Instructions
Step 1: Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. Melt butter and semi-sweet chocolate together, stir in sugar, eggs, and vanilla, then fold in flour and salt. Spread into the pan and bake for 20-22 minutes. Let cool completely.
Step 2: For the white chocolate mousse, melt white chocolate with 1/4 cup cream. Let cool slightly. Whip remaining 3/4 cup cream to soft peaks and fold into the melted chocolate. Spread over the cooled brownie base and chill until set.
Step 3: For the dark chocolate mousse, repeat the same process as the white chocolate mousse. Spread over the white chocolate layer and chill again until set.
Step 4: For the ganache, heat cream until just simmering and pour over dark chocolate. Let sit for 2 minutes, then stir until smooth. Pour over the cake and spread evenly. Chill until firm.
Step 5: Decorate with whipped cream and chocolate shavings before serving.
Storage Information
Store the cake covered in the refrigerator for up to 4 days. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. This cake does not freeze well due to the mousse layers.
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