Mary Berry Chocolate Mousse Cake Recipe

This Mary Berry Chocolate Mousse Cake is a beautifully indulgent dessert that combines a light chocolate sponge with a rich, airy chocolate mousse filling. The texture is soft yet elegant, with deep chocolate flavour balanced by a smooth, creamy finish. While it looks impressive, the method is very manageable for home bakers with a little patience. Allow around 2 hours in total, including chilling time, for best results.

Ingredients

For the chocolate sponge

• 175 g unsalted butter, softened
• 175 g caster sugar
• 3 large eggs, at room temperature
• 150 g self-raising flour
• 25 g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk
• Butter and baking parchment, for greasing and lining

For the chocolate mousse filling

• 200 g dark chocolate (around 70% cocoa), broken into pieces
• 300 ml double cream
• 2 tbsp icing sugar

For decoration

• Cocoa powder or grated dark chocolate, to finish

How to Make Mary Berry Chocolate Mousse Cake Recipe

• Oven preparation: Preheat the oven to 180°C (160°C fan). Grease and line the base of two 20 cm round cake tins with baking parchment.
• Mixing the sponge: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer until smooth, pale and well combined. The mixture should be soft and drop easily from a spoon.
• Baking: Divide the mixture evenly between the prepared tins and level the tops. Bake for 20 to 25 minutes, until the sponges are risen and spring back when lightly pressed.
• Cooling: Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and leave to cool completely before filling.
• Making the chocolate mousse: Melt the dark chocolate gently in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Set aside to cool slightly. In a separate bowl, whip the double cream with the icing sugar until it holds soft peaks. Gently fold the melted chocolate into the cream until smooth and evenly combined, taking care not to knock out too much air.
• Assembling the cake: Place one sponge on a serving plate and spread the chocolate mousse evenly over the top. Sandwich with the second sponge and press down lightly. Chill in the fridge for at least 45 minutes to allow the mousse to set before serving.
  

Tips

How do I keep the mousse light and airy?

Allow the melted chocolate to cool slightly before folding it into the cream, and use gentle folding motions rather than stirring.

Can I make the sponge in advance?

Yes, the sponge layers can be baked a day ahead, wrapped well and kept at room temperature until ready to assemble.

What chocolate works best?

A good-quality dark chocolate with around 70% cocoa gives the best balance of richness and sweetness.

How do I get clean slices?

Dip a sharp knife in hot water, wipe it dry, and slice gently for neat results.

Serving Suggestions

• Dust lightly with cocoa powder just before serving
• Add fresh raspberries or strawberries on the side
• Serve with a spoonful of lightly whipped cream

Storage

Room temperature

Once assembled, this cake is best kept chilled and should not be stored at room temperature for long.

Refrigerator

Store covered in the fridge for up to 2 days. Remove 15 minutes before serving for the best texture.

Freezing

The sponge layers can be frozen without filling for up to 3 months. The assembled cake is not suitable for freezing.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34 g
• Protein: 6 g
• Fat: 30 g
• Saturated fat: 18 g
• Sodium: 180 mg

Nutritional 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

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light chocolate sponge layered with a rich yet airy chocolate mousse. An elegant Mary Berry–style dessert perfect for special occasions.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 150g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 200g dark chocolate

• 300ml double cream

• 2 tbsp icing sugar

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan) and grease and line two round cake tins.
• Beat all sponge ingredients together until smooth and combined.
• Divide between tins and bake for 20–25 minutes until risen.
• Cool sponges completely on a wire rack.
• Melt chocolate gently and allow to cool slightly.
• Whip cream with icing sugar to soft peaks and fold in chocolate.
• Sandwich sponges with chocolate mousse and chill before serving.

Notes

• Use good-quality dark chocolate for best flavour.
• Allow sponge layers to cool fully before filling.
• Chill before slicing for clean layers.