This Brownie Mousse Cake is the ultimate dessert for chocolate lovers. It has three decadent layers that form like magic in the oven. A rich brownie base, a creamy chocolate center, and a smooth mousse like top.
I first made this triple chocolate cake during one of my Choctoberfest baking sprees, and it quickly became one of those desserts that has you sneaking just one more slice. The beautiful layers reminded me of my Chocolate Mayonnaise Cake, only this one takes chocolate to a whole new level. It's perfect for a holiday dessert table or a sweet treat to bring to your next get together.
Why You'll Love This Brownie Mousse Cake
Bakery style at home: it creates perfect, distinct layers without any fancy tools or techniques.
Triple chocolate flavor: every bite has a deep, rich chocolate flavor that satisfies every craving.
Showstopper dessert: the final result is beautiful enough to serve at celebrations, but simple enough for a cozy family dinner.
Key Ingredients
Boxed cake mix: a shortcut that creates the base layer with fudgy, chocolate richness.
Chocolate syrup: helps form the middle layer while intensifying the chocolate flavor.
Cream cheese: softened and mixed into the mousse layer for a creamy texture that balances the sweetness.
Eggs: help with the structure and layer separation during baking.
Evaporated milk: adds richness and helps the mousse layer set up properly during baking.
Semi-sweet chocolate: melted and combined with the cream cheese mixture to create the smooth and chocolately mousse layer.
Fine grain granulated sugar: this dissolves easily, keeping the layers smooth and luscious.
Variations
Mocha Mousse Cake: add instant expresso powder to the cream cheese mixture for a coffee kick.
Mint Chocolate Mousse Cake: fold in a drop of two of peppermint extract for a cool contrast.
Nutty Chocolate Mousse Cake: stir chopped pecans or walnuts into the brownie layer for extra texture.
Shelby's Top Tips
Use a water bath: this helps prevent crackling and keeps the mousse layer creamy and soft.
Cover with foil: it may feel odd, but it traps steam and helps form those dreamy layers.
Cool completely then refrigerate: let the cake set fully before refrigerating, then refrigerate overnight for best results.
Storage Tips
Refrigerate: store tightly covered in the fridge for up to 5 days.
Freeze: slice and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions
Pair thie Chocolate Brownie Mousse Cake with a hot cup of coffee, or try it with one a scoop of Homemade Vanilla Bean Ice Cream.
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📖 Recipe
Chocolate Brownie Mousse Cake
Equipment
- Deep roasting pan , for water bath
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Ingredients
- ½ cup chocolate syrup
- 15.5 ounce chocolate cake mix
- 1 cup water
- ⅓ cup oil
- 7 large eggs
- 8 ounces cream cheese , softened
- 1 cup granulated sugar
- 12 ounces evaporated milk
- ⅓ cup semi-sweet chocolate , melted
Instructions
- Preheat oven to 350 degrees. Spray 8 cup bundt pan with cooking spray and pour ½ cup chocolate syrup into bottom of bundt pan.
- Place 3 eggs, water, oil, and cake mix into large mixing bowl and mix with hand mixer until well combined. Pour batter over top of syrup in bundt pan.
- In another large mixing bowl combine the softened cream cheese and sugar until well combined. Add remaining eggs, one at a time, mixing well after each addition. Add evaporated milk and melted chocolate and stir until well combined. Batter will be very runny.
- Gently spoon cream cheese mixture over cake.
- Cover bundt pan with aluminum foil and place in large shallow pan, adding water to shallow pan until it covers the bundt pan about 2 inches.
- Bake in oven for 1 hour and 30 minutes, or until toothpick comes out clean when inserted into cake.
- Remove from cake oven and cool completely in bundt pan.
- Place cooled bundt pan (with cake in the pan) in refrigerator and refrigerate at least two hours.
- When ready to serve, invert cake onto serving platter and see the magic!
Lorraine Haley says
I read your instructions, but wanted to ask, do cool the cake completely
in the pan on a counter, and then put it in the refrigerator for 2 hrs.
to complete the cooling. Or, after you take it out of the oven, put it
in the refrigerator still hot for 2 hrs. to cool?
Shelby Law Ruttan says
Hi Lorraine, in the recipe card in step 7, it states to cool the cake completely while still in ghe pan. Once cooled, it should be refrigerated at least 2 hours before inverting it onto a plate and removing it from the pan.
Sammie says
Oh wow what a fantastic recipe resulting in a brilliant cake. I have a new Bundt pan to try this out in. Thank you.
Cindy says
Beautiful Shelby!
Robin Chesser says
When putting the water in the pan should the water be cold or hot?
Shelby says
You should use cold water, you put the water in the pan before it all goes in the oven. Thank you for asking, I will update the instructions to make sure it's in there!
Robin Chesser says
Thank you!