Introduction

This Gluten-Free Chocolate Mousse Cake is a rich and decadent dessert perfect for any chocolate lover. Featuring a moist chocolate cake base topped with smooth, airy chocolate mousse and finished with whipped cream, it’s an impressive treat that’s also safe for those avoiding gluten.

The image shows a slice of three-layer chocolate mousse cake on a white plate with thin ridged edges on a white marbled surface. The bottom layer is a dark, dense chocolate cake with a slightly crumbly texture. Above it is a thick milk chocolate mousse layer that looks creamy and smooth. The top layer is a light and fluffy white whipped cream, generously sprinkled with dark chocolate shavings that curl and scatter lightly. In the background, on another white plate, is a rectangular piece of dark chocolate cake, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces bittersweet or semisweet chocolate (chopped or use chips)
1 cup butter (2 sticks)
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup gluten-free 1:1 baking flour
1 1/3 cup powdered sugar
2 (8 oz) packages cream cheese (softened)
2 teaspoons vanilla extract
2 cups cold heavy cream (for mousse)
3/4 cup cold heavy cream (for topping)
2 tablespoons powdered sugar (for topping)
2 teaspoons vanilla extract (for topping)
Grated chocolate, for garnish (optional)

Instructions

Step 1: Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
Step 2: For the chocolate cake: Cut the butter into tablespoon-sized pieces. Add the butter and chopped chocolate to a medium microwave-safe bowl. Microwave for 1 minute until melted, stirring every 15 seconds.
Step 3: Add the sugar, vanilla extract, and salt to the chocolate mixture. Whisk to combine.
Step 4: Add the eggs one at a time, whisking each until fully incorporated.
Step 5: Using a rubber spatula, fold in the gluten-free flour until fully combined.
Step 6: Pour the batter into the prepared pan and smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and cool on a wire rack. Let the cake cool completely before adding the mousse.
Step 8: For the chocolate mousse: Place the chopped chocolate in a small microwave-safe bowl. Microwave for 1 minute until melted, stirring every 15 seconds.
Step 9: Pour the melted chocolate into a mixing bowl. Add powdered sugar, cream cheese, and vanilla extract. Mix until completely smooth, scraping the sides and bottom of the bowl once or twice.
Step 10: With the mixer running on low, slowly add the 2 cups of cold heavy cream. Scrape the bowl again, then increase speed to medium-high and whip until light and fluffy, about 3-4 minutes.
Step 11: Spread the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
Step 12: For the whipped cream topping: Whip together the 3/4 cup cold heavy cream, 2 tablespoons powdered sugar, and 2 teaspoons vanilla extract on medium-high speed until stiff peaks form, about 4-5 minutes.
Step 13: Spread the whipped cream over the mousse layer. Garnish with grated chocolate if desired.
Step 14: Run a thin knife around the edge of the cake and carefully remove the springform pan. Slice and serve.

Tips & Variations

Use high-quality chocolate for richer flavor in both the cake and mousse.
Make sure the cream cheese is fully softened to avoid lumps in the mousse.
For a dairy-free option, substitute butter and cream with non-dairy alternatives, but results may vary.
If you don’t have a springform pan, use a loose-bottom cake pan for easier removal.
Decorate with fresh berries for a fruity contrast and extra color.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the mousse fresh. When ready to serve, let it sit at room temperature for 10-15 minutes to soften the mousse slightly. Leftover cake can be gently reheated for a few seconds in the microwave, but avoid overheating to maintain texture.

How to Serve

The image shows a slice of chocolate mousse cake on a white plate with a finely ridged texture. The cake has three distinct layers: a dark, dense chocolate cake base at the bottom, a thick middle layer of light brown chocolate mousse with a smooth, airy texture, and a top layer of fluffy white whipped cream. The whipped cream is sprinkled generously with curled dark chocolate shavings, adding texture and contrast. A fork on the plate holds a small bite of the cake, showing all three layers clearly. The scene is set on a white marbled texture surface that adds a clean and elegant feel to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from chilling. Prepare it a day in advance and refrigerate for at least 6 hours to let the mousse set fully.

Is this recipe suitable for people with celiac disease?

Yes, as long as you use certified gluten-free flour and confirm all other ingredients (such as baking chocolate) are gluten-free, this recipe is safe for those with celiac disease.