Treat yourself to this indulgent Three Layer Brownie Cake, a decadent dessert featuring rich chocolate brownies, creamy chocolate ganache, and a light chocolate mousse. Each layer combines to create a luxurious, moist, and chocolatey experience that’s perfect for birthdays, dinner parties, or weekend indulgence. The combination of textures—from fudgy brownies to airy mousse— makes every bite a delight.
This dessert is surprisingly approachable for home bakers. By preparing the layers separately and letting them chill, you can assemble a stunning cake that will impress guests without complicated techniques. For extra flair, decorate with chocolate curls, berries, or a dusting of cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 55 minutes
- Servings: 12 slices
Ingredients
- 200g dark chocolate, chopped
- 150g butter
- 200g sugar
- 3 large eggs
- 100g all-purpose flour
- 1/2 tsp salt
- 200ml heavy cream
- 100g milk chocolate (for mousse)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional toppings: berries, chocolate curls, cocoa powder
Instructions
- Prepare brownies: Preheat oven to 180°C (350°F). Melt dark chocolate and butter together. Mix with sugar and eggs, then fold in flour and salt. Pour into a lined 8-inch cake pan and bake for 25 minutes. Let cool completely.
- Make ganache layer: Heat 100ml cream until hot, pour over chopped dark chocolate, and stir until smooth. Let cool slightly before pouring over brownie layer.
- Prepare mousse: Whip remaining cream with powdered sugar and vanilla until soft peaks form. Melt milk chocolate and fold gently into whipped cream. Spread mousse evenly over ganache layer.
- Chill: Refrigerate for at least 2 hours to set all layers.
- Serve: Slice carefully with a hot knife, garnish with berries, chocolate curls, or a dusting of cocoa powder.
Tips & Variations
- For extra depth, add a splash of coffee or espresso powder to the brownie batter.
- Use dark or white chocolate for mousse to create flavor contrast.
- Store in the fridge for up to 3 days; avoid freezing to maintain texture.
