Triple Chocolate Mousse Cake

This Brownie Mousse Cake is a show-stopping dessert that layers rich, fudgy brownies, creamy mousse, and a silky ganache, creating the ultimate indulgence for chocolate lovers. With each bite, you’ll enjoy the perfect balance of dense brownie, airy mousse, and glossy ganache. Ideal for celebrations or special occasions!

Ingredients
For the Brownie

• 6 oz (170 g) unsweetened chocolate, coarsely chopped
• 1/2 cup (113 g) unsalted butter, cut into pieces
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (130 g) all-purpose flour
• 3 tbsp Dutch-process cocoa powder
• 1/2 tsp salt

For the Mousse

• 3/4 tsp gelatin
• 1 tbsp water
• 6 oz (168 g) semisweet chocolate, coarsely chopped
• 1 1/2 cups (360 ml) heavy cream, cold
• 2 tbsp granulated sugar

For the Ganache

• 3/4 cup (180 ml) heavy cream
• 1 tbsp unsalted butter
• 9 oz (252 g) semisweet chocolate, coarsely chopped

Instructions

1. Make the Brownie: Preheat the oven to 350°F (175°C). Spray the bottom and sides of an 8-inch springform pan with nonstick spray. Line the pan with parchment paper and lightly spray the paper.
   • In a medium saucepan, melt the chocolate and butter over medium-low heat, stirring constantly until smooth. Whisk in the sugar. Allow the mixture to cool slightly.
   • Once cooled, whisk in the eggs and vanilla.
   • Sift the flour, cocoa powder, and salt into the chocolate mixture and gently fold until combined.
   • Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
   • Let the brownie cool completely on a wire rack or in the refrigerator for 15-20 minutes.
2. Make the Mousse:
   • Sprinkle gelatin over the water and let stand for 5 minutes.
   • In a small saucepan, combine 1/2 cup of cream and sugar. Heat over medium-high until it simmers and the sugar dissolves.
   • Remove from heat and stir in the softened gelatin until fully dissolved. Pour the cream mixture over the chopped chocolate and whisk until smooth. Let it cool to room temperature.
   • In a stand mixer, whip the remaining 1 cup of cream on medium speed until it begins to thicken. Increase the speed to high and whip until medium to stiff peaks form, about 30-60 seconds.
   • Whisk 1/3 of the whipped cream into the cooled chocolate mixture. Gently fold the remaining whipped cream until fully combined.
   • Spread the mousse over the cooled brownie layer and refrigerate while making the ganache.
3. Make the Ganache:
   • In a medium saucepan, heat the cream and butter over medium-high heat until just before boiling.
   • Remove from heat and pour over the chopped chocolate in a heatproof bowl. Stir until the chocolate is fully melted and the ganache is smooth.
   • Let the ganache cool to room temperature before spreading it over the mousse layer.
   • Refrigerate for about 1 hour until set.
4. Assemble: Once the ganache has set, carefully remove the sides of the springform pan and peel off the parchment paper. Transfer the cake to a serving platter.
   • Serve with whipped cream or fresh berries for extra indulgence.