Easy Chocolate Mousse Cake
A rich, silky dessert combining a fudge-like brownie bottom with a cloud-like chocolate mousse topping, perfect for any occasion.
Ingredients
For the brownie base
- 8 tablespoons unsalted butter Rich and creamy, bringing a velvety mouthfeel to the cake.
- 1 cup granulated sugar Sweetness that contrasts beautifully with the cocoa.
- 3/4 cup cocoa powder Offers a deep, intense chocolate flavor.
- 1/2 teaspoon salt Enhances the rich flavors.
- 1 teaspoon vanilla extract Complements the chocolate bliss, adding depth.
- 2 large eggs Essential for binding and structure.
- 1/2 cup all-purpose flour Gives the cake form without losing gooeyness.
For the mousse
- 1/4 cup granulated sugar Essential for the mousse, providing sweet notes.
- 2 cups cold heavy whipping cream Creates a cloud-like texture for the mousse.
- 1 teaspoon vanilla extract To harmonize flavors.
- 6 ounces chopped semisweet chocolate Creates depth and richness in the mousse.
- 2 large eggs Provides stability and richness in the mousse.
Instructions
Preparation
- Preheat your oven to 325°F. Spray a 9-inch round springform pan with nonstick cooking spray.
- In a microwave-safe bowl, combine the diced butter, 1 cup of granulated sugar, and 3/4 cup cocoa powder. Microwave for 30 seconds, stir, then heat for another 30 seconds until smooth.
- Stir in the salt and 1 teaspoon of vanilla extract.
- Add 2 eggs, mixing vigorously until the batter is glossy.
- Sprinkle the flour over the top and stir vigorously for at least 50 strokes.
- Pour the mixture into the prepared pan and bake for 29-32 minutes. Let it cool completely.
Mousse Preparation
- Beat 2 eggs with 1/4 cup sugar until pale and thick.
- Beat in 1 cup of whipping cream until just combined.
- Over medium heat, cook the mixture until thickened, then add chopped chocolate, whisking until smooth. Chill for an hour.
- Beat the remaining 1 cup of cream until soft peaks form.
- Break the chilled chocolate mixture into pieces and fold it into the whipped cream.
- Spread the mousse over the cooled brownie base and refrigerate for at least an hour before serving.
- Remove the springform ring, slice, and serve.
Notes
For lighter alternatives, use coconut cream instead of heavy whipping cream, and substitute stevia for sugar. Pair with vanilla ice cream for an extra treat. Store in the fridge for 3-4 days or freeze individual portions for up to 3 months. Avoid overbaking for best texture.