![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/how-to-make-mary-berry-chocolate-cake-4957594.jpg?r=1694614087382\")
<\/p>\n
Mary Berry’s chocolate cake recipe<\/h2>\nChocolate Mousse Cake Ingredients<\/h3>\nFor the cake:<\/h3>\n\n- \n
25g (1oz) cocoa powder, plus extra for dusting<\/p>\n<\/li>\n
- \n
100g (4oz) baking spread (butter or margarine), plus extra for greasing<\/p>\n<\/li>\n
- \n
100g (4oz) caster sugar<\/p>\n<\/li>\n
- \n
100g (4oz) self-raising flour<\/p>\n<\/li>\n
- \n
2 large eggs<\/p>\n<\/li>\n
- \n
2 tbsp brandy<\/p>\n<\/li>\n
- \n
1 tsp baking powder<\/p>\n<\/li>\n
- \n
3 tbsp boiling water<\/p>\n<\/li>\n<\/ul>\n
For the mousse:<\/h3>\n\n- \n
300g (11oz) dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares<\/p>\n<\/li>\n
- \n
450ml (15fl oz) whipping cream<\/p>\n<\/li>\n<\/ul>\n
Serve it with (optional):\u00a0<\/h3>\n\n- \n
225g (8oz) fresh raspberries and blueberries<\/p>\n<\/li>\n
- \n
Pouring cream<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/chocolate-cake-4957600.jpg?r=1694614087459\")
<\/p>\n
Don’t miss… <\/strong>
Mary Berry\u2019s lemon drizzle traybake recipe has \u2018been a hit since the 1960s\u2019[LATEST] <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[REVEAL ] <\/strong>
Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing'[INSIGHT ] <\/strong><\/p>\nHow to make the chocolate cake<\/h3>\n
1. First, prepare. Preheat the oven to 180\u00b0C (350\u00b0F) for a fan oven or 160\u00b0C (320\u00b0F) for a gas oven. Then, grease the cake tin and line it with baking paper. The baking tin must be lined with baking paper to the top, even though not all the cake mixture will fill it.<\/p>\n
2. Add cake ingredients to a mixing bowl. Place the cocoa powder into a mixing bowl with the hot boiling water, and mix with a spatula until it is a paste. Next, add all the dry ingredients such as flour, sugar, and baking powder to the mixture as well as the eggs and your butter (or margarine).<\/p>\n
3. Mix all the ingredients together until you have a smooth cake batter. Spoon the mixtures into the prepared cake tin and make sure to make the surface even with a knife. Bake in the oven for around 20 to 25 minutes.<\/p>\n
4. In order to know if the cake is done, use a toothpick or skewer into the cake, and if it comes out clean and dry it is time to take the cake out of the oven. If it comes out wet with batter, leave it for a few minutes. Once the cake is done remove it from the oven brush it with brandy, and then leave it to cool down inside the baking tin.<\/p>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/how-to-make-chocolate-mousse-4957605.jpg?r=1694614087506\")
<\/p>\n
How to make the chocolate mousse<\/h2>\n
1. Melt the chocolate. Place chocolate chopped up in a heat-proof boil and melt it over a pot of boiling water on the stove. Make sure to keep stirring it to make sure the chocolate comes out smooth, and then leave it to the side in order for it to cool down.<\/p>\n
2. Whip the cream. Mix the cream in a bowl until soft peaks foam, and then carefully mix and fold in the melted chocolate.<\/p>\n
3. Once the cake has cooled, spoon the chocolate mousse on top of the cake. Next, cover the cake with cling film and let it chill inside your fridge for at least four hours, but for the results, it should be overnight.<\/p>\n
4. The mouse should harden inside the fridge and be firm. Carefully remove the cake from the cake tin and it is ready to serve. Place on a plate and decorate it with a dusting of coco powder and icing sugar. Serve the delicious cake with raspberries and blueberries as well as a dollop of cream.<\/p>\n
Follow Daily Express US on Facebook and Twitter @ExpressUSNews<\/b><\/p>\n
For the cake:<\/h3>\n\n- \n
25g (1oz) cocoa powder, plus extra for dusting<\/p>\n<\/li>\n
- \n
100g (4oz) baking spread (butter or margarine), plus extra for greasing<\/p>\n<\/li>\n
- \n
100g (4oz) caster sugar<\/p>\n<\/li>\n
- \n
100g (4oz) self-raising flour<\/p>\n<\/li>\n
- \n
2 large eggs<\/p>\n<\/li>\n
- \n
2 tbsp brandy<\/p>\n<\/li>\n
- \n
1 tsp baking powder<\/p>\n<\/li>\n
- \n
3 tbsp boiling water<\/p>\n<\/li>\n<\/ul>\n
For the mousse:<\/h3>\n\n- \n
300g (11oz) dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares<\/p>\n<\/li>\n
- \n
450ml (15fl oz) whipping cream<\/p>\n<\/li>\n<\/ul>\n
Serve it with (optional):\u00a0<\/h3>\n\n- \n
225g (8oz) fresh raspberries and blueberries<\/p>\n<\/li>\n
- \n
Pouring cream<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
<\/p>\n
Don’t miss… <\/strong>
Mary Berry\u2019s lemon drizzle traybake recipe has \u2018been a hit since the 1960s\u2019[LATEST] <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[REVEAL ] <\/strong>
Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing'[INSIGHT ] <\/strong><\/p>\nHow to make the chocolate cake<\/h3>\n
1. First, prepare. Preheat the oven to 180\u00b0C (350\u00b0F) for a fan oven or 160\u00b0C (320\u00b0F) for a gas oven. Then, grease the cake tin and line it with baking paper. The baking tin must be lined with baking paper to the top, even though not all the cake mixture will fill it.<\/p>\n
2. Add cake ingredients to a mixing bowl. Place the cocoa powder into a mixing bowl with the hot boiling water, and mix with a spatula until it is a paste. Next, add all the dry ingredients such as flour, sugar, and baking powder to the mixture as well as the eggs and your butter (or margarine).<\/p>\n
3. Mix all the ingredients together until you have a smooth cake batter. Spoon the mixtures into the prepared cake tin and make sure to make the surface even with a knife. Bake in the oven for around 20 to 25 minutes.<\/p>\n
4. In order to know if the cake is done, use a toothpick or skewer into the cake, and if it comes out clean and dry it is time to take the cake out of the oven. If it comes out wet with batter, leave it for a few minutes. Once the cake is done remove it from the oven brush it with brandy, and then leave it to cool down inside the baking tin.<\/p>\n
<\/p>\n
How to make the chocolate mousse<\/h2>\n
1. Melt the chocolate. Place chocolate chopped up in a heat-proof boil and melt it over a pot of boiling water on the stove. Make sure to keep stirring it to make sure the chocolate comes out smooth, and then leave it to the side in order for it to cool down.<\/p>\n
2. Whip the cream. Mix the cream in a bowl until soft peaks foam, and then carefully mix and fold in the melted chocolate.<\/p>\n
3. Once the cake has cooled, spoon the chocolate mousse on top of the cake. Next, cover the cake with cling film and let it chill inside your fridge for at least four hours, but for the results, it should be overnight.<\/p>\n
4. The mouse should harden inside the fridge and be firm. Carefully remove the cake from the cake tin and it is ready to serve. Place on a plate and decorate it with a dusting of coco powder and icing sugar. Serve the delicious cake with raspberries and blueberries as well as a dollop of cream.<\/p>\n
Follow Daily Express US on Facebook and Twitter @ExpressUSNews<\/b><\/p>\n
25g (1oz) cocoa powder, plus extra for dusting<\/p>\n<\/li>\n
100g (4oz) baking spread (butter or margarine), plus extra for greasing<\/p>\n<\/li>\n
100g (4oz) caster sugar<\/p>\n<\/li>\n
100g (4oz) self-raising flour<\/p>\n<\/li>\n
2 large eggs<\/p>\n<\/li>\n
2 tbsp brandy<\/p>\n<\/li>\n
1 tsp baking powder<\/p>\n<\/li>\n
3 tbsp boiling water<\/p>\n<\/li>\n<\/ul>\n
For the mousse:<\/h3>\n\n- \n
300g (11oz) dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares<\/p>\n<\/li>\n
- \n
450ml (15fl oz) whipping cream<\/p>\n<\/li>\n<\/ul>\n
Serve it with (optional):\u00a0<\/h3>\n\n- \n
225g (8oz) fresh raspberries and blueberries<\/p>\n<\/li>\n
- \n
Pouring cream<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
<\/p>\n
Don’t miss… <\/strong>
Mary Berry\u2019s lemon drizzle traybake recipe has \u2018been a hit since the 1960s\u2019[LATEST] <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[REVEAL ] <\/strong>
Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing'[INSIGHT ] <\/strong><\/p>\nHow to make the chocolate cake<\/h3>\n
1. First, prepare. Preheat the oven to 180\u00b0C (350\u00b0F) for a fan oven or 160\u00b0C (320\u00b0F) for a gas oven. Then, grease the cake tin and line it with baking paper. The baking tin must be lined with baking paper to the top, even though not all the cake mixture will fill it.<\/p>\n
2. Add cake ingredients to a mixing bowl. Place the cocoa powder into a mixing bowl with the hot boiling water, and mix with a spatula until it is a paste. Next, add all the dry ingredients such as flour, sugar, and baking powder to the mixture as well as the eggs and your butter (or margarine).<\/p>\n
3. Mix all the ingredients together until you have a smooth cake batter. Spoon the mixtures into the prepared cake tin and make sure to make the surface even with a knife. Bake in the oven for around 20 to 25 minutes.<\/p>\n
4. In order to know if the cake is done, use a toothpick or skewer into the cake, and if it comes out clean and dry it is time to take the cake out of the oven. If it comes out wet with batter, leave it for a few minutes. Once the cake is done remove it from the oven brush it with brandy, and then leave it to cool down inside the baking tin.<\/p>\n
<\/p>\n
How to make the chocolate mousse<\/h2>\n
1. Melt the chocolate. Place chocolate chopped up in a heat-proof boil and melt it over a pot of boiling water on the stove. Make sure to keep stirring it to make sure the chocolate comes out smooth, and then leave it to the side in order for it to cool down.<\/p>\n
2. Whip the cream. Mix the cream in a bowl until soft peaks foam, and then carefully mix and fold in the melted chocolate.<\/p>\n
3. Once the cake has cooled, spoon the chocolate mousse on top of the cake. Next, cover the cake with cling film and let it chill inside your fridge for at least four hours, but for the results, it should be overnight.<\/p>\n
4. The mouse should harden inside the fridge and be firm. Carefully remove the cake from the cake tin and it is ready to serve. Place on a plate and decorate it with a dusting of coco powder and icing sugar. Serve the delicious cake with raspberries and blueberries as well as a dollop of cream.<\/p>\n
Follow Daily Express US on Facebook and Twitter @ExpressUSNews<\/b><\/p>\n
300g (11oz) dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares<\/p>\n<\/li>\n
450ml (15fl oz) whipping cream<\/p>\n<\/li>\n<\/ul>\n
Serve it with (optional):\u00a0<\/h3>\n\n- \n
225g (8oz) fresh raspberries and blueberries<\/p>\n<\/li>\n
- \n
Pouring cream<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
<\/p>\n
Don’t miss… <\/strong>
Mary Berry\u2019s lemon drizzle traybake recipe has \u2018been a hit since the 1960s\u2019[LATEST] <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[REVEAL ] <\/strong>
Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing'[INSIGHT ] <\/strong><\/p>\nHow to make the chocolate cake<\/h3>\n
1. First, prepare. Preheat the oven to 180\u00b0C (350\u00b0F) for a fan oven or 160\u00b0C (320\u00b0F) for a gas oven. Then, grease the cake tin and line it with baking paper. The baking tin must be lined with baking paper to the top, even though not all the cake mixture will fill it.<\/p>\n
2. Add cake ingredients to a mixing bowl. Place the cocoa powder into a mixing bowl with the hot boiling water, and mix with a spatula until it is a paste. Next, add all the dry ingredients such as flour, sugar, and baking powder to the mixture as well as the eggs and your butter (or margarine).<\/p>\n
3. Mix all the ingredients together until you have a smooth cake batter. Spoon the mixtures into the prepared cake tin and make sure to make the surface even with a knife. Bake in the oven for around 20 to 25 minutes.<\/p>\n
