Chocolate Brownie Mousse Cake
This triple chocolate brownie mousse cake is made with a brownie bottom, topped with a creamy eggless chocolate mousse, and topped with silky chocolate ganache.
Ingredients
For the brownie layer:
- ¾ cup Flour
- ⅓ cup Cocoa powder
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 Egg yolk
- 1 ½ cups Granulated sugar
- 150 g Butter
- 200 g Dark chocolate
- 2 teaspoon Vanilla extract
For the chocolate mousse:
- 200 g Dark chocolate
- 150 g Heavy cream for melting
- 2 tablespoon Nutella
- 500 g Heavy cream for whipping
- 10 g Gelatin
- 50 g Water
For the chocolate ganache:
- 150 g Dark chocolate
- 150 g Heavy cream
Instructions
Make the brownie layer:
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 9-inch baking pan.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- In a medium mixing bowl, add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined. Pour the chocolate mixture into the wet mixture and mix well.
- Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don't overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour the batter into a parchment paper-lined baking pan and bake in a preheated oven for 40 minutes or until the tops of the brownies are crinkly. Let the brownies cookie to room temperature.
Make the chocolate mousse:
- Activate the gelatin by adding the gelatin powder and water into a small mixing bowl. Let the gelatin sit for 10 minutes. Microwave for 10 seconds and set aside.
- Into a medium-sized mixing bowl, add the heavy cream, Nutella, and dark chocolate. Melt in the microwave or on the stovetop and mix until you get a smooth mixture. Set aside to cool to room temperature. Add the gelatin and mix.
- Into a big mixing bowl, add the cold heavy cream and mix with an electric hand mixer until soft to medium peaks form. (pudding consistency)
- Add the melted chocolate mixture into the cream mixture and fold highly with a spatula until the mixture is combined and homogenized.
- n the room temperature brownie bottom and smooth it out with an offset spatula. Place the cake in the fridge to set for 4-5 hours.
Make the chocolate ganache:
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Assembly:
- Remove the cake from the fridge and top it with the silky chocolate ganache. Spread it around with a spatula or by moving the pan in a circular motion.
- Place the cake in the fridge to let the ganache harden a little bit so you won't be in a ganache mess.
- Top the cake with sliced strawberries for garnish, slice, and enjoy!
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Add some of your favorite add-ins! Make this recipe your own and add your favorite brownie add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
Be patient! I know it’s extremely tempting to top these brownies with mousse as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so the mousse wouldn't melt.
Don’t overbake your brownies! to have a super fudgy brownie bottom, we like to underbake the brownies a little bit.
Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Nutrition
Calories: 909kcalCarbohydrates: 69gProtein: 11gFat: 67gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 176mgSodium: 264mgPotassium: 558mgFiber: 8gSugar: 48gVitamin A: 1646IUVitamin C: 1mgCalcium: 114mgIron: 8mg
Tried this recipe?Let us know how it was!