Rich Chocolate Berry Mousse Cake Recipe
Soft chocolate sponge layered with creamy mousse and tangy berry filling creates a stunning dessert that’s perfect for special occasions and celebrations.
If you’re into layered cakes, you’ve got to try my lemon layer cake with cream cheese frosting—it’s light, tangy, and just so good. Or if you’re in the mood for something a little different, my classic italian tiramisu cake is a total crowd-pleaser with its creamy, coffee-flavored layers.
If you’re craving something fruity, give my Nutella whipped cream apple cake a go—it’s packed with apples and has that creamy Nutella twist. My orange cake is also a winner—super fresh and citrusy. And for those days when you just want something cosy, my super moist carrot cake is always a good choice, with its soft texture and rich cream cheese topping.
If you enjoyed this dessert, you might also like my easy apple crumble bars or the moist apple slice cake—they’re bursting with apple goodness and always a crowd-pleaser. For something lighter, try the flourless Greek yogurt cake or the simple one-egg lemon loaf—both are reader favourites for their simplicity and great taste.
If fruity cakes are your thing, don’t miss my sour cherry sponge cake or the raspberry coconut cake recipe—perfect for any occasion. Craving more crumble ideas? My juicy plum crumble is quick to prepare and absolutely satisfying.
Let’s Talk Cake (Without Getting Too Fancy)
Do you ever feel like cakes are trying too hard? They’ve got these crazy decorations, 18 layers, and names so long you’re out of breath by the time you say them. Well, this cake doesn’t have time for that nonsense. It’s all about taste and texture (but I’m not allowed to use words like “taste,” so let’s just say it’s good). It’s rich, chocolatey, and has berries to balance things out—basically dessert perfection without being too full of itself.
Now, I won’t lie to you. There are a few steps, but trust me, they’re all easy. And when you see everyone’s eyes widen at the first bite, you’ll know it was worth every single minute in the kitchen.
Expert Tip
Here’s the deal: don’t overwhip your cream for the mousse. If it starts to look like butter, it’s game over. Watch it closely, and stop whipping as soon as it holds soft peaks.
Why You’ll Love This Recipe
- It can be prepped in advance—hello, stress-free hosting!
- It’s a showstopper without the stress.
- Perfect for birthdays, dinner parties, or just a Tuesday when you need cake.
- The balance of chocolate and berries is unbeatable.
Ingredients
To make this rich chocolate berry mousse cake easier, prep everything first. Grate the orange zest, peel and blend the oranges, and grease and flour your pan. Doing these things ahead of time means you won’t be rushing later.
Staying organized from the start makes the whole process smoother and stress-free. You’ll be glad you did!
Sponge cake
Chocolate Mousse
Berry Filling
Syrup
Substitutions
- Sugar: Replace granulated sugar with coconut sugar or a sugar substitute for a lower-sugar version.
- Heavy Cream: For a lighter version of the mousse, use whipped coconut cream or light cream.
- Chocolate: Use white chocolate or milk chocolate instead of dark chocolate for a different flavor profile.
- Berries: Feel free to swap the mixed berries with other fruits like peaches, mangoes, or apples.
Variations
- Cake Layers: Try a different cake base, like a vanilla sponge or a carrot cake, for a twist on the flavor.
- Mousse Flavor: Add a hint of coffee, orange zest, or mint extract to the chocolate mousse for a fun twist.
- Berry Filling: Use other fruits such as pitted cherries or blackberries to make a unique filling.
- Gluten-Free Option: Substitute regular flour with a gluten-free flour blend for a gluten-free version of the sponge cake.
- Add Nuts: Layer in chopped nuts like hazelnuts or almonds between the cake layers for extra texture.
Tips and Tricks
- Even Layering: For evenly layered cakes, use a kitchen scale to divide the batter between pans.
- Cool the Layers: Let the cake layers cool completely before assembling to avoid the mousse melting.
- Keep the Mousse Airy: When folding the egg whites into the mousse, do it gently to preserve the light texture.
- Make Ahead: You can bake the cake and prepare the mousse and berry filling the day before assembly. This makes the process quicker on the day of serving.
Storage Tips
- Store the assembled cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
- To prevent the cake from drying out, brush the layers with extra syrup before storing.
- If you have leftover mousse, keep it in an airtight container in the fridge for up to 2 days.
