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Chocolate Brownie Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Brownie Mousse Cake features a rich brownie base topped with a smooth, luscious chocolate mousse. Perfectly balanced with a light whipped cream topping, this dessert is ideal for special occasions or any chocolate lover’s craving. Easy to prepare with a boxed brownie mix and simple ingredients, it combines the fudgy texture of brownies with a creamy, airy mousse for a delightful treat.

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

  1. Prepare the brownie base: Preheat your oven to 350°F (175°C). Grease a round cake pan thoroughly. In a mixing bowl, combine the brownie mix with vegetable oil, eggs, and water according to the package instructions, stirring until well blended to form the batter.
  2. Bake the brownie: Pour the prepared batter into the greased cake pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the brownie to cool completely in the pan.
  3. Make the mousse topping: While the brownie cools, gently heat the heavy cream in a saucepan over low heat until warm but not boiling. Pour the warm cream over the chopped semi-sweet chocolate in a heatproof bowl. Stir the mixture until the chocolate is completely melted and smooth.
  4. Mix the mousse: Let the chocolate and cream mixture cool slightly for a few minutes. Then gently fold in the powdered sugar and vanilla extract, stirring until the mousse topping is smooth and well combined.
  5. Assemble the cake: Pour the prepared chocolate mousse evenly over the cooled brownie base in the cake pan. Cover and refrigerate the cake for at least 4 hours to allow the mousse to set firmly.
  6. Top with whipped cream: Just before serving, spread the whipped cream evenly over the set mousse layer to add a light, creamy finish to the cake.

Notes

  • You can use homemade brownies instead of a boxed mix if preferred.
  • Ensure the mousse cools but does not set before pouring over the brownie to achieve a smooth texture.
  • For a richer mousse, use high-quality semi-sweet chocolate with at least 60% cocoa.
  • The cake can be stored in the refrigerator for up to 2 days.
  • Allow the brownie to fully cool before adding mousse to prevent melting.

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Find it online: https://familytastykitchen.com/chocolate-brownie-mousse-cake-recipe/