Strawberry Mousse Brownie Cake #valentine #cake

Layers of homemade brownie and fluffy no bake strawberry cheesecake makes this Strawberry Mousse Brownie Cake an excellent and scrumptious dessert. 

This brownie cake changed into one of these loopy hair-brained sweets that got here to me one day, and it just needed to occur.  It didn’t remember that I had no rhyme or reason for it. It had to be made at once!

I cherished the filling in this Strawberry Mousse Cake, so I decided I wished any other fun layer cake in my existence, but this time I desired to use sparkling strawberries.

Ingredients

For the Brownies

• 3/4 cup flour
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 cup dark cocoa powder
• 1/4 teaspoon baking powder

For the Strawberry Mousse

• 2 Tablespoons hot water
• 2 - 8 ounce packages cream cheese, softened
• 1 - 3 ounce box strawberry Jell-O
• 1 1/2 cups diced fresh strawberries
• 1 - 8 ounce container Cool Whip, divided
• 1/4 cup sugar

For the Chocolate Ganache

• 1/2 cup chocolate chips
• 1/4 cup heavy cream
• red and pink sprinkles
• Chocolate candy hearts, for garnish

commands

1. Preheat the oven to 350 stages. Line an 8 inch springform pan with parchment paper or a cardboard circle.
2. soften the butter. Whisk in the cocoa powder. allow cool slightly.
3. Beat the eggs till frothy and mild in color. add the sugar and vanilla and beat once more.
4. Spoon in 1/4 cup of the butter/cocoa combination and beat again. add the rest of the butter/cocoa combination and beat in.
5. Stir together the salt, flour, and baking powder and add to the batter. Do no longer over mix. unfold in the backside of the prepared pan. Bake for 30 minutes.
6. put off from the oven and cool for 10 minutes. Run a knife round the edge of the pan, loosen the pan ring, then near the ring lower back up without doing away with the brownie. let cool completely.
7. Beat the cream cheese and sugar until creamy. Set apart
8. location the diced strawberries in a meals processor and pulse until mashed. Stir within the warm water and Jell-O powder till dissolved.
9. Pour the strawberry mixture into the cream cheese and beat again. Fold in 2 cups of Cool Whip gently.
10. spread over the cooled cakes in the pan. place in the refrigerator and sit back for some hours before casting off the pan ring.
11. place the heavy cream in a small sauce pan. deliver to a very low boil, then put off from the heat. Stir in the chocolate chips until it's far creamy. allow cool for 10 mins before spreading on the top of the mousse.
12. let set within the fridge again before serving. pinnacle with last Cool Whip, chocolate candies, and sprinkles. shop in a covered container in the fridge.

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