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Espresso brownie mousse cake recipe

Make a decadent dessert using a regular box of brownie mix.


Espresso Brownie Mousse Cake
Makes 8 servings


1 (18.75-ounce) box brownie mix, with water, oil, and egg amounts according to package instructions

1 teaspoon instant espresso powder

1 teaspoon vanilla extract


3 ounces semi-sweet chocolate, chopped
3 ounces bittersweet chocolate, chopped

2 cups heavy cream

12 ounces cream cheese, at room temperature

¾ cup sugar

¼ cup coffee liqueur

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

Shaved semi-sweet chocolate, for garnish

Preheat the oven to 350 degrees F. Spray a 9-inch spring form pan with cooking spray.

Mix the brownie batter according to the package instructions. Stir the instant espresso powder and vanilla extract into the batter until combined. Pour the batter into the prepared pan and bake according to the package instructions, about 40 minutes. Cool the brownie completely in the pan.

To make the filling, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Set aside to cool slightly.

Combine the heavy cream, cream cheese, sugar, coffee liqueur, espresso powder, and vanilla on low speed in the bowl of an electric mixer fitted with the whisk attachment. Slowly increase the speed to medium-high and beat until firm peaks form. Transfer two-thirds of the cream cheese mixture to a large bowl and add the melted chocolate. Stir until combined.

Spread the chocolate mousse in an even layer over the top of the cooled brownie. Gently spread the remaining ⅓ cream cheese mixture over the chocolate mousse and smooth the top. Cover the cake with plastic wrap and refrigerate overnight.

Remove the plastic wrap and run a sharp paring knife around the outside of the cake and remove the sides of the pan. Garnish the top with the shaved chocolate, cut in wedges, and serve cold.