Chocolate Brownie Mousse Cake

• Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
• Melt the butter and chopped chocolate together in a saucepan over medium heat, stirring until smooth. Remove from heat and let it cool slightly.
• Whisk the sugar into the melted chocolate mixture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Sift in the flour and salt, then fold the mixture gently until well combined.
• Pour the brownie batter into the prepared cake pan and spread it evenly.
• Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownie cool completely in the pan.

2. Make the mousse layer:

• Melt the semisweet chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals. Stir until completely melted and smooth. Let it cool to room temperature.
• In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form.
• Add the mascarpone cheese (or cream cheese) to the whipped cream and beat until smooth and combined.
• Gently fold in the melted chocolate and vanilla extract, making sure everything is fully incorporated.

3. Assemble the cake:

• Once the brownie has cooled, carefully remove it from the cake pan and place it on a serving platter or cake stand.
• Spread the chocolate mousse evenly over the brownie layer, smoothing it to the edges. Refrigerate the cake for at least 3 hours or until the mousse has set and firmed up.

4. Make the ganache (optional):

• Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
• Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1-2 minutes. Stir until smooth and glossy.
• Let the ganache cool slightly, then pour it over the set mousse layer, allowing it to drip down the sides.
• Chill the cake for another 30 minutes to set the ganache.

5. Decorate and Serve:

• Once the ganache has set, you can garnish the top of the cake with whipped cream, chocolate shavings, or a dusting of cocoa powder.
• Slice and serve chilled for a rich, fudgy, and creamy dessert experience.

Tips:

• If you don’t have mascarpone cheese, cream cheese works well in the mousse layer for a slightly tangy flavor.
• You can add a touch of espresso powder to the brownie batter to enhance the chocolate flavor.
• For a more indulgent touch, drizzle caramel or extra chocolate sauce on top when serving.

This Chocolate Brownie Mousse Cake is a show-stopping dessert with layers of dense, fudgy brownie, smooth mousse, and rich ganache, perfect for chocolate lovers! 🍫🍰

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