Description
This Chocolate Brownie Mousse Cake is an ultra-decadent and creamy dessert that features a rich, moist chocolate cake layered and coated with a luscious chocolate mousse. The combination of a fudgy brownie-style cake and airy mousse creates a perfect balance of textures and intense chocolate flavor, ideal for celebrations or indulgent treats.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Chocolate Mousse:
- 1 1/2 cups heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan to ensure the cake does not stick after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the egg, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture well until smooth and fully incorporated.
- Add Boiling Water: Carefully stir in the boiling water. The batter will be thin, which is normal and helps create a moist cake.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely before assembling the mousse.
- Melt Chocolate for Mousse: Combine the semi-sweet chocolate chips and 1/4 cup of heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Whip the Cream: In a separate chilled bowl, beat the remaining 1 1/4 cups heavy cream with sugar and vanilla extract until stiff peaks form, creating a light and fluffy texture.
- Combine Mousse: Gently fold the melted chocolate mixture into the whipped cream until evenly blended and no streaks remain.
- Chill Mousse: Refrigerate the mousse for about 1 hour to set properly before assembling the cake.
- Slice Cake: Once the cake has completely cooled, slice it horizontally into two even layers using a serrated knife for clean edges.
- Layer Cake: Place the bottom cake layer on a serving plate and spread half of the chocolate mousse evenly over the surface.
- Add Second Layer: Place the second layer of cake over the mousse and then spread the remaining mousse over the top and sides of the cake, covering it fully.
Notes
- The boiling water in the cake batter helps intensify the cocoa flavor and creates a moist texture.
- Make sure the cake is completely cool before assembling to prevent the mousse from melting.
- Using a chilled bowl and beaters helps achieve better whipped cream volume for the mousse.
- For a richer mousse, use good-quality semi-sweet chocolate chips.
- Store the assembled cake in the refrigerator until ready to serve to keep the mousse firm.
