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! 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.
- 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.
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.
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Gluten-Free Chocolate Mousse Cake
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
- ¼ teaspoons salt
- ¼ cup gluten-free 1:1 baking flour
For the Chocolate Mousse:
- 8 ounces bittersweet or semisweet chocolate, chopped or use chips (see note)
- 1 ⅓ cup powdered sugar
- 2 8oz packages cream cheese, softened
- 2 teaspoons vanilla
- 2 cups cold heavy cream, see note
For the Whipped Cream:
- ¾ cup cold heavy cream
- 2 tablespoons powdered sugar
- Grated chocolate, for garnish (optional)
Instructions
Make the Cake:
- Preheat the oven to 325F. Lightly grease a 9 or 10-inch springform pan.
- Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
- Cool the mixture to lukewarm, then whisk in the sugar until smooth.
- Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
- Pour the batter into the prepared pan and smooth. Bake for 30-35 minutes, until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch.
- Cool the cake in the pan completely (the center may fall which is normal).
Make the Chocolate Mousse:
- Melt the chocolate - over low heat (on the stovetop) or on 50% power in the microwave at 30-second increments, stirring in between.
- Pour the melted chocolate into the bowl of a stand 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. Scrap down the sides and bottom of the bowl, then increase the speed of the mixture 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.
Make the Whipped Cream:
- Using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the cake. Dust with grated chocolate, if desired. Chill for up to an hour or serve immediately.
Theresa says
Do I need to make 1-1/2 of the recipe to bake this in a 9×13″ pan instead of a springform pan? I need to bring it to a family function of about 20 guests. I know everyone will love it, so need to be sure I have enough! Thanks for any hints you can offer.
Debbie says
When do you take the cake out of the pan. Before putting on the mousse or after the 6 hr refrigeration?
Erin Collins says
I take it out of the pan after the 6hr of refrigeration!
Therese says
I’m making this dish for the 3rd time. The first time it came out beautifuly! The second time it never set up, but still tasted amazing… I noticed in the directions you use the word “spread” over cake bottom… not remembering what the consistency was before, is it ok if it pours? I made sure to use heavy cream (36%) Dairygold, and mixed it using the exact timing specified. I’m not sure what I’m doing wrong. I looked at 3 different stores for a higher fat content cream as well Dairygold was it
Erin Collins says
Hi Therese! Sorry it didn’t turn out just right the 2nd time you made the cake. The mousse should be very light and airy – more spreadable than pourable. Depending on the type of mixer and bowl you’re using it might take a little longer than the timing in the recipe. I would ere on the side of over-mixing rather than under mixing. I hope this helps!
Mara says
If I were to half the recipe would I use an 8 inch springform pan?
Erin Collins says
Yes that will work great. The cake might be a bit thinner overall but it will still be delicious!
Karen says
Made this for Thanksgiving 2021 since my brother in law and niece are unable to eat gluten. EVERYONE loved it! Definitely a chocolate lovers dream. Will be keeping this recipe to make again and again!
Thanks so much.
PJ Kirby says
Can this be made using almond flour?
Erin Collins says
Usually my answer is that almond flour won’t work in place of all-purpose gluten-free baking flour. However such a small amount is needed for the base of this cake and it doesn’t contribute to the structure so I think almond flour will work! I would use 1/3 cup instead of 1/4 cup. I hope this helps!
PJ says
Erin, Thanks so much! I’m making this for thanksgiving, especially for our daughter-in-law who’s here with our son from Florida.
It looks so good I can’t wait to try it.
Clara says
This looks great for my gluten-free chocolate loving family for thanksgiving. But, we have about a 3 hour drive to get to them. Would it be ok in a cooler for transit?
Erin Collins says
Yes it should be good if you keep it chilled! I would leave it in the springform pan and wrap it tightly in foil.
Nina says
Can I top with whipped cream the night before?
Erin Collins says
Yes that should work great!
Jax says
I make this with Natvia and Coconut Flour so as well as Gluten free, it is sugar free and nut it free… yay !
Erin Collins says
That’s great to know! Thanks for the comment.
Kim says
I’ve made this recipe, absolutely delish! Can it be made ahead and frozen for a girls weekend away?
Erin Collins says
I’m so glad you like the recipe! Unfortunately this cake doesn’t freeze well. The mousse will become watery and deflate when frozen. Sorry about that!
Christine Hobson says
I haven’t tried your delicious looking dessert. I’m preparing it, while I’m sending this message. I don’t have a styrofoam pan, yet. But I’m going to use a 10 in. glass pie pan. If it works, it’ll look nice against the blue glass. Thanks for
the dessert.
Cheryl says
I made this for my husband’s birthday lunch as one of my daughters is lactose intolerant and the other one is on the fodmap diet. The dessert was an absolute hit ‘best thing we’ve ever tasted’ was the general consensus. Thank you for such a simple yet elegant and delicious dessert! It is definitely a ‘keeper’!!
Erin Collins says
Yay! I’m so honored to hear that! Glad you enjoyed the recipe 🙂 It’s my husband’s favorite too!
Carole Gervais says
This recipe is a gem! Thank you for putting in all the work to perfect your recipes. A small slice will do because it is very rich. My family calls this “the crack cake” because it is very easy to get addicted to!
Erin Collins says
Haha I love it! I’m so glad your family loves the recipe!
Erin M G says
This recipe was delicious! My son saw a chocolate cream pie on a cooking show I was watching. With a big sigh, he wished he could eat a pie like that. I told him I knew just the recipe to try and showed him this one. We made it together and our only mistake was accidentally using an 8″ springform. The layers were thicker and the base took longer to cook but it was nothing we couldn’t manage. It’s a rich and decadent treat, a small slice is more than enough which was great because he was able to bring a piece to one of his gluten free friends. We will definitely try this recipe again, with the correct pan.
Marcela says
I’ve made this 3 times, so obsessed with it! Easy to make too! I’ve gotten so many comments, and requests for the recipe!