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Chocolate Brownie Mousse Cake Recipe

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4 from 10 reviews

This decadent Chocolate Brownie Mousse Cake combines a rich, fudgy brownie base with a luscious chocolate mousse layer and a silky dark chocolate ganache topping. Perfectly balanced in texture and flavor, this dessert is ideal for chocolate lovers looking to impress at any celebration.

  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings

Ingredients

Brownie Layer

  • 3/4 cup Flour
  • 1/3 cup Cocoa powder
  • 1/2 tsp Kosher salt
  • 2 Eggs
  • 1 Egg yolk
  • 1 1/2 cups Granulated sugar
  • 150 g Butter
  • 200 g Dark chocolate
  • 2 tsp Vanilla bean paste

Chocolate Mousse

  • 150 g Heavy cream (for melting)
  • 2 tbsp Nutella
  • 500 g Heavy cream (for whipping, cold)
  • 10 g Gelatin
  • 50 g Water
  • 150 g Dark chocolate

Chocolate Ganache

  • 150 g Dark chocolate
  • 150 g Heavy cream

For Garnish

  • Sliced strawberries

Instructions

  1. Make the brownie layer: Preheat the oven to 180°C (350°F) and line a 9-inch baking pan with parchment paper. Melt the butter and 200 g dark chocolate in a microwave or using a bain-marie, then let cool.
  2. Combine wet ingredients: In a medium bowl, whisk together granulated sugar, eggs, kosher salt, and vanilla bean paste until combined. Stir in the cooled chocolate-butter mixture thoroughly.
  3. Add dry ingredients: Sift cocoa powder and flour into the wet mixture, then gently fold them in to avoid overmixing, preserving the fudgy texture.
  4. Bake brownie: Pour batter into the prepared pan, bake for about 40 minutes or until the surface becomes crinkly. Allow to cool to room temperature.
  5. Prepare gelatin: Sprinkle gelatin powder over 50 g of water in a small bowl and let it bloom for 10 minutes. Microwave for 10 seconds until melted and set aside.
  6. Make chocolate mixture: Melt 150 g dark chocolate, 150 g heavy cream, and Nutella together until smooth, either in the microwave or on the stove. Cool to room temperature, then stir in the gelatin mixture.
  7. Whip cream: In a large mixing bowl, whip the 500 g cold heavy cream to soft-to-medium peaks using an electric mixer.
  8. Combine mousse: Fold the cooled chocolate mixture into the whipped cream gently until fully combined and smooth.
  9. Assemble mousse layer: Spread the mousse evenly over the cooled brownie base using an offset spatula. Refrigerate for 4-5 hours to set.
  10. Make the ganache: Melt 150 g dark chocolate and 150 g heavy cream together in the microwave for about 50 seconds. Let sit for 10 minutes, then stir until smooth and silky.
  11. Finish assembly: Remove the mousse-chilled cake from the fridge, spread the ganache evenly on top. Chill again to let ganache firm up slightly.
  12. Garnish and serve: Decorate with sliced strawberries, slice, and enjoy your luscious Chocolate Brownie Mousse Cake.

Notes

  • Ensure the melted chocolate mixture is cooled before folding into whipped cream to prevent deflating the mousse.
  • Do not overmix the brownie batter to maintain a fudgy texture instead of a dense, cakey one.
  • Allow the cake to chill sufficiently after each step for best texture and clean slicing.
  • Using high-quality dark chocolate will significantly enhance the flavor depth of the mousse and ganache.
  • Gelatin can be substituted with agar-agar for a vegetarian version, but adjust setting time accordingly.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/chocolate-brownie-mousse-cake-recipe/