Chocolate Mousse Cake

Serves 10
Time 1 hour 30 minutes (+ overnight chill time)


¾ cup plain flour

2 tbsp cocoa powder

1 tsp baking powder

½ cup brown sugar

⅓ cup caster sugar

½ cup butter

75g dark chocolate 

¼ cup milk

30ml coffee 

1 egg

1 tsp vanilla extract 


Chocolate Mousse 

2½ cups cream

100g butter

2 tbsp icing sugar 

200g dark chocolate 


To serve

1 punnet blueberries

1 punnet raspberries

1 tbsp icing sugar

1 stem mint, leaves torn


To garnish

Sprigs fresh mint

Icing sugar, to dust


Preheat the oven to 160°C fan force. Grease and line a 22cm round springform tin with baking paper and set aside. 

If using an induction cooktop place the butter and chocolate in a saucepan, melt gently over low heat. If you are using a gas cooktop place the butter and chocolate in a glass bowl, place over a pot of simmer water – ensure the bowl isn’t touching the water. Stir occasionally until the butter and sugar have melted. Set aside to cool slightly. 

Add all of the dry ingredients to a bowl, stir to combine. Add the milk and coffee to the butter and chocolate mixture. Pour into the dry ingredients and add the egg and vanilla extract. Whisk until you have a smooth, shiny batter. Pour into the lined tray and bake for 25-30 minutes. Set aside to cool completely in the tin. 

Whisk 1½ cups of cream to firm peaks. Gently heat the chocolate, remaining cream, butter, icing sugar, and dark chocolate until it all comes together as a smooth sauce. Set aside to cool to room temperature. 

Pour ⅓ of the chocolate mixture into the whisked cream, gently fold through. Fold through the remaining chocolate mixture to make the mousse. Pour over the cooled cake and place in the fridge overnight to set. Remove from the tin and place on your serving plate. 

Place the berries, icing sugar, and mint in a bowl, stir to combine. Pour over the cake. Dust with icing sugar and top with fresh mint leaves to serve.