Chocolate Mousse Cake with Seasonal Berries
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
Preheat oven to 170°C fan forced and place a small tray of water on the bottom shelf.
Butter and line the base of a 20cm springform tin and set aside.
Place chocolate and butter into Thermomix bowl and mill 8 sec/speed 6.
Melt 5 min/50°C/speed 1.
Scrape down sides of bowl and lid and add cocoa and espresso powders. Beat 4 sec/speed 6.
Add vanilla, eggs and sugar and beat 20 sec/speed 6.
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.
Spread the remaining mixture on top of the cake, the weight of the mixture will push down the existing cake.
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.
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.
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.
This is just one of our Insider recipes. Join us today and start cooking!