This Gluten-Free Chocolate Mousse Cake is rich, decadent and perfect for any celebration! With a brownie-like cake layer and cream-cheese-based chocolate mousse, it’s a chocolate lover’s dream.
I can’t believe it’s taken me this long to share this all-time favorite recipe! I make the Gluten-Free Chocolate Mousse Cake for my husband’s birthday (and some of my kid’s birthdays now!) every year. It’s his absolute favorite dessert and nobody can ever tell it’s gluten-free.
This cake probably isn’t the most traditional chocolate mousse cake, but it sure is delicious. The bottom layer is chewy and rich, like a cross between a brownie and flourless chocolate cake.
The mousse in the middle is actually a cream-cheese based layer that is whipped to perfection with heavy cream and melted chocolate. The whole cake is covered in whipped cream and chocolate shavings. Dessert heaven? I think so!
You also might like this flourless chocolate torte, gluten-free chocolate lava cake or these gluten-free chocolate cupcakes. Check out this full collection of gluten-free cake recipes.
This cake isn’t hard to make, but it does take a little planning so be sure to leave enough time for the layers to properly cool/set.
Note: Make this cake at least 8 hours before you plan on serving it so it has time to set. It can also easily be made a day in advance.
How to Make the Cake Layer
How to Make the Cake LayerTo make this cake, start by baking the brownie/cake layer. You also might like these gluten-free brownies!
- First you’ll melt the butter/chocolate together and stir until smooth.
- Then add the sugar and whisk to combine, followed by the eggs.
- Add the flour/salt and whisk until smooth.
- Pour into a greased springform pan.
Be sure the cake is fully cool before topping it with the mousse.
Make the Chocolate Mousse
This mousse is secretly really simple to make! My family absolutely loves the cream cheese flavor too.
- Start by melting the chocolate. You can do this in the microwave on 50% power or on low heat on the stove.
- Add the cream cheese, powdered sugar and melted chocolate to a stand mixer and mix until smooth.
- With the mixer running on low, slowly pour in the heavy cream.
- Scrape down the bottom/sides of the bowl, then whip on medium/high speed until light and fluffy.
- Spread over the cooled cake layer.
- Refrigerate until set, about 6 hours.
Tip: Be sure to use “heavy cream” because it contains a milk fat percentage of 35% (or higher). Many brands of heavy whipping cream only have 30-35% milk fat, whereas heavy cream has 35% or higher. This mousse needs the extra milk fat to be sure it turns out thick and creamy. I prefer Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
If you like this recipe you’ll love this gluten-free peanut butter pie. It has a gluten-free oreo pie crust and a very similar peanut butter mousse! For another special gluten-free treat try these gluten-free red velvet cupcakes.
You might also like this gluten-free oreo cheesecake.
Once the cake is set it’s time to top it with a layer of whipped cream. I like to add simple chocolate shavings that I make with a bar of chocolate and a vegetable peeler for decoration.
I look forward to making this cake for birthdays every year. It’s always a show-stopper and a crowd-pleaser!
More Amazing Gluten-Free Desserts:
Gluten-Free Cheesecake – My Mom’s delicious recipe for vanilla bean cheesecake with a walnut crust.
Gluten-Free Carrot Cake – Hands down the best gluten-free carrot cake around! Topped with a blanket of fluffy cream cheese frosting.
Gluten-Free Chocolate Cake – An easy sheet cake you’ll that’s fluffy and moist with a secret ingredient in the frosting.
Gluten-Free Angel Food Cake – Delicious on it’s own or as a base for your favorite dessert.
I hope you love this gluten-free chocolate mousse cake as much as we do! Please leave me a comment/rating below to let me know how it turns out for you.
Gluten-Free Chocolate Mousse Cake
Video
Ingredients
For the Cake:
- 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note)
- 1 cup butter (2 sticks)
- 1 cup sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoons salt
- 1/4 cup gluten-free 1:1 baking flour
For the Chocolate Mousse:
- 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note)
- 1 1/3 cup powdered sugar
- 2 8oz packages cream cheese softened
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream see note
For the Whipped Cream:
- 3/4 cup cold heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Grated chocolate, for garnish (optional)
Instructions
- Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
- 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 the butter and chocolate are melted, stirring every 15 seconds.
- Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
- Add the eggs one at a time, whisking each until fully incorporated.
- Using a rubber spatula, mix in the gluten-free flour until fully combined.
- Pour the batter into the prepared pan. Smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool on a wire rack. Let the cake cool completely before topping with the mousse.
- For the chocolate mousse: Add the chopped chocolate to a small microwave-safe bowl. Microwave for 1 minute until the chocolate is melted, stirring every 15 seconds.
- Pour the melted chocolate into the bowl of a stand mixer or a hand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.
- With the mixer running on low, slowly pour in the heavy cream. Scrape down the sides and bottom of the bowl, then increase the speed to medium-high and whip until light and fluffy, about 3-4 minutes.
- Spread the mousse on top of the cooled chocolate cake. Cover and refrigerate for at least 6 hours or up to 1 day.
- For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
- Spread the whipped cream over the mousse cake. Garnish with chocolate shavings.
- Run a thin knife around the edge of the cake and carefully open the springform pan. Slice and serve.
Putting melted chocolate in the bottom of my stand mixer and then adding the powdered sugar and cream cheese didn’t work. I added the whipping cream and I had chunks of chocolate mixed into the cream cheese, I hope it tastes OK . Next time I will mx the cream cheese and sugar first and pour in the chocolate.
Hi Deb, sorry that didn’t work out for you! It can depend on the size of your stand mixing bowl and may need some scraping to fully incorporate. But yes, the reverse order can certainly work too!
would you have suggestions for making this dairy free as well?
Dear Erin,
Thank you so much for another amazing recipe! This cake was not only the best cake I’ve ever made, it was the absolute best cake I’ve ever had. Everyone loved it!
Hi Svetlana, that’s very high praise! Thank you so much for your kind review, so glad you enjoyed it!
Is it possible to use almond flour?
Hi Terri, good question! You can try it, but the cake may be more dense and fragile. Gluten-free 1:1 flour gives it more structure and lift.
I followed directions exactly and my bottom layer has been in for 35 minutes and still liquid in the middle?
Hi Andrea, sorry to hear this recipe isn’t turning out as expected! Oven temperatures can vary, so the temperature may need to be turned up a bit. An oven thermometer can help you know for sure! You could also try baking at 325°F, then lowering to 300°F after 20 minutes, covering loosely with foil to prevent over-browning, and baking longer.
I want to make this for a large group. If I wanted to make this in a 9×13 pan, would I double the recipe? Or is that too much. Looks delicious!
Hi Genny, you can make it in a 9×13 without doubling it and you’ll just have thinner layers and the cake won’t need as long in the oven. Doubling the recipe may be too thick for a typical 9×13, but could work in a deep-dish version. You’d need to bake it longer if going that route. We hope this helps!
Really excited to try this as I have a granddaughter and several friends that are gluten free. Could I use gluten free brownie mix for the base ? Yours sound divine but have a few boxes I could use.
Hi Debbie, yes that should work! You’ll have the brownie taste and texture as the base instead of chocolate cake, like the recipe calls for, but the flavors and layers should still work well together. We hope everyone enjoys the recipe!
I made this cake for my daughter who is celiac. It turned out delicious. I froze some of it and found it freezes well, too. I highly recommend this recipe. I am going to make it again!
Hi Tsuya, we’re so happy to hear the cake was hit! Thank you for sharing your positive experience with us!
Can I grease the pan with butter instead of cooking spray? Also, will this work well with a glass bottom springform pan? Thanks!
Hi Robin, greasing it with butter should work fine! Glass conducts heat differently than metal so you would need to adjust the baking time/temperature. Typically for glass you’d want to reduce the oven temperature by 25°F and bake longer to make sure the center isn’t underbaked. We hope you enjoy the cake!
Can this be frozen? Made ahead?
Hi Mary, we usually recommend only making it one day ahead, if preparing it in advance, to ensure the best results when serving. Leftovers will typically keep in the fridge for up to 3 days. We don’t recommend freezing it as the mousse and whipped cream layers are fragile. The mousse will become watery and deflate unfortunately. We hope this helps!
Would it be beneficial to use parchment paper on the bottom of the springform pan or just grease it? I’m making this tomorrow for a dinner at a friend’s house. Her husband loves chocolate and another friend attending is gluten-free. I was very excited to find this recipe and enjoyed reading all the good reviews/tips!
Hi Erin, greasing it is typically enough, but adding parchment paper won’t hurt. We hope you and your friends enjoy the cake! Happy baking!
Hi. In the recipe you state 2 sticks of butter. Do I use salted or unsalted butter? Thanks
Hi Kimberley, we prefer salted butter. We hope you enjoy the mousse cake!
when done or not being eaten, does it have to be refrigerated
Hi Melissa, yes this one should be refrigerated. Leftovers will typically keep in the fridge for up to 3 days. We hope you enjoy the recipe!
I am wanting to make this recipe, but don’t have a 10 inch springform pan. What other pan options are there for this?
Hi Rebecca, the springform pan makes it easy to show off the sides of the cake before cutting, but you can try a different pan and line it with parchment paper for easy lifting. We recommend a 9×9 square pan or 10-inch cake pan for a similar thickness.
I unfortunately made the mistake of 9 inch pan. Will the filling still work or will it not allow enough space for filling and whipping cream? Smells amazing just hoping that I haven’t ruined recipe with wrong size springform pan
Hi Patricia, in a 9″ springform the cake layer will be thicker (and may need more time to bake) and by the time you add the mousse, there might not be much room for the whipped cream unfortunately. You could use just 3/4 of the mousse so that you have space for the whipped cream. Or wait until you are serving individual slices to add the whipped cream per serving. We’re sorry you had this experience! All the flavor will be there, it just might take a little more creativity!