Chocolate Brownie Mousse Cake

This cake is the perfect fusion of rich brownie and silky chocolate mousse, creating a decadent dessert that looks elegant but is surprisingly simple to make. The base is a fudgy brownie made from cocoa, brown sugar, and cornstarch, giving it a soft, chewy texture without any flour. It bakes into a dense, chocolatey layer that pairs beautifully with the smooth mousse on top.

The mousse is luxuriously creamy—made with melted chocolate, cocoa-infused cream, and just enough gelatin to help it set into a light, cloud-like layer. Once poured over the cooled brownie, it creates a two-layer chocolate cake that’s both rich and airy at the same time.

After a few hours in the fridge, the mousse firms up into a velvety top layer that slices cleanly but melts in your mouth. Every bite gives you a contrast of textures: dense brownie underneath and soft, airy chocolate mousse above.

Chill, slice, and enjoy as-is, or finish with a dusting of cocoa powder, whipped cream, or chocolate shavings for an extra touch of indulgence. This cake is simple, elegant, and guaranteed to satisfy any chocolate lover.

Ingredients:

Brownie Base:

- 120 g brown sugar

- 70 g cornstarch

- 50 g cocoa powder

- 90 ml oil (neutral, e.g., sunflower or canola)

- 2 eggs

Chocolate Mousse:

- 200 ml whipping cream

- 20 g cocoa powder

- 100 g chocolate (dark or semi-sweet, chopped)

- 12 g gelatin (sheets or powder)

Instructions

1. Make the Brownie Base

- Preheat oven to 200°C (390°F).

- In a bowl, whisk the eggs with brown sugar until combined.

- Sift in cornstarch and cocoa powder. Mix until smooth.

- Add oil and stir until evenly blended.

- Line a 6-inch round baking tin with parchment paper.

- Pour the batter into the tin and bake for 25–30 minutes, or until set.

- Let the brownie cool completely.

2. Make the Chocolate Mousse

- Soak gelatin in cold water (if using sheets) or bloom gelatin powder in 3–4 tablespoons of water.

- In a heatproof bowl, combine whipping cream, cocoa powder, chocolate, and gelatin.

- Place the bowl over a pot of simmering water (double boiler) and stir gently until everything is melted and smooth.

- Allow mixture to cool slightly to room temperature before using.

3. Assemble the Cake

- Place the cooled brownie base in a cake ring or back into the baking tin.

- Pour the mousse mixture over the brownie base, smoothing the top.

- Refrigerate for at least 4 hours (or overnight) until fully set.

4. Serve

- Remove from the mold, slice, and serve chilled.

- Optional: garnish with cocoa powder, whipped cream, or chocolate shavings.