Ingredients:


For the Brownie Base:


1/2 cup (1 stick) unsalted butter


3/4 cup granulated sugar


2 large eggs


1 tsp vanilla extract


1/3 cup unsweetened cocoa powder


1/2 cup all-purpose flour


1/4 tsp salt


For the Dark Chocolate Mousse:


4 oz dark chocolate, chopped


1/2 cup heavy cream


1/2 tsp espresso powder (optional)


For the Milk Chocolate Mousse:


4 oz milk chocolate, chopped


1/2 cup heavy cream


For the White Chocolate Mousse:


4 oz white chocolate, chopped


1/2 cup heavy cream


Optional Garnish:


Chocolate shavings


Cocoa powder


Berries or mint


Directions:


Brownie Base:

Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment. Melt the butter, then stir in sugar, eggs, and vanilla until smooth. Sift in cocoa, flour, and salt, mixing just until combined. Pour into the pan and bake for 18–20 minutes. Let cool completely.


Dark Chocolate Mousse Layer:

Heat cream in a saucepan until steaming, then pour over chopped dark chocolate and espresso powder. Let sit 1 minute, then stir until smooth. Let cool. Whip another 1/2 cup cream until soft peaks form and fold it into the cooled chocolate. Spread over brownie base. Refrigerate for 30 minutes.


Milk Chocolate Mousse Layer:

Repeat the same process with milk chocolate and cream. Spread over the chilled dark chocolate mousse. Chill again for 30 minutes.


White Chocolate Mousse Layer:

Repeat again with white chocolate and cream. Spread the final layer over the cake and refrigerate the entire cake for at least 4 hours or overnight for best texture.


To Serve:

Unmold from pan, top with chocolate curls or berries, and slice with a warm knife for clean layers. Serve chilled.


Prep Time: 45 minutes | Bake Time: 20 minutes | Chill Time: 4 hours

Total Time: 5 hours 5 minutes

Kcal: 420 kcal per slice | Servings: 10 slices