Description
This decadent Chocolate Brownie Mousse Cake combines a rich, fudgy brownie base with a smooth and creamy chocolate mousse topping. Perfectly balanced in texture and flavor, this dessert impresses with its elegant presentation and indulgent taste, making it an ideal treat for special occasions or chocolate lovers.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup water
Mousse Topping
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- 1/2 cup whipped cream
Instructions
- Prepare the brownie base: Preheat your oven to 350°F (175°C). Grease a round cake pan thoroughly. In a mixing bowl, prepare the brownie mix according to the package instructions, combining it with vegetable oil, eggs, and water. Mix until you achieve a smooth batter.
- Bake the brownie: Pour the brownie batter evenly into the prepared cake pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and allow the brownie to cool completely in the pan to ensure it sets properly.
- Make the mousse topping: While the brownie cools, place the heavy cream in a saucepan over low heat. Warm the cream until it’s hot but not boiling. Remove from heat and pour the warm cream over the chopped semi-sweet chocolate in a bowl. Stir gently until the chocolate melts completely and the mixture is smooth and glossy.
- Mix the mousse: Let the chocolate and cream mixture cool slightly to thicken. Then fold in the powdered sugar and vanilla extract gently until fully incorporated and smooth, ensuring not to deflate the mousse texture.
- Assemble the cake: Pour the prepared chocolate mousse evenly over the cooled brownie base in the cake pan. Spread gently to cover the entire surface. Refrigerate the assembled cake for at least 4 hours, or until the mousse is fully set and firm to the touch.
- Top with whipped cream: Just before serving, remove the cake from the refrigerator and top with the whipped cream for added creaminess and visual appeal. Slice and serve chilled for the best experience.
Notes
- Use a good quality semi-sweet chocolate for a richer mousse flavor.
- Ensure the brownie is completely cooled before adding mousse to prevent melting.
- Chilling the mousse for at least 4 hours is essential for proper setting.
- For an extra decorative touch, garnish with chocolate shavings or fresh berries.
- Store leftovers covered in the refrigerator for up to 3 days.
