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Chocolate Brownie Mousse Cake Recipe

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3.9 from 27 reviews

  • Author: admin
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings 1x

Description

This Chocolate Brownie Mousse Cake is a decadent dessert featuring a rich, fudgy brownie base topped with a smooth and creamy chocolate mousse. The mousse is made by combining warm heavy cream with semi-sweet chocolate and sweetened with powdered sugar and vanilla extract, then chilled to perfection. Topped with a dollop of whipped cream, this cake offers a perfect balance of textures and flavors that will delight any chocolate lover.

Ingredients

Scale

Brownie Base

  • 1 box brownie mix
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/4 cup water

Mousse Topping

  • 1/2 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • 1/2 cup whipped cream

Instructions

  1. Prepare the brownie base: Preheat your oven to 350°F (175°C). Grease a round cake pan thoroughly to prevent sticking. In a mixing bowl, combine the boxed brownie mix with vegetable oil, eggs, and water according to the package instructions, stirring until fully blended and smooth.
  2. Bake the brownie: Pour the brownie batter evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the center comes out clean, indicating the brownie is fully set. Remove from oven and allow it to cool completely in the pan to ensure it firms up properly for the mousse topping.
  3. Make the mousse topping: While the brownie cools, gently heat the heavy cream in a saucepan over low heat until it is warm but not boiling. Pour this warm cream over the chopped semi-sweet chocolate in a mixing bowl, letting it sit briefly to melt the chocolate. Stir the mixture gently until smooth and fully combined into a luscious chocolate ganache.
  4. Mix the mousse: Allow the chocolate ganache to cool for a few minutes, ensuring it thickens slightly. Then, fold in the powdered sugar and vanilla extract carefully until the mixture becomes smooth and creamy, creating the mousse.
  5. Assemble the cake: Pour the prepared mousse evenly over the completely cooled brownie base in the cake pan. Smooth the top with a spatula if needed. Cover and refrigerate the cake for at least 4 hours to allow the mousse to set firmly and the flavors to meld together beautifully.
  6. Top with whipped cream: Just before serving, remove the cake from the refrigerator and add a generous topping of whipped cream for extra richness and creaminess. Slice and serve chilled for the best taste and texture experience.

Notes

  • Ensure the brownie is fully cooled before adding mousse to prevent melting or running.
  • Use good quality semi-sweet chocolate for the best flavor in the mousse.
  • The mousse needs at least 4 hours to set properly—overnight chilling is ideal for best texture.
  • You can substitute whipped cream with fresh berries for a fruity twist.
  • Store leftovers covered in the refrigerator and consume within 3 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/chocolate-brownie-mousse-cake-recipe-2/