Prepare to be transported to chocolate heaven with this decadent Chocolate Brownie Mousse Cake that will make your taste buds dance and your guests swoon! Imagine a rich, fudgy brownie base topped with a silky smooth chocolate mousse that melts in your mouth - this isn't just a dessert, it's a culinary masterpiece that combines two of the most beloved chocolate treats into one show-stopping creation. Whether you're celebrating a special occasion or simply treating yourself to an extraordinary dessert, this recipe promises to be the ultimate chocolate experience that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz bittersweet chocolate
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- Melt the unsalted butter in a large saucepan over low heat. Remove from heat and whisk in granulated sugar until well combined.
- Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
- Sift together all-purpose flour and cocoa powder. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour the brownie batter into the prepared springform pan. Spread evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
- For the mousse, chop the bittersweet chocolate into small pieces and place in a heat-safe bowl.
- Heat heavy cream in a saucepan until it just begins to simmer. Pour hot cream over the chocolate and let sit for 2 minutes.
- Whisk the chocolate and cream until smooth and glossy. Allow to cool to room temperature.
- Once the brownie base is completely cool, carefully spread the chocolate mousse over the top, creating an even layer.
- Refrigerate the cake for at least 4 hours or overnight to set the mousse and allow flavors to meld.
- Before serving, remove from springform pan, slice with a warm knife, and garnish with optional chocolate shavings or whipped cream.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, fold gently to keep the brownie base light and tender.
- Use High-Quality Chocolate: The quality of chocolate dramatically impacts the final flavor, so choose a good bittersweet chocolate.
- Cool Completely: Allow the brownie base to cool entirely before adding the mousse layer to prevent melting and ensure clean layers.
- Warm Knife Technique: When slicing, dip your knife in hot water and wipe dry between cuts for clean, smooth slices.
- Make Ahead: This cake actually improves with time, so feel free to prepare it a day in advance for even more developed flavors.
- Optional Garnishes: Enhance presentation with chocolate shavings, fresh berries, or a light dusting of cocoa powder.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
