As always Christmas day requires an alternative dessert to Christmas Pudding. It’s not for everyone and it’s always nice to have a choice of pudding, especially when it involves chocolate! This Mousse cake is light but delicious chocolate dessert cake which can be easily decorated to suit any occasion, not just Christmas!
I love this cake as it’s lightness makes it perfect for any celebration. Often enough people always tend to indulge heavily in the main course so are unable to make room for dessert. However, this bake is light in both texture and flavour so, it’s not such a struggle to power through dessert! The cake is made up of a light chocolate sponge with a mousse on top of it to form the main base, it’s a great mix of textures and is packed full of chocolatey goodness. I’d recommend serving with some cream too!!
The cake can be topped with pretty much anything you like. For Christmas, I used edible silver and icing sugar for a snow effect and got a couple of edible festive characters to be in the snow scene. But, be as creative as you want to be! For summer I would pile fresh raspberries and strawberries on the top with a dusting of icing sugar. Just plan out how you are going to set your decoration out as, as soon as you make a mark in the mousse it’s hard to blend out.
The dessert is sooo easy to make and takes no time to do either. It just requires time for it to set in the fridge so make sure you make it the day before you need to serve it.
Recipe inspired by Mary Berry.
- 25g Cocoa Powder
- 3 Tablespoons Boiling Water
- 100g Caster Sugar
- 100g Self Raising Flour
- 1 Teaspoons Baking Powder
- 2 Large Eggs
- 100g Margarine
- 2 Tablespoons of Brandy (Opt. twist for Christmas)
- 300g Chocolate (no more than 50% Cocoa)
- 450ml Double Cream.
The decoration of your choice.
- Preheat the oven 180 degrees. Grease and line a springform cake tin that’s around 20cm using baking paper and some margarine.
- For the chocolate cake sieve in the cocoa powder into a large bowl and pour in the boiling water. Mix together until it forms a paste.
- Add the other dry ingredients, eggs and margarine and beat together until smooth using an electric hand-held whisk.
- Spoon the mix into the cake tin and smooth it out using a spatula. Bake for 20-25 mins. You’ll know the cake will be done as it will spring back when you touch it and when you insert a skewer it will come out clean.
- Brush the brandy onto the sponge whilst it’s still hot then leave to cool in the tin.
- Whilst the cake is cooling make the mousse. In a pyrex bowl break the chocolate into chunks. Melt over a pan of boiling water, as soon as it’s smooth take it off to heat and leave it to cool slightly.
- In a separate bowl whilst the double cream using an electric hand-held whisk until it starts to make soft peaks.
- Fold in the melted chocolate until its fully combined with the cream.
- Once the sponge is completely cooled, spoon the mouse over the top of the sponge in the tin. Evenly spread it out and smooth the top using a spatula.
- Put the cake in the fridge overnight to set.
- Just before serving, decorate the cake.