A decadent layer cake of chocolate sponge, chocolate mousse and fresh raspberries, this gorgeous cake is the perfect Easter treat. 


  • Chocolate Sponge

  • 120g unsalted butter

  • 200g whole eggs

  • 135g caster sugar

  • 60g all purpose flour

  • 240g dark chocolate

  • Mousseux Dark Chocolate

  • 170g pouring cream

  • 45g caster sugar

  • 28g gelatine masse (made with 4g gelatine and 24g water)

  • 125g dark chocolate

  • 375g whipped cream

  • To Assemble

  • Fresh raspberries

  • Cocoa butter, optional

  • Dark chocolate, optional


  • The Sponge:

  • 1.

    Preheat oven to 180 °C. Line two 30cm x 20cm baking pans.

  • 2.

    In a bain marie, melt the chocolate and butter. Set aside to cool slightly.

  • 3.

    In a large bowl, whip the eggs and sugar using a whisk attachment until soft peaks form.

  • 4.

    Slowly add the chocolate and butter mixture to the whipped eggs until fully incorporated, then add the flour and mix until fully incorporated.

  • 5.

    Split batter evenly between the two baking pans and bake for 10 minutes.

  • 6.

    Allow cakes to cool on a wire rack.

  • For the Mousse:

  • 1.

    Heat pouring cream and sugar in a small saucepan until sugar has completely dissolved.

  • 2.

    In a large bowl, combine the chocolate and gelatine masse.

  • 3.

    Pour the cream mixture over the chocolate and stir until fully combined and chocolate has melted.

  • 4.

    Allow the mixture to cool to 35°C.

  • 5.

    Add the whipped cream and stir to fully combine.

  • To Assemble:

  • 1.

    Using a 9cm round cutter, cut six rounds from each sponge cake slab. Take four rounds to use as your cake bases.

  • 2.

    Spread enough mousse mixture onto each base to cover the cake, Sprinkle with fresh raspberries.

  • 3.

    Place another cake round on top and repeat step 2 for the second layer.

  • 4.

    Place final cake round on top and spread remaining mousse to cover the top of the cake.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 682kj
  • Fat Total 46g
  • Saturated Fat 28g
  • Protein 10g
  • Carbohydrate 64g
  • Sugar 51g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This Easter recipe is from The Grounds of Alexandria. Click here for information on The Grounds Easter Cake Decorating Masterclass.

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