Double Chocolate Mousse Cake
Double Chocolate Mousse Cake
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
For the Chocolate Mousse
- 8 ounces dark chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
For Garnish (Optional)
- 1/4 cup chocolate shavings
Instructions
- 1
Preheat oven to 350°F. Grease and flour an 8-inch round cake pan or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
⏱️ 2 min - 3
Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 2 min
- 4
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
⏱️ 5 min
- 5
Pour the brownie batter into the prepared cake pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350
- 6
While the brownie cools, prepare the chocolate mousse. In a heatproof bowl, combine the chopped dark chocolate and 1 cup of heavy cream. Heat gently over a double boiler or in the microwave in 30-second intervals, stirring until the chocolate is melted and smooth.
⏱️ 10 min
- 7
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
⏱️ 5 min
- 8
Gently heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Stir the dissolved gelatin into the melted chocolate mixture until well combined.
⏱️ 2 min
- 9
In a separate large bowl, whip the remaining 1 cup of heavy cream with the granulated sugar until soft peaks form.
⏱️ 5 min
- 10
Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain and the mousse is light and airy.
⏱️ 5 min
- 11
Once the brownie base is completely cool, carefully remove it from the pan. Place the brownie base back into the clean cake pan or onto a serving plate with a cake collar. Pour the chocolate mousse over the brownie base, spreading evenly.
⏱️ 5 min
- 12
Refrigerate the cake for at least 3 hours, or until the mousse is set.
⏱️ 180 min
- 13
Before serving, garnish with chocolate shavings if desired. Slice and serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Mousse Cake
For the Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
For the Chocolate Mousse
- 8 ounces dark chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
For Garnish (Optional)
- 1/4 cup chocolate shavings
Instructions
- 1
Preheat oven to 350°F. Grease and flour an 8-inch round cake pan or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
⏱️ 2 min - 3
Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
⏱️ 5 min - 5
Pour the brownie batter into the prepared cake pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350 - 6
While the brownie cools, prepare the chocolate mousse. In a heatproof bowl, combine the chopped dark chocolate and 1 cup of heavy cream. Heat gently over a double boiler or in the microwave in 30-second intervals, stirring until the chocolate is melted and smooth.
⏱️ 10 min - 7
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
⏱️ 5 min - 8
Gently heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Stir the dissolved gelatin into the melted chocolate mixture until well combined.
⏱️ 2 min - 9
In a separate large bowl, whip the remaining 1 cup of heavy cream with the granulated sugar until soft peaks form.
⏱️ 5 min - 10
Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain and the mousse is light and airy.
⏱️ 5 min - 11
Once the brownie base is completely cool, carefully remove it from the pan. Place the brownie base back into the clean cake pan or onto a serving plate with a cake collar. Pour the chocolate mousse over the brownie base, spreading evenly.
⏱️ 5 min - 12
Refrigerate the cake for at least 3 hours, or until the mousse is set.
⏱️ 180 min - 13
Before serving, garnish with chocolate shavings if desired. Slice and serve chilled.
⏱️ 1 min