Mary Berry’s Celebration Chocolate Mousse Cake is a sumptuous, layered dessert that combines the richness of chocolate with the lightness of mousse, delivering a melt-in-your-mouth experience that’s both elegant and indulgent. At its heart, this cake features a flourless chocolate sponge base that is rich yet airy, topped with a silky, dark chocolate mousse that sets to a soft, cloud-like consistency. The result? A luxurious, glossy finish and a depth of chocolate flavor that makes each bite feel like a special occasion.
This dessert is not just about indulgence-it’s about balance. The mousse offers a creamy contrast to the slightly dense sponge, while the lack of flour in the cake base keeps the texture wonderfully light. The finished cake is often crowned with chocolate curls or shavings, and sometimes a layer of ganache for added drama. It’s the kind of dessert that looks like it took hours of work (and it does take some care!), but the steps are surprisingly straightforward-especially when you’re guided by Mary’s tried-and-true methods.
Mary Berry’s Celebration Chocolate Mousse Cake Recipe
Ingredients Needed
Here’s what you’ll need to create this chocolatey masterpiece. The ingredients are simple but high-quality, and that’s key to achieving the rich, indulgent flavor profile Mary Berry is known for.
For The Cake Base
- 100g (3½ oz) dark chocolate (around 70% cocoa solids)
- 100g (3½ oz) butter
- 100g (3½ oz) caster sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
For The Chocolate Mousse
- 175g (6 oz) dark chocolate (again, 70% cocoa solids)
- 3 large eggs, separated
- 25g (1 oz) caster sugar
- 300ml (½ pint) double cream
For Decoration (Optional But Recommended!)
- Chocolate curls or shavings
- Cocoa powder, for dusting
- Fresh berries or edible gold leaf, if you’re feeling fancy
Equipment Needed
To bring Mary’s mousse cake to life, you won’t need a professional kitchen-but you will want to have a few essentials on hand to make the process smooth and enjoyable:
- 20cm (8-inch) springform cake tin – Essential for easy removal of the finished cake.
- Heatproof mixing bowl – For melting chocolate gently over simmering water.
- Electric hand whisk or stand mixer – For whipping eggs and cream to perfection.
- Mixing bowls – Several, since you’ll be separating eggs and handling different components.
- Rubber spatula – For gentle folding without deflating mixtures.
- Cooling rack
- Saucepan (for bain-marie method)
- Knife or vegetable peeler – For making chocolate curls if decorating.
Instructions To Make Mary Berry’s Celebration Chocolate Mousse Cake
Alright, now for the fun part-let’s bake! This cake is made in two main parts: the base and the mousse. Each part brings its own charm, and together they make magic.
1. Make The Cake Base
- Preheat your oven to 180°C (160°C fan)/350°F/Gas 4.
- Grease the springform tin and line the base with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir until smooth, then remove from the heat.
- Whisk the egg yolks and caster sugar together in a bowl until thick and pale.
- Stir the melted chocolate mixture into the egg yolk mixture and add the vanilla extract.
- In a clean bowl, whisk the egg whites to soft peaks. Gently fold them into the chocolate mixture using a spatula, in batches, being careful not to deflate the mixture.
- Pour into the prepared tin and level the surface.
- Bake for about 25 minutes, or until risen and just set in the middle. Let it cool in the tin-it may sink slightly, which is perfectly normal.
2. Make The Chocolate Mousse
- Melt the chocolate as before and set aside to cool slightly.
- In one bowl, whisk the egg whites to soft peaks. In another, whip the double cream to soft peaks.
- Beat the egg yolks with the caster sugar until thick and pale, then fold in the melted chocolate.
- Gently fold in the whipped cream, followed by the egg whites-take your time with this step to keep everything light and airy.
3. Assemble The Cake
- Once the cake base is completely cool (still in the tin), pour the mousse over the top.
- Smooth the surface with a spatula and chill in the fridge for at least 4 hours, ideally overnight, until set.
4. Decorate And Serve
- Remove the cake from the tin and transfer it to a serving plate.
