Chocolate Mousse Brownie Cake
A fudgy cocoa brownie base topped with chilled chocolate mousse in a springform pan.
Equipment
- 9-inch springform pan
- Saucepan
- Electric mixer
- microwave safe bowl
Ingredients
Main Ingredients
- 8 tbsp unsalted butter diced
- 1 cup granulated sugar for the brownie base
- ¾ cup unsweetened cocoa powder
- ¼ tsp salt
- 2 tsp vanilla extract divided
- 2 large eggs for the brownie base
- ½ cup all purpose flour
- ¼ cup granulated sugar for the mousse
- 2 cup cold heavy whipping cream divided
- 6 oz semisweet chocolate finely chopped, not chocolate chips
- 2 large eggs for the mousse custard
Instructions
Cooking
- Mix. Heat the oven to 325 degrees F, melt the butter with sugar and cocoa, then stir in the salt and vanilla.
- Base. Stir in 2 eggs and the flour, pour into a springform pan, and bake 29 to 32 minutes, then cool.
- Custard. Whisk 2 eggs, sugar, and 1 cup cream and cook to 160 degrees F until thickened.
- Chocolate. Melt the chopped chocolate into the custard, then chill about 1 hour.
- Whip. Whip 1 cup cream, fold in the chocolate mixture, and add the last teaspoon of vanilla.
- Chill. Spread the mousse over the base and chill at least 1 hour before slicing.
Notes
Substitutions: A deep cake pan lined with parchment can replace the springform pan.
Tips: Cool the base fully and fold the chilled chocolate gently into the cream.
Storage: Refrigerate covered up to 3 days.