Saturday, April 27, 2013

Brownie Chocolate Mousse Cake


At first sight across the room
Looking so rich & smooth, deep brown and fudgy in color
You could tell by the layers of different textures this was going to be tempting and irresistible
Your mind start to wonder, 'should I make the first move'
I felt as though I was drooling, for just looking was making my mouth water
I stand up and make my way forward to the table
Trying to hurry as I see the girl across the room going in the same direction
I start to walk faster staying one step ahead of her
I reach the table first
In excitement I grab it!
From behind me I hear a sigh
Just one bite is all it took and I was in heaven
This creamy, chocolaty, decadent dessert coated the inside of mouth
No words I could speak, as my eyes closed and my mouth muttered "mmm"
Ready for the next bite, I knew this wouldn't last long
But I loved every minute of it!

Brownie Chocolate Mousse Cake..............

Rich, fudgy, chocolaty Brownie Chocolate Mousse Cake! Let me tell you, this cake is irresistible. I came up with the recipe working in my bakery. When I made the sheets of brownies, I would always cut off the edges. As I saved these scraps I had to think of a use for them and so this recipe was born. It's easy and quick. You can buy some of the ingredients already made. Many of my recipes I post, I always try to use what I have on hand in the cupboards and improvise. This recipe I'm going to share, you can make the size and filling as little or as big as your heart desires. If you have some left over ingredients, I would just refrigerate them till your ready to make another one or just make two and bless someone with the second one. I basically doubled the recipe so I made two, one 8 inch and a 9 inch. One I took to work and the other my son took to share with his coworkers. I have also written that little poem, it might be fun to share, so pass it on if you like. Be creative with your chocolaty craving and desire. Enjoy and make it yours.

A suggestion for a different flavor is.  Red Velvet Cream Cake

Substitute graham crackers for Oreo's, vanilla cream filling or pudding for chocolate mousse and red velvet cake for brownies.

A different angle view

Brownie Chocolate Mousse Cake

13x9 tray of baked brownies (I baked a package as directed for Ghirardelli Triple Chocolate)
1 carton of Rich's Chocolate Frosting or Filling, Thawed ( purchased at Smart & Final)
3 cups ground Oreo's (1 package of regular Oreo cookies ground up )
3-4 tbsp. real butter (melted)
3 cups of semi sweet chocolate chips (I had Hershey's on hand)
1 cup heavy whipping cream (I had Great Value on hand)
1tbsp corn syrup

Pre heat oven to 350 degrees. You will need baking sheet to place the pan on for baking. Take a 9 inch spring form pan, spray the sides and bottom with cooking spray (I used parchment paper for the bottom, lightly sprayed the sides and top of paper too). Set aside and in a mixing bowl place the ground Oreo's then add butter. Mix with fork. Then pour the Oreo's in the spring form pan. Using a large spoon press and spread the mixer up the side (usually it goes at least half way up the sides, as even as possible. It doesn't have to be perfect because that little uneven look is what makes it look rustic. Well in my opinion..LOL) and completely covering the bottom of the pan as well. Place on baking sheet and bake.

Bake on middle rack for 12-15 minutes. When the crust is done remove from oven and let cool. While the crust is cooling, whip up the chocolate filling. Pour the carton of filling in the counter top mixer and beat with whisk attachment. You want it to be real thick so you need to over whip the filling so it's tight, not loose like for frosting. When done with the filling refrigerate until ready to use.
 For the gnache place whipping cream in a 2 qrt. sauce pan and heat it up till its scalding,(then take off the heat). Add the chocolate chips, whisk until the chips are completely melted and then add the corn syrup. Set aside till needed.

Assemble the cake as follows:
While the crust is still in the pan place some gnache on the bottom enough to completely cover the crust and up the side of the crust just a little. It shouldn't be real thick, but thicker than a drizzle stage . Then I place the pans in the freezer for about 10 minutes or so that way the gnache can set.
Next add some of the chocolate mousse filling and spread evenly. Then take some brownies and crumble some with your hands and spread evenly over the chocolate filling pressing them slightly down. Add one more layer of gnache, not too heavy but enough to coat the brownie layer. Last but not least add the final layer of chocolate filling. This layer usually will come close to the top of the pan. Spread as evenly as you can then place the pan in the freezer to set at least for an hour ( I let mine set overnight and then plate or box it up in the morning.).

For plating I usually place mine on a cake board first (for boxing or to take it somewhere). You can use your favorite cake plate or stand. release the spring form pan being careful on the sides when removing it.  Before I take the cake off the bottom piece of the cake pan or after it's on the board I will do a drizzle of gnache across the top then plate it (you can do which ever way is more easier or convenient for you). I usually take a butter knife and gently lift the bottom of the cake off the bottom pan piece. It usually helps transferring the cake. Then you all set. I know this looks like a lot of information but it's truly simple.

A little note, you can prepare the majority of these items days before and then just assemble the day you need it. Sorry I don't have too many pictures.
I always get a wonderful feed back from my family and friends on this awesome Brownie Chocolate Mousse Cake. Some have even posted comments on their Instagram. No matter how your cake looks, you are going to love the flavors. For storage you can freeze this which is what I do, then I take it out an hour or more before I serve it.

Remember, have fun!

And Make It Yours!

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