Discover a delicious recipe straight from my cookbook!
Four-layered cake for special occasions or a weekend indulgence
I adore its elegant appearance and how effortlessly it can be transformed into a stunning centrepiece. Decorate it with seasonal fruits—it pairs beautifully with pomegranate seeds in the winter or fresh strawberries and raspberries in the spring and summer. The vibrant red fruits dipped in whipped cream create a striking contrast against the rich, chocolaty, and soft brown creamy layers.
Only the bottom layer requires baking, offering a brownie-like texture that is wonderfully moist and soft yet neither heavy nor overwhelming. The secret ingredient? Greek yoghurt, which I often use in sponge cakes to achieve that perfect balance of lightness and flavour.
The second and third layers are quick-to-make mousses that truly steal the show as the stars of this dessert.
Chestnuts in desserts
I created this cake while reminiscing about my childhood memories of roasted chestnuts, which my father would buy for us during winter walks. Street vendors sold them outdoors, wrapped in newspapers—a simple yet delightful treat. However, this dessert isn’t limited to wintertime, nor does it require the effort of roasting chestnuts in the oven. It falls firmly into the category of fuss-free desserts, as we use shop-bought chestnut purée for convenience.
Serves 12-16
Fuss-Free Chocolate Mousse Cake with Chestnut Cream (Egg free)
Fuss-Free Chocolate Mousse Cake with Chestnut Cream (Egg free)
The cake has a brownie-like base topped with smooth chestnut cream and layers of chocolate mousse, finished with a layer of whipped cream. It is easy to prepare, utilizing convenient chestnut purée and seasonal fruit for decoration. The combination of rich chocolate and light Greek yogurt creates a delightful treat that serves 12 to 16 people, making it perfect for any occasion.
Ingredients For the cake:
Measure 200ml cup.
- 1 cup plain flour
- ½ cup caster sugar
- 1 tsp baking powder
- 2 tbsp cocoa powder (20g)
- ¼ cup sunflower oil
- 1 cup Greek yoghurt
- 20cm (8inches) springform baking tin
Ingredients For the chestnut cream:
- 200g chestnut puree
- 100ml double cream
- 3 tbsp icing sugar
- Pinch of nutmeg, freshly grated
Ingredients For the chocolate mousse:
- 200ml, plus 100ml double cream
- 5g gelatine powder
- 150g dark chocolate, finely chopped
Plus:
Pomegranate seeds, fresh strawberries and/or fresh raspberries, and 100ml whipped double cream for the top of the cake.
Cake:
- Preheat the oven to 170˚C (fan).
- Line your baking tin with baking paper.
- In a mixing bowl, combine all the dry ingredients and sift the cocoa powder to remove any lumps.
- Add the liquid ingredients and mix until well combined.
- Pour the batter into the prepared tin and bake for 20 minutes.
- Once baked, leave the cake in the tin for a few minutes, then transfer it to a cooling rack to cool completely.
Chestnut Cream
If using sweetened chestnut purée, omit the icing sugar.
For a smooth texture, blend or whisk the chestnut purée before adding double cream. Alternatively, if you prefer a rougher texture, skip this step.
Combine the chestnut purée with double cream (and icing sugar if needed), then whisk until firm and well combined.
Chocolate Mousse
- Prepare the gelatine according to the instructions on its packet, using a small amount of water.
- Chop the chocolate into small pieces and set aside.
- Heat 200ml of double cream in a saucepan until just below boiling point, then remove from heat.
- Stir in the gelatine until fully dissolved, then add the chopped chocolate and mix until smooth.
- Allow the mixture to cool completely before folding in 100ml of whipped cream gently.
Layering the cake
- Place the cooled cake layer on a flat plate or serving dish.
- Spread an even layer of chestnut cream over the cake, followed by a layer of chocolate mousse.
- Whip additional double cream and carefully spread it over the top of the cake as a final layer.
- Garnish with pomegranate seeds or any other fruits of your liking, adding as many as you like for decoration and flavour.
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Jelena Pop-Kostić 
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