I always dreamed of making a cake with brownies instead of sponge cake! Today, I put the plan into practice and create the most magical cake for people who have a passion for velvet, liquid chocolate.


For the chocolate mousse
  • 400 gr soft butter
  • 200 gr baking chocolate bar, melted and lukewarm
  • 600 gr sour cream, 35% fat
  • 4 tablespoon granulated sugar
For the brownies 200 gr butter, cut into pieces 300 gr baking chocolate, cut into large pieces zest of 2 large oranges 4 big eggs 350 gr granulated sugar 100 gr flour for all uses 50 gr cocoa powder  


For the chocolate mousse
  • Melt the baking chocolate in a double boiler and let it come to room temperature.
  • Leave the sour cream for 30 ' off the refrigerator.
  • Beat the butter in the mixer, with the wire, until it's soften and fluffy. Add the cooled melted chocolate.
  • Stir well in the mixer to homogenize.
  • Whip the cream separately, until it forms soft peaks.
  • Add the whipped cream into the chocolate and fold with a spatula, until the mixture is homogenized.
  • Put the chocolate mousse into the refrigerator, well wrapped with a membrane, and allow it to tighten for at least 3 hours.
For the brownies
  • Preheat the oven to 180ºC and lay non-stick paper on two utensils for the cakes ''sponge cakes''.
  • Put butter, chocolate and orange zest to a non-stick pan and slowly stir in a low heat. Melt the mixture until it becomes softened - Be carefull not to heat it too much.
  • Let it cool down.
  • Whisk together the eggs and sugar in mixer (wire) until the mixture becomes light colored and doubled in size. It won't stay much on the mixer wire.
  • Gently fold with the cold chocolate mixture.
  • Sieve the flour and cocoa and mix.
  • Pour the mixture into the pan for brownies and bake for 35-40 minutes.
  • Let it cool down completely and then lay the cake.
  • Cover the first brownies with mousse, top with the next one and then cover with the rest of the mousse.

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