For these in search of the best possible chocolate dessert ever, you’re in the suitable place! This wealthy Chocolate Mousse Cake has a brownie backside and a lightweight, fluffy mousse topping. Plus, it solely requires 8 substances!
That is the Greatest Chocolate Mousse Cake Recipe EVER!
Since we stay the small batch life (which means, I create small desserts and small dinner for 2 recipes), I created a small batch model of this recipe for a 6-inch springform pan first.
Nevertheless, I beloved it a lot so I scaled it up for a daily 9-inch springform pan, too! I’ll put each variations within the recipe card beneath.
In case you’re a kind of people who worries about consuming uncooked eggs in typical chocolate mousse, this recipe makes use of a completely cooked egg!
It feels a bit like Valentine’s Day as we speak with this chocolate mousse cake for 2, nevertheless it’s not! It’s simply an on a regular basis dessert, made a bit fancy with mousse on high.
I reworked my brownies for 2 recipe to bake them in a springform pan with the objective of piling fluffy chocolate mousse on high.
Straightforward Chocolate Mousse Cake Elements
- Butter. For the underside brownie layer, we’d like one stick of unsalted butter (no want to melt the butter, it may be chilly from the fridge).
- Sugar. We’d like sugar for the brownie backside layer and further sugar for the mousse on high.
- Cocoa Powder. Unsweetened, pure cocoa powder.
- Vanilla Extract. Use actual vanilla extract to reinforce the flavour of chocolate. You’ll use it twice: one for the underside layer and as soon as for the highest layer.
- Eggs. We’d like eggs for the brownie backside layer and eggs for the mousse.
- Flour. A really small quantity of flour to make the brownie on the underside.
- Heavy Whipping Cream. Make sure the label says ‘heavy whipped cream,’ additionally referred to as ‘double cream.’
- Semisweet Chocolate. Whereas the brownie layer makes use of cocoa powder, the mousse makes use of melted chocolate. I like to recommend semisweet or bittersweet chocolate in order that the ultimate dessert isn’t overly candy.
The right way to Make Chocolate Mousse Cake
Preheat the oven to 325 and spray a 9” spherical springform pan with cooking spray.
In a microwave-safe bowl, add the butter (reduce into equal items), sugar and cocoa powder. Microwave on HIGH for 30 seconds, after which cease, stir, and microwave for an extra 30 seconds.
Then, stir within the salt and vanilla. Stir the combination for a couple of minutes to chill off the butter. Then, add the eggs and stir very effectively to mix. Lastly, sprinkle the flour on high, after which stir effectively.
Pour the brownie combination into the pan, and bake for 29-32 minutes (use a toothpick to check the middle to see if it is executed). Let cool utterly.
For the mousse layer: beat the eggs with the sugar for about 2-3 minutes, till it’s pale yellow and foamy.
Stir in 1 cup of the heavy cream. Then, pour every little thing right into a heavy-bottomed saucepan.
Flip the warmth to medium, and stir the combination continually till it thickens and coats the again of a spoon, about 3-4 minutes.
Flip off the warmth, and take away the warmth from the pan. Add the chopped chocolate to the pan, and canopy. Let sit undisturbed for 1 minute. After 1 minute, whisk the chocolate to soften it totally. Transfer the chocolate combination to the fridge, and let it rests for 1 hour. it would simply begin to agency up.
Beat the remaining 1 cup of cream with an electrical mixer till smooth peaks type. Add small parts of the chocolate combination whereas beating till it’s all mixed.
Lastly, add the vanilla and beat till mixed.
Pour this mousse layer on high of the brownies, and transfer your complete pan to the fridge to set for no less than 4 hours earlier than serving.
Chocolate Mousse Cake Recipe Ideas
After baking the brownies within the springform pan, I set them apart to chill. You are able to do this a day forward of time, too. My springform pan has 3” sides, but when your pan is a bit shorter, it’s positive. My chocolate mousse topping didn’t come all the best way to high, so a 2” pan works, too.
I take advantage of a springform pan for this chocolate mousse cake for just a few causes. One, it helps form the mousse into the proper pile of frosting on the brownie backside. After a fast chill, simply snap the pan open to take away the cake simply. And two, a springform pan is the best method to take away a cake from a pan.
However, right here’s the deal: this chocolate mousse cake is so scrumptious, that if you happen to solely have my common cake pan, simply use that! The cake may not come out completely and appear to be an ideal slice of cake from a Patisserie, however it would nonetheless style simply as scrumptious! In that case, attempt dipping your knife in scorching water, operating it across the edge to launch the cake from the pan. From there, I counsel inserting a small spatula and lifting out the cake complete. Alternatively, you may reduce a slice first and elevate it out earlier than making an attempt to elevate the entire cake.
Let’s eat scrumptious desserts, no matter their imperfect look, okay? I needs to be in a assist group for my habit to stunning desserts.
The right way to take away a cake from a springform pan:
One tip on eradicating a cake from a springform pan. Run a knife across the fringe of the pan to launch the mousse. Place one hand on the underside of the pan to assist the cake whereas utilizing the opposite hand to pop open the spring. Then, let the pan fall in your arm (like a bracelet); don’t fear about catching the ring half—fear concerning the cake!
