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.
IngredientsFor 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
InstructionsFor 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.
- 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.