Ingredients
1 cup (120g) all-purpose flour
1/2 cup (20g) unsweetened Dutch-processed cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup (240ml) buttermilk
1/2 cup (113g) unsalted melted butter
1 cup (200g) white sugar
2 large room temperature eggs
8 oz (227g) semisweet chocolate chips or chopped bar
1/2 cup (120ml) heavy cream
1 jar maraschino cherries
2 tbsp (15g) granulated sugar (for topping)
Instructions
Preheat oven to 325°F (160°C) and prepare a 9×13-inch baking pan with parchment paper
For brownie layer: Whisk flour, cocoa, baking powder, and salt in a bowl
Whisk buttermilk, melted butter, sugar, and eggs until smooth
Fold in 4 oz of chocolate chips and pour into prepared pan
Place pan in a baking dish filled halfway with hot water (bain-marie)
Bake for 20 minutes or until a toothpick inserted in brownie shows moist crumbs
For mousse layer: Chop remaining 4 oz of chocolate and warm with cream in a microwave-safe bowl
Blend until smooth, pour over partially cooled brownie layer, and chill 15 minutes
For topping: Whisk 2 tbsp sugar with 1 tbsp water until golden amber
Drizzle over mousse layer, arrange cherries on top, and garnish with 4 oz of melted chocolate drizzle
Notes
Coconut milk can replace buttermilk for a dairy-free option
Use plant-based butter and cream for vegetarian adaptation
Maraschino cherries can be omitted if desired
Chill thoroughly before slicing for clean cuts
- Prep Time: 20
- Cook Time: 25
- Category: Classic American Cake Recipes
- Method: Baking and Chilling
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg