Berry Chocolate Mousse Cake

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 🌿 Sponge Ingredients ~ @bbcgoodfood  https://www.bbcgoodfood.com/recipes/easy-chocolate-cake 

200g golden caster sugar (I used just 150gr, minimising the sugar intake)

200g unsalted butter, softened plus extra for the tins

4 large eggs

200g self-rising flour

2 tbsp cocoa powder

1 tsp baking powder

1/2 tsp vanilla extract

 🌿 Chocolate mousse ingredients ~ @jamieoliver (quantities are adapted for this cake) https://www.jamieoliver.com/recipes/chocolate-recipes/cherry-chocolate-mousse/ 

300g quality milk chocolate, (70%) (the original recipe is with dark chocolate, but the mousse was to bitter for my family’s taste)

300 ml double cream

6 large free-range eggs

3 tbsp golden caster sugar

 🌿 Mixed Berry Filling ~ @jocooks(quantities are adapted for this cake) https://www.jocooks.com/recipes/chocolate-cake-with-mixed-berry-and-cream-cheese-filling

1kg mixed berries frozen

1/2 cup sugar granulated

4 tbsp cornstarch

2 tsp lemon juice

 🌿Ingredients for syrup 

250ml water

2 spoons caster sugar

1/2 lemon peel

1/2 orange peel

1 tsp vanilla extract

 🌿 Sponge Method

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment. (I baked my cake in a 23cm tin and cut it when cooled into 3 even pieces.)

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-rising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

 🌿Chocolate Mousse method

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes.

Whip the cream to very soft peaks.

Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.

Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.

Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.

🌿Mixed Berry Filling method 

Add the mixed berries to a medium size saucepan. To it add the sugar, cornstarch and lemon juice. Cook this over medium heat until the mixture thickens. Make sure you continue to stir, otherwise it might stick to the bottom. It will take between 5 to 10 minutes for the mixture to thicken until it’s done.

 🌿Syrup method

Place all ingredients into a small pan and leave to simmer for 5 min over medium heat. Use at room temperature.

 🌿Cake assembly

On a cake stand or platter, using a cake ring, place the base of your cake and adjust it to its size. Sprinkle with syrup until is evenly moist, ( press gently on the sponge and test it if its moist enough) spread 1/3 of the chocolate mousse, followed by 1/3 of the berry filling. Continue until you reached the top. Leave to settle in the fridge for 3-5 hours.

Once the cake is cooled, cover the cake with the remaining chocolate mousse and decorate with fruits of your choice. I sprinkled with powdered sugar as a final touch.

Enjoy!

Ps: my girls loved this cake and I will definitely repeat this recipe.

Here is a picture with all the fruits used.

A quick peek inside the cake.

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If you tried this recipe, share it on Instagram and mention @join_your_life_ or tag #join_your_life_ . It brings a smile on my face to see your creations!