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Mary Berry's rich and indulgent chocolate mousse cake is perfect for a celebration and makes a stunning centrepiece. Here are the instructions for creating this delicious cake:

1. Preheat the Oven and Prepare the Tin
   Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform cake tin with margarine and line the base and sides with baking paper, ensuring the paper extends to the top.
2. Make the Chocolate Cake Base
   Measure 25g cocoa powder into a large bowl and add 3 tablespoons of boiling water, mixing to form a paste. Add 100g caster sugar, 100g self-raising flour, 1 tsp baking powder, 2 large eggs, and 100g margarine. Beat until smooth using a hand-held mixer. Spoon the mixture into the prepared tin, leveling the surface with a palette knife. Bake for 20-25 minutes, until a skewer comes out clean. While hot, brush 2 tbsp brandy over the cake. Leave to cool in the tin.
3. Prepare the Chocolate Mousse
   Melt 300g dark chocolate squares over a pan of simmering water, stirring continuously and avoiding overheating. Set aside to cool slightly. Whip 450ml whipping cream until soft peaks form and fold into the chocolate gently to avoid streaks.
4. Assemble the Cake
   Once the cake has cooled, but still in the tin, spoon the mousse on top, leveling it with a palette knife. Cover with cling film and chill in the fridge for at least 4 hours, preferably overnight, until firm.
5. Serve the Cake
   Carefully remove the cake from the tin and place it on a flat plate. Dust with cocoa powder and pile 225g of fresh raspberries and blueberries in the center. Lightly dust with icing sugar. Serve in wedges with pouring double cream.

Tips:

• Use chocolate with no more than 40-50% cocoa solids to avoid a bitter dessert.
• The dish can be prepared 1-2 days in advance and chilled without the fruit topping. The sponge can also be made ahead and frozen until needed.