Layered chocolate mousse cake

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 818, total fat 70 G., saturated fats 42 G., proteins 7 G., carbohydrates 51 G., fiber 4 G., cholesterol 210 mg, sodium 59 mg, sugar 40 G.

This layered chocolate cake is the perfect combination of dense brownie and cloud-light mousse. The cake consists of three layers: the first (bottom) is a brownie base, topped with a layer of dark chocolate mousse, and then a layer of light chocolate mousse. The entire cake is coated with ganache and dusted with cocoa powder through a stencil to create beautiful matte patterns on top of the glossy chocolate. If you don't have a stencil, you can use any suitable object with holes, even a slotted spoon or a wire rack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie

0.5 cups premium flour
1/4 cup cocoa powder
1/4 cup sugar
5 tablespoons of milk
4 tbsp unsalted butter, melted
0.5 tsp vanilla extract
1 large egg
Special equipment: springform pan with a diameter of 22 cm.

Mousse

165 g unsalted butter
3/4 cup cocoa powder + extra for sprinkling
4 cups heavy cream
1 packet (7 g) of gelatin
1 cup of sugar
1 tbsp vanilla extract

Ganache

1 and 1/4 cups heavy cream
4 tablespoons unsalted butter
340 g semi-sweet chocolate, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, semi-sweet chocolate, cocoa, cream, milk, eggs, gelatin

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray the bottom of a 9-inch springform pan with cooking spray.
Brownie:

In a medium bowl, combine the flour, cocoa powder, and sugar. Stir in the milk, butter, vanilla extract, and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.

Open the pan lock, remove the ring, and spray it with cooking spray. Line the ring with a 6-cm-wide strip of parchment paper, making sure it fits snugly against the sides. Reattach the ring to the bottom of the pan with the cake.
Mousse:

Coarsely chop 4 tablespoons butter and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, about 1 minute. Add 1/4 cup cocoa powder, stir until smooth, and set aside. Cut the remaining 8 tablespoons butter and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, about 1 minute. Add the remaining 1/2 cup cocoa powder, stir until smooth, and set aside.
Pour 1/4 cup heavy cream into a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to soften the gelatin. Microwave in 30-second intervals, stirring, until the gelatin dissolves, about 1 minute. Let cool to room temperature, about 5 minutes.
Transfer the gelatin to the bowl of a stand mixer fitted with a whisk attachment and add the sugar, vanilla extract, and the remaining 3 3/4 cups heavy cream. Beat on medium speed until stiff peaks form, 3-4 minutes. Divide the whipped cream into two large bowls. Fold one bowl of the cocoa powder-butter mixture into each portion of whipped cream and mix until there are no streaks (one bowl will have dark chocolate mousse, the other will have light chocolate mousse).
Spoon the dark chocolate mousse over the brownie pans. Smooth the surface with an offset spatula. Spread the light chocolate mousse over the dark mousse and smooth the surface with an offset spatula. Refrigerate until the mousse is completely set, at least 3 hours or overnight.
Ganache:

In a small saucepan over medium heat, bring the heavy cream and butter to a simmer. Place the semisweet chocolate in a large heatproof bowl and pour the hot cream over it. Let it sit for 5 minutes, then stir until smooth and glossy.
Open the pan lock and remove the ring and parchment paper from the sides of the cake. Smooth the edges with a hot, dry spatula. Place a wire rack on a rimmed baking sheet and set the cake on the rack. Pour the ganache over the cake, letting it drip down the sides until it covers the entire cake. Run a clean, large offset spatula over the surface of the cake once to smooth it out. Refrigerate for 30 minutes.
Holding a stencil or other perforated surface (like a napkin or lattice) over the cake, sprinkle generously with cocoa powder to create a pretty pattern (do not place the stencil on the cake). Serve immediately.