Treat yourself to a chocolate-loaded dessert. This Chocolate Brownie Mousse Cake has a rich, fudgy brownie enveloped in a smooth chocolate mousse, then enrobed in a shiny chocolate glaze. With three different chocolate layers and dimensions, this cake is every chocolate lover’s dream. [Go straight to recipe]
Chocolate mousse is the epitome of a perfect dessert.
It’s light and airy, but rich and decadent at the same time. A slice of mousse cake won’t weigh you down, but is enough to satisfy your dessert craving!
This Chocolate Brownie Mousse Cake recipe boasts multiple layers of chocolaty goodness.
A fudgy brownie base is topped with a silky-smooth chocolate mousse, then coated in a decadent chocolate glaze.
Biting into the first two layers is almost like preparing your taste buds for the rich fudge brownie underneath.
This cake requires you to bake the brownie first, before making layering the mousse and setting it overnight, then dousing in a shiny chocolate glaze.
If you want to amp up this cake, flavourings can be added to the mousse. Scroll down to find out how, and get more tips on building this treat.
For more chocolate-based recipes, check out:
Chocolate Mousse Cake with a Fudgy Brownie Layer
Since mousse only needs a few ingredients, the recipe is very versatile and can be tweaked into many variations.
There are three main components needed for a successful mousse: Base, Aerator, and Binder. Flavourings are sometimes added to make the mousse more flavourful.
The base of a mousse is the most prominent flavour.
In this recipe, we’re using chocolate ganache as the base, which makes it rich and decadent.
Other options for a mousse base include custard, melted chocolate, and fruit curd.
Aerator (Lightening Agent)
Mousse gets its light, airy texture from the addition of an aerator (or lightening agent).
Whipped cream or egg whites are folded into the base ingredient, aerating and making it fluffier.
You’ll need to fold in or whisk the lightening agent gently into the base. Otherwise, the air will get knocked out and fail to produce an airy texture.
Additionally, for the cream to whip up well, stay away from low-fat creams. The butterfat content helps to stabilise the cream, as it helps to trap air during the whipping.
For this recipe, we're using Elle & Vire's whipping cream with 35% fat, a rich, high quality cream that's produced in France, Normandy. This cream whips up well—thickening and stiffening up quickly and easily without splitting.
You can find them in easy-to-store 200ml cartons with convenient resealable caps, and larger 1-litre cartons in many major online and physical grocery stores such as Cold Storage, NTUC, Redmart, and more.
You'll also have to ensure that the cream is as cold as possible to prevent it from splitting during the whipping.
A nifty trick would be to pop a metal bowl and your whisk/beaters into the freezer 10–15 min prior to whipping. Then, whip the cream using your chilled tools.
Be careful not to over-whip, otherwise you'll get butter instead! If that happens, simply whisk in a few tablespoons of fresh cream to your grainy, over-whipped cream.
This will give you smooth cream again!
Whisk until just combined and do not overmix. The mousse batter should be pourable when you finish mixing.
To achieve the right consistency, mousse needs a binding agent. Egg whites and gelatin are the most commonly used ones.
In this recipe, we’re using gelatin which needs to be bloomed before use. Blooming is the process of sprinkling gelatin on top of cold water and letting it sit for about 5 minutes before use, making it softer and easier to combine with the other ingredients.
It’s important to use cold water, as the gelatin won’t be able to set if hot water is used. Sprinkle the gelatin powder evenly all over the water’s surface to prevent it from clumping.
These are optional, but additional flavourings can be used to enrich the mousse’s flavour. Add liqueurs to sweet mousses, or salt and spices into savoury ones.
A Rich and Fudgy Brownie Base
Chocolate mousse makes a wonderful combination with the fudgy brownie base.
To make the brownie, we're using both dark chocolate and cocoa powder, which makes it ultra-rich and chocolaty.
Keep one thing in mind whenever you're making fudgy brownies: A toothpick should leave slightly wet, or with moist crumbs attached.
A toothpick that leaves completely clean indicates an over-baked brownie, which won’t be fudgy at all!
Just like our 45% Dark Chocolate Brownie, the brownie will set as it cools down. Hence, it's better to underbake your brownie slightly.
