Red Velvet Mousse Cake
You will need a 9" Heart Shape Pan Liquid Food Color is fine to use here, you may need more to achieve color desired.
Food color can be left out completely
Serves: 9" Heart Cake
  • ½ Recipe Fudge Brownie baked into an 8" Heart Shaped Pan
  • ½ Recipe [url:4]Simple Ganache[/url
  • Semi Sweet Baking Chocolate (I use 60%) 2 cups (350g)
  • Unsalted Butter 8 Tablespoons (112g)
  • Water 1 teaspoon (5ml)
  • Instant Coffee Granules 1 teaspoon (1.75g)
  • salt pinch
  • Egg Whites large 4 (120g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Cream of Tartar ½ teaspoon (2.3g)
  • Red Gel Paste Food Color as needed
  1. It is best to first prepare the brownie base so you can wash and re-use the same pan to mold the mousse part of the recipe.
  2. Prepare the brownie as listed on that page, then cool and wrap well and freeze while we prepare the mousse as listed below
  3. Melt the chocolate and butter together in a large bowl over a double boiler (or in the microwave)
  4. Make a paste with the coffee granules and hot water, add to the melted chocolate with the salt and whisk smooth.
  5. Add the food color as needed to desired color
  6. Whip the egg whites with the granulated and cream of tartar to medium- firm peaks *if you cannot get cream of tartar it is OK to leave it out
  7. Fold the meringue into the melted chocolate mixture and pour into prepared pan and set in freezer for about an hour or overnight
  8. Prepare the chocolate ganache as directed
  9. Attach the cooled brownie base to the frozen chocolate mousse with a small amount of ganache.
  10. Ice with melted cooled ganache and decorate with red, pink & white sprinkles
Finished cake should stay refrigerated for up to 1 week, but can be left out at room temperature for up to 2 hours at your event
Recipe by Gretchen's Bakery at