Name: Chocolate Brownie Mousse Cake
Prep time: PT-485452H56M24S
Cook time: 30 min
Total time: PT-485452H56M24S
Ingredients: 8 oz dark chocolate (227 g) chopped fine; 1 cup butter (227 g); 1 cup sugar (213 g); 5 large eggs; 1 1/2 tablespoons vanilla extract; 1/4 teaspoon salt; 1/4 cup flour (36 g); 8 oz dark chocolate (227 g), chopped fine; 1 tablespoon butter (14 g); 2 tablespoons dark chocolate (Dutch process) cocoa powder (15 g); 5 tablespoons hot water; 1 1/2 cups heavy cream (346 g); 2 tablespoons sugar (24 g); 1 teaspoon vanilla extract; 1/8 teaspoon salt; 3/4 cup cold heavy cream (173 g); 2 tablespoons powdered sugar, (15 g); 1/2 teaspoon vanilla; Grated chocolate for garnish; 2-3 cups fresh berries for topping

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Sometimes being a food blogger means I have to make holiday foods several weeks to a month before the holiday so I can have the recipe perfect and the blog up in time to post it for everyone else to be able to make for the holiday. This chocolate brownie mousse cake was not a dessert my husband was sad I had to make several times to get perfect.

Sometimes I ask him what he wants as a dessert and he says something simple, then I think it sounds too boring so I create something fancier that includes what he wanted. He told me he wanted a chocolate mousse. But I’m kinda meh feeling on plain mouse. So I added a brownie bottom and made his idea into this chocolate brownie mousse cake.

My 4 year old got to stay up a bit past her bedtime on a Saturday night because she really wanted to help me make this cake. Then helped me put the picture together too. I’ve always dreamt of having kids in the kitchen cooking with me and both of my girls are TOO into helping. Before having kids I had no idea how much longer it took to bake and cook with kids “helping”. But, I seriously hope they love to cook and bake because they grew up learning and doing it.

If you’re looking for another delicious treat for Valentines Day that is a little less time intensive, try these super easy raspberry cheesecake cookies!

Chocolate Brownie Mousse Cake

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A creamy and airy mousse sandwiched between a thick fudge brownie and whipped cream with berries. This “cake” is rich and decadent.

Prep Time: 25 minutes + 3 hours inactive
Cook Time: 30 minutes
Total Time: 55 minutes plus 3 hours inactive
Yield: serves at least 8-10

Ingredients

Scale

Brownie-

8 oz dark chocolate (227 g) chopped fine

1 cup butter (227 g)

1 cup sugar (213 g)

5 large eggs

1 1/2 tablespoons vanilla extract

1/4 teaspoon salt

1/4 cup flour (36 g)

Mousse-

8 oz dark chocolate (227 g), chopped fine

1 tablespoon butter (14 g)

2 tablespoons dark chocolate (Dutch process) cocoa powder (15 g)

5 tablespoons hot water

1 1/2 cups heavy cream (346 g)

2 tablespoons sugar (24 g)

1 teaspoon vanilla extract

1/8 teaspoon salt

Whipped Cream-

3/4 cup cold heavy cream (173 g)

2 tablespoons powdered sugar, (15 g)

1/2 teaspoon vanilla

Grated chocolate for garnish

2–3 cups fresh berries for topping

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Instructions

Brownie-

Preheat oven to 325 F. Spray a 9-inch spring form pan with baking spray and then dust with sugar.

In a medium sauce pan melt the butter and the chocolate together till just barely melted. Try not to let it get too hot. Add the sugar and stir to combine.

Add the eggs, one at a time, whisking till completely combined before adding another egg. Add the vanilla and salt and mix to combine. Sprinkle the flour in and stir just till combined.

Pour the batter into the prepared pan and then bake for 30-35 minutes till the center of the cake is raised and springs back lightly. If you put a tooth pick in the cake it will still have batter on it, but don’t worry. Remove from oven and let cool completely in the pan.

Mousse-

Melt the chocolate and butter together in the microwave in a different bowl on 50% power, stirring every 30-45 seconds. Don’t over-cook it.

Whisk the coca powder and hot water together in a small mixing bowl.

Whisk the water and cocoa mixture into the melted chocolate and whisk till smooth. Let it cool to room temperature. (It will be thick, if it has any lumps you can microwave for 10-15 seconds on 50% heat till it will stir together.)

In a medium mixing bowl whip the heavy cream, sugar, vanilla and salt, with an electric hand-mixer till stiff peaks.

Mix about 1/4- 1/3 of the whipped cream into the chocolate mixture till smooth. Fold the remaining whipped cream in, gently just till no white streaks remain.

Spread evenly over the completely cooled brownie and refrigerate for at least 3 hours up to 2 days.

Whipped Cream-

In a medium mixing bowl add the cream, powdered sugar, and vanilla and whip till stiff peaks.

Top with whipped cream, berries, and chocolate shavings right before serving. Then remove from the spring form pan. (if you’d rather you can remove it from the springform pan before topping too if it’s easier for you)

Notes

If you don’t have a 9-inch springform pan, you can do it in a 10-inch one as well. The baking time may be a little bit less time, and you will have a thinner overall cake, but it will work fine still!

If the edges of the cake look like they’re stuck on the pan after refrigeration still, use a hot knife to slide around the edge to loosen the edge of the cake.