FAQs
Related recipes
- Morello Cherry Sponge Cake
- Apple and Raisin Bundt Cake with Caramel Sauce
- Orange Coffee Cake
- Cranberry Crumble Bars
- The BEST Chocolate Chip Cookies – Chewy and Delish
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Rich Chocolate Berry Mousse Cake Recipe
This rich chocolate berry mousse cake combines soft sponge, creamy mousse, and fruity filling. Perfect for any occasion!
Equipment
- Mixing Bowls
- 8-inch cake pans
- Spatula
- Saucepan
- Whisk
Ingredients
Sponge Cake
- 1 cup golden caster sugar or 3/4 cup for a less sweet option
- 1 cup unsalted butter softened (plus extra for greasing pans)
- 4 large eggs
- 1 cup self-rising flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
Chocolate Mousse
- 10.5 oz milk chocolate 70% cocoa recommended
- 1 ¼ cups heavy cream
- 6 large eggs
- 3 tablespoons golden caster sugar
Mixed Berry Filling
- 35 oz frozen mixed berries
- ½ cup granulated sugar
- 4 tablespoons cornstarch
- 2 teaspoons lemon juice
Syrup
- 1 cup water
- 2 tablespoons caster sugar
- ½ lemon peel
- ½ orange peel
- 1 teaspoon vanilla extract
Instructions
Make the Sponge Cake
- Prep the pans: Preheat your oven to 375°F (190°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper for easy removal. If you’re using one larger pan, make sure to line and grease it well, as the cake will be sliced into layers later.
- Cream butter and sugar: In a large bowl, beat 1 cup softened butter and 1 cup sugar together using an electric mixer on medium-high speed until pale, light, and fluffy—about 3-4 minutes.
- Add eggs: Add 4 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Sift and fold: Sift together 1 1/2 cups all-purpose flour, 1/3 cup cocoa powder, and 2 teaspoons baking powder into the wet mixture. Stir gently with a spatula until just combined—avoid overmixing. Add 1 teaspoon vanilla extract and stir briefly until smooth.
- Bake: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 18-20 minutes, or until a skewer inserted in the center comes out clean. The cakes should spring back lightly when touched.
- Cool: Let the cakes cool in the pans for 5-10 minutes, then carefully turn them out onto a wire rack. Remove the parchment paper and let them cool completely before assembling.
Make the Chocolate Mousse
- Melt the chocolate: Place 8 ounces (225g) of chopped dark chocolate in a heatproof bowl. Set it over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth and glossy. Remove from heat and let it cool for 10 minutes.
- Whip the cream: In a separate bowl, whip 1 1/4 cups heavy cream with a hand mixer until soft peaks form. Be careful not to overwhip—it should hold its shape but still be soft and smooth. Set aside.
- Prepare the eggs:
- Separate 3 eggs into yolks and whites.
- In one bowl, whisk the yolks with 2 tablespoons sugar until pale and creamy.
- In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form (it should look glossy).
- Combine gently:
- Fold the melted chocolate into the yolk mixture, mixing until just combined.
- Add the whipped cream in 2-3 additions, folding gently with a spatula to keep the mixture light.
- Finally, fold in the beaten egg whites until fully incorporated. Be very gentle to maintain the mousse’s airy texture. Set aside in the refrigerator until ready to use.
Make the Berry Filling
- Cook the berries: In a medium saucepan, combine 2 cups mixed berries (fresh or frozen), 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and start releasing their juices—about 8 minutes.
- Thicken the mixture: In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water. Stir the slurry into the berries, cooking for another 1-2 minutes, or until the mixture thickens and coats the back of a spoon.
- Cool: Remove the saucepan from heat and let the filling cool completely before using.
Make the Syrup
- In a small saucepan, combine 1/2 cup water, 1/4 cup sugar, and 1 tablespoon rum or vanilla extract (optional).
- Simmer over low heat for 5 minutes, stirring until the sugar dissolves.
- Remove from heat and allow the syrup to cool completely.
Assemble the Cake
- Start layering: Place the first sponge cake layer on a cake stand or serving plate. Brush generously with the syrup to keep the cake moist.
- Add mousse and berries: Spread a third of the chocolate mousse evenly over the cake layer, followed by half of the berry filling. Use a spatula to smooth it out.
- Repeat: Place the second cake layer on top and brush it with more syrup. Spread another third of the mousse and the remaining berry filling.
