Dark Chocolate Cake with a Mixed Berry Coulis

Dark Chocolate Cake with a Mixed Berry Coulis Recipe

60 Minutes
Serves: 8
A deliciously soft dark chocolate mousse cake, flavoured with a 70% dark chocolate and a hint of sea salt, served with a simple mixed berry coulis made from a selection of frozen summer berries  to give a taste of summer on those dark winter nights

Recipe Ingreds

Cake

  • 128 grams butter
  • 280 grams dark chocolate
  • 6 whole egg
  • 0.5 tsp sea salt
  • 150 grams caster sugar
  • 5 grams icing sugar

Sauce

  • 7 grams corn flour
  • 400 grams frozen summer fruits
  • 80 grams caster sugar

Cream

  • 300 ml double cream

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 4
  • line the bottom of the cake tin with grease proof paper
  • lightly butter the sides

Step 2

  • wrap the outside of the tin in two layers of foil to ensure it is water proof

Step 3

  • melt the chocolate, sea salt and butter in a bowl over a pan of hot water or in the microwave
  • set a side to cool

Step 4

  • separate the whites and yolks
  • set the egg whites a side
  • beat 2/3 of the caster sugar with the egg yolks until pale and fluffy

Step 5

  • mix the chocolate and egg yolk mixture together

Step 6

  • whisk the egg whites till they form peaks
  • add remaining 1/3 of the caster sugar slowly till egg white is glossy

Step 7

  • fold two large spoonfuls of egg white into the chocolate mixture
  • fold the remaining egg white into the chocolate mixture
  • add the cake mixture to the tin
  • place the cake tin in the roast tin
  • add the boiling water to the roast tin half way up the cake tin
  • cook for 45 mins

Step 8

  • remove from the oven
  • Leave to cool in the tin
  • remove the cake tin
  • decorate with sifted icing sugar

Step 9

  • heat the frozen berries in a pan
  • add the sugar to the pan
  • Take some of the berry juice and add the corn flour too it
  • add the cornflour mixture back into the pan and cook till the berry mixture thickens

Step 10

  • whip the cream to form soft peaks

Step 11

  • place a slice of cake on the plate add the cream and berry sauce

Recipe Utensils

  • 1 cake tin removable base (9 inch/23 cms)
  • 1 foil
  • 1 grease proof paper
  • 2 hand mixer
  • 2 medium bowl
  • 1 medium pan
  • 1 roasting tin
  • 1 sieve
  • 3 small bowl

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About our Dark Chocolate cake Recipe

An Indulgent and elegance dessert,  this velvety dark chocolate mousse cake paired with a luscious mixed berry coulis embraces the cosy vibes of winter gatherings and festive celebrations, this dessert emerges as a star on the table, promising moments of pure delight with every forkful. The frozen summer fruits coulis adds a burst of vibrant flavour that harmonizes beautifully with the rich flavour and soft texture of this amazing cake. With a dollop of whipped cream to complete the ensemble, this sweet is poised to steal the spotlight and is hands down the best chocolate cake to have at your next dinner party or Christmas feast. 

Ingredients for our Chocolate cake

The ingredients to make this moist chocolate cake recipe are very simple 

  • eggs - make sure they are fresh and that you separate them carefully as the whipped egg whites are essential to make this cake light and fluffy
  • Butter - A simple baking butter with no salt is perfect 
  • Salt - make sure it is sea salt and none ionized 
  • Chocolate - this recipe has few ingredients so its important to use a high quality chocolate, use one of the dark chocolates like green and black to ensure a great chocolate taste. Saying that some of the supermarkets special dark chocolates are just as delicious 

How to make our rich chocolate cake

To make this recipe, prepare a cake tin by lining the bottom with greaseproof paper, Wrap the outside of the cake pan in two layers of foil for waterproofing. Melt the chocolate with the, sea salt, and butter, creating a chocolate ganache like base to the cake. When the chocolate has melted set it aside to cool. Meanwhile, separate the egg whites and yolks, beating 2/3 of the caster sugar with the yolks until pale and fluffy and then pour in the melted chocolate. In another bowl, whisk the egg whites with the remaining caster sugar until glossy peaks form. Fold the egg whites into the chocolate mixture, then fill the tin with the cake batter. Place the tin in a larger roast tin, add boiling water to the roasting tin about halfway up the tin. Place in the oven and bake for 45 minutes. When cooked remove from the oven and allow to cool completely before removing from the tin, lightly sieve icing sugar over the top of the cake. This delicious and easy chocolate cake recipe yields a moist and very chocolatey result, keeping beautifully moist for days.

Mixed berry coulis

For the berry sauce, heat frozen berries with sugar in a pan, thicken with a cornflour mixture, and serve over slices of the cooled, moist chocolate cake along with whipped cream. We use summer berries but any frozen berry mix will taste amazing with this chocolate cake

Chocolate mousse cake and berry coulis flavour profile

The flavour profile for this recipe is a mixture of dark and rich from the cake and fresh and fruity from the berry coulis giving the perfect balance for the best cake.  The dollop of whipped cream lightens the strong dark taste.

Why does our dark chocolate cake recipe make the best moist chocolate cake

This is one of the best chocolate cakes I've ever tasted as it is so deliciously moist and chocolatey, and its also a simple recipe to make. If your looking for a quick cake for a special occasion then this has to be your go-to chocolate cake. Why not try this recipe for your next family get together. It will be everyone's favourite as its so chocolatey, and has a similar texture to brownies. Its not an expensive dessert to make depending on the chocolate you use and obviously because it uses frozen berries the coulis is also cost effective.

What and when to serve our Ultimate Chocolate cake

This delicious cake is the best chocolate cake to serve as a dessert and makes the perfect celebration cake. To add drama to the event serve it on a pretty cake stand with the coulis and cream served on the side.  You can make the cake the day before so is ideal for a dinner party or family get together. The cake keeps for 2 to 3 days in the fridge make sure it is in an air tight container to keep the cake moist. This recipe works for any time of the year but due to the sheer richness of the cake we prefer to make it in the winter. 

Tweak our chocolate mousse cake recipe

If you want to make changes to this great recipe you could definitely top it with a chocolate frosting but be careful with sweetness levels, you will need to add additional flavourings or cut the cake in half and add fresh fruit between the cake layers. You can also change the flavour of the coulis to cherry or to a specific berry flavour like raspberry or strawberry. Potentially the cake can be made in a couple of tins to make a layer cake, fill the cake with delicious fresh berries and cream. Due to the moist crumb of the cake it will not cope with too many layers. 

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