Mary Berry Chocolate Truffle Mousse Cake Recipe

This chocolate truffle mousse cake is a rich yet elegant dessert, combining soft chocolate sponge with a silky smooth truffle-style mousse. The texture is light but indulgent, with a deep chocolate flavour that feels special without being overly heavy. It is a moderately easy bake, best suited to confident beginners and home bakers who enjoy assembling layered cakes. From start to finish, allow around 2 hours plus chilling time for perfect results.

Ingredients

For the chocolate sponge

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 150g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the chocolate truffle mousse

• 200g dark chocolate, finely chopped
• 300ml double cream
• 1 tbsp icing sugar

For the topping

• 100ml double cream
• 1 tbsp cocoa powder, for dusting
• Dark chocolate curls or shavings, optional

How to Make Mary Berry Chocolate Truffle Mousse Cake Recipe

• Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Grease and line a deep 20cm round cake tin with baking parchment, ensuring the base and sides are well covered.
• Make the sponge batter: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, glossy and well combined, scraping down the sides if needed.
• Bake the sponge: Spoon the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes, until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
• Prepare the chocolate truffle mousse: Place the chopped dark chocolate into a heatproof bowl. Heat 150ml of the double cream in a small saucepan until just below boiling, then pour it over the chocolate. Leave for 2 minutes, then stir gently until smooth. Leave to cool until just warm. Whip the remaining cream with the icing sugar to soft peaks, then fold into the chocolate mixture in two stages until light and smooth.
• Assemble the cake: Slice the cooled sponge horizontally to create two even layers. Place the bottom layer on a serving plate and spread over the chocolate mousse, reserving a little for the top. Sandwich with the second sponge layer and spread the remaining mousse over the top.
• Finish and chill: Lightly whip the extra double cream and spoon it over the cake, swirling gently. Dust with cocoa powder and decorate with chocolate curls if using. Chill in the fridge for at least 1 hour before serving to allow the mousse to set.

Tips

How do I stop the mousse from splitting?

Make sure the chocolate mixture has cooled slightly before folding in the whipped cream. If it is too warm, the mousse can lose its light texture.

Can I make the sponge ahead of time?

Yes, the sponge can be baked a day in advance and wrapped well once cooled. Assemble the cake on the day of serving for the best texture.

What chocolate works best for this recipe?

Use good-quality dark chocolate with around 60 to 70 percent cocoa solids for a balanced, rich flavour.

How do I get neat layers?

Use a long serrated knife and mark the sponge lightly around the edge before cutting through, keeping the knife level.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Add a drizzle of warm chocolate sauce for extra indulgence
• Pair with lightly whipped cream or crème fraîche

Storage

Room temperature

This cake is best kept chilled and should not be stored at room temperature due to the mousse.

Refrigerator

Store in the fridge, covered, for up to 3 days. Allow it to sit at room temperature for 10 minutes before serving for the best texture.

Freezing

The sponge layers can be frozen unfilled for up to 2 months. The fully assembled cake is not suitable for freezing as the mousse may lose its texture.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 32g
• Saturated fat: 19g
• Sodium: 140mg

Nutritional 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

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich chocolate sponge layered with a silky chocolate truffle mousse and finished with cocoa and cream. An elegant dessert 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, chopped

• 300ml double cream

• 1 tbsp icing sugar

• 100ml double cream, for topping

• Cocoa powder, for dusting

• Chocolate curls, optional

• Butter and parchment, for tin

Directions

• Preheat oven to 180°C (160°C fan) and grease and line a 20cm round cake tin.
• Beat all sponge ingredients together until smooth and glossy.
• Bake for 30–35 minutes until risen and cooked through.
• Cool completely on a wire rack.
• Pour hot cream over chocolate and stir until smooth.
• Fold whipped cream into cooled chocolate mixture.
• Slice sponge, fill with mousse and sandwich layers together.
• Top with whipped cream, dust with cocoa and chill before serving.

Notes

• Use good-quality dark chocolate for best flavour.
• Chill well before slicing for neat layers.
• Sponge layers can be frozen unfilled.