Chocolate Mousse Cake


  • 500g dark chocolate
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve
  • 2 tbsp. golden syrup
  • 1 tbsp. caster sugar
  • 1 tbsp. plain flour, sifted
  • 4 eggs
  • 200g mascarpone cheese
  • 2 tbsp. instant coffee
  • 125g unsalted butter
  • 2 tbsp. pure icing sugar


Step 1

Preheat the oven at 220°C.

Step 2

Grease and line a 20cm round spring-form cake pan’s base with non-stick baking paper.

Step 3

Melt the chocolate with the golden syrup and butter in a bowl over a saucepan of gently simmering water.

Step 4

Set aside to slightly cool.

Step 5

Place eggs and sugar in a large bowl and beat on high for 10 minutes with an electric hand beater until mixture is very thick and pale.

Step 6

Fold in the flour gently then fold in the chocolate mixture until combined.

Step 7

Pour into the cake pan and bake on the center shelf for about 12 minutes.

Step 8

Remove the pan from oven and stick a knife around the edge of the cake.

Step 9

Remove collar from the cake pan and transfer the cake to the fridge for 1 hour to cool (this step is so important to set the middle of the cake).

Step 10

Meanwhile, make the coffee mascarpone, by dissolving coffee in 1 tbsp of boiling water and set aside to cool.

Step 11

Beat together the mascarpone, the coffee and the sugar in a bowl until stiff.

Step 12

To make a chocolate leaf for decoration, brush a non-toxic leaf with the melted chocolate and peel the leaf off when cool.

Step 13

Slice the cake.

Step 14

Serve with a dollop of coffee mascarpone on top of each slice, a chocolate leaf on top and a scoop of sorbet on the side.

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