Triple Chocolate Brownie Mousse Cake

Dark, fudgy brownie base, topped with a rich chocolate mousse and sweet white chocolate ganache.


This is a delicious, rich, chocolatey dessert for the real chocoholics! I came up with the idea for this recipe when I went out for a slice of cake from a local restraunt, and they did some amazing HUGE slices of chilled chocolatey cake, which were mainly made of mousse and brownie.

I have been meaning to have a go at making somthing similar at home for quite a while now, but I needed to wait for an occassion when there would be enough people around to eat it!


I made this when I visited my parents for the weekend, as a Sunday dinner treat, and it went down really well!

This is actually really simple to make, as it is just a basic brownie recipe for the base, and then a chocolate mousse for the topping – easy peasy! But it looks and tastes so impressive, people will think you spent hours over it!

I will definitely be getting this recipe out again next time I’m with some fellow chocolate lovers.


Variations: you could do a fruity version of this, with a white chocolate and raspberry mousse, or make a mocha version with a coffee mousse!


Ingredients: Serves 10-12

The Brownie Base:

  • 200g plain chocolate
  • 125g butter
  • 300g caster sugar
  • 115g plain flour

The Chocolate Mousse:

  • 200g plain chocolate
  • 125g butter
  • 1tbsp Cocoa powder
  • 2 eggs
  • 2 tbsp caster sugar
  • 300ml double cream

The White Chocolate Ganache:

  • 150ml double cream
  • 200g white chocolate


To Make:

Preheat the oven to 180C, grease and line a 25cm spring form cake tin.

Melt the butter and chocolate in a small pan over a low heat. Then pour into a large bowl with the caster sugar.

Mix in the eggs, one at a time, then fold in the flour.

Pour into the prepared cake tin, and bake in the preheated oven for 35 minutes.

Leave to cool slightly and then make sure the brownie isn’t stuck to the cake tin.

The Mousse:

Melt the butter and chocolate in a small pan over a low heat, then stir in the coco powder and egg yolks.

Meanwhile whip up the egg whites until stiff peaks form, then whisk in the sugar to form a smooth and glossy mixture.

Whisk the double cream until it forms stuff peaks.

Combine the egg whites, chocolate mixture and cream in a large bowl, until fully incorporated.

Pour into the cake tin, over the cooled brownie and make sure the top of the mouse is level. Chill in the fridge for at least 3 hours.

The White Chocolate Ganache.

Bring 50ml of the cream to the boil in a small pan. Remove from the heat and stir in the chocolate.

Whip up the rest of the cream until stiff peaks form. Then fold in the chocolate mixture. Chill in the fridge for at least 30 minutes before using.


Remove the cake from the tin carefully, and move onto a cake stand. Use a knife to neaten up the edges of the mousse, then dust with cocoa powder.

Spoon the white chocolate ganache into a clean piping bag with a rope nozzle. Pipe a thick boarder around the edge of the cake, and a small circile in the middle.

Cut the cake into 12 slices and serve!


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