Rich Chocolate Layer Cake with Berry Glaze

This rich chocolate cake features layers of moist chocolate sponge, creamy chocolate mousse, and a glossy berry glaze. It’s perfect for special occasions or when you want to impress your guests. Each bite delivers a perfect balance of intense chocolate flavor and the refreshing sweetness of the berry glaze. The cake is chilled before serving to allow all the flavors to meld and for the mousse and glaze to set perfectly. Serve it chilled and enjoy a decadent dessert that will leave no one indifferent!

This indulgent chocolate cake, with moist layers of chocolate sponge, rich chocolate mousse, and a glossy berry glaze, is perfect for any celebration. It serves 8-10 people.

Ingredients:

For the Chocolate Sponge Cake:

200 g (1 3/4 cups) all-purpose flour
50 g (1/2 cup) cocoa powder
200 g (1 cup) granulated sugar
100 g (1/2 cup) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
120 ml (1/2 cup) vegetable oil
240 ml (1 cup) whole milk
120 ml (1/2 cup) hot water
1 teaspoon vanilla extract

For the Chocolate Mousse Filling:

300 g (1 1/3 cups) dark chocolate, chopped
400 ml (1 2/3 cups) heavy cream
50 g (1/4 cup) powdered sugar
1 teaspoon vanilla extract

For the Berry Glaze:

200 g (1 cup) mixed berry preserves or jam
2 tablespoons water
1 teaspoon lemon juice

Instructions:

Prepare the Chocolate Sponge Cake:
- Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated and brown sugars and whisk to combine.
- In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water slowly. The batter will be thin, but this ensures a moist cake.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Chocolate Mousse Filling:
- Melt the chopped dark chocolate in a heatproof bowl set over simmering water or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream until smooth and well combined. Refrigerate until ready to use.
Prepare the Berry Glaze:
- In a small saucepan, combine the berry preserves, water, and lemon juice. Heat over medium heat, stirring until smooth and slightly thickened, about 3-5 minutes. Let it cool.
Assemble the Cake:
- Place one layer of chocolate sponge on a serving plate. Spread an even layer of chocolate mousse on top. Place the second cake layer over the mousse and spread the remaining mousse on top.
- Pour the berry glaze over the top of the cake, letting it drip down the sides for a glossy finish.
- Chill the cake for at least 1 hour before serving to set the mousse and glaze.
Serve:
- Slice and serve chilled. Enjoy the rich, chocolatey flavors with the sweet-tart berry glaze!