Brownie Bottom Chocolate Mousse Cake

By srumbel

The best way to celebrate any milestone is with a triple chocolate cake: Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream.
from chocolatemoosey.com

Ingredients

• Brownie Bottom
• 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup coffee, room temperature
• 1 cup all-purpose flour
• 1/2 cup semisweet chocolate chips
• Chocolate Mousse
• 1 teaspoon unflavored powdered gelatin
• 1 tablespoon cold water
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 4 ounces semisweet chocolate, melted and cooled to room temperature
• Chocolate Whipped Cream
• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla
• Chocolate sprinkles, for decorating

Details

Preparation time 150mins
Cooking time 170mins

Preparation

Step 1

Preheat oven to 350F. Lightly grease a 9 inch springform pan.
For the brownie bottom: In a large saucepan, melt together the butter and chocolate. Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy - keep going). Beat in the egg and vanilla then beat in the coffee. Whisk in the flour just until fully incorporated then stir in the chocolate chips.
Spread the batter into the pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean (little chocolate is ok but shouldn't be wet batter). Cool completely.
For the mousse: In a small bowl, add the gelatin. Pour cold water over top. Let sit 5 minutes.
In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened.
Microwave the gelatin for 5 seconds or until liquid. Gradually add it to the cream along with the powdered sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Fold the whipped cream into the melted chocolate, making sure the chocolate is at room temperature. Too hot and it may melt the whipped cream. Too cold and it may solidify.
Spread mousse over completely cooled brownie layer. Refrigerate at least 1 hour or until firm.
For the whipped cream: In a small bowl, sift together the powdered sugar and cocoa powder.
In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the cocoa mixture and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Spread and/or pipe whipped cream on top of mousse layer. Decorate with chocolate sprinkles. Refrigerate at least 1 hour or until ready to serve. For easier cutting, freeze until whipped cream is firm enough to cut.
Store leftovers in an airtight container in the refrigerator for up to 1 week.

Yields 8-10 servings