Big Cakes: Dark Chocolate Mousse Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

A surprisingly light chocolate mousse on a base of Chocolate Tiffin. This is really simple, but the trick is that both the cream and chocolate need to be at room temperature. Keep the cake in the refrigerator until shortly before serving.


  • butter, for the tin
  • 1 × recipe Chocolate Tiffin
  • 300 g 50-70% cocoa solids chocolate, broken into piec


Butter a round 23cm springform tin, ensuring the rim is facing down so it is easy to remove the cake later. Fill the base with the Chocolate Tiffin, levelling it evenly by pressing with the back of a teaspoon, and leave it to set for a few hours in the refrigerator.