Choc-Berry Layer Cake.

A community recipe by ChocolateCookie

Not tested or verified by Nigella.com

Introduction

This recipe came about from having a craving for Chocolate Mousse and wanting to use up some mixed berries and cream left over in the fridge. Plus my mum had generously given me a sponge cake!!

Ingredients

Serves: 4

Metric Cups

1 sponge cake
1 instant chocolate mousse
125 millilitres cream (whipped)
225 grams mixed berries
berry syrup (enough to drizzle each layer of sponge cake)

1 pound cake
1 instant chocolate mousse
4⅖ fluid ounces cream (whipped)
8 ounces mixed berries
berry syrup (enough to drizzle each layer of sponge cake)

Method

Choc-Berry Layer Cake. is a community recipe submitted by ChocolateCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line round bowls with cling wrap. (I used 4 small round, glass bowls with a width of approx 13cm.)

Cut out rounds from sponge (I used an egg ring), then cut each piece into 3 or 4 rounds (depending on how thinly you manage to cut them) - keep the scrappy bits for plugging holes.

Place one sponge round into the bottom of each dish and generously spoon some of the berry syrup over each sponge round.

Now the layering begins; you can do it any order you wish. This is how I did it - Chocolate mousse, sponge round, more berry syrup, cream and mixed berries (you can either fold the berries into the mixed cream or you can just put the cream on top of the sponge and then smoosh the berries on top like I did), sponge round, more berry syrup, chocolate mousse, sponge round, more berry syrup, cream and mixed berries and finally finish with sponge (you may need to use some of the sponge off cuts by now for the top, depending on how thinly you were able to slice the sponge rounds.)

Finish with one last, generous drizzle of berry syrup. Cover the bowls in cling wrap - tightly and refrigerate for at least 4 hours - overnight would be preferable.

To Serve - unmould your layer cakes onto individual serving plates and bring out to your guests with a dollop of cream, left over berries or extra chocolate mousse!!

Line round bowls with cling wrap. (I used 4 small round, glass bowls with a width of approx 13cm.)

Cut out rounds from sponge (I used an egg ring), then cut each piece into 3 or 4 rounds (depending on how thinly you manage to cut them) - keep the scrappy bits for plugging holes.

Place one sponge round into the bottom of each dish and generously spoon some of the berry syrup over each sponge round.

Finish with one last, generous drizzle of berry syrup. Cover the bowls in cling wrap - tightly and refrigerate for at least 4 hours - overnight would be preferable.

To Serve - unmould your layer cakes onto individual serving plates and bring out to your guests with a dollop of cream, left over berries or extra chocolate mousse!!

Additional Information

You may have some chocolate mousse left over, depending on how generous you have been with spooning the mousse into the layer cake. I say more Chocolate Mousse left over for the cook later!! Or, if you must, serve a dollop with the layer cake and your guests will thank you.