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Easy Chocolate Mousse Cake Recipe

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4.4 from 6 reviews

This Easy Chocolate Mousse Cake features a rich, chewy brownie base topped with a light, fluffy chocolate mousse. The brownie is baked to a fudgy perfection, while the mousse is made by gently heating eggs and cream with semisweet chocolate to create a silky, airy topping. Perfect for chocolate lovers who want an elegant dessert that’s simple to prepare.

Ingredients

Brownie Cake Bottom

  • 8 tablespoons (120 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (84 grams) cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup (60 grams) all-purpose flour

Chocolate Mousse

  • 2 large eggs
  • 1/4 cup (50 grams) granulated sugar
  • 2 cups (480 mL) cold heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • 6 ounces chopped semisweet chocolate (~1 cup, not chips)

Instructions

  1. Prepare the Brownie Base: Preheat the oven to 325°F (163°C) and spray a 9-inch round springform pan with cooking spray. Dice the butter into equal pieces and place in a microwave-safe bowl. Add granulated sugar and cocoa powder. Microwave on HIGH for 30 seconds, then stir. Microwave another 30 seconds. Stir in salt and vanilla extract, then let the mixture cool for about a minute.
  2. Mix Brownie Batter: Add eggs to the cooled mixture and mix until fully combined. Sprinkle flour on top and stir vigorously for at least 50 strokes with a wooden spoon to activate the gluten for chewiness.
  3. Bake the Brownie: Scrape the batter into the springform pan and place it on a small sheet pan to catch leaks. Bake for 29-32 minutes until the edges are firm but the center remains slightly gooey. Let cool completely, or prepare a day ahead and store at room temperature.
  4. Make the Mousse Mixture: Using an electric hand mixer, beat eggs and sugar for 2-3 minutes until pale yellow and foamy. Slowly add 1 cup (half) of the cold heavy cream just until combined. Pour this into a heavy-bottomed saucepan and heat over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 3-4 minutes), but do not let it boil.
  5. Add Chocolate: Remove saucepan from heat and immediately add chopped semisweet chocolate. Cover and let sit for 1 minute. Remove cover and whisk until chocolate is fully melted and mixture is smooth.
  6. Chill Chocolate Mixture: Transfer to a bowl and refrigerate for about 1 hour until it starts to firm up.
  7. Whip Remaining Cream: About an hour before serving, whip the remaining 1 cup of heavy cream in a clean bowl until soft peaks begin to form.
  8. Combine Mousse: Remove chocolate mixture from fridge and break into bite-sized pieces. Gradually add pieces to whipped cream while continuing to beat until the mixture is homogenous, fluffy, and light.
  9. Assemble and Serve: Spread the mousse evenly over the cooled brownie base in the springform pan. Chill if desired for additional firmness before serving.

Notes

  • The brownie base can be made a day ahead and stored at room temperature for convenience.
  • Be careful not to boil the egg and cream mixture to avoid curdling in the mousse preparation.
  • Using a wooden spoon to stir the brownie batter vigorously helps achieve a chewy texture.
  • Allow the mousse to chill and firm up to make whipping it easier and to achieve the perfect airy texture.
  • Use a springform pan for easy removal and neat presentation of the cake.

Find it online: https://marthatasty.com/easy-chocolate-mousse-cake-recipe/