> 1/2 cup all-purpose flour
> 1/4 cup cocoa powder
> 1/4 cup sugar
> 5 tbsp milk
> 4 tbsp butter, melted
> 1/2 tsp vanilla extract
> 1 egg
> 1 1/2 sticks (12 Tbsp) butter, divided
> 3/4 cup cocoa powder, divided
> 4 cups whipping cream, divided
> 1 pkg (.25 oz) unflavored gelatin
> 1 cup sugar
> 1 tbsp vanilla extract
> 1 1/4 cups whipping cream
> 4 tbsp butter
> 3 pkg (4 oz each) Baker's Semi-Sweet Chocolate, chopped
Heat oven to 350 degrees F.
Spray bottom of 9-inch springform pan with nonstick cooking spray. Whisk together the flour, cocoa powder and sugar in a medium bowl. Add milk, butter, vanilla and egg and whisk until smooth. Pour batter into pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool on a wire rack, about 30 minutes. Remove outer ring and spray with nonstick cooking spray. Line ring with 2 1/2-inch-wide parchment strip. Re-clasp the ring to the bottom of the pan with the cake in it.
Melt 4 Tbsp of butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Place remaining 8 tbsp butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
Combine 1/4 cup of heavy cream with gelatin in a small bowl. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. cool to room temperature, about 5 minutes.
Transfer gelatin to the bowl of a stand mixer fitted with the whisk attachment and add sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain.
Spread darker mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread lighter mousse on top of the darker mousse; smooth the top. Refrigerate until the mousse is set, 3 hours or overnight.
To make ganache, bring 1 1/4 cups heavy cream and 4 tbsp butter to a boil in a small saucepan over medium-high heat. Place 12 oz of chopped semisweet chocolate in a large heatproof bowl and pour hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
Remove ring from pan and remove parchment paper from cake. Set a cooling rack in a rimmed baking sheet; place cake on rack. Pour ganache over the cake and let it drip down over the sides so entire cake is covered. Smooth the top with a spatula. Refrigerate 30 minutes.
Hold a stencil or other tool with holes (such as a dolly or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.
Recipe provided by Kraft