Fudgy chocolate cake meets fluffy chocolate mousse in this impressive dessert that will feed a crowd. Using both the whites and yolks of the eggs in the mousse ensures no waste. The cake will keep for up to 3 days in the fridge. Please note: contains raw eggs..

Serves 12-14

Hands-on time 45 min, plus cooling and overnight chilling

Oven time 18 min

Specialist kit 23cm round loose-bottomed cake tin

For the cake

• Butter or oil to grease

• 80g dark chocolate (70% cocoa solids)

• 100g plain flour

• 40g cocoa powder

• 100g golden caster sugar

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• ¼ tsp fine sea salt

• 90ml sunflower oil

• 1 free-range egg

• 90ml whole milk

For the mousse

• 200g dark chocolate (70% cocoa solids), chopped

• 200g milk chocolate, chopped

• 4 free-range eggs, separated

• 300ml whipping cream

• Mini eggs to decorate (optional)

1. Heat the oven to 160°C fan/gas 4 and grease and line the base and sides of the cake tin with butter/oil and baking paper. Melt the dark chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the base of the bowl touch the water) then set aside to cool slightly. In a large mixing bowl, combine the flour, cocoa, sugar, raising agents and salt. In a jug, whisk the oil and egg until combined, then whisk in the milk.

2. Pour the wet ingredients and melted chocolate into the dry and stir to combine. Pour over 80ml just-boiled water (you can use the water from the pan used to melt the chocolate) and mix to combine. Tip the batter into the prepared tin and bake for 16-18 minutes, until a skewer inserted into the centre comes out with only a few damp crumbs. Set the tin on a wire rack to cool.

3. Once the cake is almost cool, make the mousse. Melt the dark and milk chocolate in a large bowl over a pan of barely simmering water (don’t let the base of the bowl touch the water). Set aside to cool until lukewarm. With an electric whisk, beat the egg whites in a bowl to stiff peaks. In another bowl, whisk the whipping cream almost to soft peaks (be careful not to overwhip it as it will stiffen further when mixed with the other ingredients).

4. Working quickly to avoid the chocolate becoming grainy, stir the egg yolks into the lukewarm chocolate, then mix in the whipped cream. Gently fold in the egg whites. Spread the mixture over the cake in the tin and chill overnight.

5. Remove the cake from the tin, then gently peel off the baking paper and serve decorated with mini eggs (or whatever you fancy).