Ingredients
1 box brownie mix
1/4 cup vegetable oil
2 eggs
1/4 cup water
1/2 cup heavy cream
8 oz semi-sweet chocolate, chopped
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipped cream
Instructions
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Prepare the brownie base: Preheat your oven to 350°F (175°C). Grease a round cake pan. Prepare the brownie mix according to package instructions, adding vegetable oil, eggs, and water.
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Bake the brownie: Pour the brownie batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownie to cool completely in the pan.
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Make the mousse topping: While the brownie cools, heat heavy cream in a saucepan over low heat until warm but not boiling. Pour the warm cream over the chopped chocolate and stir until smooth and fully combined.
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Mix the mousse: Let the chocolate mixture cool for a few minutes. Then, fold in powdered sugar and vanilla extract until smooth.
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Assemble the cake: Pour the mousse over the cooled brownie base in the cake pan. Refrigerate for at least 4 hours to allow the mousse to set.
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Top with whipped cream: Just before serving, top the cake with whipped cream for added creaminess.
Notes
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Store the cake in the refrigerator for up to 3-4 days. The mousse will stay creamy and delicious.
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You can make this cake a day in advance, as it needs to chill for at least 4 hours.
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If you want to add extra flavor, add a teaspoon of instant coffee or a splash of Bailey’s or Kahlua to the mousse.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
