.Triple Chocolate Browine Mousse Cake.

This time of the year is a busy time for birthdays in our family. We celebrated Jaron's 34th and Nancy's 1st birthdays last Sunday. On order for Jaron's birthday cake was a Triple Chocolate Brownie Mousse Cake (original recipe found here.)

This cake is delish but so very rich. It easily serves more than 10 people. Next time I make it, I think I will halve the brownie base quantity and add more chocolate mousse. It was good how it turned out, but there is always room for improvement!

Triple Chocolate Brownie Mousse Cake

 200g block milk chocolate, chopped
190g butter, cut into cubes
3/4 cup brown sugar
3/4 cup plain flour
1 Tbs cocoa
3 eggs, lightly beaten
100g white chocolate chips
200g block dark chocolate, chopped
2 Tbs boiling water
2 tsp powdered gelatine
600ml thickened cream
1/3 cup sugar
3 egg yolks

Place milk chocolate and 160g butter in a glass heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon for 2-3 minutes or until melted and smooth. Set aside to cool slightly.
Preheat oven to 160 degrees celsius. Grease a 6cm deep, 23cm round springform cake pan. Line base with baking paper.
Combine brown sugar, flour and cooca in a bowl. Stir in egg and cooled melted chocolate mixture until combined. Fold in white chocolate chips. Spoon mixture into prepared pan. Bake for 20-25 minutes or until cooked. Cool completely in pan.
Place dark chocolate and remaining 30g butter in a glass heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2-3 minutes or until melted and smooth. Cool slightly.
Place boiling water in a small bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly. Add gelatine mixture to chocolate mixture. Stir until well combined.
Using an electric mixer, beat cream and sugar until soft peaks form. Add egg yolks. Beat to combine. Add chocolate mixture. Beat until just combined. 
Spoon mousse mixture over cold brownie. Smooth top. Cover with plastic wrap and refrigerate overnight or until set.
Top with fresh and chocolate-coated raspberries before serving.

(To make chocolate-coated raspberries, simply dip frozen raspberries into melted dark chocolate. Place on baking paper lined tray and refrigerate until needed.)

We sadly missed Nancy's formal birthday celebrations because we were on a little family getaway, so I made some cupcakes so that the kids got to sing to her anyway. After a tip from my cupcake queen making friend, this is my go-to cupcake recipe now. It always works and the cupcakes are fresh for a couple of days after making them. I've never bothered with the swirl and usually just make them vanilla flavoured though.

And here's the cutest little one year old ever ready to devour her (third) birthday cake!