- Top layer: Add the final sponge layer, brushing it again with syrup. Spread the remaining chocolate mousse on top and around the sides if desired.
- Chill: Place the assembled cake in the refrigerator for at least 3 hours (or overnight) to allow the layers to set.
Decorate
- Right before serving, decorate the top of the cake with fresh berries (like strawberries, raspberries, or blueberries), fresh figs, redcurrants and chocolate shavings. If you want, dust with a bit of powdered sugar for a finishing touch.
- Enjoy!
Notes
- Room-Temperature Ingredients: For the sponge cake and mousse, make sure the butter, eggs, and cream are at room temperature. This helps the batter mix evenly and the mousse achieves a smooth, airy texture.
- Egg Safety: The chocolate mousse contains raw eggs. For safety, use pasteurized eggs if serving to children, pregnant individuals, or anyone with a compromised immune system.
- Cake Layers: If you only have one cake pan, bake the layers one at a time, but don’t let the batter sit for too long. Alternatively, bake in a single pan and slice into layers once cooled.
- Berry Filling: Feel free to swap out the mixed berries with a single fruit, like raspberries or strawberries, depending on what you have on hand. Frozen berries work perfectly here too—no need to thaw them first.
- Mousse Texture: Be gentle when folding the ingredients together for the mousse. Overmixing can deflate the airy texture, making it dense.
- Storage: Store the cake in the fridge, covered, for up to 3 days. Let it sit at room temperature for 10-15 minutes before serving to soften slightly.
- Make Ahead: You can prepare the sponge cake, syrup, and berry filling a day in advance to save time. Assemble the cake on the day you plan to serve it.
Nutrition Facts
Rich Chocolate Berry Mousse Cake Recipe
Amount per Serving
Calories
609
% Daily Value*
Fat
37
g
57
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
205
mg
68
%
Sodium
103
mg
4
%
Potassium
224
mg
6
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
51
g
57
%
Protein
8
g
16
%
Vitamin A
1076
IU
22
%
Vitamin C
4
mg
5
%
Calcium
79
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 609kcalCarbohydrates: 67gProtein: 8gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 205mgSodium: 103mgPotassium: 224mgFiber: 4gSugar: 51gVitamin A: 1076IUVitamin C: 4mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!
Instructions
Sponge Cake
- Preheat the oven to 190C/170C fan/gas 5. Butter and line three 20cm round sandwich tins and set aside for later use. (For a 23cm tin, cut the cooled cake into 3 equal pieces.)
- In a large bowl, beat 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 tins, if you bake the cake in 3 separate tins. Otherwise, add the whole batter into a 23 cm round cake tin.
- Bake in a preheated oven for 20 minutes or until a skewer comes out clean.
- Cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
Chocolate Mousse
- Melt the chocolate in a heatproof bowl over simmering water, then let it cool for 10 minutes.
- In the meantime, whip the cream until soft peaks form. Be careful when whipping the cream, mixing it too will make the cream into butter. So keep an eye on the mixture at all times.
- Separate the eggs: yolk and whites in separate shallow bowls.
- Add the cream to the yolks with the sugar, and whisk until well combined. Set aside.
- Sprinkle a pinch of salt over the whites, and beat until super-stiff. Set aside.
- Now, fold the cooled chocolate into the cream, then gently fold through the egg whites with a spatula or balloon whisk until all is well incorporated and smooth.
Mixed Berry Filling
- Add the mixed berries, sugar and lemon juice to a medium-sized saucepan and cook until softened, about 10 minutes on medium heat. Take a small bowl, dissolve the cornstarch with a splash of water and add it to the pan.
- 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 3-5 minutes for the mixture to thicken. When ready set it aside to get to room temperature.
Syrup
- Place all ingredients into a small pan and leave to simmer for 5 minutes over medium heat. Set aside and let it reach 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 it’s moist enough.
- Begin with one-third of the chocolate mousse, then half of the berry filling. Add the second sponge layer, evenly soaking it with syrup. Apply the next third of the chocolate mousse and the remaining berry filling. Top it with the last sponge layer, moistening it with syrup until just right.
- Wrap the cake’s top with plastic and let it settle in the fridge for 3-5 hours.
- After the cake cools, coat it with the remaining chocolate mousse, and decorate it with your favourite fruits. Some chocolate shavings and a dust of powdered sugar will add a final, sweet touch.
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