Our indulgent chocolate mousse cake will melt the heart of that special person in your life
It’s Valentine’s Day and love is in the air. You’ve been planning to pop the question for ages but still a little nervous that you may not get a yes. Ease things along by serving up this gorgeous little piece of chocolate heaven… you can thank us later!
For the chocolate cake
• 25g cocoa powder, plus extra for dusting
• 3 tbsp boiling water
• 100g caster sugar
• 100g self-raising flour
• 1 level tsp baking powder
• 2 large free range eggs
• 100g margarine, plus extra for greasing
• 2 tbsp brandy
For the mousse
• 300g dark chocolate (no more than 40 to 50 per cent cocoa solids), broken into squares
• 450ml whipping cream
Preheat the oven to 180C/160C Fan. Grease an 8-inch cake tin and line the base and sides with baking paper.
Firstly, for the cake, add the cocoa powder to a large bowl, add the boiling water and mix to a paste. Add the rest of the dry ingredients, then the eggs, followed by the margarine and beat until smooth. Spoon the mixture into the cake tin, level the surface and bake in the oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.
Next, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water. Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Whip the cream until soft peaks and then carefully fold in the melted chocolate until smooth and not streaky.
When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. Dust with cocoa powder and then add anything you like on top, but you can’t go wrong with some berries and some more cream.