Mary Berry Chocolate Truffle Mousse Cake Recipe​

This decadent Mary Berry Chocolate Truffle Mousse Cake is made with a light-as-air chocolate sponge base topped with an incredibly rich and velvety dark chocolate mousse. This recipe creates an elegant, impressive dessert that is pure chocolate heaven. Perfect as a show-stopping centerpiece for a dinner party or a special celebration, this luxurious cake requires no icing and is a truly memorable treat that serves 10-12 people.

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Mary Berry Chocolate Truffle Mousse Cake Ingredients

For the Chocolate Sponge Base:

• 4 large free-range eggs
• 100g (1/2 cup) caster (superfine) sugar
• 65g (1/2 cup) self-raising flour
• 40g (1/3 cup) unsweetened cocoa powder

For the Chocolate Truffle Mousse:

• 200g (7 oz) good-quality dark chocolate (at least 70% cocoa solids), broken into small pieces
• 450ml (1 3/4 cups plus 2 tbsp) double cream (heavy cream)

For Decoration (optional):

• Cocoa powder, for dusting
• Chocolate shavings or curls

How To Make Mary Berry Chocolate Truffle Mousse Cake

1. Preheat oven and prepare the tin: Preheat your oven to 180°C (160°C Fan / 350°F). Grease a deep 8-inch (20cm) round springform tin and line the base with baking parchment.
2. Make the sponge base: In a large, clean bowl, add the eggs and caster sugar. Using an electric mixer, whisk on high speed for 5-8 minutes until the mixture is very thick, pale, and has tripled in volume. It is ready when it leaves a “ribbon” trail on the surface for a few seconds when the beaters are lifted.
3. Fold in dry ingredients: Sift the flour and cocoa powder together over the egg mixture. Using a large metal spoon or spatula, very gently fold the dry ingredients in until just combined. Be careful not to knock out the air you have whisked in.
4. Bake the sponge: Pour the batter into your prepared springform tin and gently level the surface. Bake for 20-25 minutes, or until the sponge is well-risen and springs back when lightly touched. Leave the sponge to cool completely in the tin.
5. Prepare the mousse topping: Melt the dark chocolate in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Once melted, remove from the heat and set aside to cool until it is just tepid.
6. Whip the cream: In a separate large bowl, whip the double cream using an electric mixer until it holds soft, floppy peaks. Be very careful not to overwhip it, or the mousse will be grainy.
7. Combine for the mousse: Pour the cooled, melted chocolate over the whipped cream. Gently fold them together with a spatula until they are just combined and there are no white streaks remaining.
8. Assemble and chill the cake: Spoon the chocolate truffle mousse over the top of the cooled sponge base inside the tin. Smooth the surface with the back of a spoon or a spatula. Transfer the cake to the refrigerator and chill for at least 4 hours, or preferably overnight, until the mousse is firm and set.
9. Serve the cake: To serve, run a thin knife around the edge of the cake and carefully undo the clip to release it from the springform tin. Dust with cocoa powder or decorate with chocolate shavings before slicing.

Recipe Tips

• Use a springform tin: A springform tin is essential for this recipe. It allows you to remove the cake easily without damaging the delicate mousse layer.
• Achieve the “ribbon stage”: For a light, airy sponge, you must whisk the eggs and sugar until the mixture is thick enough to leave a visible trail or “ribbon” on the surface for a few seconds. This incorporates the air that makes the sponge rise.
• Cool the melted chocolate properly: The temperature of your melted chocolate is crucial. It must be cool enough not to melt the whipped cream, but not so cold that it solidifies into lumps when you fold it in. Tepid or lukewarm is perfect.
• Gentle folding is key: Whether for the sponge or the mousse, folding the ingredients together gently with a large metal spoon is vital. This technique keeps the air that you’ve worked so hard to whisk in, ensuring a light texture.

What To Serve Chocolate Truffle Mousse Cake

This rich and luxurious chocolate truffle mousse cake is a magnificent dessert that stands proudly on its own. However, its intense chocolate flavour is beautifully cut through by serving each slice with a spoonful of sharp raspberry coulis or a few fresh raspberries. A small dollop of crème fraîche also provides a lovely tangy contrast.

How To Store Chocolate Truffle Mousse Cake Leftovers

• Refrigerate: This cake must be stored in the refrigerator because of the fresh cream mousse. Keep it covered in an airtight container or on a plate tented with foil. It will stay fresh for up to 3 days.
• Freeze: This cake freezes very well. You can freeze the whole cake or individual slices. Wrap it tightly in a double layer of plastic wrap, followed by a layer of foil, and freeze for up to 1 month. To serve, thaw it overnight in the refrigerator.

Mary Berry Chocolate Truffle Mousse Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 520 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 130mg
• Sodium: 90mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 33g
• Protein: 7g

Frequently Asked Questions

• What type of dark chocolate should I use? For the best flavour, use a good-quality dark chocolate with 70% cocoa solids. This will give the mousse a deep, rich chocolate flavour that isn’t overly sweet and will help it to set well.
• My mousse mixture went grainy. What went wrong? A grainy texture in the mousse can be caused by two things: the cream was slightly over-whipped, or the melted chocolate was at the wrong temperature when combined with the cream. Ensure the cream is only whipped to soft peaks and the chocolate is just lukewarm.
• Can I make this cake without a springform tin? It is highly recommended to use a springform tin for easy removal. The next best alternative would be a deep, loose-bottomed cake tin of the same size. A regular cake tin would make it nearly impossible to get the cake out intact.
• Does this cake have to be refrigerated before serving? Yes, absolutely. The chilling time is essential. It allows the mousse, which is soft when first made, to set and become firm enough to slice neatly. It must also be stored in the refrigerator to keep it fresh and safe to eat.

Try More Recipes:

• Mary Berry Chocolate Fairy Cakes​ Recipe
• Mary Berry Chocolate Chip Loaf Cake​ Recipe
• Mary Berry Vegan Chocolate Cake​ Recipe