Chocolate mousse cake
Member recipe

Chocolate mousse cake

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(11 ratings)

Member recipe by


Serves 8

wickedly indulgent will tempt all chocoholics!

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  • 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
  • 225g/8oz unsalted butter
  • 5 eggs
  • 300g/10oz golden caster sugar (caster sugar is just as good)
  • 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
  • 284ml carton double cream
  • 225g/8oz of bluberries
  • or
  • homemade vanilla ice cream


    1. heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
    2. Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
    3. Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.

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Comments (21)

cdcpc_'s picture

My boyfriend was talking about a chocolate mousse cake he had from a restaurant he worked in in South Africa and how much he loved it so I was planning on making this for his birthday. I also wanted something that didn't need icing as I have a skull shaped cake mould I wanted to use, so this looks perfect. But I was wondering if this would be sturdy enough to keep the shape of the skull face for a day once turned out? Any suggestions please? Thanks a lot, looks delicious.

jcloke85's picture

well that's my chocolate monster hubby's birthday cake all sorted out.... he'll drool all over the table.

bewareofchairs's picture

Very tasty. I made it without the shortbread and came out wonderfully.

fatimachohan's picture

Fabulous well as a pudding straight from the oven served with ice-cream, but tastes best the next day cold with a hot cuppa:)

adavies22's picture

I made this without the biscuit. It was so gooey & gorgeous. I will definitely be making it again!

shereen82's picture

A friend cooked this for us one day and it was WONDERFUL!!! She got it from a book at work and we had to wait a year before she told us the recipe. I love using dark orange chocolate which has bits of rind in etc.. It's mouth watering!! I did try it with chilli choc but none of us liked it.

A couple of tips - make this the day before as it tastes a million times better after it's been left to chill overnight. You deffo need to line the tin, and make sure you leave it to cool in the tin (it's very gooey when warm and will just ooze if you cut it).

cloclo's picture

isn't this actually a good food recipe? not a member recipe? surprised good food haven't noticed that.

frances46's picture

I dont think Iv ever had such an amazing anything, you must make it because its sooo delicious and oozy

jenboyle1's picture

Really delicious! I found it a little difficult to serve when warm and very soft. But easy to slice the next day when I thought it actually tasted better. Heaven!

lilytreefairy's picture


indrabliss's picture

looks great and tastes great.I t is great for we chocoholics.

bubski's picture

I have done this numerous times. It is SO easy to make. I don't always add the biscuits but then reduce cooking time by a few minutes. This is possibly my most requested dessert!

cdb1970's picture

I first made this after it featured in the BBC Good Food magazine supplement back in April 2007 and several times since - each time it has gone down a storm and is equally good the next day (like a very fudgy brownie).

I occasionally like to add chopped toasted hazlenuts too - yum!

To answer 'Matrix' comment, the nutritional information (taken from the original booklet) per serving is 720 cal, 9g protein, 67g carb, 48g sat fat, 3g fibre, 52g sugar, 0.22g salt but this is not something to make if that is what you look at!

avrilmc's picture

Super chocoholic cake! I left out the biscuit as I have a wheat intolerance and it was fine. Not quite as deep obviously, so I gave it five minutes less time in the oven. Kept it for the next day for a dinner party and it cut beautifully. None left!!!! Speaks for itself I think!

leilz100's picture

oops! forgot to rate!

leilz100's picture

Very nice, lovely texture, and the taste! gorgeous!

prusue's picture

This looks scrumptious and naughty so I'll definitely be trying it!

moondance's picture

This looks wonderful and will try it sometime. I noticed that you haven't included the usual nutritional breakdown that often accompanies the recipe. I suspect the fat content of this scrumptious looking cake will be well off the map!

caerurfa's picture

It is a big help for we American cooks to have the recipes converted to ozs but could you also do that with fahrenheit for the oven and inches for the size of the cake pans? It would be very much appreciated.


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