This Brownie Chocolate Mousse Cake is easy and delicious and the perfect ending to a Valentine’s or Galantine’s dinner. It looks like a lot of steps, but each one is easy and there is lots of time between the steps. The eggs you’ll need are for the brownie layer. We suggest that you add an extra egg to make your brownies a bit more cakey.
We talk you through this recipe in episode 220 of our podcast. If you enjoy this cake you may also like our recipes for Flourless Chocolate Cake and Chocolate Strawberry Sweetheart Cake.
Ingredients
Brownie Layer
1 box brownie mix or gluten free brownie mix plus ingredients listed on box
Chocolate Mousse
12 oz bittersweet chocolate finely chopped or dark chocolate chips
1 teaspoon vanilla extract
¼ teaspoon kosher salt
3 cups heavy whipping cream or dairy free heavy whipping cream, divided
½ cup sugar
Topping
1 cup heavy whipping cream
3 tablespoon powdered sugar
Instructions
Brownies
Prepare the brownie batter according to package directions. Add an extra egg for cakier brownie.
Pour the batter into a 9 inch springform pan that has been buttered or sprayed.
Bake according to the boxed instructions for a 9 x 9 pan. Set aside to cool completely.
Chocolate Mousse
Place finely chopped chocolate in a large bowl.
Microwave 1 cup of heavy cream for 2 minutes in a microwave safe container.
Pour hot cream over chocolate and stir until the chocolate is melted completely. Stir in the vanilla extract and salt. Allow to cool for 10 minutes before adding the whipped cream.
In a medium bowl, beat 2 cups of heavy cream and the sugar until soft to medium peaks form.
Add about ½ cup of the whipped cream into the chocolate mixture and fold in to lighten it. Then, gently fold the remaining whipped cream into the chocolate until all of the foamy cream is incorporated.
Pour the mixture over the top of the brownie crust and smooth as needed. Cover and refrigerate for at least 6 hours or overnight.
Whipped Cream Topping
In a medium bowl, whip together cream and sugar until stiff peaks form. Pipe or spread onto the chilled cake or dollop on top of individual slices.
