I have been very M.I.A lately due to having moved in with my boyfriend and his parents to help us save for a house. I just happened to move in as they were having their kitchen redone and it has taken longer to get done than expected.
I have been a little restless not being able to bake but it has given me a chance to think about the next step for me and my little website. I made this cake at Christmas but ate it all before I remembered I needed a photo…I’m still learning.
I decided this will be my first cake back as I really enjoyed making this cake the first time around so decided it was time I made it again.
The mousse was incredible and I could have happily eaten the mousse all on its own. This mousse is light and fluffy. You could use the mousse for something else as it is super tasty or even use white chocolate in the mousse instead of milk chocolate.
There is a good cake to mousse ratio which is always a bonus. After one slice you will definitely wanting another one.
It was great to be back in the kitchen again being able to do what I like.
- 25 g Cocoa Powder
- 3 tbsp boiling water
- 100 g caster sugar
- 100 g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 100 g butter
- 300 g plain chocolate
- 450 ml double cream
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
- For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
- Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
- While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
- Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
- Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.
- When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
- To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream.