The best way to celebrate any milestone is with a triple chocolate cake: Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream.
10 years ago this month, I published my first post on Chocolate Moosey – a super exciting, over the top recipe for… Peanut Butter and Jelly Cracker Sandwiches.
If that doesn’t say “broke college student starting a food blog”, I don’t know what does.
I started Chocolate Moosey because I was studying abroad in Ireland and needed a distraction from my homesickness. Who knew starting a food blog 10 years ago would transform my career to what it is today?
Here I am, 10 years later. I’m developing and shooting recipes for national clients and currently working on my culinary degree to become even better at my job.
I’m my own boss doing what I want (and also doing what I don’t want, like negotiating and paperwork).
I finally figured out what to do with my life without becoming a miserable cow.
But before I get too far, I need to stop and thank YOU.
Thank you for reading my blog for 10 years and for coming back. Thank you for making my recipes and sharing them on social media. Thank you for the emails and feedback.
I knew the best way to celebrate my blogiversary was with none other than a chocolate mousse cake (because half the people I tell about my blog think I’m saying Moussey instead of Moosey).
A Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream, to be exact. A triple layer chocolate cake that is ideal for any celebration.
I made the chocolate mousse without eggs.
Normally it’s served in a glass with a spoon, so traditionally the chocolate firms up enough you don’t need gelatin.
However, I wanted the filling a little more stable when you cut into the cake (especially if it sits out at room temperature), which is why I added a little bit of gelatin.
The top is – wait for it – chocolate whipped cream!
I love making flavored whipped creams like peanut butter whipped cream.
It was only a matter of time until I did chocolate whipped cream.
I wanted to keep the decorating simple, so I piped some whipped cream on top with chocolate sprinkles.
As you can see, the cake is so brown upon brown upon brown, I served it with fresh red strawberries. Plus chocolate and strawberries are a heavenly combination.
Items you may need (affiliate links):
- 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
- 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
- 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.
*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.
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