• 1 tsp vanilla extract

• Chocolate curls for decoration

• Butter for greasing

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm springform cake tin.
• Melt the chocolate and allow it to cool slightly.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, then fold in the melted chocolate.
• Fold in flour, cocoa powder, baking powder and milk.
• Transfer to the prepared tin and bake for 22 to 25 minutes.
• Cool completely in the tin before removing.
• Melt chocolate for the mousse and allow it to cool.
• Whip cream with icing sugar and vanilla until soft peaks form.
• Fold cooled chocolate into the cream mixture.
• Spread mousse over the cooled cake and chill for at least 4 hours.
• Decorate with chocolate curls before serving.

Notes

• Use good-quality dark chocolate for the best flavor.
• Allow the sponge to cool completely before adding the mousse.
• Chill thoroughly for clean slices.