- Decorate with chocolate shavings, curls, or a dusting of cocoa powder.
- Slice with a hot knife for clean edges, and serve slightly chilled or at room temperature.
Tips And Tricks
Let’s talk insider knowledge-because every baker has a few tricks up their sleeve, and with Mary Berry’s recipes, there’s always room to finesse things just a bit further.
- Use quality chocolate. It’s the main flavor here, so splurge on good dark chocolate with at least 70% cocoa.
- Room temperature eggs whip better. Let them sit out for a bit before you separate and whisk them.
- Cool the chocolate slightly before adding it to egg mixtures. This prevents curdling or scrambling-especially crucial with raw eggs in mousse.
- Gentle folding is key. You want to preserve all that lovely air in your mousse, so use a light hand when mixing.
- Line your tin well. This makes removal much easier and keeps the presentation tidy.
- Make ahead. This cake is ideal for preparing in advance. It actually tastes better the next day as the flavors meld and the mousse fully sets.
- Customize! Want to add a twist? Infuse the cream with orange zest, a splash of liqueur, or a hint of espresso for a personalized flair.
Mary Berry’s Celebration Chocolate Mousse Cake is a celebration in every sense of the word-celebration of chocolate, celebration of texture, and a celebration of baking at its most elegant. It’s a dessert that manages to be both rich and delicate, dramatic yet simple, classic yet open to creative tweaks. Whether you’re making it for a birthday, a dinner party, or just because you believe any day is a good day for chocolate, this cake is guaranteed to leave an impression.
So, go ahead-channel your inner Mary, embrace the chocolate, and whip up something truly spectacular. You deserve it.
Easy Recipe Variations For Mary Berry’s Celebration Chocolate Mousse Cake
Mary Berry’s original recipe is a masterclass in sophisticated simplicity – a rich, silky chocolate mousse layered atop a delicate sponge base and enrobed in a glossy chocolate ganache. But what if you want to experiment? Add a twist? Make it your own? Here are some accessible, flavorful variations that retain the heart of Mary’s original creation while introducing exciting new elements:
1. Berry Compote Swirl
Incorporate a swirl of raspberry or blackberry compote into the mousse before setting. The tartness of the berries adds a bright, tangy counterpoint to the richness of the chocolate, and you can even dot whole berries between the mousse and sponge for a lovely surprise in every bite.
2. Hazelnut Crunch Base
Instead of the traditional sponge base, try using a praline feuilletine or crushed digestive biscuits mixed with toasted hazelnuts and melted butter. It provides a delightful nutty crunch that contrasts beautifully with the creamy mousse and smooth ganache.
3. Espresso Infusion
For coffee lovers, infuse the chocolate mousse with a shot of strong espresso or a tablespoon of coffee liqueur (like Kahlúa or Tia Maria). It deepens the flavor of the chocolate and brings a sophisticated edge to the dessert – think tiramisu meets mousse cake.
4. Salted Caramel Layer
Introduce a thin layer of salted caramel between the sponge and mousse. The sweet-salty depth of caramel adds an extra luxurious touch, and the combination of textures – soft sponge, gooey caramel, airy mousse – is simply divine.
5. Orange Zest And Cointreau
For a citrusy twist, add finely grated orange zest to the mousse and a splash of Cointreau or Grand Marnier. Chocolate and orange are a classic pairing that brings brightness and warmth to the richness of the cake.
6. Gluten-Free Adaptation
Swap the sponge for a flourless almond-based cake or a gluten-free chocolate brownie base. These options keep the dessert accessible to gluten-sensitive guests while maintaining that decadent feel.
Storing Leftovers
If by some miracle you find yourself with leftovers of this showstopper, storing them correctly is essential to maintain that lush texture and indulgent flavor.
Refrigeration
Because of the mousse and ganache, the cake should be stored in the fridge. Wrap it loosely in plastic wrap or place it in an airtight container. It will keep well for up to 3-4 days. The mousse will retain its silky texture, and the ganache will stay glossy and firm without turning too hard.
