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Brownie Bottom Chocolate Mousse Cake: A Decadent Dessert with Layers of Love

This decadent dessert features a fudgy brownie base topped with a rich chocolate cream cheese mousse and finished with whipped cream, hot fudge drizzle, and chocolate chips. A perfect treat for chocolate lovers!

Ingredients

Scale
  • 1 package Annie’s Double Chocolate Brownie Mix (18.3 oz)
  • 1/2 cup (1 stick) butter, melted
  • 2 large eggs
  • 2 tablespoons water
  • 16 oz cream cheese (2 packages), softened
  • 2 tablespoons water, divided
  • 2 teaspoons gelatin, divided
  • 1/2 cup mini chocolate chips
  • 1 cup plus 3 tablespoons heavy whipping cream, divided
  • 3 tablespoons powdered sugar (for mousse)
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • 2 tablespoons hot fudge sauce
  • 1/4 cup mini chocolate chips (for topping)

Instructions

  1. Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix the brownie mix, melted butter, eggs, and water until well combined. Pour into pan and bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  3. For the mousse, combine 1 tablespoon water with 1 teaspoon gelatin and let it bloom. Melt mini chocolate chips with 1 tablespoon heavy cream in the microwave until smooth. Microwave the gelatin until liquefied and stir into the melted chocolate. Set aside.
  4. Chill a metal bowl in the freezer for 5–10 minutes. Bloom the second batch of gelatin with 1 tablespoon water and 1 teaspoon gelatin. Beat 1 cup heavy cream in the chilled bowl until it starts to thicken, then add liquefied gelatin. Add 3 tablespoons powdered sugar and beat to stiff peaks. Set aside.
  5. In another bowl, beat softened cream cheese until smooth (2–3 minutes). Add granulated sugar and mix well. Beat in cocoa powder, scraping the bowl. Add 2 tablespoons heavy cream and vanilla extract, mixing until combined.
  6. Add the melted chocolate mixture to the cream cheese mixture and beat until incorporated. Gently fold in the prepared whipped cream until fully combined.
  7. Place cooled brownie in the bottom of the pan. Line sides with parchment or a cake collar. Pour mousse on top and refrigerate for at least 4 hours.
  8. Before serving, chill a mixing bowl again. Beat 3/4 cup heavy cream until it starts to thicken. Add 3 tablespoons powdered sugar and beat until stiff peaks form.
  9. Pipe whipped cream around the edges with a large star tip. Drizzle with hot fudge sauce and sprinkle with mini chocolate chips. Serve chilled.

Notes

  • Make sure the brownie is completely cool before adding the mousse layer.
  • Use parchment or a cake collar for easy unmolding and clean edges.
  • You can prepare the cake a day in advance and store it in the refrigerator.
  • Use full-fat cream cheese for the best texture and flavor.
  • Serve chilled for best results and texture.

Nutrition

Find it online: https://fiteatshub.com/brownie-bottom-chocolate-mousse-cake-a-decadent-dessert-with-layers-of-love/