Chocolate Fudge Cake with Olive Oil Chocolate Mousse and Fresh Raspberries

11:30 am on 11 October 2010

This recipe warrants using good chocolate. It pays to spend a bit more on quality. You can also use a flavoured block of chocolate and cut into smaller pieces. I think that the recipe should be slightly under-cooked for better consistency. This way, it is easier to cut with a fork, and served slightly warm it is delicious.

Judge Ray thought my cake was a little over-done, so be aware of the cooking time.

(Serves 12)
Preparation time: 30 minutes
Cooking time: 1½ hours

Ingredients

Chocolate fudge cake

  • 100g cocoa
  • 200g butter, melted
  • 400g caster sugar
  • 4 eggs
  • 1 tsp vanilla
  • 90g plain flour
  • 1 tsp baking powder
  • 200g dark chocolate melts

Olive oil chocolate mousse

  • 200g chocolate melts or roughly chopped chocolate
  • ½ cup olive oil
  • 200ml cream, whipped
  • fresh raspberries, hulled, for serving
  • icing sugar for dusting

Method

Preheat the oven to 150°C. Grease a 20cm x 30cm cake tin and dust with flour.

To make the chocolate fudge cake, sift the cocoa into a medium-sized bowl. Add the butter, sugar, eggs and vanilla, and mix until smooth. Sift in the flour and baking powder, add the chocolate melts and fold into mixture to combine. Pour the mixture into the cake tin and bake for 45–50 minutes or until cooked. Cool in the tin, then cut into 12 slices.

To make the mousse, bring a saucepan of water to the boil, then reduce to a simmer. Place the chocolate melts in a bowl that fits snugly over the pan and put the bowl over the simmering water. Carefully melt the chocolate, making sure it doesn’t burn. Slowly drizzle the olive oil into the chocolate, whisking continuously until the mixture is thick and glossy. Cool to room temperature, then fold in the whipped cream, one-third at a time. Refrigerate until ready to serve.

Serve slices of the cake topped with a quenelle of mousse. Scatter fresh berries on the side and dust with icing sugar.

Suggested wines to complement this recipe

Without the raspberries, 2008 Le Volte (by Ornellaia) - Tuscan, but not Chianti. Grapes are Sangiovese, Cab sauv and merlot. Has wonderful chocolate and good cocoa notes on the nose. It smells like the best hot chocolate in the world. And the taste follows it.

Or with them, 2008 Langmeil "The Fifth Wave" Grenache - Barossa. Super raspberries on the nose. Lovely chocolate and berry core, but without sweetness on the palate.

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