Chocolate Mousse Cake

Recipe by Sackville




  • Start by making the base.
  • Gently melt the chocolate and stir in the ginger.
  • Then mix in the ground almonds.
  • Let cool for a minute until the mixture is not too hot to handle.
  • Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
  • Put the plate in the fridge while you make the mousse.
  • To make the mousse, chop the chocolate into small pieces and place in a bowl.
  • In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
  • Lightly whip the remaining double cream.
  • Do not overwhisk or the mousse will become grainy.
  • Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
  • Pour the mousse mix into the cake ring on top of the base.
  • Cover with cling film and place in the fridge for at least an hour before proceeding.
  • Meanwhile, you can make the glaze.
  • Chop up the chocolate and set aside.
  • In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
  • Place the sugar in a small pan over medium heat.
  • As it heats up, the sugar will begin to melt and caramelise very quickly.
  • You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
  • When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
  • Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
  • When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
  • You can now leave the cake overnight.
  • The next day, dust it with cocoa powder and then decorate it.
  • Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
  • Sprinkle the hazelnuts all over the top.
  • Keep cool until you are ready to serve the cake.
  • It cuts best if you use a knife dipped in hot water.