BROWNIE BOTTOM CHOCOLATE MOUSSE CAKE

BROWNIE BOTTOM CHOCOLATE MOUSSE CAKE For the brownie: 1 package Annie’s Double Chocolate Brownie Mix (18.3oz) 1 stick (1/2 cup) butter, melted 2 large eggs 2 tablespoons water For the mousse: 2 packages cream cheese (8 oz each), softened 2 tablespoons water, divided 2 teaspoons gelatin, divided ½ cup mini chocolate chips 1 cup plus 3 tablespoons heavy whipping cream, divided 3 tablespoons powdered sugar ½ cup granulated sugar ¼ cup cocoa powder 1 teaspoon vanilla extract For the topping: ¾ cup heavy whipping cream 3 tablespoons powdered sugar 2 tablespoons hot fudge sauce ¼ cup mini chocolate chips For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, melted butter, eggs and water. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 20-24 minutes until the center is baked. To test for doneness, insert a toothpick into the center of the brownie. If the toothpick comes out clean, the brownie is done. Allow the brownie to cool completely. For the mousse: Allow the cream cheese to soften to room temperature. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid. In a microwave-safe bowl, combine the mini chocolate chips and 1 tablespoon heavy whipping cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally. Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill. Prepare a second batch of gelatin following the instructions above using 1 tablespoon of cold water and 1 teaspoon gelatin. Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Slowly pour the liquid gelatin into the heavy cream. As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally. Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally. Slowly add 2 tablespoons of heavy whipping cream and then the teaspoon of vanilla extract and continue beating until combined. Next, add the melted chocolate and mix thoroughly into the cream cheese mixture. Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined. Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar. Pour the batter over top of the cooled brownie and refrigerate for at least 4 hours.