Chocolate Mousse Brownie Cake

I love making this chocolate mousse brownie cake when I want a dessert that feels truly decadent. It combines a rich, fudgy brownie base with a light and airy chocolate mousse layer, creating the perfect balance of dense and fluffy textures. Every slice feels luxurious and perfect for special occasions.

Why You’ll Love This Recipe

I love how this dessert delivers intense chocolate flavor in every bite. The brownie layer is rich and chewy, while the mousse adds a creamy, melt-in-your-mouth contrast.

I also appreciate how impressive it looks once sliced. The distinct layers make it feel bakery-worthy, yet I can prepare it step by step at home without complicated techniques.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

For the chocolate mousse:
1 cup semi-sweet chocolate chips
1 1/2 cups heavy cream, divided
2 tablespoons powdered sugar

For the ganache topping (optional):
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Directions

1. I preheat the oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.

2. I melt the butter and chocolate chips together, stirring until smooth.

3. I whisk in the sugar, then add the eggs one at a time, followed by the vanilla extract.

4. I stir in the flour and salt just until combined.

5. I pour the batter into the prepared pan and bake for 20–25 minutes. I let the brownie cool completely in the pan.

6. For the mousse, I melt the chocolate chips and let them cool slightly.

7. I whip 1 cup of the heavy cream with powdered sugar until soft peaks form.

8. I gently fold the melted chocolate into the whipped cream until smooth and airy.

9. I spread the mousse evenly over the cooled brownie layer.

10. I refrigerate the cake for at least 2–3 hours until the mousse is set.

11. For the optional ganache, I heat the remaining heavy cream until warm, pour it over the chocolate chips, and stir until smooth.

12. I pour the ganache over the chilled mousse layer and smooth it out.

13. I chill again for about 30 minutes before slicing.

Servings and timing

This cake serves about 8–10 slices.

Prep time: 30 minutes
Bake time: 20–25 minutes
Chill time: 3–4 hours
Total time: about 4 1/2 hours

Variations

I sometimes add a layer of chocolate chips or chopped nuts to the brownie batter for extra texture.

For a darker chocolate flavor, I use bittersweet chocolate instead of semi-sweet.

If I want a mocha twist, I stir a teaspoon of instant espresso powder into the melted chocolate.

I also enjoy topping it with chocolate shavings or fresh berries before serving.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days.

I do not reheat this dessert. I prefer serving it chilled or letting it sit at room temperature for about 10–15 minutes before slicing for the best texture.

I can freeze the cake tightly wrapped for up to 2 months. I thaw it overnight in the refrigerator before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often make it a day in advance. It sets beautifully overnight and slices cleanly.

Why did my mousse not set properly?

If my mousse doesn’t set, it’s usually because the whipped cream wasn’t whipped to soft peaks or the cake didn’t chill long enough.

Can I use a boxed brownie mix?

Yes, I can use a boxed brownie mix for the base if I want to save time.

Do I need a springform pan?

I prefer a springform pan for easy removal, but I can use a regular cake pan lined well with parchment.

Can I make this without the ganache?

Yes, the cake is delicious with just the brownie and mousse layers. The ganache simply adds an extra rich finish.

Conclusion

I find this chocolate mousse brownie cake to be the ultimate chocolate lover’s dessert. The combination of fudgy brownie, airy mousse, and glossy ganache creates a truly indulgent treat. Whenever I want to impress or simply enjoy something deeply chocolatey, I make this recipe and savor every rich, creamy bite.

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