Description
Triple Chocolate Brownie Mousse Cake is a rich layered dessert featuring a fudgy brownie base topped with silky dark and milk chocolate mousse, finished with a smooth chocolate ganache.
Ingredients
- Brownie Layer:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40 g) cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp salt
- Dark Chocolate Mousse:
- 150 g dark chocolate, chopped
- 1 cup (240 ml) heavy cream, divided
- 1 tbsp powdered sugar
- Milk Chocolate Mousse:
- 150 g milk chocolate, chopped
- 1 cup (240 ml) heavy cream, divided
- 1 tbsp powdered sugar
- Chocolate Ganache:
- 100 g semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Preheat oven to 175°C (350°F) and line an 8-inch (20 cm) springform pan with parchment paper.
- Melt the butter in a saucepan or microwave. Stir in sugar, eggs, and vanilla until smooth.
- Add cocoa powder, flour, and salt, mixing until just combined.
- Pour batter into the prepared pan and bake for 18–20 minutes. Let the brownie layer cool completely.
- For the dark chocolate mousse, melt the dark chocolate and allow it to cool slightly.
- Whip 3/4 cup heavy cream with powdered sugar until soft peaks form.
- Fold the melted chocolate into the whipped cream gently until smooth.
- Spread the mousse evenly over the cooled brownie layer and refrigerate for 30 minutes.
- Prepare the milk chocolate mousse the same way by melting the milk chocolate and folding it into whipped cream.
- Spread the milk chocolate mousse over the dark chocolate mousse layer and refrigerate for at least 2 hours until set.
- For the ganache, heat the heavy cream until hot but not boiling and pour over chopped chocolate.
- Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the chilled cake and spread evenly.
- Refrigerate for another 30–60 minutes before slicing and serving.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Allow each mousse layer to chill before adding the next to keep layers distinct.
- Run a warm knife around the springform pan edge for clean removal.
- Store the cake covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International