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Gluten-Free Chocolate Mousse Cake Recipe

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★★★★★

4.7 from 137 reviews

This Gluten-Free Chocolate Mousse Cake features a rich and decadent chocolate cake base made with gluten-free flour, topped with a smooth and airy chocolate mousse, and finished with a light whipped cream topping. Perfect for those who crave a luscious dessert without gluten, this cake combines deep chocolate flavors and creamy textures in every bite.

Ingredients

Scale

Chocolate Cake

  • 8 ounces bittersweet or semisweet chocolate, chopped or chips
  • 1 cup butter (2 sticks), cut into tablespoon-sized pieces
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup gluten-free 1:1 baking flour

Chocolate Mousse

  • 8 ounces bittersweet or semisweet chocolate, chopped or chips
  • 1 1/3 cups powdered sugar
  • 2 (8 oz) packages cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream

Whipped Cream Topping

  • 3/4 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • Grated chocolate, for garnish (optional)

Instructions

  1. Preheat: Preheat the oven to 325°F and spray a 10-inch springform pan with cooking spray to prepare for baking.
  2. Melt Chocolate and Butter: Place the butter and chopped chocolate into a microwave-safe bowl. Microwave for 1 minute, stirring every 15 seconds until fully melted and smooth.
  3. Add Sugar and Flavor: Stir the sugar, vanilla extract, and salt into the melted chocolate mixture until well combined.
  4. Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to fully integrate them into the mixture.
  5. Mix in Flour: Gently fold the gluten-free flour into the chocolate mixture using a rubber spatula until completely combined and smooth.
  6. Bake the Cake: Pour the batter into the prepared springform pan, smoothing it evenly. Bake for 30-35 minutes until the cake is set and a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Remove from the oven and place on a wire rack to cool completely before adding the mousse topping.
  8. Melt Chocolate for Mousse: Microwave the chopped chocolate in a small bowl for 1 minute, stirring every 15 seconds until melted and smooth.
  9. Mix Mousse Base: Transfer melted chocolate into a mixing bowl and add powdered sugar, cream cheese, and vanilla extract. Beat with a mixer until smooth and creamy, scraping sides and bottom as needed.
  10. Whip in Cream: With the mixer on low speed, gradually add the cold heavy cream. Increase speed to medium-high and whip the mixture until light and fluffy, about 3-4 minutes.
  11. Assemble Mousse Layer: Spread the prepared mousse evenly over the cooled cake. Cover and refrigerate for at least 6 hours or up to one day to set.
  12. Make Whipped Cream Topping: Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form, approximately 4-5 minutes using a hand or stand mixer with a whisk attachment.
  13. Add Whipped Cream: Spread the whipped cream over the set mousse layer evenly. Garnish the top with grated chocolate if desired.
  14. Serve: Run a thin knife around the cake edge to loosen from the pan, carefully remove the springform sides, slice, and serve chilled.

Notes

  • Use high-quality bittersweet or semisweet chocolate for best flavor.
  • Ensure the cream cheese is softened to room temperature for smoother mousse.
  • The cake must be completely cool before assembling with mousse to avoid melting.
  • Chill time is essential for mousse to set properly and develop texture.
  • Gluten-free 1:1 baking flour is designed to substitute all-purpose flour directly.
  • Optional garnish of grated chocolate adds an elegant touch and extra chocolate flavor.

Keywords: gluten free chocolate cake, chocolate mousse cake, gluten free dessert, chocolate cake with mousse, whipped cream topping

Find it online: https://thedishspot.com/gluten-free-chocolate-mousse-cake-recipe/