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 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.
I made this for Easter and it was a big hit. I tried to make it again but using Just Egg for a family member that is egg free. It was soup after 45 minutes and I even tried raising the heat. So this recipe is a no go if you need to substitute. I am remaking it now.
Hi Lynn, we’re so pleased it was a hit at Easter! Yes the mousse won’t do well with egg substitutes as the egg is crucial for the structure. We’re sorry you had that experience testing it out. We hope your next cake is amazing! Happy baking!
Hi, I’m not sure if I made this correctly..I followed the directions and at 32 minutes the cake was still soupy and toothpick not coming out clean..
Hi Daniele, it could be something as simple as the oven temperature accuracy being off and the cake needing more time or a higher heat. Or other factors like a different pan size causing the batter to be deeper or the material type causing a slower bake. Mismeasuring the wet or dry ingredients can also cause a cake like this to have trouble setting. We’d recommend first giving it more time to bake and then looking into the other possibilities if a longer bake time doesn’t solve the issue. We hope these ideas help!
Thanks so much for responding! After your response I had to double check details! So I sell Pampered Chef and wasn’t sure the size of springform pan we sell. I thought it was 10 in but it’s actually 9. I know my oven heats about 15° hotter so I had made that adjustment. After 35 minutes in the oven I had turned it off and just left the pan in there. I think that helped. I did continue with everything in the recipe. The mousse is phenomenal!!! I’m just starting in gluten free moreso for family as I’m not gluten intolerant but so happy to find you hope for more help in the future if needed and will be on the lookout for cookbooks!
Excellent cake. And pretty easy to make. I saw in your comments above that it was good in the refrigerator up to one day. I think it should be good for more than that shouldn’t it? And do you know if it can be stored in the freezer?
Hi Tina, we’re so glad you loved the recipe! 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!
This is the most delicious gluten free dessert ever and given 5 stars but my large family who are not gluten free. Every layer is a little bit of heaven and will now be my main dessert for special occasions. Thank you Erin.
Aww, thank you for such amazing feedback, Jenny! We’re so glad the cake was such a hit with your entire family!
HI Erin, I can’t seem to find semi sweet melting chocolate or the brand you recommended. Can I make this with regular semisweet chocolate chips? I plan to make this soon!
Hi Kim, yes you can use any semisweet chocolate chips you like. We recommend opting for a high-quality brand, ideally without artificial ingredients/fillers, for the best turn out. We like Guittard, but other brands will still work great! We hope you enjoy the cake!
I made this for my celiac husband for Valentine’s Day and it was sooooo good! Will definitely be making again.
We’re so happy to hear you and your husband enjoyed the recipe, Linda! Thank you for taking the time to share your experience with us!
If making the day ahead, do I add the whipped cream layer before chilling and then let the completed dessert hang out in the fridge overnight and through the daytime?
Or should I refrigerate the first two layers overnight and add the whipped cream layer in the morning?
Hi Rose, good question! We’d recommend refrigerating the first two layers overnight, but waiting to add the whipped cream layer. We hope you enjoy the recipe!
My husband deemed this a “Keeper”!
He already requested it again for his Birthday- Thank you for the recipe
Aww, we’re so glad your husband loved the recipe, Michelle! Thank you for sharing your positive feedback with us!
Hi Erin. I am preparing to make this mousse cake in a few days and have a question. When you mention to ‘wrap the bottom of my springform pan in foil’, do you mean I should wrap the removable base insert or totally wrap the bottom of the assembled springform pan? My springform is very old and no doubt has been banged about over the years. Thank you for your time 🙂
Hi Dee, thank you for your question! We’d recommend wrapping the whole bottom of the assembled springform pan if you think it may leak. You can then place it on a baking sheet too. We hope you enjoy the cake!
I made this for my daughter’s birthday and it was a huge hit! Fantastic recipe!
Yay! We’re happy to hear it was such a hit, Kristin! We appreciate you taking the time to share with us. Happy baking!
Hi , my son made this but his base – rose a bit and was not completely flat how do you prevent that from happening ? Thanks
Hi Paola, we’re sorry you had this experience! Evenly mixing the ingredients is a major factor in how the cake layer will rise as it bakes. It’s important to add the eggs in one at a time, making sure all of the wet ingredients are fully combined before adding in the gf flour and making sure the final batter is fully combined as well. Taking the cake out of the oven too soon can also lead to an uneven rise. Checking the center with a toothpick is a great way to ensure the cake is fully baked. Beyond that, the accuracy of the oven temperature can impact how much or little the cake rises. We hope these ideas help and the next bake goes much better!
I put a tablespoon of instant coffee into the first two layers and it turned into a divine mocha mousse cake. Thank you for the wonderful recipe!
We’re so glad you loved the recipe, Erika! The instant coffee addition sounds delicious! Thank you for sharing with us. Happy baking!
Is this really sweet? My mom doesn’t like super sweet things
Hi there, we’d say the cake is more rich and chocolatey than outright sweet. We hope you and your mom enjoy the recipe!
This was a HIT!! very tasty and pretty simple to make! The celiac person says it passes the awesome test!!!!!
Yay! We’re so happy to hear it passed the awesome test! Thank you for sharing this kind feedback with us, Teresa!
I would like to make this recipe for a school function so I would need to make a larger cake. Is it possible if making this in a non Springform cake and doubling the recipe?
Hi Beth, thank you for your question! We wouldn’t recommend making in this in a non-springform pan since it has delicate layers that would be hard to remove from other types of pans. It would be best to use two springform pans, if doubling the recipe. We hope this helps!
I’m planning on serving this after Christmas dinner. Is it okay to prepare all on the 24th morning and just chill in the pan until serving? Or is it best to take out of pan 25th morning and store on a plate in the fridge?
Thanks again!
Hi Denise, we’d recommend keeping it in the springform pan, covering it tightly, and then refrigerating it until serving. It needs to refrigerate for at least 6 hours and can easily stay refrigerated for up to 1 day. No need to remove it from the springform pan early; you can wait until you’re ready to serve it. Happy baking!
I have an 8” springform for pan. I was thinking of using it and then a small dish to layer what doesn’t fit into the 8” pan.
What temp and time do you recommend? This sounds delicious!
Also, for gluten free flour do you recommend a blend that has xanthium gum in it? Or any special type? I’m baking for someone with a gf diet and not familiar with what type of gf four is best. Thanks!
Hi Denise, it’s hard to say an exact baking time since it will depend on how thick the layers end up in the 8″ springform, even when using a small dish for excess. We’d recommend baking at the same temperature and monitoring the bake starting at the 20-minute mark, using a toothpick to judge doneness. Yes, you’ll want to use a gf flour blend that contains xanthan gum. We like King Arthur Measure-for-Measure Flour for this recipe. Happy baking!