Chocolate Brownie Mousse Cake

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a medium bowl, mix melted butter and sugar until smooth. Beat in eggs and vanilla.
3. Add cocoa powder, flour, salt, and baking powder, mixing until just combined.
4. Pour into the prepared pan and bake for 20–25 minutes or until a toothpick comes out with moist crumbs. Let cool completely.

2. Prepare the Chocolate Mousse

1. Melt the chocolate chips in a microwave or over a double boiler until smooth. Let cool slightly.
2. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Fold the melted chocolate gently into the whipped cream until fully combined.
4. Spread the mousse evenly over the cooled brownie base. Chill in the refrigerator for 2–3 hours, or until set.

3. Make the Ganache Topping

1. Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 2–3 minutes.
2. Stir until smooth, then let it cool slightly.
3. Pour the ganache over the set mousse layer and spread evenly. Chill for 1 hour to set.

Garnish and Serve

• Top with whipped cream, chocolate shavings, or fresh berries for a decorative touch.
• Slice and serve chilled for the perfect combination of textures and flavors!

Would you like tips for making individual mousse cakes or variations with flavors like caramel or espresso? 😊