Chocolate Brownie Mousse Cake 🍫✨
A dream dessert for chocolate lovers! This Chocolate Brownie Mousse Cake features a rich, fudgy brownie base topped with a silky, airy chocolate mousse and finished with a decadent ganache. It’s the perfect showstopper for special occasions—or whenever you want to impress. 💖
Ingredients:
For the Brownie Base:
1/2 cup (1 stick) unsalted butter
8 oz semi-sweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
For the Chocolate Mousse:
1½ cups heavy cream (cold)
8 oz bittersweet chocolate, chopped
2 tbsp granulated sugar
1 tsp vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
4 oz dark chocolate, chopped
1 tsp corn syrup (for shine, optional)
Optional Toppings:
Chocolate curls or shavings
Cocoa powder for dusting
Fresh raspberries or strawberries
Whipped cream
Instructions:
Step 1: Make the Brownie Base
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
In a medium saucepan over low heat, melt the butter and chopped semi-sweet chocolate until smooth and glossy. Remove from heat and stir in both sugars.
Let the mixture cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.
Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely in the pan.
Step 2: Make the Chocolate Mousse
Place the chopped bittersweet chocolate in a heatproof bowl.
Heat 1/2 cup of the cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and melted. Let cool to room temperature.
In a separate bowl, whip the remaining 1 cup of heavy cream with the sugar and vanilla until soft peaks form.
Fold one-third of the whipped cream into the cooled chocolate to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
Spread the mousse evenly over the cooled brownie layer in the springform pan. Smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight for best results.
Step 3: Make the Ganache Topping
In a small saucepan, bring the cream just to a simmer. Pour it over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Stir in the corn syrup if using. Let the ganache cool for 10–15 minutes, then pour over the set mousse layer.
Tilt the pan gently to spread the ganache evenly, or use an offset spatula.
Step 4: Chill and Decorate
Refrigerate the entire cake for at least 1 more hour, until the ganache is firm.
Once chilled, run a knife around the edge of the pan and carefully release the springform. Transfer to a serving plate.
Top with chocolate curls, a dusting of cocoa powder, berries, or whipped cream as desired.
Step 5: Serve and Enjoy!
Slice with a hot knife for clean edges and serve chilled. Each bite is a perfect combination of rich, fudgy brownie and light, luscious mousse, all wrapped in chocolatey bliss. 😍
🍽️ Prep Time: 30 minutes | Chill Time: 5–6 hours | Total Time: ~6½ hours
🍽️ Servings: 10–12 slices
📌 Save this recipe for the ultimate chocolate cake fix! Perfect for birthdays, holidays, or anytime you crave something extra special. 💝