Baking at the right temperature ensures that your baked goods will turn out just like the recipe promises. However, ovens differ one from another, and sometimes the knob doesn’t indicate the actual temperature.
Using an oven thermometer lets you know the exact temperature of your oven. Investing in one will help you reduce any future kitchen mishaps that will leave you wondering if it's the recipe, your technique, or just your oven!
To make these brownies, you’ll require a ring mould. It ensures that your brownie is perfectly round with the right size, which will later make the cake more aesthetically pleasing.
As it sets in the fridge, the chocolate mousse will take the shape of the larger ring mould. Make sure that your brownie is smaller than the ring mould, so that it can be completely covered.
It’s very important to let the mousse completely set.
This takes at least 8 hours in the freezer; it’s even better to do it overnight! That way, the mousse can retain its shape better.
Without enough chilling time, your brownie mousse cake will likely be too soft and unable to hold its shape.
You can prepare the brownie layer in advance. Just like making layered cakes, splitting the process over several days will make the assembly more time-efficient!
Chocolate Brownie Mousse Cake
yields 6" round cake
76g dark chocolate
97g unsalted butter
68g all purpose flour
38g cocoa powder
½ tsp salt
½ tsp baking powder
1 ¾ tsp gelatin powder
1 ¾ tbsp cold water
140g dark chocolate
140g Elle & Vire 35% whipping cream
45g unsalted butter, softened
- Preheat the oven to 170°C.
- Prepare a 5” ring mould and place on a parchment-lined baking tray.
- Melt dark chocolate and butter, whisk to combine.
- Add in sugar, whisk to combine.
- Add in eggs one at a time, whisk until well combined after each addition.
- In a separate bowl, sift in all purpose flour, cocoa powder, and baking powder.
- Add the dry ingredients and salt into the chocolate mixture. Whisk until well combined.
- Pour the batter into the prepared ring mould.
- Bake for approximately 20 mins or until almost cooked through. To test if the brownie is done, insert a skewer/toothpick into the middle. It should come out slightly wet or with moist crumbs attached.
- Set aside to cool completely.
- Prepare a 6” ring mould and place on a cake board/chopping board lined with parchment paper. Set aside.
- Sprinkle gelatin powder over cold water and wait for it to bloom (form thick, transparent lumps). This will take about 5 minutes.
- Heat 100g of whipping cream in a saucepan. Stir continuously, do not let it boil.
- Make ganache: Pour the hot whipping cream over the chocolate and let it sit for 2-3 mins. Stir until well combined.
- Warm the bloomed gelatin over a bain-marie until completely melted. Add the melted gelatin into the ganache. Set aside to cool slightly.
- In a separate bowl, using a mixer with the whisk attachment/hand whisk, beat 185g of cold whipping cream until soft peaks form. The peaks should bend slightly when lifted.
- Add ⅓ of the whipped cream into the ganache and whisk until combined.
- Using a silicone spatula/whisk, fold in the rest of whipped cream in 2 additions until just combined.
- Place the brownie in the middle of the 6” ring mould.
- Pour mousse over the brownie until it fills to the brim.
- Chill in the freezer for 8 hours or overnight.
- Heat whipping cream in a saucepan until hot, but not boiling.
- Melt the chocolate over a bain-marie or in the microwave.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
- Mix until well combined using a spatula.
- Add in softened butter in several additions while whisking gently.
- Make sure that glaze is warm to the touch (approximately 37°C) before using it to glaze the cake.
- Remove the cake from the freezer and remove the parchment paper.
- Place the cake on a wire rack stacked on top of a baking tray.
- Blow torch the sides of the ring mould to melt the mousse slightly, then remove the ring mould.
- Pour chocolate glaze over the cake, completely covering the surface.
- Refrigerate the cake for about 7-8 hours before serving.
Chocolate Mousse Cake with a Fudgy Brownie Layer
This recipe is the perfect starting point if you’ve never tried making a mousse cake before. A cake with various components might seem intimidating at first, but it gets simpler with practice. Always remember to read the recipe first before starting, including the tips we’ve given in this article to prevent any mishaps.
Short on time? These simple recipes requiring 5–6 ingredients only might do the trick: