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Gluten-Free Chocolate Mousse Cake

Irresistible Gluten-Free Chocolate Mousse Cake to Delight You

Delight in this Gluten-Free Chocolate Mousse Cake that offers a chewy brownie base topped with creamy mousse; perfect for special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup bittersweet or semisweet chocolate high-quality chips or bars
  • 0.5 cup butter can be substituted with dairy-free butter for a dairy-free version
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt balances sweetness
  • 1 cup gluten-free 1:1 baking flour popular brands include Bob's Red Mill or King Arthur
For the Chocolate Mousse
  • 8 ounces cream cheese ensure it's softened
  • 0.5 cup powdered sugar
  • 1 cup cold heavy cream select brands with 35% milk fat or higher
For the Whipped Cream Topping
  • 1 cup cold heavy cream high-fat cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • grated chocolate optional garnish

Equipment

  • 10-inch springform pan
  • Microwave-safe bowl
  • Mixing Bowl
  • Spatula
  • Whisk

Method
 

Prepare the Cake
  1. Preheat your oven to 325°F (163°C) and grease a 10-inch springform pan lightly with cooking spray.
  2. Melt 1 cup of bittersweet or semisweet chocolate and ½ cup of butter in a microwave-safe bowl for about 1 minute until smooth.
  3. Stir in 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
  4. Whisk in 3 large eggs one at a time, ensuring full incorporation.
  5. Fold in 1 cup of gluten-free 1:1 baking flour until the batter is smooth and pour into the prepared pan.
  6. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely.
Make the Mousse
  1. Melt another 8 ounces of bittersweet or semisweet chocolate and let cool slightly.
  2. In a mixing bowl, combine the melted chocolate with 8 ounces of softened cream cheese and ½ cup of powdered sugar, and beat until smooth.
  3. Add 1 cup of cold heavy cream and mix until light and fluffy, approximately 3-4 minutes on medium speed.
Assemble the Cake
  1. Spread the chocolate mousse evenly over the cooled brownie-like base.
  2. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Prepare the Topping and Serve
  1. Whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
  2. Remove the sides of the springform pan and spoon the whipped cream over the mousse layer.
  3. Garnish with grated chocolate and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Refrigerate leftovers for up to 3 days in an airtight container. Individual slices can be frozen for up to 2 weeks.

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