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Decadent Brownie Cake with Raspberry Mousse and Chocolate Ganache Frosting: A Three-Layer Delight

Decadent Brownie Cake with Raspberry Mousse and Chocolate Ganache Frosting: A Three-Layer Delight

This sumptuous brownie cake features a rich, fudgy base, a light and tangy raspberry mousse and is topped with a creamy chocolate frosting. Each layer offers a unique texture and flavor, creating a harmonious blend that is both indulgent and refreshing. This dessert not only tastes amazing, but it's also beautifully presented, making it perfect for impressing guests or celebrating special occasions.

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Why you'll love it: The contrast between dense brownie cake and airy raspberry mousse provides an exquisite mouthfeel, while the chocolate ganache adds a luxurious richness that chocolate lovers will love. 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 important events such as birthdays, anniversaries or any festive celebration where you want a breathtaking dessert. It's also perfect for dinner parties, holiday gatherings, or as a special treat for chocolate and berry lovers.

Decorating Tips: For a stunning presentation, place fresh raspberries on top of the ganache before it completely sets. You can also sprinkle edible gold dust or drizzle a little raspberry coulis on top for added color and flavor. A few mint leaves can add a touch of green and a fresh aroma.

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Ingredients:

  • For the brownie cake:
    • ¾ cup unsalted butter, room temperature
    • 2 oz semi-sweet chocolate, chopped
    • ½ cup all-purpose flour
    • ½ cup cocoa powder processed in the Netherlands
    • 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 sachet)
    • 2 tablespoons of water
    • 3 cups fresh raspberries
    • ¼ cup granulated sugar
    • 1 cup heavy whipped cream, very cold
    • ¼ cup powdered sugar
  • For the Chocolate Ganache Icing:
    • 6 oz semi-sweet chocolate, chopped
    • 1¼ cups heavy whipped cream
  1. Brownies:
    • Preheat oven to 350℉. Butter and line a 9″ round springform pan with parchment paper.
    • Melt the butter and chocolate together, stirring until smooth. Let cool.
    • Whisk flour, cocoa powder and salt in another bowl.
    • In a large bowl, whisk the sugars and eggs vigorously until frothy, then stir in the cooled chocolate.
    • Sift in the dry ingredients and fold until just combined. Pour into prepared pan and bake for 25-30 minutes. Cool completely.
  2. Raspberry mousse:
    • Puree the raspberries and filter. Sprinkle the gelatin over the water to soften it.
    • Heat the raspberry puree with the sugar until boiling, then remove from the heat and stir in the gelatin until dissolved. Let cool to room temperature.
    • Whip the cream and powdered sugar to stiff peaks, then stir in the raspberry puree. Spread over cooled brownie base. Refrigerate 4 hours or overnight.
  3. Chocolate Ganache Icing:
    • Put the chopped chocolate in a bowl. Heat the cream until it begins to smoke, then pour it over the chocolate. Let sit for a minute, then stir until smooth. Allow to cool to a pourable consistency.
    • Remove the cake from the pan and carefully pour the ganache over the cake, making sure it covers the sides. Let it set.
  4. Serve:
    • Decorate with fresh raspberries. Use parchment paper under the cake for easy transfer to a serving plate. Clean up any spills for a neat presentation.

Enjoy this layered masterpiece, where the rich depth of brownie meets light, fruity mousse and silky ganache for a truly memorable dessert experience!

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