4. In order to know if the cake is done, use a toothpick or skewer into the cake, and if it comes out clean and dry it is time to take the cake out of the oven. If it comes out wet with batter, leave it for a few minutes. Once the cake is done remove it from the oven brush it with brandy, and then leave it to cool down inside the baking tin.<\/p>\n
<\/p>\n
How to make the chocolate mousse<\/h2>\n
1. Melt the chocolate. Place chocolate chopped up in a heat-proof boil and melt it over a pot of boiling water on the stove. Make sure to keep stirring it to make sure the chocolate comes out smooth, and then leave it to the side in order for it to cool down.<\/p>\n
2. Whip the cream. Mix the cream in a bowl until soft peaks foam, and then carefully mix and fold in the melted chocolate.<\/p>\n
3. Once the cake has cooled, spoon the chocolate mousse on top of the cake. Next, cover the cake with cling film and let it chill inside your fridge for at least four hours, but for the results, it should be overnight.<\/p>\n
4. The mouse should harden inside the fridge and be firm. Carefully remove the cake from the cake tin and it is ready to serve. Place on a plate and decorate it with a dusting of coco powder and icing sugar. Serve the delicious cake with raspberries and blueberries as well as a dollop of cream.<\/p>\n
Follow Daily Express US on Facebook and Twitter @ExpressUSNews<\/b><\/p>\n
225g (8oz) fresh raspberries and blueberries<\/p>\n<\/li>\n
Pouring cream<\/p>\n<\/li>\n<\/ul>\n
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
<\/p>\n
Don’t miss… <\/strong> 1. First, prepare. Preheat the oven to 180\u00b0C (350\u00b0F) for a fan oven or 160\u00b0C (320\u00b0F) for a gas oven. Then, grease the cake tin and line it with baking paper. The baking tin must be lined with baking paper to the top, even though not all the cake mixture will fill it.<\/p>\n 2. Add cake ingredients to a mixing bowl. Place the cocoa powder into a mixing bowl with the hot boiling water, and mix with a spatula until it is a paste. Next, add all the dry ingredients such as flour, sugar, and baking powder to the mixture as well as the eggs and your butter (or margarine).<\/p>\n 3. Mix all the ingredients together until you have a smooth cake batter. Spoon the mixtures into the prepared cake tin and make sure to make the surface even with a knife. Bake in the oven for around 20 to 25 minutes.<\/p>\n 4. In order to know if the cake is done, use a toothpick or skewer into the cake, and if it comes out clean and dry it is time to take the cake out of the oven. If it comes out wet with batter, leave it for a few minutes. Once the cake is done remove it from the oven brush it with brandy, and then leave it to cool down inside the baking tin.<\/p>\n 1. Melt the chocolate. Place chocolate chopped up in a heat-proof boil and melt it over a pot of boiling water on the stove. Make sure to keep stirring it to make sure the chocolate comes out smooth, and then leave it to the side in order for it to cool down.<\/p>\n 2. Whip the cream. Mix the cream in a bowl until soft peaks foam, and then carefully mix and fold in the melted chocolate.<\/p>\n 3. Once the cake has cooled, spoon the chocolate mousse on top of the cake. Next, cover the cake with cling film and let it chill inside your fridge for at least four hours, but for the results, it should be overnight.<\/p>\n 4. The mouse should harden inside the fridge and be firm. Carefully remove the cake from the cake tin and it is ready to serve. Place on a plate and decorate it with a dusting of coco powder and icing sugar. Serve the delicious cake with raspberries and blueberries as well as a dollop of cream.<\/p>\n Follow Daily Express US on Facebook and Twitter @ExpressUSNews<\/b><\/p>\n
Mary Berry\u2019s lemon drizzle traybake recipe has \u2018been a hit since the 1960s\u2019[LATEST] <\/strong>
Royal chef shares how to make Queen Elizabeth II’s favourite dessert[REVEAL ] <\/strong>
Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing'[INSIGHT ] <\/strong><\/p>\nHow to make the chocolate cake<\/h3>\n
<\/p>\nHow to make the chocolate mousse<\/h2>\n