Easy-peasy homemade chocolate mousse cake.
Make the brownie layer: Heat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan with nonstick spray or softened butter. Line the bottom with a round of parchment paper and the sides with a long strip.In a large bowl, vigorously whisk the brown sugar, melted butter, and vanilla. Whisk in the eggs. Fold in the dry ingredients with a flexible spatula, just until the last streak of flour disappears.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, salt, and vanilla on medium-high speed until the cream thickens but does not hold peaks. When you lift the whisk, the cream should form ribbons as it falls and hits the surface. Make the whipped cream: In the stand mixer bowl fitted with the whisk attachment, whisk the cream, vanilla, and sugar on medium-high speed until stiff peaks form. Spread the cream over the mousse layer and refrigerate for at least 2 hours and up to 24. If refrigerating overnight, very lightly cover the cake in plastic wrap.
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