A decadent, rich, three layer chocolate cake with a fudgy brownie base, creamy and rich ganache center and a light and fluffy chocolate cream cheese mousse top. It's easier than you think!
Combine the first 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes.
Stir in ⅓ cup chocolate chips.
Bake base for about 20-25 minutes, do not overtake, slightly underdone, just pulling away from the sides and set in center.
Cool completely in pan on wire rack.
GANACHE LAYER
Combine ⅔ cup semisweet chocolate chips, ⅔ cup milk chocolate chips and whipping cream in a microwave safe bowl.
Heat for 30 seconds, stir, repeat in 30 second intervals, only takes 2-3 times, stir until smooth.
Add 2 butter and vanilla and stir until incorporated.
Pour over top of cooled brownie base and place into freezer or refrigerator to set for at least an hour.
CHOCOLATE MOUSSE
In a mixer, combine cream cheese and butter until creamy.
Add powdered sugar and blend until smooth.
Add cocoa, vanilla and milk and mix well until creamy and fluffy.
Scrape sides down often so all the butter and cream cheese are thoroughly mixed in to the mixture.
In a separate bowl, pour the whipping cream in and whip until stiff peaks form.
Gently fold cream cheese mixture into the whip cream.
Sometimes if I'm feeding more people I'll double the mousse recipe.
Spread on top of cooled ganache.
Freeze until firm, or if serving soon, (refrigerate at least 30 minutes) until ready to serve.
If frozen, remove from freezer one hour before serving.
Garnish if desired.
CHOCOLATE GARNISH
Melt ¼ cup of melting chocolate (I like Ghirardelli melting chocolates) just 20-30 seconds in microwave and spread thin on a piece of parchment. Let cool slightly and scrape into large shards with spatula.
Notes
GLUTEN FREE | Use a GF Brownie mix (or make your own) and make sure your chocolate chips and other ingredients are all GF.TIP | If you prefer to make your brownies from scratch, try my Basic Fudge Brownie recipe.TIP | To make 2 smaller cakes, use 7" springform pans, splitting batters evenly between the two pans. I suggest making double the mousse if you plan on making 2 smaller cakes as you will have a more even torte.