Glazed Chocolate Brownie Mousse Cake Recipe
Description
This Glazed Chocolate Brownie Mousse Cake features a fudgy brownie base, a layer of creamy salted caramel, and smooth chocolate mousse topped with a glossy mirror glaze. It’s perfect for special occasions or when you want to impress with a luxurious dessert that’s both rich and elegant.
Ingredients
For the Chocolate Brownie:
For the Salted Caramel:
For the Chocolate Mousse:
Glazes
Instructions
Video
Chocolate Brownie
- Butter an 18cm cake tin using melted butter, then set it aside.
- In a mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. Set aside.
- Gently melt the dark chocolate and butter in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave.
- Stir frequently to avoid burning.
- Once the chocolate and butter mixture is melted and smooth, slowly fold in the egg mixture, followed by the flour. Mix until just combined.
- Pour the brownie batter into the prepared tin.
- Bake in a preheated oven at 170°C (338°F) for 8-10 minutes, or until the brownie is just set but still soft in the center.
- Once baked, remove the brownie from the tin, allow it to cool completely, wrap in plastic wrap, and freeze until firm (about 1-2 hours).
Salted Caramel
- Soak the gelatine in ice-cold water to soften and set aside.
- In a medium pot, heat the cream and glucose syrup until just boiling.
- Remove from the heat and set aside.
- In a separate pot, make a dry caramel by heating the sugar until it reaches a deep amber colour.
- Slowly pour the hot cream mixture into the caramel, stirring continuously to prevent lumps. Be careful, as the mixture will bubble up.
- Pour the hot caramel over the milk chocolate and cocoa butter. Stir in the hydrated gelatine and sea salt. Use a hand blender to mix until smooth and glossy.
- Let the caramel cool to 45°C (113°F). Once cooled, blend in the cold, cubed butter using a hand blender until fully emulsified. Cover with plastic wrap and refrigerate until completely chilled.
- Once the caramel is cold, remove the frozen brownie from the freezer.
- Pipe the salted caramel in a circular motion over the brownie. Return to the freezer to set while you prepare the mousse.
Chocolate Mousse:
- In a bowl, whisk the egg yolks and sugar together until combined.
- In a pot, heat the 150g cream and milk together until just boiling.
- Temper the Yolks: Slowly whisk half of the hot cream mixture into the egg yolk mixture to temper it, then return the mixture to the pot. Cook over low heat, stirring constantly until the mixture reaches 82°C (179°F), forming a custard.
- Pour the hot custard over the dark, milk, and white chocolates in a bowl. Stir until smooth and glossy.
- Once the chocolate mixture has cooled slightly, gently fold in the semi-whipped cream in two batches, being careful not to deflate the mixture.
- Pour the chocolate mousse into a 20cm cake ring or mould lined with plastic wrap. Gently press the caramel brownie into the mousse, ensuring it's fully submerged.
- Freeze the assembled cake for 2-4 hours, or until solid.
Finishing Touch:
- In a jug, layer mirror glaze in white, brown, and orange, stacking them on top of each other.
Remove the frozen cake from the mould and pour the glaze over the cake to cover it evenly. Allow the cake to set in the fridge until fully defrosted (about 4 hours).
Note
Storage: Store the cake in the refrigerator for up to 3 days.
Substitutions: You can replace the dark chocolate with milk chocolate if preferred.
Pro Tip: For a more intense flavor, add a pinch of espresso powder to the brownie batter.
