This cake is soooooo sinful. There is a fudge brownie on the bottom, a layer of easy chocolate mousse and finally a layer of mouthwatering brownie batter mousse.
Ingredients:
For the brownie layer:
- 1 package fudgy chocolate brownie mix
- ingredients listed on the box
For the chocolate mousse:
- 1 tbsp water
- 1 tsp gelatin
- ½ cup mini chocolate chips
- 1 cup plus 4 tbsp double cream, divided
- ½ cup icing sugar
- 225g cream cheese, softened
- ¼ cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
For the brownie batter mousse:
- 1 tbsp cold water
- 1 tsp gelatin
- 1½ cups double cream
- ¾ cup dry brownie mix
- 1 cup chopped brownies, store bought other
For the chocolate ganache:
- ½ cup dark chocolate chips
- 2 tbsp double cream
For the whipped cream topping:
- ¾ cup double cream
- 2-3 tbsp icing sugar
Method:
For the brownie layer: Preheat the oven to 180ºC. Line the bottom of a 9 inch spring form pan with grease proof 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 spring form pan and spread evenly. Bake 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 tbsp of cold water with 1 tsp 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 tbsp double 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 mixing bowl in the freezer for 5-10 minutes to chill.
Pour 1 cup of double cream into the chilled bowl and beat on medium high-speed until the cream starts to thicken. Slowly add the icing sugar and continue 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 tbsp of double cream and 1 tsp 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.
Placed the cooled brownie in the bottom of the spring form pan lined with grease proof paper. It's helpful to line the side with grease proof paper
Pour the chocolate mousse over the top of the cooled brownie and refrigerate while you prepared the next layer.
For the brownie batter mousse: Place the mixing bowl 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 tbsp of cold water with 1 tsp gelatin. Sprinkle the gelatin over the cold water and allow it to set to solid (2-3 minutes). Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid.
Prepare the whipping cream. Pour the double cream into the chilled bowl and use an electric mixer to beat the double 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 prepared brownies into small pieces, about the size of 20p coin 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 spring form pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and double cream for 30-60 seconds until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thicken, add additional double cream.
Using 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 mixing bowl in the freezer for 5-10 minutes to chill.
Pour the double cream into the chilled bowl and beat on medium-high speed until the double cream starts to thicken. Slowly add the icing sugar and continue beating on high speed until stiff peaks form.
Pipe the decorative boarder using a large open star tip.
Garnish with the leftover brownies.
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