Chocolate Brownie Mousse Cake
A delightful chocolate brownie mousse cake that combines a fudgy brownie base with a light and airy chocolate mousse topping. Perfect for any occasion!
Servings 10 servings
Calories 450kcal
Ingredients
Brownie Base Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar white sugar for best crumb
- 4 large eggs room temperature
- 1 teaspoon vanilla extract real vanilla adds depth
- 1 cup all-purpose flour sifted for light texture
- 1 cup unsweetened cocoa powder Dutch-process for richer color
- 1/2 teaspoon salt balances chocolate
- 8 ounces semisweet chocolate, chopped can use chips
Mousse Ingredients
- 2 cups heavy cream, divided whipping cream for best results
- 1/4 cup powdered sugar sifts easily into cream
- Chocolate shavings or cocoa powder for garnish optional, but recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Melt the butter in a saucepan over low heat, then whisk in sugar until glossy. Add eggs, one by one, mixing well before each addition. Stir in vanilla.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold this dry mixture into the butter mixture until just combined.
Baking
- Pour the batter into the prepared pan and bake for 25–30 minutes. A toothpick should come out with a few moist crumbs.
- Allow the brownie to cool completely in the pan.
Making the Mousse
- Melt the chopped semisweet chocolate and 1/2 cup of the heavy cream over a double boiler until smooth. Let it cool slightly.
- In a large bowl, whip the remaining cream with powdered sugar until stiff peaks form. Gently fold in the chocolate mixture until well combined.
Assembly
- Spread the mousse evenly over the cooled brownie layer in the springform pan.
- Refrigerate for at least 4 hours, preferably overnight.
Serving
- Dust with cocoa powder or garnish with chocolate shavings before slicing and serving.
Notes
For best results, use room temperature ingredients and avoid overbaking the brownie layer. It is also recommended to chill the cake overnight for best flavor development.
