Rich Chocolate Berry Mousse Cake Recipe

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Rich Chocolate Berry Mousse Cake Recipe – a blend of velvety chocolate mousse and a burst of fresh berries, all embraced by a moist sponge layers. This cake is perfect for any occasion, from birthdays to Valentine’s Day, graduations or even a wedding celebration.

A chocolate cake topped with fresh berries and a rich chocolate drizzle.

This Chocolate Berry Mousse Cake is a delightful, airy treat that anyone will enjoy. The soft and moist chocolate sponge pairs perfectly with the light and fresh chocolate mousse and the berry sauce. It’s not just delicious but also a show-stopper that you can bake in advance, making it great for gatherings.

With Valentine’s Day around the corner, I always enjoy baking something special for my loved ones. Whether it’s my Dark Chocolate Orange Cake, Berry and Cream Crèpes Cake, or Best Mocha Loaf Cake: Easy and Delicious, these treats are family favorites.

Creating this cake involves a few steps for the sponge, mousse layer and berry sauce, but I guarantee it’s absolutely worth the effort. It’s a beauty that will leave a lasting impression.





  • 200g golden caster sugar (I used 150g for a reduced sugar option)
  • 200g unsalted butter, softened plus extra for the tins
  • 4 large eggs
  • 200g self-rising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract

Chocolate Mousse

  • 300g quality milk chocolate (70%) [originally dark chocolate]
  • 300 ml double cream
  • 6 large free-range eggs
  • 3 tbsp golden caster sugar

Mixed Berry Filling

  • 1kg mixed berries (frozen)
  • 1/2 cup granulated sugar
  • 4 tbsp cornstarch
  • 2 tsp lemon juice


  • 250ml water
  • 2 tbsp caster sugar
  • 1/2 lemon peel
  • 1/2 orange peel
  • 1 tsp vanilla extract
A slice of chocolate cake topped with fresh berries and a rich chocolate drizzle. The section shows 3 layers of sponge cake, 2 layers of chocolate mousse and 2 layers of berry sauce.


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.


  • 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.
A chocolate cake topped with fresh berries and a rich chocolate drizzle.

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