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Berry Chocolate Mousse Cake

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  • Author: B. Britnell
  • Total Time: 1 hour 10 minutes
  • Yield: 1 1x


  • 1/2 cup of butter (1 stick), softened
  • 1/2 cup of superfine sugar
  • 2 eggs, lightly whisked
  • 3/4 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 2 tablespoons of unsweetened cocoa powder
  • 4 eggs, separated
  • 200 grams of semisweet chocolate
  • zest of 2 oranges
  • juice of 1 orange
  • berries for topping (I used strawberries, blackberries, raspberries, and blueberries)


  1. Pre-heat oven to 350 degrees F. Grease a round 9 inch springform pan and set aside.
  2. Cream together the butter and the sugar until they become pale and fluffy. Beat in the eggs one at a time and mix until fully combined.
  3. In a medium bowl, sift together the flour, baking powder, and cocoa. Half at a time, fold the dry ingredients into the wet ingredients and fold until just combined. Don’t over mix.
  4. Pour the mixture into the prepared pan and level the top with a spoon. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and let cool on a wire rack completely.
  5. Once the cake is cooled, begin preparing the chocolate mouse topping. Melt the chocolate in a double boiler (or in a heatproof bowl over a pot of boiling water). Let cool for about 5 minutes and then mix in the orange juice, zest, and the egg yolks.
  6. In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture.
  7. Spoon the chocolate/ egg mixture on top of the cake. Place in the fridge to set for about an hour.
  8. Once set, remove the cake from the pan and top with the berries.
  9. ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 1 hour