- 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)
- Pre-heat oven to 350 degrees F. Grease a round 9 inch springform pan and set aside.
- 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.
- 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.
- 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.
- 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.
- In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture.
- Spoon the chocolate/ egg mixture on top of the cake. Place in the fridge to set for about an hour.
- Once set, remove the cake from the pan and top with the berries.
- Prep Time: 10 minutes
- Cook Time: 1 hour