Blackberry and Chocolate Mousse Cake

Nathan Strachan

Nathan Strachan

22nd August 2023
Nathan Strachan

Blackberry and Chocolate Mousse Cake

120 min

Seasonal Blackberry and Chocolate Mousse Cake



  • 100gms ground almonds
  • 100gms Sugar
  • 40gms of egg white
  • 60gms icing sugar
  • 80gms egg yolk
  • 100gms eggs


  • 50gms butter
  • 50gms 72% dark chocolate


  • 110gms egg white
  • 60gms of sugar

Blackberry Ganache

  • 150gms 65% chocolate
  • 150gms 43% chocolate
  • 400gms of orange juice reduced to 180gms.
  • 100gms of Blackberry puree
  • 140gms of Sugar
  • 50gms of butter

Chocolate & Blackberry Mousse

  • 300gms of milk
  • 120 yolks
  • 60gms of sugar

Blackberry Glaze

  • 500gms of OJ reduced to 250gms
  • 125gms of Blackberry puree
  • 40gms of sugar warmed to 72 degrees



Beat to paste,

Sponge: Butter and Chocolate

Melt and combine with paste

Make Meringue:

Fold through mixture spread on a tray, 4mm thick, backed at 180 till cooked.

Blackberry ganache.

Method: Pour hot reduced orange juice over chocolate to melt. Add sugar, emulsify in diced cold butter.

Chocolate & Blackberry Mousse

Heat to 86 degrees, pour of 640gms of 66% chocolate.
Fold in 1100gms of semi whipped cream.

Blackberry Glaze

Combine with 2 Bloomed gelatine sheets, pour over 50gms of 72% chocolate to melt.Method:

To Assamble

To assemble: Place sponge in the bottom of a mould, pour over warm ganache until 3mm thick, allow to set. Top with Chocolate mousse until 5cm thick allow to set. Top with room temperature Black berry glaze until 2mm thick allow to set over 12 hours.
Serve with Blackberry Sorbet and Fresh Blackberries

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.