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
To 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
- 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.
Made this for Thanksgiving and it was delicious! Am always challenged to find something that’s both gluten-free AND tastes wonderful This certainly met my criteria!
Hooray! It’s always my goal to create recipes that are just that. I’m so glad you enjoyed it!
Joining the 5 star rating crew. This recipe is awesome for both GF and non-GF people. Everyone agreed that it was delicious. I was nervous that it would stick to the spring form pan but it didn’t at all! Thanks for the recipe!
To the girl who wanted to use the coconut Milk. I’m wondering if a teaspoon of gelatin or more in a little water with stabilize it . I feelused this with whipping cream as well. Worth a try.
To the girl who wanted to use the coconut Milk. I’m wondering if a teaspoon of gelatin or more in a little water with stabilize it . I feelused this with whipping cream as well. Worth a try.
Made this recipe today for my husbands grandmother who has celiacs. It was a hit with everyone! It is very rich though (not a bad thing ).
I’m so glad you and your family enjoyed it! Thanks for the comment!
Is there a way to take out some of the richness on the bottom layer? I made it last week & it is fantastic, but my guest said it was too rich to eat. What can I do?
You could use an oreo crust instead! Some people have commented that works great! https://meaningfuleats.com/gluten-free-chocolate-mousse-cake/
I made this but did a gluten free brownie bottom instead of the cake . Was delicious.
I’m so glad it turned out for you! Thanks for the comment 🙂
I see the last step says “Chill for up to an hour or serve immediately.”
Is it possible to make this cake and leave in the fridge overnight? Is there a reason to chill for only up to an hour?
Yes that will work just fine! The whipped cream layer can be made up to a day in advance and will still be good the next day.
Made this recipe but substituted the cake part for a gluten-free homemade Oreo cookie crust. It turned out amazing! I loved the richness of the chocolate mousse without being overly sweet! Great balance, easy to make and absolutely delicious!
This cake would be so delicious with a gluten-free oreo crust! Great idea! Glad you enjoyed it 🙂
So would you recommend making a gluten free Oreo crust and still do the cake layer or just one or the other?
No I would recommend skipping the cake layer if you’re going to do an oreo crust. But mostly I recommend following the recipe as it’s written!
This was absolutely the best dessert I’ve ever eaten! It was a hit at my daughter’s birthday!
I won’t ever look for something special to make again; this is it! Thanks so much for the easy to follow directions!
Do you think this would hold up well with a chocolate ganache on top or would it be too heavy?
I think this would hold up great with chocolate ganache on top! I would skip the whipped cream topping if you’re going to add ganache though. I hope this helps!
Delicious! I made this for my chocolate loving husband’s birthday. It was a big hit!
Yay! So glad you enjoyed it for your husband’s birthday!
My new favorite dessert and I don’t even require gluten free for myself. This dessert is easy to make and so darn good. Make this whether you’re GF or not and you will not be disappointed.
I’m so glad to hear that! All my non-GF family members love it too!
I am celiac and I just swapped out the cake for a gluten free brownie mix still using a 9in spring form pan. I’m sure it will be great, but I’m patiently waiting for it to chill ….
I’m allergic to Dairy, do you have any dairy free substitutes for the heavy whipping cream?
Unfortunately this recipe can’t be made dairy-free!
Silk makes a dairy free whipping cream that is delicious
Great to know!
Try the solid fatty part from the canned coconut milk! Also, try df cream cheese by tofutti or kite hill.
The recipe still calls for cream cheese.. so can’t really be made dairy free unless you skip that too.
Hi there,
I am thinking of making this dessert for me and my daughter. We both are sadly allergic to gluten, so I am really looking forward to making it. But my only question is could I possibly use something else instead of a springform pan. I was thinking possibly line a 9″ cake pan with parchment paper hanging over the edges so I can pull the cake out? Do you think this would work? If not are there are different pans I could make this in?
A 9-inch cake pan will work great! I wouldn’t use anything smaller than that – but it should work great!