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Brownie and Chocolate Mousse Cake

by Lorena

If you love chocolate then here’s your new favourite cake. This brownie and chocolate mousse cake is really chocolate-y and delicious. I love each and everyone of its layers and that coarse sea salt on top gives it a really special finish.

You already know 2 of the 3 components in this cake: the brownie is from the fudgy recipe many of you make on a weekly basis and the chocolate mousse I posted a few months ago. The new recipe is the chocolate ganache that covers both layers and it’s really simple to make if you follow my tips.

When you take a bite of this cake you feel that you’re going to day because it’s too good. Make sure that you use a nice cacao powder and chocolate so that it turns out spectacular.

Brownie and Chocolate Mousse Cake

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Course: Dessert
Cuisine: Medium
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Servings: 1 25cm diameter mould
Author: Lorena Salinas from Cravings Journal


For the brownie

  • 150 g unsalted butter
  • 240 g sugar
  • 70 g unsweetened cacao powder
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 2 eggs cold
  • 70 g all purpose flour

For the chocolate mousse

  • 130 g whipping cream
  • 250 g dark chocolate it can be anywhere from 50-70% depending on how dark you like it. I used 60%
  • 4 egg yolks
  • 60 ml water
  • 60 g sugar
  • 2 egg whites
  • 1/4 tsp salt

For the chocolate ganache

  • 100 g dark chocolate I used 70% cacao
  • 150 g whipping cream
  • 40 g sugar
  • coarse sea salt to decorate


For the brownies

  • Put the butter, sugar, cacao, salt and vanilla essence in the bowl where you're going to whip them up later.
  • Put the bowl on a bain-marie without touching the surface of the water until everything is melted and mixed together.
  • Remove the bowl from the bain marie and wait 5min for it to cool down a bit. You should be able to touch the outside of the bowl without burning yourself.
  • Mix using a stand or hand-held mixer and add the eggs one at a time. Mix until fully incorporated.
  • Add the flour and mix for 2min on high speed.
  • Line a mould with removable bottom with baking paper: cut a piece to the size of the base and then a long one to go around the mould's edge. Stick them using vegetable oil and a bit of kitchen paper to spread a thin layer around. Put the dough inside and spread it out. Take to a preheated oven at 180C for 20-30min or until you can insert a toothpick at the center and it comes out with a bit of dough (we don't want it to dry out completely).
  • Let cool completely before adding the mousse on top.

For the chocolate mousse

  • Whip the cream until soft. Don't over whip it or it starts to go tough and it can split. Reserve in the fridge.
  • Melt the chocolate in the microwave in 30 second intervals, stirring in between.
  • Whip the egg yolks in a clean bowl while you put the water and sugar to boil on high heat. As soon as it breaks into a rolling boil add to the yolks slowly as they're whipping up. Let them become thick and cool to room temperature while whipping on high speed.
  • Mix the chocolate with the egg yolks using a spatula and folding motions.
  • Whip the egg whites in a clean bowl until foamy. Mix half of it into the yolks and chocolate quickly and then add the rest in using folding motions.
  • Mix the whipped cream using folding motions.
  • Spread evenly onto the brownie and take to the fridge for at least 4 hours, ideally overnight.
  • Umould the cake and carefully remove the paper from around the cake and also from the bottom.

For the chocolate ganache

  • Melt the chocolate in the microwave in 30 second intervals, mixing in between.
  • Put the cream and usar un a pot and heat them up until you see vapour coming out of them, don't let them boil.
  • Pout the cream onto the chocolate and mix in the spatula at the centre. You will see how it starts to incorporate on its own. For further reference watch  the video from above.
  • Pour the ganache onto the cake and spread on top and on the sides using a spatula.
  • Take to the fridge for at least 15 minutes and finish with coarse sea salt.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!


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