This gluten-free chocolate mousse cake is rich and indulgent and looks stunning decorated with raspberries and mint leaves. You will need a 20cm/8in springform cake tin and an electric mixer.
Divide the cake mixture between the prepared tins ... Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water ...
Meanwhile, put the chocolate and butter in a large bowl ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.
Mary’s easiest-ever chocolate cake recipe uses the all-in-one method and is simply filled with cream and jam. It’s perfect for those after a light and airy chocolate cake that’s not too rich.