Chocolate Mousse Cake with Seasonal Berries

Name: Thermomix recipe: Chocolate Mousse Cake with Seasonal Berries
Prep time: 6 min
Cook time: 42 min
Ingredients: 200 Grams chocolate dark, in pieces; 250 Grams butter salted, in pieces; 25 Grams cocoa powder plus some more; 15 Grams espresso powder; 1 Teaspoon vanilla bean paste; 5 large eggs; 100 Grams light muscavado sugar; 500 Grams Mascarpone to serve; Seasonal berries, edible flowers, mint leaves to garnish

Serves 12 Prep Time 6 minutes Cook Time 42 minutes Rated:

Well hello you lovely chocolatey thing. This beautiful cake will please you on every level, taste, good looks and natural charm. Be indulged!

Chocolate cake AND chocolate mousse? Drop. The. Mic!

In the unlikely event that you have any left over, this cake will keep really well in the fridge for at least 5 days if kept in an airtight container.

I loved this cake. I am afraid to make it again as there are not enough people in my household to help me eat it. You get my drift. What is not to love about all that chocolatey goodness? And then add berries and mascarpone. Oh help me! I hope you love this one as much as I do. But save it for an occasion when you want to treat someone special, even if that is you!

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Need

200 Grams chocolate dark, in pieces BUY
250 Grams butter salted, in pieces BUY
25 Grams cocoa powder plus some more BUY
15 Grams espresso powder
1 Teaspoon vanilla bean paste BUY
5 large eggs
100 Grams light muscavado sugar
500 Grams Mascarpone to serve
Seasonal berries, edible flowers, mint leaves to garnish

Do

1: Preheat oven to 170°C fan forced and place a small tray of water on the bottom shelf.
2: Butter and line the base of a 20cm springform tin and set aside.
3: Place chocolate and butter into Thermomix bowl and mill 8 sec/speed 6.
4: Melt 5 min/50°C/speed 1.
5: Scrape down sides of bowl and lid and add cocoa and espresso powders. Beat 4 sec/speed 6.
6: Add vanilla, eggs and sugar and beat 20 sec/speed 6.
7: Spread about ¾ of the mixture into the prepared pan and bake 30 minutes. Remove from oven, the cake will probably rise above the rim of the tin, but don’t worry.
8: Spread the remaining mixture on top of the cake, the weight of the mixture will push down the existing cake.
9: Return to the oven for a further 12 minutes, turn off the oven and leave the cake in the oven for a further 10 minutes. Remove the cake and cool in the tin on a cooling rack.
10: Whip the mascarpone as you would cream without overbeating, 7-15 sec/Butterfly/speed 4. Mascarpone can split faster than cream so watch it well.
11: Dollop whipped mascarpone on top of the cold cake, dust with a little extra cocoa powder and decorate with plenty of berries, and edible flowers, mint leaves, etc.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!