# Chocolate Fudge Mousse Cake

This is a decadent triple-layer chocolate cake with a fudgy brownie base, silky chocolate mousse, and a glossy chocolate ganache glaze.

- Servings: 12 servings
- Total time: 90 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 6 oz semi-sweet or dark chocolate (60-70%), chopped
- 0.5 cup unsalted butter, cut into pieces
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 2 large eggs, room temperature
- 0.5 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 0.25 cup all-purpose flour
- 8 oz semi-sweet or dark chocolate, finely chopped
- 2 cups heavy cream
- 0.25 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 pinch salt
- 6 oz semi-sweet or dark chocolate, finely chopped
- 0.5 cup heavy cream
- 1 tbsp light corn syrup or honey
- 1 tbsp unsalted butter, softened
- Chocolate shavings or curls
- Cocoa powder for dusting
- Gold leaf or gold dust
- Fresh raspberries or strawberries
- Chocolate-covered coffee beans

## Instructions

1. Preheat oven to 350°F (175°C).
2. Grease an 8-inch or 9-inch springform pan and line the bottom with parchment paper.
3. Wrap the outside of the pan with aluminum foil to prevent water leakage if using a water bath.
4. In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt chocolate and butter together, stirring until smooth.
5. Remove from heat.
6. Whisk in sugar and salt until combined.
7. Add eggs one at a time, whisking well after each.
8. Sift cocoa powder over the mixture and add vanilla.
9. Whisk until smooth.
10. Add flour and stir until just combined—do not overmix.
11. Pour batter into prepared pan and spread evenly.
12. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
13. Bake for 25–30 minutes, until the edges are set but the center is still slightly soft (a toothpick inserted should come out with moist fudgy crumbs).
14. Remove from water bath and cool completely on a wire rack.
15. In a small bowl, sprinkle gelatin over cold water.
16. Let stand 5–10 minutes to bloom.
17. Place chopped chocolate in a large heatproof bowl.
18. In a small saucepan, heat ½ cup of the heavy cream until just simmering.
19. Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
20. Pour the hot cream-gelatin mixture over the chopped chocolate.
21. Let sit 3–5 minutes, then stir gently until smooth and fully melted.
22. Set aside to cool to room temperature (it should be thick but still pourable).
23. In a large bowl, beat the remaining 1½ cups heavy cream with sugar and vanilla until soft peaks form.
24. Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
25. Gently fold in the remaining whipped cream until no white streaks remain.
26. Pour the mousse over the cooled brownie base in the springform pan.
27. Spread evenly and smooth the top.
28. Gently tap the pan on the counter to release any air bubbles.
29. Refrigerate for at least 6 hours.

## Equipment

- 8-inch or 9-inch springform pan
- parchment paper
- aluminum foil
- heatproof bowl
- small saucepan
- wire rack
- large bowl

## Source

- Original video: https://www.facebook.com/share/r/1AtTwxU71z/
- Recipe page: https://www.cliprecipe.com/recipe/feaca9b7-e26f-4a2d-a9fd-9832e26281f5
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt