This sumptuous Brownie Cake features a rich and fudgy base, a light and tangy raspberry mousse, and is crowned with a smooth chocolate ganache glaze. Each layer offers a unique texture and flavor, creating a harmonious blend that’s both indulgent and refreshing. This dessert not only tastes incredible but also presents beautifully, making it perfect for impressing guests or celebrating special occasions.
Why You’ll Love This: The contrast between the dense brownie cake and the airy raspberry mousse offers an exquisite mouthfeel, while the chocolate ganache adds a luxurious richness that chocolate lovers will adore. The addition of fresh raspberries provides a burst of freshness that cuts through the sweetness, balancing the overall flavor profile.
Perfect Occasion: This Brownie Cake is ideal for significant events such as birthdays, anniversaries, or any festive celebration where you want a show-stopping dessert. It’s also perfect for dinner parties, holiday gatherings, or as a special treat for chocolate and berry enthusiasts.
Decoration Tips: For a stunning presentation, arrange fresh raspberries on top of the ganache before it sets completely. You could also sprinkle some edible gold dust, or drizzle a little raspberry coulis across the top for added color and flavor. A few mint leaves can add a pop of green and a fresh aroma.
Ingredients:
- For the Brownie Cake:
- ¾ cup unsalted butter, room temperature
- 2 oz semi-sweet chocolate, chopped
- ½ cup all-purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- For the Raspberry Mousse:
- 2¼ teaspoon powdered gelatin (1 packet)
- 2 tablespoons water
- 3 cups fresh raspberries
- ¼ cup granulated sugar
- 1 cup heavy whipping cream, very cold
- ¼ cup powdered sugar
- For the Chocolate Ganache Glaze:
- 6 oz semi-sweet chocolate, chopped
- 1¼ cups heavy whipping cream
- Brownie Cake:
- Preheat the oven to 350℉. Grease and line a 9″ round springform pan with parchment paper.
- Melt butter and chocolate together, stirring until smooth. Let cool.
- Whisk flour, cocoa powder, and salt in another bowl.
- In a large bowl, vigorously whisk sugars and eggs until frothy, then mix in the cooled chocolate.
- Sift in dry ingredients and fold until just combined. Pour into prepared pan and bake for 25-30 minutes. Cool completely.
- Raspberry Mousse:
- Purée raspberries and strain. Sprinkle gelatin over water to soften.
- Heat raspberry purée with sugar until simmering, then remove from heat and stir in gelatin until dissolved. Cool to room temperature.
- Whip cream and powdered sugar to stiff peaks, then fold in raspberry purée. Spread over cooled brownie base. Refrigerate 4 hours, or overnight.
- Chocolate Ganache Glaze:
- Place chopped chocolate in a bowl. Heat cream until it begins to steam, then pour over chocolate. Let sit one minute, then stir until smooth. Cool to a pourable consistency.
- Remove cake from pan, and carefully pour ganache over the cake, ensuring it covers the sides. Let set.
- To Serve:
- Decorate with fresh raspberries. Use parchment paper under the cake for easy transfer to a serving plate. Clean any spills for a neat presentation.
Enjoy slicing into this layered masterpiece, where the rich depth of brownie meets the light, fruity mousse and silky ganache for a truly memorable dessert experience!
