Chocolate Brownie Mousse Cake

Ingredients:

For the Brownie Layer:

• 3/4 cup Flour
• 1/3 cup Cocoa powder
• 1/2 teaspoon Kosher salt
• 2 Eggs
• 1 Egg yolk
• 1 1/2 cups Granulated sugar
• 150 g Butter
• 200 g Dark chocolate
• 2 teaspoons Vanilla extract

For the Chocolate Mousse:

• 200 g Dark chocolate
• 150 g Heavy cream (for melting)
• 2 tablespoons Nutella
• 500 g Heavy cream (for whipping)
• 10 g Gelatin
• 50 g Water

For the Chocolate Ganache:

• 150 g Dark chocolate
• 150 g Heavy cream

Instructions:

Making the Brownie Layer:

1. Preheat your oven to 180°C (350°F) and line a 9-inch baking pan with parchment paper.
2. In a small mixing bowl, combine the butter and dark chocolate, then melt them completely in the microwave or using a double boiler. Allow the chocolate mixture to cool.
3. In a medium mixing bowl, whisk together the sugar, eggs, salt, and vanilla extract until well combined. Pour the cooled chocolate mixture into the wet mixture and mix thoroughly.
4. Sift the cocoa powder and flour into the mixture, and gently fold the dry ingredients into the wet batter. Avoid overmixing to maintain a fudgy and moist texture in the brownies.
5. Pour the batter into the prepared baking pan and bake in the preheated oven for about 40 minutes or until the tops of the brownies develop a crinkly appearance. Let the brownies cool to room temperature.

Making the Chocolate Mousse:

1. Activate the gelatin by combining the gelatin powder and water in a small bowl. Allow it to sit for 10 minutes, then microwave for 10 seconds and set it aside.
2. In a medium-sized mixing bowl, mix the heavy cream, Nutella, and dark chocolate, melting them in the microwave or on the stovetop until you achieve a smooth mixture. Let it cool to room temperature, then add the gelatin and mix.
3. In a larger mixing bowl, use an electric hand mixer to whip the cold heavy cream until soft to medium peaks form, resembling a pudding consistency.
4. Fold the melted chocolate mixture into the whipped cream, stirring with a spatula until the mixture is well combined and homogeneous.
5. Place the room temperature brownie layer at the bottom and smooth it out with an offset spatula. Put the cake in the fridge to set for 4-5 hours.

Making the Chocolate Ganache:

1. Melt the dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
2. Allow the mixture to sit for 10 minutes to let the chocolate melt, then stir until you have a smooth and silky chocolate ganache.

Assembly:

1. Remove the cake from the fridge and spread the silky chocolate ganache on top, using a spatula or swirling the pan in a circular motion to distribute it evenly.
2. Return the cake to the fridge to allow the ganache to harden slightly.
3. Garnish the cake with sliced strawberries, slice, and enjoy!

Notes:

• Use room temperature ingredients for a well-mixed batter and perfect baking.
• Avoid overmixing the batter to maintain the brownies’ fudgy and moist texture.
• Measure the flour correctly by spooning it into your measuring cup and leveling it.
• Feel free to add your favorite brownie add-ins, like chocolate chips, nuts, or other treats.
• Allow the brownies to cool for at least 20 minutes before adding the mousse to prevent melting.
• Don’t overbake the brownies for a super fudgy texture.
• Line your baking pan with parchment paper to prevent sticking.