Mary Berry Chocolate Truffle Mousse Cake Recipe

Mary Berry Chocolate Truffle Mousse Cake is a rich and elegant dessert that combines a soft chocolate sponge with a silky chocolate mousse filling and a smooth truffle-style finish. Every slice delivers deep chocolate flavor balanced by a light, airy texture that melts in the mouth. Despite its impressive appearance, this cake is surprisingly achievable for home bakers who follow a few simple steps. The total time is around 4 hours, including chilling, making it a perfect make-ahead dessert for special occasions.

Ingredients

For the Chocolate Sponge

• 175g dark chocolate, melted and cooled slightly
• 175g unsalted butter, softened
• 175g caster sugar
• 4 large eggs
• 150g self-raising flour
• 25g cocoa powder

For the Chocolate Mousse Filling

• 300ml double cream
• 250g dark chocolate, finely chopped
• 2 tbsp icing sugar

For the Truffle Topping

• 200ml double cream
• 150g dark chocolate, chopped
• 1 tbsp golden syrup
• Chocolate curls or shavings for decoration

How to Make Mary Berry Chocolate Truffle Mousse Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
• Make the cake batter: Beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
• Add the chocolate: Stir in the melted dark chocolate until fully incorporated.
• Fold in the dry ingredients: Sift in the self-raising flour and cocoa powder. Fold gently until a smooth batter forms.
• Bake the cakes: Divide the mixture evenly between the prepared tins. Bake for 25 to 30 minutes until risen and springy to the touch.
• Cool completely: Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool completely.
• Prepare the mousse filling: Heat the cream until just steaming. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. Chill until thickened, then whisk lightly with the icing sugar until mousse-like.
• Assemble the cake: Place one sponge layer on a serving plate. Spread the chocolate mousse evenly over the top and place the second sponge layer on top.
• Make the truffle topping: Heat the cream and golden syrup until steaming. Pour over the chopped chocolate and stir until smooth.
• Finish and chill: Pour the ganache over the cake and spread gently. Decorate with chocolate curls and chill for at least 2 hours before serving.

Tips for the Best Chocolate Truffle Mousse Cake

How do I get a light and fluffy sponge?

Make sure the butter is softened and beat it thoroughly with the sugar before adding the eggs.

Why is my mousse too soft?

The chocolate mixture needs enough chilling time before whisking. Refrigerate until thick but still spreadable.

Can I use milk chocolate instead?

Yes, but the cake will be much sweeter and less rich than the original version.

How do I get a smooth ganache finish?

Pour the ganache while it is still slightly warm and spread gently using an offset spatula.

Can I make the cake ahead?

Yes. This cake actually develops a deeper chocolate flavor after chilling overnight.

Serving Suggestions

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

Storage

Room Temperature

The cake can sit at room temperature for up to 6 hours when serving.

Refrigerator

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 37g
• Saturated Fat: 22g
• Sodium: 180mg

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

FAQs

Mary Berry Chocolate Truffle Mousse Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

45

minutes

Cooking time

30

minutes

Total time

240

minutes

Calories

520

kcal

1

hour 

15

minutes

A luxurious chocolate sponge layered with silky chocolate mousse and finished with a rich truffle-style chocolate topping. Perfect for celebrations and chocolate lovers.

Ingredients

• 175g dark chocolate, melted

• 175g unsalted butter, softened

• 175g caster sugar

• 4 large eggs

• 150g self-raising flour

• 25g cocoa powder

• 300ml double cream

• 250g dark chocolate

• 2 tbsp icing sugar

• 200ml double cream

• 150g dark chocolate, chopped

• 1 tbsp golden syrup

• Butter for greasing

• Baking parchment

• Chocolate curls for decoration

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
• Beat butter and sugar together until pale and fluffy.
• Add eggs one at a time, then fold in melted chocolate, flour and cocoa powder.
• Divide between tins and bake for 25 to 30 minutes until springy.
• Cool completely on a wire rack.
• Heat cream until steaming, pour over chocolate and stir until smooth. Chill until thickened.
• Whip mousse mixture lightly and spread over one sponge layer.
• Top with second sponge layer.
• Heat cream with golden syrup and pour over chopped chocolate. Stir until glossy.
• Pour ganache over the cake and chill until set. Decorate with chocolate curls before serving.

Notes

• Use good-quality dark chocolate for the best flavour.
• Allow the mousse to chill properly before assembling.
• The cake tastes even better the next day.