Gluten-Free Chocolate Mousse Cake

Meaningful Eats

Gluten-Free Chocolate Mousse Cake

With a brownie-like cake layer and cream-cheese-based chocolate mousse, it's a chocolate lover's dream.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 30

Resting Time: 6

Total Time 7 10

Author Erin Collins

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.

Video

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