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RECIPE: Chocolate Mousse Cake with Raspberry Sauce

James Martin's Chocolate Mousse Cake with Raspberry Sauce

Chocolate mousse cake made using the James Martin by Wahl Hand Mixer


  • 300g Dark chocolate (minimum 60% cocoa fat)
  • 150g Unsalted butter
  • 6 Eggs (separated)
  • 50g Caster sugar
Raspberry sauce:
  • 100g Fresh raspberries (reserve a few for garnish)
  • 2 tbsp Icing sugar
  • 50ml Water
  • Sprigs of fresh mint


  1. Line the base and sides of a 20cm spring form cake tin with greaseproof paper and set the oven to 180ºC.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water.
  3. In a separate bowl, using the James Martin Hand Mixer, whisk the yolks with 2 tablespoons of the sugar.
  4. Stir in the melted chocolate and butter and mix well.
  5. Whisk together the egg whites with the remaining sugar until very stiff.
  6. Quickly fold into the chocolate mix in two batches and pour the mix into the cake tin.
  7. Place on the middle shelf of the oven and bake for 20 minutes.
  8. To make the sauce, tip all the ingredients into a bowl, stir and then blend until smooth. For an extra smooth sauce simply pass through a sieve.
  9. To serve, place two or three spoonfuls of sauce on the centre of the plate. Set a wedge of chocolate cake on top.
  10. Decorate with a few fresh raspberries and a sprig of mint.