Mary Berry's Celebration chocolate mousse cake

For the chocolate cake

25g/1oz cocoa powder, plus extra for dusting

3 tbsp boiling water

100g/3 oz caster sugar

100g/3 oz self-raising flour

1 level tsp baking powder

2 large free-range eggs

100g/3 oz margarine, plus extra for greasing

2 tbsp brandy

For the mousse

300g/11oz plain chocolate (no more than 40-50 per cent cocoa solids), broken

into squares

450ml/16fl oz whipping cream

To serve

225g/8oz fresh raspberries and blueberries

double cream

icing sugar, for dusting

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line

the base and sides with baking paper. You need to line the tin right to the top

even though the sponge will not fill it.

For the chocolate cake, measure the cocoa powder into a large bowl. Pour over

the boiling water and mix to a paste with a spatula. Add the rest of the dry

ingredients and the eggs and margarine and beat until smooth using a hand-held

mixer.

Spoon the cake mixture into the prepared cake tin and level the surface with a

palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted

into the centre of the cake comes out clean and the cake feels springy to the

touch.

While the cake is still hot, brush the brandy over the top of the cake. Leave

the cake to cool in the tin.

Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of

gently simmering water (do not allow the base of the bowl to touch the water).

Stir continuously, taking care not to let the chocolate get too hot. Set aside

to cool a little.

Whip the cream until soft peaks form when the whisk is removed. Carefully 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 and level with a palette knife. Cover the cake tin with cling

film and chill in the fridge for a minimum of 4 hours, and preferably

overnight, until the mousse is firm.

To serve, carefully remove the cake from the tin and transfer it to a flat

plate. Dust the top with cocoa powder, then pile the raspberries and

blueberries into the centre. Finish with a light dusting of icing sugar. Cut

into wedges and serve with pouring cream.