For these in search of the best possible chocolate dessert ever, you might be in the appropriate place! This wealthy Chocolate Mousse Cake has a brownie backside and a lightweight, fluffy mousse topping. Plus, it solely requires 8 substances!

That is the Greatest Chocolate Mousse Cake Recipe EVER!

Since we stay the small batch life (that means, I create small desserts and small dinner for 2 recipes), I created a small batch model of this recipe for a 6-inch springform pan first.

Nevertheless, I liked it a lot so I scaled it up for a daily 9-inch springform pan, too! I’ll put each variations within the recipe card beneath.

In the event you’re a type of those that worries about consuming uncooked eggs in typical chocolate mousse, this recipe makes use of a completely cooked egg!

It feels a bit like Valentine’s Day in the present day with this chocolate mousse cake for 2, nevertheless it’s not! It’s simply an on a regular basis dessert, made a bit fancy with mousse on high.

I reworked my brownies for 2 recipe to bake them in a springform pan with the aim of piling fluffy chocolate mousse on high.

Straightforward Chocolate Mousse Cake Components

• Butter. For the underside brownie layer, we’d like one stick of unsalted butter (no want to melt the butter, it may be chilly from the fridge).
• Sugar. We’d like sugar for the brownie backside layer and further sugar for the mousse on high.
• Cocoa Powder. Unsweetened, pure cocoa powder.
• Vanilla Extract. Use actual vanilla extract to reinforce the flavour of chocolate. You’ll use it twice: one for the underside layer and as soon as for the highest layer.
• Eggs. We’d like eggs for the brownie backside layer and eggs for the mousse.
• Flour. A really small quantity of flour to make the brownie on the underside.
• Heavy Whipping Cream. Make sure the label says ‘heavy whipped cream,’ additionally referred to as ‘double cream.’
• Semisweet Chocolate. Whereas the brownie layer makes use of cocoa powder, the mousse makes use of melted chocolate. I like to recommend semisweet or bittersweet chocolate in order that the ultimate dessert isn’t overly candy.

The best way to Make Chocolate Mousse Cake

Preheat the oven to 325 and spray a 9” spherical springform pan with cooking spray.

Chocolate Mousse Cake Recipe Ideas

After baking the brownies within the springform pan, I set them apart to chill. You are able to do this a day forward of time, too. My springform pan has 3” sides, but when your pan is a bit shorter, it’s effective. My chocolate mousse topping didn’t come all the best way to high, so a 2” pan works, too.

I take advantage of a springform pan for this chocolate mousse cake for just a few causes. One, it helps form the mousse into the right pile of frosting on the brownie backside. After a fast chill, simply snap the pan open to take away the cake simply. And two, a springform pan is the best option to take away a cake from a pan. 

However, right here’s the deal: this chocolate mousse cake is so scrumptious, that in case you solely have my common cake pan, simply use that! The cake may not come out completely and appear like an ideal slice of cake from a Patisserie, however it’s going to nonetheless style simply as scrumptious! In that case, attempt dipping your knife in sizzling water, operating it across the edge to launch the cake from the pan. From there, I recommend inserting a small spatula and lifting out the cake complete. Alternatively, you may lower a slice first and carry it out earlier than making an attempt to carry the entire cake.

Let’s eat scrumptious desserts, no matter their imperfect look, okay? I must be in a assist group for my habit to lovely desserts.

The best way to take away a cake from a springform pan:

One tip on eradicating a cake from a springform pan. Run a knife across the fringe of the pan to launch the mousse. Place one hand on the underside of the pan to assist the cake whereas utilizing the opposite hand to pop open the spring. Then, let the pan fall in your arm (like a bracelet); don’t fear about catching the ring half—fear in regards to the cake! 

In the event you chill the cake earlier than making an attempt to take away, it helps a lot! This chocolate mousse recipe isn’t overly agency or delicate, it’s good. You’ll be able to pipe it and it’ll maintain its form, however it will likely be barely firmer within the fridge. 

One last tip: I don’t suggest chocolate chips for making this mousse as a result of they don’t soften as easily as a chocolate bar, but when it’s all you’ve, it’s effective! You simply might need some flecks of chocolate in your last mousse, nevertheless it’s nonetheless completely scrumptious.

In the event you’re not up for making the complete chocolate mousse cake, simply make the mousse frosting right here and serve it in two ramekins with just a few raspberries on high. 

The best way to serve this recipe for Mousse Cake

When able to serve, open the spring on the springform pan, place one hand below the pan and let the rim of the pan fall round your wrist. Transfer the cake on the underside layer of the pan to a slicing board to slice and serve.

Storing Mousse Cake

This cake should be saved within the fridge, no exceptions!

For the 6-inch model of this cake, lower it immediately in half: 4 tablespoons (60 grams) unsalted butter, ½ cup (100 grams) granulated sugar, ¼ cup + 2 tablespoons (42 grams) unsweetened cocoa powder, ¼ teaspoon salt, ½ teaspoon vanilla extract, 1 giant egg, and¼ cup (30 grams) all-purpose flour for the brownie layer. For the chocolate mousse: 1 giant egg, 2 tablespoons (25 grams) granulated sugar, 1 cup (240 mL) chilly heavy whipping cream (divided use), ½ teaspoon vanilla extract, and
3 ounces chopped semisweet chocolate.