True decadence comes in the form of this Chocolate Brownie Mousse Cake. The base is a simple brownie recipe, which is then topped with a creamy, rich chocolate mousse layer. This is such a great dessert to make ahead to serve a crowd. This is one of those desserts that will have everyone asking for seconds, and the recipe!
The brownie layer is made using my favourite classic brownie recipe. This gives the perfect texture upon which to top with lots of chocolate mousse. When making the mousse topping, ensure the chocolate has cooled a little before adding to the whipped cream – and make sure not to over whip the cream! Once made, I recommend keeping in the fridge until serving. This cake really doesn’t require anything else, but top with some chocolates or cute decorations if desired (I used Chocolate Mini Eggs in the photos, for an Easter celebration!).
For the chocolate, you could definitely use up any leftover Easter chocolate. This dessert is sheer decadence, cheap chocolate will definitely not remove from that! For other great dessert recipes try this Orange Crumble Cake or this Berry and Lemon Loaf Cake.
Chocolate Brownie Mousse Cake
Serves: 12
Prep Time: 25 Minutes
Bake Time: 20 Minutes
Total Time: 45 Minutes (Plus Cooling/Chill Time: 1 Hr 30 Mins)
Ingredients
For the Brownie Layer:
- 85g Melted Butter
- 50g Light Brown Sugar
- 50g Granulated Sugar
- 1 Medium Egg
- 1tsp Vanilla Extract
- 50g Dark Chocolate
- 40g Plain Flour
- 15g Cocoa Powder
For the Topping:
- 350g Dark Chocolate
- 450ml Double (Heavy) Cream
Method
- Make the brownie. Preheat the oven to 200C/180C Fan/Gas 6. Grease/line a 9 inch springform/pop up base pie dish.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the egg) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Pour the batter into the pan and bake for approx 20 (it should be totally crisp on top, and set throughout). Let cool on a wire rack for 45 minutes.
- Make the topping by whipping the cream to soft peak stage. Melt the chocolate in the microwave, stirring in 20 second intervals. Once all melted, let cool for a few minutes before VERY gently folding into the cream, using a rubber spatula/metal spoon.
- Spoon this chocolate mousse over the brownie base. Spread over the brownie and let chill in the fridge for at least 20 minutes before serving!
