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Chocolate Brownie Mousse Cake Recipe

Baking Category :  Brownies Cake Chocolate Cakes
Cuisine ​: Comfort Food
Main Type​ :  Dessert

PREP TIME

00:30

BAKING TIME

00:35

Ingredients

1
1 cup all-purpose flour
2
1 cup sugar
3
1/2 cup unsweetened cocoa powder
4
1 teaspoon baking powder
5
1/2 teaspoon baking soda
6
1/2 teaspoon salt
7
1 egg
8
1/2 cup whole milk
9
1/4 cup vegetable oil
10
1 teaspoon vanilla extract
11
1/2 cup boiling water
12
For the Chocolate Mousse:
13
1 1/2 cups heavy cream
14
1 cup semi-sweet chocolate chips
15
2 tablespoons sugar
16
1 teaspoon vanilla extract

Method

1
Cake Preparation: Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
2
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3
Add Wet Ingredients: Add the egg, milk, oil, and vanilla extract; beat until well combined.
4
Add Boiling Water: Stir in the boiling water until the mixture is smooth. The batter will be thin.
5
Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6
Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7
Chocolate Mousse Preparation: Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
8
Whip Cream: In a separate bowl, beat the remaining heavy cream with sugar and vanilla extract until stiff peaks form.
9
Combine: Fold the melted chocolate into the whipped cream until no streaks remain.
10
Chill Mousse: Refrigerate until set, about 1 hour.
11
Slice Cake: Slice the cooled cake horizontally into two layers.
12
Layer Cake: Place the bottom layer on a serving plate and spread half of the chocolate mousse over the top.
13
Add Second Layer: Place the second layer of cake on top and spread the remaining mousse over the top and sides of the cake.
14
Chill Cake: Refrigerate for at least 2 hours before serving.

SERVES HOW MANY

8

YIELD

1

Chef's note

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