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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.
We’re starting off the week with the most ahhhhhmazing Triple Chocolate Brownie Mousse Cake. This dessert is for serious dessert lovers only, because it’s not the quickest cake to make but it is very well worth the wait.
It’s a fudgy brownie layer on the bottom with a layer of no-bake chocolate mousse topped with a drool-worthy brownie mousse layer. Finish off this dessert with chocolate ganache, whipped cream, and chopped brownies.
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.
You’ll use the same pan to bake the brownie and assemble the dessert.
No-Bake Chocolate Mousse
The next layer is a delicate chocolate mousse, light and airy and not overly rich. It’s made with cream cheese, whipped cream, melted chocolate, and cocoa powder. It’s also made using gelatin which gives it the perfect light and airy texture.
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.
Brownie Batter Mousse
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 whipped cream, but instead of powdered sugar, I substituted brownie mix and added chopped brownies.
The texture is quite light, similar to whipped cream, but I’ve added gelatin, which makes it a little airier 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. I could eat this stuff all day long.
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.
Heat-treated brownie mix
If you’re concerned about raw flour from the brownie mix, you’ll need to heat treat the brownie mix prior to making the mousse.
- I followed the method used by Epicurious. The dry brownie mix is baked at 350°F for 10 minutes
- I recommend placing a piece of parchment paper or a silicone mat on the baking sheet, which will allow you to transfer the flour a lot easier.
- Halfway through the baking, stir the mix to break it up.
- When it’s done baking, allow it to cool, and then pour it through a fine-mesh sieve to break up any clumps
Assembling this mousse cake
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.
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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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
The 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 mouthwatering brownie batter mousse.
For the brownie layer: (from scratch options listed in notes)
- 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 tablespoon cold water
- 1 teaspoon gelatin
- 1 ½ cups heavy whipping cream
- ¾ cup dry brownie mix
- 1 cup chopped brownies (store-bought)
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 pan with 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 tablespoons 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 at 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:
- (optional) Prepare the heat-treated brownie mix. Bake the brownie mix on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the mixture to cool.
- 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 at medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating at 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 at high speed until stiff peaks form. Pipe the decorative border using a large open star tip.
- Garnish with leftover brownies.
- You can make a homemade brownie for the bottom layer. Just make my fudgy brownie recipe.
- For the brownie in the top layer (brownie batter mousse), I purchased store-bought brownies, which I also used for garnish.
- Category: Dessert
- Method: Oven
- Cuisine: American
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