In case you chill the cake earlier than making an attempt to take away, it helps a lot! This chocolate mousse recipe isn’t overly agency or smooth, it’s excellent. You possibly can pipe it and it’ll maintain its form, however it will likely be barely firmer within the fridge.
One closing tip: I don’t suggest chocolate chips for making this mousse as a result of they don’t soften as easily as a chocolate bar, but when it’s all you’ve, it’s positive! You simply might need some flecks of chocolate in your closing mousse, nevertheless it’s nonetheless completely scrumptious.
In case you’re not up for making your complete chocolate mousse cake, simply make the mousse frosting right here and serve it in two ramekins with just a few raspberries on high.
The right way to serve this recipe for Mousse Cake
When able to serve, open the spring on the springform pan, place one hand beneath the pan and let the rim of the pan fall round your wrist. Transfer the cake on the underside layer of the pan to a chopping board to slice and serve.
Storing Mousse Cake
This cake should be saved within the fridge, no exceptions!
For the 6-inch model of this cake, reduce it straight in half: 4 tablespoons (60 grams) unsalted butter, ½ cup (100 grams) granulated sugar, ¼ cup + 2 tablespoons (42 grams) unsweetened cocoa powder, ¼ teaspoon salt, ½ teaspoon vanilla extract, 1 massive egg, and¼ cup (30 grams) all-purpose flour for the brownie layer. For the chocolate mousse: 1 massive egg, 2 tablespoons (25 grams) granulated sugar, 1 cup (240 mL) chilly heavy whipping cream (divided use), ½ teaspoon vanilla extract, and
3 ounces chopped semisweet chocolate.
Yield: 8
Straightforward Chocolate Mousse Cake
Brownie backside chocolate mousse cake in a springform pan.
Prep Time
half-hour
Prepare dinner Time
35 minutes
Complete Time
1 hour 5 minutes
Elements
For the brownie cake backside:
- 8 tablespoons (120 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- ¾ cup (84 grams) cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 massive eggs
- ½ cup (60 grams) all-purpose flour
For the chocolate mousse:
- 2 massive eggs
- ¼ cup (50 grams) granulated sugar
- 2 cups (480 mL) chilly heavy whipping cream
- 1 teaspoon vanilla extract
- 6 ounces chopped semisweet chocolate (~1 cup, not chocolate chips)
Directions
- First, preheat the oven to 325, and spray a 9-inch spherical springform pan with cooking spray.
- Cube the butter into equal items, and place in a microwave-safe bowl. Add the granulated
sugar and cocoa powder. Microwave on HIGH for 30 seconds. Cease, stir every little thing collectively.
Then, microwave for an additional 30 seconds. - Fastidiously take away the bowl from the microwave, and stir within the salt and vanilla. Stir the combination
for a couple of minute to chill every little thing off a bit. - Then, add the eggs, and blend very effectively till mixed.
- Sprinkle the flour on high, after which stir vigorously for no less than 50 strokes, utilizing a picket
spoon. This prompts the gluten and makes your brownies chewy! - Scrape the combination into the springform pan, and bake on a small sheet pan (in case it leaks)
for 29-32 minutes. It’s okay for the brownie to be a bit gooey within the center. - Let the brownie cool utterly. It’s also possible to make this a day forward of time, and retailer at
room temperature. - Subsequent, make the mousse: with an electrical hand mixer, beat the eggs with the sugar for about 2-
3 minutes, till it’s pale yellow and foamy. - Slowly beat in ½ of the heavy cream (1 cup), simply till mixed. Pour this combination right into a
heavy-bottomed saucepan, and place over medium warmth. - Stir continually whereas the combination begins to thicken, about 3-4 minutes. Nevertheless, DO NOT
LET IT BOIL. When the combination begins to coat the again of a spoon, it’s executed. Take away from warmth. - Instantly add the chopped chocolate to the pan, and canopy the pan with the lid or a plate.
Let sit undisturbed for 1 minute. - Take away the quilt, and whisk to dissolve the chocolate totally into the combination.
- Pour this combination right into a bowl and chill it for about an hour. It is going to begin to agency up.
- About an hour earlier than you need to serve, beat the remaining ½ of cream the cream (1 cup) in
a clear bowl till smooth peaks are simply beginning to type. - Take away the chocolate combination from the fridge, and break it up into bite-sized items.
Start including these chocolate combination items to the bowl whereas beating the cream. After just a few
minutes, every little thing needs to be homogenous and fluffy. - Add the vanilla extract to the combination, and beat simply to mix.
- Scrape the mousse on high of the brownie within the springform pan and refrigerate for an hour
earlier than serving. - When able to serve, pop open the springform pan, place one hand beneath the pan and let
the rim of the pan fall round your arm. Slice and serve. You have to retailer this cake within the fridge.
Diet Info:
Yield:
8
Serving Measurement:
1
Quantity Per Serving:
Energy: 299Complete Fats: 23gSaturated Fats: 14gTrans Fats: 1gUnsaturated Fats: 8gLdl cholesterol: 132mgSodium: 264mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 5g
