Somebody take my pulse. I think I died and gone to chocolate heaven! – Lindsay Lohan

In Season 31, Episode 16 (aired April 15, 2006) from Saturday Night Live we see a group of diners getting wild over something simple as Chocolate dessert. Now I know that this cake isn’t exactly the same as that dessert, but I can guarantee you that it’ll taste just as good


Chocolate cake
25 gr cocoa powder, plus extra for dusting
3 tablespoons boiling water
100 gr caster sugar
100 gr self-raising flour
1 teaspoon baking powder
2 large free-range eggs
100 gr margarine/butter, plus extra for greasing
2 tablespoons brandy

Chocolate mousse
300 gr plain chocolate (no more than 40-50 per cent cocoa solids), broken into squares
450 ml whipping cream

To serve
225 gr fresh raspberries and blueberries
Double cream
Powdered sugar, for dusting

How to bake

1. Preheat the oven to 180°C/356°F.
2. Grease a 20cm/8″ tin with margarine, butter or baking spray. and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.
3. For the chocolate cake, measure the cocoa powder into a large bowl. Pour the boiling water to the powder and mix to a paste with a spatula.
4. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer.
5. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife.
6. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.
7. While the cake is still hot, brush the brandy over the top of the cake. 8. Leave the cake to cool in the tin.
9. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.
10. Whip the cream until soft peaks form when the whisk is removed. 11. Carefully fold in the melted chocolate until smooth and not streaky.
12. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife.
13. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.
14. To serve, carefully remove the cake from the tin and transfer it to a flat plate.
15. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre.
16. Finish with a light dusting of icing sugar. Cut into wedges and serve with cream.

[gets cross eyed] Oh! I’ve gone blind! The chocolate made me go blind! I can’t see a thing! – Jason Sudeikis