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Gluten-Free Chocolate Mousse Cake Recipe

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★★★★★

4.5 from 52 reviews

This Gluten-Free Chocolate Mousse Cake is a decadent dessert combining a rich, fudgy chocolate cake base with a smooth and airy chocolate mousse topping. Finished with a light whipped cream layer and optional chocolate shavings, it offers a luscious treat perfect for special occasions or chocolate lovers seeking a gluten-free indulgence.

Ingredients

Scale

Chocolate Cake

  • 8 ounces bittersweet or semisweet chocolate (chopped or chips)
  • 1 cup butter (2 sticks), cut into tablespoon-sized pieces
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup gluten-free 1:1 baking flour

Chocolate Mousse

  • 8 ounces bittersweet or semisweet chocolate (chopped or chips)
  • 1 1/3 cup powdered sugar
  • 2 (8oz) packages cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream

Whipped Cream Topping

  • 3/4 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • Grated chocolate for garnish (optional)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray to prevent sticking.
  2. Melt butter and chocolate for cake: Place butter cut into pieces and chopped chocolate in a microwave-safe bowl. Microwave for 1 minute, stirring every 15 seconds until fully melted and combined.
  3. Add sugar, vanilla, and salt: Stir in sugar, vanilla extract, and salt to the melted chocolate and butter mixture until smooth.
  4. Incorporate eggs: Add the eggs one at a time, whisking each egg thoroughly into the mixture to ensure full incorporation.
  5. Mix in gluten-free flour: Using a rubber spatula, fold the gluten-free baking flour into the batter until the mixture is homogeneous.
  6. Bake the cake: Pour the batter into the prepared springform pan and smooth into an even layer. Bake for 30-35 minutes until the cake is set and a toothpick inserted in the center comes out clean.
  7. Cool the cake: Remove the cake from the oven and cool completely on a wire rack before applying the mousse layer.
  8. Melt chocolate for mousse: Place chopped chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring every 15 seconds until fully melted.
  9. Prepare mousse base: Transfer the melted chocolate to a mixer bowl. Add powdered sugar, softened cream cheese, and vanilla extract. Beat until smooth, scraping the bowl as needed.
  10. Whip mousse: With the mixer on low, gradually add cold heavy cream. Scrape down sides and increase speed to medium-high, whipping until light and fluffy, approximately 3-4 minutes.
  11. Assemble mousse layer: Spread the chocolate mousse evenly on top of the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day to set.
  12. Make whipped cream topping: Using a whisk attachment or hand mixer, whip the 3/4 cup chilled heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
  13. Apply whipped cream: Spread the whipped cream gently over the mousse layer on the cake and garnish with grated chocolate if desired.
  14. Serve the cake: Run a thin knife around the cake edges to loosen from the pan. Carefully remove the springform ring, slice, and serve chilled.

Notes

  • Use good-quality bittersweet or semisweet chocolate for best flavor.
  • Ensure all cream cheese is softened to avoid lumps in the mousse.
  • Chill the cake sufficiently so the mousse sets well and layers hold together.
  • For a more intense chocolate flavor, you can sprinkle extra grated chocolate between the mousse and whipped cream layers.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: gluten-free chocolate mousse cake, chocolate mousse cake, gluten-free dessert, chocolate cake with mousse, cream cheese mousse cake, whipped cream topping dessert

Find it online: https://victoriablair.com/gluten-free-chocolate-mousse-cake-recipe/