Death by Chocolate !

I was given the task of having to make a birthday cake for my husband’s Aunty. Normally she is the one that makes the cakes in the family so the pressure was on. With a four month old baby, a complicated cake was out of the question so my husband picked out this simple mousse cake recipe.

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The recipe below was sourced from the website and is served with a chocolate sorbet as well as a coffee mascarpone. For me, someone who doesn’t have a huge sweet tooth, this cake was really intense and I find would’ve been much nicer served with just cream or plain ice-cream. The coffee mascarpone calls for 2 tablespoons of instant coffee which I found wwwaayyyy too overpowering. Im wondering if it was actually meant to say two teaspoons?


I also decided to decorate my cake differently, which didn’t involve the decorations of the leaves.

For my decorations I used;

  • Strawberries
  • Raspberries
  • Dark Chocolate

I just sliced up the strawberries and put the raspberries on whole. For the chocolate shards, I just melted 3/4 of a block of good quality dark chocolate in the microwave in 30 second bursts (you can do over a double boiler). Once melted I just spread over some baking paper and popped into the fridge to set. Once set, I just broke up random pieces and started sticking it into the centre of the cake.

Finish off by just dusting the cake with some icing sugar!



  • 500g dark chocolate
  • 2 tablespoons golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tablespoon caster sugar
  • 1 tablespoon plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve (I would prefer with just some whipped cream to cut through the sweetness, or just some plain ice-cream.)

Coffee mascarpone

  • 200g mascarpone cheese
  • 2 tablespoons instant coffee (I think this is meant to be 2 teaspoons? Start off with two teaspoons and you can always add more coffee flavour as needed.)
  • 2 tablespoons pure icing sugar



  1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.

  2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.

  3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
  4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
  5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
  6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

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