Today’s Blogmas is another recipe post, this one is an alternative to a heavy fruit cake!
You do need to line the tin to the top of tin, but as I only had a 7″ sandwich tin, the mixture actually made it to the top of the tin, so I needed to make the baking paper bigger than the tin, by about 5cm’s around the sides. As you need extra space for the topping.
For the chocolate cake, measure the cocoa powder (I used hot chocolate) into a bowl. Poured over the boiling water and mixed with a spatula. It did look fairly runny.
Spoon the cake mixture into the cake tin and level the surface. Bake in the oven for around 25 minutes, it took me over 30 minutes, as you need a skewer inserted into the centre of the cake to come out clean.
I actually missed out the next step, as I’m not a big brandy fan, and my children would also be having the cake. However you can while the cake is still hot, brush brandy over the top of the cake. Leave it to cool in the tin.
To make the mousse, place the chocolate in a bowl and melt over a pan of simmering water (do not allow the base of the bowl to touch the water). Stir continuously and when the chocolate has melted let it cool a little.
Whip the cream until soft peaks form when the whisk is removed. Then 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 (this is why I needed the extra high baking paper and level. Cover the cake tin with cling film and chill in the fridge for at least 4 hours, preferably overnight, so that the mousse is firm.
To serve, carefully remove the cake from the tin and transfer to a plate. Dust the top with cocoa powder, then add some raspberries. Finish with a light dusting of icing sugar. Cut into wedges and serve.
Hope you enjoy and thanks for reading!