Step 1

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.

Step 3

Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

Step 4

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 (2-3 minutes).

Step 5

In a microwave-safe bowl, combine the mini chocolate chips and 2 tablespoons heavy whipping cream. Microwave in 30-second increments until the chocolate is melted, stirring occasionally.

Step 6

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.

Step 7

Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.

Step 8

Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating at high speed until stiff peaks form. Set the whipped cream aside.

Step 9

Allow the cream cheese to soften to room temperature or microwave for 20 seconds. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.

Step 10

Add the granulated sugar and beat until well combined. Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.

Step 11

Slowly add 2 tablespoons of heavy whipping cream and then 1 teaspoon vanilla extract and continue beating until combined.

Step 12

Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.

Step 13

Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.

Step 14

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.

Step 15

Pour the chocolate mouse over top of the cooled brownie and refrigerate while you prepare the next layer.

Step 16

(optional) Prepare the heat-treated brownie mix. Bake the brownie mix on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the mixture to cool.

Step 17

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.

Step 18

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 (2-3 minutes). Next, melt the solid gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!

Step 19

Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream thickens. Slowly add the dry brownie mix and continue beating at high speed until peaks start to form.

Step 20

Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.

Step 21

Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Pour the brownie batter mousse over the chocolate mousse.

Step 22

Refrigerate the cake for 4-6 hours until the mousse layers are set.

Step 23

Prior to serving, remove the sides of the springform pan and prepare the ganache. In a microwave-safe dish, combine the chocolate chips and heavy whipping cream. Microwave for 30-60 seconds until the chocolate starts to melt. Stir until the chocolate is completely smooth. The chocolate should run smoothly off your spoon. If it is still too thick, add additional heavy whipping cream.

Step 24

Use a piping bag or spoon and gently pour the ganache along the edges of the cake. The chocolate will run down the sides.

Step 25

Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.

Step 26

Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken. Slowly add the powdered sugar and continuing beating at high speed until stiff peaks form. Pipe the decorative border using a large open star tip.

Step 27

Garnish with leftover brownies.