This mouthwatering Triple Chocolate Brownie Mousse Cake is so sinful. There’s a fudgy brownie on the bottom, a layer of easy chocolate mousse and finally a layer of irresistible brownie batter mousse. Tell me you don’t want to dive right in.
If you happened to catch any of my Instagram stories Friday or Saturday, you might have seen that I made a shark cake for a birthday party for my friend’s son. I bit off a little more than I could chew, no pun intended. I can’t just do anything simple, it had to be a double layer cake, complete with fins, teeth and ocean water. I lost a fin in the process and I learned that these types of cakes are not my forte. BUT the cake was a huge hit at the party and that is all that matters.
Sunday, on our first official weekend together under the same roof in Oregon, my fiance and I decided we wanted to go snowboarding. The last time we went together was the weekend we got engaged back in February. Little did we know that on May 14th, we’d be riding in fresh powder, with plenty more snow coming down throughout the day. It was so much fun, and one of our close friends was able to join which just made the day that much better. Who would have thought we could enjoy a day like that in the middle of May? It’s an endless winter this year. Of course I’ll go back to complaining about the cold weather today.
We’re starting off the week with the most ahhhhhmazing Triple Chocolate Brownie Mousse Cake. This dessert is for serious dessert lovers only, because its not the quickest cake to make but it is vey well worth the wait. It looks like a lot of steps with a lot of ingredients but it’s actually a few repetitive steps for each layer.
Let’s break it down.
First is the fudgy brownie on the bottom. You can make it easy on yourself and use a boxed mixed or you can make your favorite brownie from scratch. The next layer is a delicate chocolate mousse, light and airy and not overly rich. Finally, and perhaps my favorite layer, the brownie batter mousse: this is the holy grail of chocolate mousse layers, more on that later.
This magical dessert all happens in your trusty springform pan. You’ll bake the brownie in it, and then you’ll use it to build each layer of mousse. Then you’ll peel back those edges and see each glorious layer of chocolate waiting for you.
The one thing I can’t live without these days are my cake collars. These sheets of acetate help make those edges extra clean because they act as a barrier between the sides of the pan and the filling. A good alternative for this would be parchment paper or Saran wrap. Line the inside edges of your pan with either one of those and you’ll be off to an even better start.
For the second layer of chocolate mousse, you’ll find this recipe is similar to one I’ve used for my Brownie Bottom Chocolate Mousse Pie and I’ve since altered the recipe for a Funfetti and a Mint brownie version as well. THAT is how much I love this mousse. It’s chocolate, cream cheese and whipped cream but don’t worry it doesn’t taste at all like cheesecake.
The final layer is the brownie batter mousse. You guys, this stuff is straight up addicting on a whole other level. It’s made like a whipped cream, but instead of powdered sugar, I substituted brownie mix and added chopped brownies. I can’t get enough of this stuff! I first made it when I made my Brookie Icebox Cake and I knew there would be more versions in my future.
The texture is quite light, similar to a whipped cream, but I’ve added gelatin, which makes it a little more airy like a mousse. It’s not overly chocolatey because the brownie mix is not as potent as cocoa powder. The chopped brownies are the perfect addition because they add to the overall texture, and give you that punch of chocolate. Plus there’s a brownie on the bottom, so it just means more brownie is just more better.
Finally, this cake is garnished with some drippy chocolate ganache, whipped cream and more brownies. After making the layer of brownie on the bottom, I opted for a box of store brought brownies to add to the mousse and I used the leftovers for garnish. This is where your creativity comes into play. You certainly don’t have to add all these components to the top, but it sure is pretty.
I am not joking when I tell you that this thing disappeared in the blink of an eye and rightfully so!
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- For the brownie layer:
- 1 package fudgy chocolate brownie mix (19.9 oz)
- Ingredients listed on the box: oil, eggs, water
- For the chocolate mousse:
- 1 tablespoon water, divided
- 1 teaspoon gelatin, divided
- ½ cup mini chocolate chips
- 1 cup plus 4 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- 1 package (8oz) cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- For the brownie batter mousse:
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ½ cups heavy whipping cream
- ¾ cup dry brownie mix
- 1 cup chopped brownies, store bought other
- For the chocolate ganache (optional):
- ½ cup dark chocolate chips
- 2 tablespoons heavy whipping cream
- For the whipped cream topping:
- ¾ cup heavy whipping cream
- 2-3 tablespoons powdered sugar
- For the brownie layer: Preheat the oven to 350°F. Line the bottom of a 9-inch springform panwith parchment paper.
- In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
- Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
- For the chocolate mousse: In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).
- In a microwave-safe bowl, combine the mini chocolate chips and 2 tablespoon heavy whipping cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
- Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
- Allow the cream cheese to soften to room temperature or microwave for 20 seconds. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
- Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.
- Slowly add 2 tablespoons of heavy whipping cream and then 1 teaspoon vanilla extract and continue beating until combined.
- Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
- Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.
- Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar.
- Pour the chocolate mouse over top of the cooled brownie and refrigerate while you prepare the next layer.
- For the brownie batter mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Pour the brownie batter mousse over the chocolate mousse.
- Refrigerate the cake for 4-6 hours until the mousse layers are set.
- For the chocolate ganache: Prior to serving, remove the sides of the springform pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and heavy whipping cream. Microwave for 30-60 seconds until the chocolate starts to melt. Stir until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thick, add additional heavy whipping cream.
- Use a piping bag or spoon and gently pour the ganache along the edges of the cake. The chocolate will run down the sides.
- For the whipped cream topping: Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
- Garnish with leftover brownies.
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