This Brownie Bottom Chocolate Mousse Cake is a rich fudgy brownie is topped with a decadent dark chocolate cheesecake mousse.
- For the brownie:
- 1 package Annie’s Double Chocolate Brownie Mix (18.3oz)
- 1 stick (1/2 cup) butter, melted
- 2 large eggs
- 2 tablespoons water
- For the mousse:
- 2 packages cream cheese (8 oz each), softened
- 2 tablespoons water, divided
- 2 teaspoons gelatin, divided
- ½ cup mini chocolate chips
- 1 cup plus 3 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- For the topping:
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons hot fudge sauce
- ¼ cup mini chocolate chips
- For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the brownie mix, melted butter, eggs and water. 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 20-24 minutes until the center is baked. To test for doneness, insert a toothpick into the center of the brownie. If the toothpick comes out clean, the brownie is done. Allow the brownie to cool completely.
- For the mousse: Allow the cream cheese to soften to room temperature.
- 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.
- In a microwave-safe bowl, combine the mini chocolate chips and 1 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.
- Prepare a second batch of gelatin following the instructions above using 1 tablespoon of cold water and 1 teaspoon gelatin.
- Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
- Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Slowly pour the liquid gelatin into the heavy cream.
- As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
- 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 the teaspoon of 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 batter over top of the cooled brownie and refrigerate for at least 4 hours.
- For the 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.
- As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
- Drizzle the top with hot judge sauce and sprinkle with additional mini chocolate chips.
The ingredients needed for the brownie are the ingredients listed on the Annie’s Box.