Chocolate Brownie Mousse Cake
Rich mousse, rich chocolate cake, and rich milk chocolate buttercream. This is a chocolate lover’s dream.
Chocolate Mousse Cake
Ingredients
2 layers Chocolate Brownie Cake (recipe below)
1 pound Chocolate Mousse (recipe below)
1 pound Milk Chocolate Buttercream Frosting (recipe below)
Powdered sugar, for dusting
Instructions
1. Bake the cake and prepare the mousse and buttercream and set aside. Store the mousse in the
refrigerator.
2. Remove the cake layers from the pans. Place them on 6 inch cake rounds.
3. Using a sharp pointed serrated knife, cut a cone out of the center of both cake layers so that you have a
cone-shapped recess in each cake layer.
4. Be sure to leave enough cake around the sides and at the bottom otherwise it may not be able to stand.
Also make sure the cones are the same sizes so when assembled a clean diamond mousse filling will form.
5. Fill each recess with the mousse. Use an icing spatula to make the mousse level with the top of the cake.
6. Place the mousse-filled layers in the fridge and let chill until firm, about 1 hour.
7. Remove the layers from the fridge. Carefully invert one layer onto the other, making sure the edges of the
cake, and the mousse line up. Remove the cake round from the top of the cake.
8. Ice the cake with the prepared buttercream frosting.
9. Tip: Completely the top of the cake first, then the sides by placing extra icing on the top and moving it
down over the sides of the cake.
10. Dust the top of the cake with powdered sugar for a snow-dusted effect.
Chocolate Brownie Cake Layers
Ingredients
6 ounces all-purpose flour
12 ounces sugar
2 ounces unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
3 ounces unsalted butter, melted
1 teaspoon vanilla
3/4 cup hot coffee
Instructions
1. Preheat the oven to 350°F. Butter and flour both cake pans. Set aside.
2. Mix the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt) together. Set aside.
3. Mix the buttermilk, sour cream and melted unsalted butter together.
4. Pour the buttermilk mixture into the dry ingredients. Mix until a thick batter forms.
5. While mixing, add the coffee and vanilla. Mix until the mixture is homogeneous.
6. Pour the batter evenly into the prepared cake pans.
7. Bake the cakes in a preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool before handling.
Chocolate Mousse Filling
Ingredients
1 cup heavy cream
2 egg yolks
1 1/2 ounces honey
4 ounces dark chocolate, chopped
2 ounces milk chocolate, chopped
1/2 teaspoon vanilla
Instructions
1. Whip the heavy cream to soft peaks. Set aside in the fridge.
2. Heat the honey just to the boiling point.
3. In the meantime whip the egg yolks until they are thick and reach the ribbon stage.
4. While whisking, pour the honey into the egg yolks. Continue to whip the mixture until it is cool and thick.
5. In a bain-marie or a bowl placed over barely simmering water, melt the chocolate.
6. Pour the chocolate into the egg mixture and mix until completely mixed. Add the vanilla and stir in.
7. Fold the chocolate mixture into the whipped cream until completely mixed together. Take care not to overmix or deflate the mousse during this step.
Milk Chocolate Buttercream
Ingredients
8 ounces unsalted butter, at room temperature
3 1/2 cups powdered sugar
1/2 teaspoon vanilla
6 ounces milk chocolate, chopped
Instructions
1. Melt the chocolate over a bain-marie. Set aside to cool slightly.
2. Beat the butter, sugar and vanilla togther until a thick frosting forms.
3. Pour in the chocolate and mix until the frosting comes together and is evenly mixed.