Pro tip: Remove it from the fridge about 20-30 minutes before serving. This allows the mousse and ganache to soften slightly, bringing back that melt-in-the-mouth texture and enhancing the richness of the chocolate.
Freezing
Yes, you can freeze this cake! Wrap individual slices in parchment paper, then in plastic wrap or foil. Store in a freezer-safe container for up to 1 month. To defrost, place slices in the fridge overnight. Avoid microwaving, as this can ruin the mousse’s texture.
Avoiding Moisture
Be mindful of condensation – it can dull the finish of your ganache and affect the texture of the mousse. If possible, let the cake cool to room temperature before refrigerating or freezing to reduce the risk of moisture collecting inside the container.
What To Eat With Mary Berry’s Celebration Chocolate Mousse Cake?
Pairing food and drinks with such a luxurious dessert adds even more magic to the experience. Here’s how you can elevate your serving:
Fresh Berries And Whipped Cream
A side of lightly sweetened whipped cream or crème fraîche balances the richness of the cake beautifully. Add a scattering of fresh raspberries, strawberries, or cherries – their acidity complements the mousse and brightens the flavor profile.
Ice Cream
Vanilla bean, salted caramel, or even a dark chocolate sorbet can be excellent companions. The contrast of cold, creamy ice cream against the dense, smooth cake is incredibly satisfying.
Espresso Or Coffee
A freshly brewed espresso or a strong black coffee cuts through the richness and refreshes your palate. The bitterness of coffee pairs naturally with dark chocolate, creating a luxurious yet grounded flavor harmony.
Dessert Wine Or Port
A ruby port, sweet sherry, or even a bold, fruity red wine like Zinfandel can enhance the dark chocolate flavors. For something more adventurous, try a glass of Moscato d’Asti or a cherry-flavored liqueur.
Cheese Board
This might sound unusual, but pairing rich chocolate cake with a bold cheese like Stilton or a tangy goat cheese can be a real treat. It’s a daring but surprisingly delicious combination for those who love complex flavors.
Conclusion
Mary Berry’s Celebration Chocolate Mousse Cake isn’t just a dessert – it’s a love letter to chocolate, an embodiment of celebration, and a testament to the art of baking. And while the original recipe is undeniably sublime, it also lends itself to creative interpretation. Whether you’re swirling in fruit compotes, layering caramel, or giving it a nutty twist, there’s so much room to make it your own.
Just remember: store it with care, serve it with thoughtful pairings, and most importantly, savor every single bite. Whether it’s gracing a birthday table, capping off a dinner party, or simply being enjoyed with a good book on a rainy day, this cake is always a reason to celebrate.
FAQs
What Are The Key Ingredients For Mary Berry’s Celebration Chocolate Mousse Cake?
Mary Berry’s Celebration Chocolate Mousse Cake combines rich ingredients to create its signature flavor. The key ingredients include dark chocolate, butter, eggs, caster sugar, and a touch of vanilla. Additionally, you’ll need double cream for the mousse and digestive biscuits for the base. The dark chocolate is crucial for a deep, intense flavor, while the butter and sugar give the cake its smooth, moist texture.
Can I Make Mary Berry’s Celebration Chocolate Mousse Cake In Advance?
Yes, this cake is perfect for making ahead of time! The mousse needs time to set in the fridge, so it’s ideal to prepare the cake a day or two before your celebration. Once assembled, store the cake in the refrigerator to keep the mousse firm. Just be sure to add any garnishes, like chocolate shavings or berries, closer to serving to maintain their freshness.
How Do I Ensure The Mousse Sets Correctly For Mary Berry’s Celebration Chocolate Mousse Cake?
To make sure your mousse sets properly, it’s essential to allow the mousse to chill in the fridge for at least 3 hours, or overnight if possible. Make sure the whipped cream is firm and the chocolate is slightly cooled but still fluid when mixed in. Be gentle when folding the whipped cream into the melted chocolate to maintain the mousse’s airy texture. Also, check that the cake base is cool before adding the mousse to prevent it from melting or becoming too runny.
