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. 

slice of chocolate mousse cake on white plate topped with chocolate shavings

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.

step by step photos of how to make chocolate cake baseHow to Make the Cake Layer

To make this cake, start by baking the brownie/cake layer. You also might like these gluten-free brownies!

  1. First you’ll melt the butter/chocolate together and stir until smooth.
  2. Then add the sugar and whisk to combine, followed by the eggs.
  3. Add the flour/salt and whisk until smooth.
  4. Pour into a greased springform pan.

Be sure the cake is fully cool before topping it with the mousse.

step by step photos of how to make chocolate mousse layer

Make the Chocolate Mousse

This mousse is secretly really simple to make! My family absolutely loves the cream cheese flavor too.

  1. Start by melting the chocolate. You can do this in the microwave on 50% power or on low heat on the stove.
  2. Add the cream cheese, powdered sugar and melted chocolate to a stand mixer and mix until smooth.
  3. With the mixer running on low, slowly pour in the heavy cream.
  4. Scrape down the bottom/sides of the bowl, then whip on medium/high speed until light and fluffy.
  5. Spread over the cooled cake layer.
  6. 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.

close up shot of gluten-free chocolate mousse cake on white plate with fork

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. 

5 from 131 votes

Gluten-Free Chocolate Mousse Cake

Prep Time 40 minutes
Cook Time 30 minutes
Resting Time: 6 hours
Total Time 7 hours 10 minutes
Servings 10
With a brownie-like cake layer and cream-cheese-based chocolate mousse, it's a chocolate lover's dream. 

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
  • 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
  • 2 cups cold heavy cream see note

For the Whipped Cream:

  • 3/4 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 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.

Notes

Heavy Cream: 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. 
Chocolate Chips: A high-quality chocolate chip works best here. I like Guittard Semi-Sweet best!
Chocolate Shavings: I like to make simple chocolate shavings using a bar of chocolate and a vegetable peeler to decorate this cake. 

Nutrition

Calories: 359kcal | Carbohydrates: 40g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 253mg | Potassium: 47mg | Fiber: 1g | Sugar: 38g | Vitamin A: 686IU | Calcium: 19mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. When making the cake portion of the dessert, I followed the directions and after 45 minutes in the oven it still wasn’t done and quite soupy in the center. I used Cup4Cup GF flour – wondering if that was the issue? I ended up using a GF brownie mix for the base and everyone loved it! Thank you for such a delicious GF treat!

    1. I don’t recommend Cup4Cup Flour in any of my recipes. The base turns out much better when made with King Arthur Gluten-Free Flour. I hope this helps!

  2. 5 stars
    Hi Erin. Thanks for this delicious recipe. I had printed the recipe but not read everything on the web-site. It was not clear that we needed to leave the cake in the pan when we added the mousse (we’re not the most experienced bakers:)) Anyway, we ended up with a goopy yet delicious mess that was still appreciated. Just letting you know so you can clarify that part in the written recipe.
    Thanks!

  3. This looks delicious !! I will make it for my 57th anniversary this weekend.
    I love all your recipes. Never disappointed !

  4. 5 stars
    MMM this was so so good. I made this for Christmas last year and plan on making it again this year. I love the cream-cheese based mousse- so easy to make and it tastes very rich and chocolatey. This recipe makes it look like a lot of work but its really simple! The cake was moist. Definitely rich and will serve a lot, but I loooove these kinds of desserts. Thank you for a great recipe!

  5. How can I substitute dairy.I am intolerant to a gluten and dairy, but I would like to make one that I can eat.Thank you so much.

  6. The cake part turned out so thick I barely had room in the pan for the mousse. I followed the directions exactly. Not sure what I did wrong. Any ideas?

  7. 5 stars
    This is so delicious and rich. Definitely great for an indulgent celebration. No one will know it is gluten free. NOTHING about it is grainy or dry or crumbly. It is SOOOO GOOOOOOD. My non-GF master baker brother went bananas over this.

    1. I’m so honored your master-baker brother loved it – and that nobody could tell it’s gluten-free! That’s always the best! Thanks for the comment 🙂

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