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.




I’m in the Amazon Associates program, and some of the links in this post are affiliate links, which means I may earn a small commission if you click and buy. Please read my disclosure and privacy policy for more information.



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:




Spelt Brownie Mousse Cake

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Fridge 4 hours



  • 50g (1¾ oz) dark chocolate
  • 50g (1¾ oz) milk chocolate
  • 100g (¼ cup + 3 tbsp) butter
  • 2 tbs 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


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


  • 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.


  • 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!


  1. You can use any flour you like (just use the same measurements stated). 
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



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.




Spelt Brownie and Dark Chocolate Mousse CakeSpelt Brownie and Dark Chocolate Mousse CakeSpelt Brownie and Dark Chocolate Mousse Cake

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating