Spelt Brownie and Dark Chocolate Mousse Cake

This spelt brownie and dark chocolate mousse cake is a dessert you will not want to share. Rich brownie, topped with light chocolate mousse.

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Here we have a decadent mousse cake dessert. Very decadent. And its more than generous helping of chocolate, sugar and butter mean that it should be saved for a special occasion. Yeah, right. Let me tell you – it would be extremely foolish to save this for a special occasion because you would need to share it. And you really don’t want to do that.

This spelt brownie and dark chocolate mousse cake is rich. The brownie is very sweet, while the mousse topping has the bitter-sweet flavour any good quality dark chocolate has. When the two flavours combine, it is a taste explosion made in heaven.

However, if you prefer your chocolate a little sweeter, you might prefer to add a touch of honey to the chocolate.

It really is a simple, no-nonsense cake to make. The brownie part is my go-to recipe and I’ve used it loads of times, my favourite way is filled with gooey caramel.

The mousse has only two ingredients (three with the honey). Just pile it on top of the brownie, and there you have it.

You can decorate the cake in any way you like. I thought that the sliced almonds looked really pretty around the edges. I also had a couple of strawberries that I popped on top.

Other chocolate desserts to try:

• Caramel pecan galette
• After Eight brownies
• Triple chocolate kladdkaka muffins
• Spelt coconut chocolate cake

This recipe for spelt brownie and dark chocolate mousse cake was first published in 2016 on my former blog, The Culinary Jumble. Although pictures have been updated, the recipe remains unchanged.

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Spelt Brownie Mousse Cake

Course Dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Fridge 4 hours hours

Ingredients

Cake:

• 50g (1¾ oz) dark chocolate
• 50g (1¾ oz) milk chocolate
• 100g (¼ cup + 3 tbsp) butter
• 2 tbsp strong brewed coffee
• 125g (½ cup + 2 tbsp) brown sugar
• 2 eggs (small)
• 1 tsp vanilla extract
• 40g (⅓ cup) spelt flour (see note 1)
• 15g (2 tbs) cocoa

Mousse:

• 150g (5¼ oz) dark chocolate
• 250ml (1 cup) whipping cream

Instructions

• Pre-heat the oven to 325°F (170°C).
• Grease a medium-sized spring form. Mine was heart shaped but you can pretty much use any tin with around a 18-24cm diameter, although baking times will need to be adjusted accordingly.

Cake:

• Heat the butter and chocolate in a pan until just melted.
• Remove from the heat and add the brewed coffee. Set to one side to cool.
• Whisk the eggs, brown sugar and vanilla together for about 30 seconds.
• Add the cooled chocolate mixture and whisk it in, just until everything is nicely combined.
• Add the flour, cocoa and vanilla sugar and once again, whisk just until everything is well combined.
• Pour the batter into the tin and bake for around 18-20 minutes, just until the middle is firm.
• Remove from the oven and allow to cool completely.

Mousse Topping:

• Heat the chocolate (I use a Bain Marie / double-boiler) until just melted. Put to one side until it is no longer warm.
• In a bowl, whip the cream until it starts to form peaks.
• Carefully fold in the chocolate, making sure there are no streaks.
• Pour over the cold cake and then level off the top.
• Cover with cling-film and place in the fridge for at least four hours to firm up.
• When ready to serve, decorate with almonds and strawberries and give yourself a hefty slice. Enjoy!

Notes

 

Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces. 

1. You can use any flour you like (just use the same measurements stated).