Sorry it's been a while since you've had a blog post from me (feel like everytime I've posted this year I've started with that - world's worse blogger alert), and it's definitely been a while since you've had a baking post. Being home for Easter weekend I have taken the opportunity to cook up a delicious chocolate cake with a rich chocolate mousse topping. With it being Easter, I topped this one with little mini eggs, but you could something like raspberries or strawberries for that lovely spring summer freshness. I would personally like to thank Mary Berry for the original recipe, that I've tweaked a little, because its a delicious idea - actually just thanks to Mary Berry for existing!
MAKES: ONE ROUND CAKE PREP TIME: 30 MINUTES
BAKE TIME: 25 MINUTES FOR THE CAKE, 6 HOURS TO CHILL FOR THE MOUSE
Line a round, spring cake tin with baking paper covering the base and sides fully
Heat the oven to 180⁰C, fan 160⁰C, Gas Mark 4
Add the water to the cocoa powder to for a paste
Add the sugar, flour, butter, baking powder and eggs
Beat until smooth
Spoon into the tin and bake for 25 minutes
Brush the alcohol over the top of the cake whilst warm
Leave to cool
THE MOUSSE
Melt the chocolate *Top Tip* melt in a bowl over hot water for a smoother finish!
Leave the chocolate to cool
Whip the cream
Fold the cream into the chocolate
Leave the cake in the tin and spoon the mousse on top
Leave to cool for a minimum of six hours, or overnight, in the fridge
Add the topping of your choice to serve
Enjoy!
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