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Chocolate Mousse Brownie Cake

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This chocolate mousse brownie cake is a decadent layered dessert featuring a rich, fudgy brownie base topped with light and airy chocolate mousse. Finished with an optional glossy ganache, it delivers intense chocolate flavor and an elegant bakery-style presentation.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 4 1/2 hours
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
  2. Melt butter and chocolate chips together, stirring until smooth.
  3. Whisk in sugar, then add eggs one at a time, followed by vanilla extract.
  4. Stir in flour and salt just until combined.
  5. Pour batter into the pan and bake for 20–25 minutes. Cool completely.
  6. For the mousse, melt chocolate chips and let cool slightly.
  7. Whip 1 cup heavy cream with powdered sugar until soft peaks form.
  8. Gently fold melted chocolate into whipped cream until smooth.
  9. Spread mousse evenly over cooled brownie layer.
  10. Refrigerate for at least 2–3 hours until set.
  11. For ganache, heat remaining heavy cream until warm and pour over chocolate chips. Stir until smooth.
  12. Pour ganache over chilled mousse and smooth evenly.
  13. Chill an additional 30 minutes before slicing.

Notes

  • Use bittersweet chocolate for a deeper chocolate flavor.
  • Add chopped nuts or extra chocolate chips to the brownie layer for texture.
  • Stir in 1 teaspoon instant espresso powder for a mocha variation.
  • Top with chocolate shavings or fresh berries before serving.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator.

Nutrition

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