Decadent Brownie Bottom Chocolate Mousse Cake: A Triple Chocolate Celebration

There’s no better way to mark a special occasion or simply indulge your chocolate cravings than with a show-stopping dessert. And for a truly unforgettable experience, nothing beats a triple chocolate cake. Our masterpiece? A Brownie Bottom Chocolate Mousse Cake crowned with a cloud of rich Chocolate Whipped Cream. This isn’t just a cake; it’s a celebration in every single bite, meticulously crafted to bring joy and decadence to your table.

A Decade of Deliciousness: Celebrating My Blog’s 10-Year Journey

It feels like just yesterday, yet it was a full decade ago this month, that I took the plunge and published my very first post on Chocolate Moosey. Looking back, it’s quite amusing to recall that my grand debut was an “over the top” recipe for… Peanut Butter and Jelly Cracker Sandwiches. Yes, you read that right! If that doesn’t scream “broke college student attempting to start a food blog,” I’m not sure what does!

The idea for Chocolate Moosey was sparked during my study abroad adventure in Ireland. Faced with the inevitable pangs of homesickness, I sought a creative distraction, and little did I know that this small blog, born from a need for comfort and connection, would blossom into the passion and career it is today. Who could have predicted that 10 years later, I’d be here, developing exquisite recipes, shooting food photography for national clients, and even pursuing a culinary degree to hone my craft even further?

Today, I stand proudly as my own boss, navigating the exciting world of culinary creation. While I cherish the freedom to pursue what I love, it’s also true that being an entrepreneur comes with its own set of less glamorous tasks – like the endless rounds of negotiation and mountains of paperwork! Nevertheless, it’s been an incredible journey of self-discovery, leading me to finally understand my life’s purpose without feeling like a “miserable cow,” as I once feared. This blog has truly transformed my life.

Heartfelt Thanks to My Amazing Readers

Before I dive deeper into the decadent details of our celebratory cake, I must pause and extend my deepest gratitude to YOU. To every single person who has read my blog for the past ten years, who has returned again and again, thank you. Thank you for trusting my recipes, for sharing your culinary creations on social media, and for sending your invaluable emails and feedback. Your engagement, support, and enthusiasm have been the driving force behind Chocolate Moosey’s continued growth and success. This milestone is as much yours as it is mine!

The Ultimate Triple Chocolate Indulgence: A Brownie Bottom Chocolate Mousse Cake

When considering the perfect confection to mark this special blogiversary, the choice was clear: it had to be a chocolate mousse cake. Not just any mousse cake, mind you, but one that truly embodies the spirit of indulgence and celebration. Plus, let’s be honest, “Moussey” is often how people initially hear “Moosey,” so it felt like a delightful nod to my blog’s name!

This spectacular dessert is, to be exact, a Brownie Bottom Chocolate Mousse Cake with Chocolate Whipped Cream. It’s a true triple-layer chocolate dream, designed to impress and satisfy even the most discerning chocolate connoisseur. Each layer offers a distinct texture and flavor profile, harmonizing beautifully to create a symphony of chocolate in every bite.

Layer 1: The Fudgy Brownie Foundation

The base of this majestic cake is a rich, fudgy brownie. Unlike a typical cake sponge, this brownie layer provides a dense, chewy texture that offers a delightful contrast to the lighter mousse. Made with both unsweetened chocolate and cocoa powder, it delivers a deep, intense chocolate flavor that sets the stage for the layers above. It’s incredibly moist and holds its structure beautifully, making it the perfect sturdy foundation for the delicate mousse. The touch of coffee in the brownie batter isn’t just for flavor; it actually enhances the chocolate, making it taste even more pronounced without adding a coffee flavor itself.

Layer 2: Silky, Stable Chocolate Mousse

Next, we have the star of the show: the silky smooth chocolate mousse. I chose to make this particular chocolate mousse without eggs, which results in a lighter, airier texture that is simply divine. Traditionally, eggless chocolate mousse, often served in a glass, firms up enough on its own due to the cooling chocolate. However, for a layered cake, especially one that might be sitting out at room temperature for a celebration, a little extra stability is key. This is precisely why I incorporated a small amount of unflavored gelatin. The gelatin ensures that the mousse holds its elegant shape when sliced, preventing any unfortunate slumping, while still maintaining its characteristic melt-in-your-mouth creaminess. It’s the secret to a perfectly structured yet wonderfully delicate filling.

Layer 3: Decadent Chocolate Whipped Cream

And finally, completing this luxurious trio is – wait for it – a homemade Chocolate Whipped Cream! I have a particular fondness for creating flavored whipped creams, as evidenced by my popular peanut butter whipped cream. It was only a matter of time until I perfected a recipe for chocolate whipped cream to adorn this ultimate dessert. This light, airy, and intensely chocolatey topping provides the perfect crowning glory, adding another layer of cocoa goodness without being overly rich. To keep the decorating simple yet elegant for our celebration cake, I chose to pipe generous dollops of the chocolate whipped cream on top, finished with a scattering of festive chocolate sprinkles.

Presentation and Serving Suggestions

As you can see from the photos, this cake is a magnificent creation of brown upon brown upon brown – a true ode to chocolate! To provide a vibrant visual contrast and a delightful burst of freshness, I highly recommend serving each slice with fresh red strawberries. The tartness and juicy sweetness of the berries cut through the richness of the chocolate beautifully, creating a heavenly combination that pleases both the palate and the eye. Chocolate and strawberries are, after all, a classic pairing for a reason! For the neatest slices, ensure your cake is well-chilled, or even briefly frozen until the whipped cream is firm enough to cut cleanly. This ensures beautiful presentation, making your celebratory dessert even more inviting.

Essential Tools for Your Baking Success

To help you create this stunning Brownie Bottom Chocolate Mousse Cake with ease, here are a few items you may find helpful. These are affiliate links, meaning I may earn a small commission at no extra cost to you if you make a purchase, which helps support this blog!

Brownie Bottom Chocolate Mousse Cake

Yield:
8-10 servings

Prep Time:
2 hours 30 minutes

Cook Time:
20 minutes

Total Time:
2 hours 50 minutes

The best way to celebrate any milestone is with a triple chocolate cake: Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream.

Ingredients

Brownie Bottom

1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
2 ounces unsweetened chocolate*, chopped
1/2 cup unsweetened cocoa powder, sifted
1 cup granulated sugar
1/4 teaspoon salt
1 egg, room temperature
1 teaspoon vanilla extract
1/2 cup coffee, room temperature
1 cup all-purpose flour
1/2 cup semisweet chocolate chips

Chocolate Mousse

4 ounces semisweet chocolate, chopped
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla

Chocolate Whipped Cream**

1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream, cold
1/2 teaspoon vanilla
Chocolate sprinkles, for decorating

Instructions

Preheat oven to 350F. Lightly grease a 9 inch springform pan.
For the brownie bottom: In a large saucepan, melt together the butter and chocolate.
Remove from the heat and by hand stir in the cocoa, sugar, and salt (mixture will be grainy – keep going).
Beat in the egg and vanilla then add the coffee.
Stir in the flour just until fully incorporated then stir in the chocolate chips.
Transfer the batter to the pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean (little chocolate is ok but shouldn’t be wet batter). Cool completely before making the mousse.
For the mousse: Add about an inch of water to a saucepan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool 10 minutes.
While the chocolate is cooling: In a small bowl, add the gelatin. Pour cold water over top. Let sit 5 minutes.
In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened.
Microwave the gelatin for 5 seconds or until liquid. Gradually add it to the cream along with the powdered sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Fold the melted chocolate into the whipped cream, making sure the chocolate is at room temperature. Too hot and it may melt the whipped cream. Too cold and it may solidify.
Spread mousse over completely cooled brownie layer. Refrigerate at least 1 hour or until firm. If your brownie layer isn’t cool yet, you can store the mousse in the fridge until ready to add.
For the whipped cream: In a small bowl, sift together the powdered sugar and cocoa powder.
In the same mixing bowl as before using the whisk attachment (no need to wash the bowl – just make sure it’s scraped as clean as possible), beat the heavy cream until thickened.
Gradually beat in the cocoa mixture and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Spread whipped cream on top of mousse layer. Decorate with chocolate sprinkles. Refrigerate at least 1 hour or until ready to serve. For easier cutting, freeze until whipped cream is firm enough to cut.
Refrigerate leftovers in an airtight container for up to 1 week.

Notes

*You can substitute semisweet chocolate for the unsweetened. Reduce the sugar to 3/4 cup.

**If you want to change it up and make peanut butter whipped cream, omit the 2 tablespoons cocoa powder and use 1/4 cup peanut butter. Beat it with the cream in the beginning so it stays smooth.

Did you make this recipe?

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Final Thoughts on Your Triple Chocolate Masterpiece

This Brownie Bottom Chocolate Mousse Cake is more than just a dessert; it’s a labor of love, a testament to culinary passion, and the perfect emblem for a decade of blogging. It’s a cake designed to make every occasion feel grand, every bite a moment of pure bliss. Whether you’re celebrating a personal milestone, a holiday, or simply the end of a long week, this triple chocolate delight is guaranteed to bring smiles and satisfaction. The combination of fudgy brownie, light and airy mousse, and creamy whipped topping creates an exquisite balance that will have everyone asking for seconds.

I encourage you to embark on this baking adventure and create your own spectacular triple chocolate mousse cake. Don’t be intimidated by the layers; each step is straightforward, and the result is truly worth the effort. Once you’ve experienced the joy of baking and sharing this cake, I’m confident it will become a cherished recipe in your repertoire. Thank you once again for being part of the Chocolate Moosey journey. Here’s to many more years of delicious recipes and shared culinary adventures!

Decadent Brownie Mousse Dream