Description
Indulge in this luscious Chocolate Brownie Mousse Cake, featuring a rich, fudgy brownie base topped with a light and creamy chocolate mousse. Perfectly layered and chilled to set, this dessert combines deep chocolate flavors with a smooth whipped topping, making it an irresistible treat for chocolate lovers.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Chocolate Mousse
- 1 1/2 cups heavy whipping cream (divided)
- 8 oz semi-sweet chocolate (chopped)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined. Add the cocoa powder, flour, salt, and baking powder; stir until just combined without overmixing. Pour the batter evenly into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
- Make the Chocolate Mousse: Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate placed in a heatproof bowl. Let this sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Allow this mixture to cool to room temperature. In a separate bowl, whip the remaining 1 cup of heavy cream with sugar and vanilla extract until soft peaks form. Fold the whipped cream gently into the cooled chocolate mixture until fully incorporated and smooth.
- Assemble the Cake: Evenly spread the chocolate mousse over the cooled brownie base in the springform pan. Cover and refrigerate for at least 4 hours, or until the mousse is firm and set.
- Prepare the Topping: Whip the 1/2 cup of heavy cream with powdered sugar until soft peaks form. Spread or pipe this whipped cream over the set mousse layer. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Keep the cake chilled until ready to serve.
Notes
- This cake can be made a day ahead to allow easier slicing and serving.
- For a richer mousse, substitute dark chocolate instead of semi-sweet chocolate.
- Adding one tablespoon of espresso powder to the brownie base enhances the chocolate depth and flavor.
