This chocolate mousse cake is decadent and super easy to make. This recipe elevates a simple box brownie mix to a luscious dessert that makes the perfect ending to any Valentine’s Day meal.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Espresso Brownie Mousse Cake
Makes 8 servings
Brownie
1 (18.75- ounce) box brownie mix, with water, oil, and egg amounts according to package instructions
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Filling
3 ounces semi-sweet chocolate, chopped
3 ounces semi-sweet chocolate, chopped
12 ounces cream cheese, at room temperature
¾ cup sugar
2 cups heavy cream
¼ cup coffee liqueur
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Shaved semi-sweet chocolate, for garnish
Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray.
Mix the brownie batter according to the package instructions. Stir the instant espresso powder and vanilla extract into the batter until combined. Pour the batter into the prepared pan and bake according to the package instructions, about 40 minutes. Cool the brownie completely in the pan.
To make the filling, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Set aside to cool slightly.
Beat the cream cheese and sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until creamy and smooth. Replace the paddle with the whisk attachment and turn the mixer on low speed. Add the heavy cream, coffee liqueur, espresso powder, and vanilla. Slowly increase the speed to medium-high and beat until medium peaks form. Transfer two-thirds of the cream cheese mixture to a large bowl and fold in the melted chocolate.
Spread the chocolate mousse in an even layer over the top of the cooled brownie. Gently spread the remaining ⅓ cream cheese mixture over the chocolate mousse and smooth the top. Cover the cake with plastic wrap and refrigerate overnight.
Remove the plastic wrap and run a sharp paring knife around the outside of the cake and remove the sides of the pan. Garnish the top with the shaved chocolate, cut in wedges, and serve cold.