Wow. Where do I start with this cake. Not only that it’s deliciously smooth and just perfectly sweet with a hint of raspberry sourness on top, it is also really easy and quick to make. What else could you ask for?
I’ve been the one who bakes for pretty much all the family birthdays and holidays for a long time, but I’m still struggling with finding THE recipe for each and every occasion. You know, you see all these amazing looking things, you are also running out of time and need to make quick decisions but also keep in mind that what you’re about to make needs to be perfect? Maybe it’s just me and the indecisiveness I’m known for. Anyway, this time I was making a speedy cake for my mum’s birthday and decided to go with chocolate mousse one, and risk it with raspberries because my mum has a weird love-hate relationship with desserts and fruit. In the end, everything turned out fine and I was crowned star baker for the night. What a surprise, right?
 

 
Before you go get all the ingredients and start making this deliciousness, I have to warn you that after you’re done with making it, the cake needs to chill in the fridge for at least 4 hours (/until the mousse is firm) ((you should preferably leave it overnight but ain’t nobody got time for that)).
 

Ingredients:

for the cake:

• 25g cocoa powder
• 3 tbsp boiling water
• 100g caster sugar
• 100g plain flour
• 1 tsp baking powder
• 2 large eggs
• 100g butter
• 2 tbsp brandy

for the mousse:

• 300g plain chocolate
• 450ml whipping cream

to serve:

• fresh/frozen raspberries or blueberries
• double cream (optional)

 

 
Prep time is around 15 minutes, bake time 20 minutes and you’ll get around 10 big slices. Now bring on the cake!

Method:

1. Preheat the oven to 180C, grease the sides of a 20cm cake tin and line the bottom with baking paper.
2. In a large bowl, mix cocoa powder and water with a spatula until you get a paste.
3. Add the rest of the dry ingredients, eggs and butter and mix well until smooth.
4. Pour the mixture into a prepared tin and level the surface. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean and cake feels springy to the touch.
5. While the cake is still hot, brush the brandy over the top, and leave it to cool in the tin.
6. For the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (but do not allow the base of the bowl to touch the water). Stir continuously until it’s completely melted and set aside to cool a little.
7. Whip the cream until soft peaks, and then gently fold the melted chocolate until smooth.
8. 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.
9. When the cake is ready to be taken out of the tin, dust the top with a bit of cocoa powder, and pile the raspberries in the centre. Optionally serve with double cream ; )

 

 
p.s. If you can’t wait (like we couldn’t), you might end up with not-so-smooth-edges like this one had. Note to self – next time let the mousse get firm!