Introduction

This Gluten-Free Chocolate Mousse Cake is a decadent dessert perfect for chocolate lovers who need to avoid gluten. It features a rich chocolate cake base topped with a creamy chocolate mousse and finished with a light whipped cream topping. Elegant yet simple, it’s sure to impress at any gathering.

A slice of layered chocolate mousse cake sits on a white plate with fine vertical lines. The dessert has three visible layers: a dense, dark chocolate base at the bottom, a thick middle layer of light brown, creamy chocolate mousse with small air holes, and a top layer of smooth white whipped cream. The whipped cream is decorated with dark chocolate shavings scattered richly on its surface and a few pieces fallen on the plate. In the background, there is another white plate with a similar slice of cake, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces bittersweet or semisweet chocolate (chopped or chips)
1 cup butter (2 sticks)
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup gluten-free 1:1 baking flour
1 1/3 cups powdered sugar (divided)
2 (8-ounce) packages cream cheese (softened)
2 teaspoons vanilla extract (divided)
2 cups cold heavy cream
3/4 cup cold heavy cream (for whipped cream topping)
2 tablespoons powdered sugar (for whipped cream topping)
Grated chocolate, for garnish (optional)

Instructions

Step 1: Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
Step 2: For the chocolate cake, cut the butter into tablespoon-sized pieces. Place the butter and 8 ounces of chopped chocolate in a medium microwave-safe bowl. Microwave for 1 minute, stirring every 15 seconds, until melted and smooth.
Step 3: Stir in the sugar, vanilla extract, and salt until combined.
Step 4: Add the eggs one at a time, whisking each until fully incorporated.
Step 5: Gently fold in the gluten-free flour using a rubber spatula until fully combined.
Step 6: Pour the batter into the prepared pan and smooth the top evenly. Bake for 30-35 minutes or until the cake is set and a toothpick inserted comes out clean.
Step 7: Remove from oven and cool on a wire rack completely before adding the mousse.
Step 8: For the chocolate mousse, melt 8 ounces of chopped chocolate in a small microwave-safe bowl by heating for 1 minute, stirring every 15 seconds until smooth.
Step 9: Pour the melted chocolate into a mixer bowl. Add powdered sugar (1 1/3 cups), cream cheese, and 2 teaspoons vanilla extract. Mix until smooth, scraping down the bowl once or twice.
Step 10: With the mixer on low, slowly pour in 2 cups cold heavy cream. Increase speed to medium-high and whip until the mixture is light and fluffy, about 3-4 minutes.
Step 11: Spread the mousse evenly over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
Step 12: For the whipped cream topping, whip 3/4 cup cold heavy cream with 2 tablespoons powdered sugar and 2 teaspoons vanilla extract until stiff peaks form, about 4-5 minutes.
Step 13: Spread the whipped cream over the chilled mousse layer and garnish with grated chocolate if desired.
Step 14: Run a thin knife around the cake edges before carefully removing the springform pan. Slice and serve chilled.

Tips & Variations

Use a high-quality gluten-free 1:1 baking flour blend for best texture and ease.
If you prefer a sweeter cake, choose semisweet chocolate; for a deeper chocolate flavor, use bittersweet.
Chill your mixing bowl and beaters before whipping the heavy cream for quicker and better volume.
For extra flair, add a sprinkle of sea salt on the mousse layer before chilling.

Storage

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For best texture, consume within this time. Reheat is not recommended as the mousse and whipped cream are best served chilled.

How to Serve

A slice of three-layer chocolate mousse cake sits on a white plate with light ridges. The bottom layer is a dark brown, dense chocolate cake base. Above it is a thick middle layer of lighter brown, smooth chocolate mousse with a slightly airy texture. The top layer is a white, creamy whipped topping, sprinkled with curled dark chocolate shavings. There are a few chocolate shavings scattered on the plate. In the background, another slice of the same cake is slightly out of focus on a similar white plate. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

This recipe relies heavily on dairy ingredients like butter, cream cheese, and heavy cream. To make it dairy-free, substitute with dairy-free alternatives such as coconut cream, vegan cream cheese, and margarine, but the texture and flavor will differ.

Can I prepare this cake in advance?

Yes, the cake can be assembled and refrigerated for up to one day before serving, which helps the mousse set nicely. Just add the whipped cream topping shortly before serving to maintain its texture.