Chocolate raspberry&blackberry mousse cake

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Step 1

Mix the dry and wet ingredients for the sponge in separate bowls, not including the hot coffee

Step 2

Pour the wet mixture into the dry and whisk everything together, then add the coffee and mix again

Step 3

Line the cake tin with parchment paper and bake on 180 degrees celsius (ventilation) for 30 minutes

Step 4

Defrost the fruit in a strainer and put it all in a bowl - as the fruit defrosts the juice is going to go to the bowl and the fruit will stay in the strainer

Step 5

Cook the juice on the stove with sugar until it reduces and forms a syrupy consistency

Step 6

Pour most of the syrup in a cup and save for later, and leave the rest of it in the pan you made it in. Add the fruit in the pan and cook until you get a purée

Step 7

For the mousse, melt 300g of dark chocolate chips in 300ml of heavy whipping cream to create a ganache and let it cool a bit

Step 8

In another bowl, mix 200ml of the cream to create whipped cream

Step 9

After the mousse has cooled down gently fold the whipping cream into it

Step 10

Assemble the cake: cut the top off to make the sponge straight, pour syrup on it and add the fruit mixture, lastly add the mousse and leave to cool for at least 2 hours