Spelt Brownie and Dark Chocolate Mousse 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.
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.
Talking about decadent desserts, if you love them as much as I do, you might want to check out my brand new Facebook group, Decadent Desserts (to die for). It’s a place to drool yourself unconscious or add your own recipes (from food blogger, to beginner baker, everyone is welcome).
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 dark chocolate has. When the two flavours combine, it is an 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); pile it on top of the brownie, and there you have it.
You can decorate the cake in any way you like. I fancied a few nuts and thought that the sliced almonds looked really pretty around the edges. I also had a couple of strawberries that I perched on top.
Spelt Brownie Mousse Cake
- 50g dark chocolate
- 50g milk chocolate
- 100g butter
- 2 tablespoons strong brewed coffee
- 125g brown sugar
- 2 small eggs
- 1 teaspoon vanilla sugar (or essence/extract)
- 40g spelt flour (see notes)
- 15g cocoa
- 150g dark chocolate
- 250ml whipping cream
- Pre-heat the oven to 325°F (170°C) and 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.
- For the 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.
- In a food processor (or using a whisk) beat the eggs and brown sugar together for about 30 seconds. Add the cooled chocolate mixture and stir together, just until everything is well combined.
- Add the flour, cocoa and vanilla sugar and once again, just stir until everything is well mixed. Pour the batter into the tin and then bake for around 18-20 minutes, just until the middle is firm. Remove from the oven and allow to cool completely.
- For the mousse: melt the chocolate in a Bain Marie (double-boiler) and then set to one side to cool a little.
- 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 of 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. Enjoy!
- You can use regular flour in place of the spelt flour.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.