Mary Berry details recipe for her chocolate mousse cake
There is nothing better than a creamy chocolate cake, and Mary Berry decided to make a special recipe for her biggest royal fan based on his two favourite foods which are chocolate cake and beetroot.
Mary Berry is famous for her incredible baking recipes and has fans even amongst the Royal Family. During the Christmas special ‘A Berry Royal Christmas’ on the BBC in 2019, Princess Kate revealed that Prince Louis is obsessed with the cooking legend.
According to the Princess of Wales, one of Louis’ first words was “Mary” because, at the time, the young prince was the right height to see Kate’s cooking books on the kitchen bookshelf. While speaking to Mary Berry, Kate said: “Children are really fascinated by faces, and your faces are all over your cooking books and he would say ‘That’s Mary Berry’ … so he would definitely recognise you if he saw you today.”
While beetroot may seem like an unusual choice for a cake, root vegetables are naturally sweet and commonly used in baking, such as in carrot cake. You can make the cake much more moist and fudgy, and like in carrot cake you will not be able to taste the beetroot as long as it is grated properly.
Mary Berry said: “I want Louis to like it because he loves beetroot” and after taking a bite, she added: “That is what I call a truly indulgent decadent chocolate cake, and the beetroot makes it so rich.”
How to make Mary Berry’s royal chocolate cake inspired by Prince Louis
Ingredients
- For the cake:
- 150g of self-raising flour
- 175g of light muscovado sugar
- 50g of cocoa powder
- 300ml of sunflower oil (plus extra for greasing)
- Three large eggs
- Two tablespoons of baking powder
- 225g of grated beetroot (two medium beetroots)
For the icing:
- 200g of dark chocolate
- 50g of white chocolate
- 200ml double cream
Kitchen equipment:
- 30x23cm (12×9 inches) baking tray
- Baking parchment
- Mixing bowl
- Heatproof bowl
- Pot
- Small piping bag fitted with a fine nozzle (or a small food bag)
- Cocktail sticks
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Instructions
To begin, preheat the oven to 180C, or 160 Fan or Gas 4. Take the baking tray and prepare it by lining it with parchment paper and then grease it.
Take the mixing bowl and add all the cake ingredients apart from the sunflower oil (eggs, flour, cocoa powder, baking powder and flour). Stir until you have a mixture and then slowly add the sunflower oil until you have a thick cake batter.
Once smooth, add in the grated beetroot. Make sure all of the beetroot is fully grated and do not add any chunks of beetroot to the mixture. When the cake batter is fully incorporated, it is time to spoon it into the prepared baking tray.
Place the cake in the oven for around 35 minutes or until the cake has risen. Once ready, remove it and set it aside to cool down.
Now it is time to make the icing. Place the chocolate and cream in a heatproof bowl and place the bowl above a pot of simmering water. Do not allow the hot water to touch the bowl and keep stirring until the chocolate is melted. Leave it to cool down for a couple of minutes and then spread it to completely cover the top of the cake. Make sure both the cake and icing are cool before doing so.
In order to decorate the cake, melt the white chocolate in a heatproof bowl over a pot of simmering water. Once melted, spoon into a piping bag or into a small food bag with the corner snipped off. Pipe the chocolate in lines down the cake around two centimetres apart. Use a cocktail stick to drag the white chocolate across the cake to give it a feathered effect.
Allow the chocolate to set a little at room temperature, and then your royal chocolate cake is ready to be cut and served.
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