Introduction

This Gluten-Free Chocolate Mousse Cake is a rich and indulgent dessert perfect for any chocolate lover. Featuring a moist chocolate cake base topped with creamy chocolate mousse and finished with whipped cream, it’s both elegant and naturally gluten-free.

A slice of three-layer chocolate mousse cake sits on a white plate with a textured pattern. The bottom layer is a dark, dense chocolate cake with a slightly rough texture. Above it is a thick middle layer of light brown chocolate mousse, smooth and airy with small bubbles visible. The top layer is a thick, white whipped cream topped with curled dark chocolate shavings scattered unevenly, adding a decorative touch. In the background, a blurred slice of chocolate cake is visible on another white plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces bittersweet or semisweet chocolate, chopped or chips (divided)
1 cup butter (2 sticks)
1 cup sugar
5 eggs
1 tablespoon vanilla extract (divided)
1/4 teaspoon salt
1/4 cup gluten-free 1:1 baking flour
1 1/3 cups powdered sugar
2 8-ounce packages cream cheese, softened
2 cups cold heavy cream (for mousse)
3/4 cup cold heavy cream (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)
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 cake, cut butter into tablespoon-sized pieces. Combine butter and 8 ounces chopped chocolate in a microwave-safe bowl. Microwave for 1 minute, stirring every 15 seconds until melted.
Step 3: Add sugar, 1 tablespoon vanilla extract, and salt to the chocolate mixture and whisk to combine.
Step 4: Add eggs one at a time, whisking well after each addition.
Step 5: Gently fold in the gluten-free flour with a rubber spatula until fully combined.
Step 6: Pour batter into prepared pan and smooth the top. Bake 30-35 minutes, until set and a toothpick inserted comes out clean. Cool completely on a wire rack before adding mousse.
Step 7: For the mousse, melt remaining 8 ounces chocolate in the microwave for 1 minute, stirring every 15 seconds until smooth.
Step 8: In a mixer bowl, combine melted chocolate, powdered sugar, cream cheese, and 2 teaspoons vanilla extract. Mix until smooth, scraping sides as needed.
Step 9: With mixer on low, slowly add 2 cups cold heavy cream. Increase speed to medium-high and whip until light and fluffy, about 3-4 minutes.
Step 10: Spread mousse evenly over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
Step 11: For whipped cream topping, whip 3/4 cup cold heavy cream, 2 tablespoons powdered sugar, and 2 teaspoons vanilla extract until stiff peaks form (4-5 minutes).
Step 12: Spread whipped cream over mousse layer. Garnish with grated chocolate if desired.
Step 13: Run a thin knife around the pan edge before unlocking the springform pan. Slice and serve chilled.

Tips & Variations

Use good quality chocolate for the best flavor and texture in both cake and mousse.
For a dairy-free version, substitute cream cheese and heavy cream with suitable plant-based alternatives.
If you don’t have a springform pan, a regular cake pan lined with parchment paper works, but the cake might be harder to remove cleanly.
Letting the cake chill overnight helps the mousse set perfectly and enhances the flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until serving, as the mousse and whipped cream layers soften quickly at room temperature. To reheat slightly, let it sit at room temperature for 10–15 minutes—do not microwave.

How to Serve

A slice of layered dessert is shown on a white plate with subtle vertical ridges, placed on a white marbled surface. The dessert has three distinct layers: the bottom layer is a dark, dense chocolate cake with a moist texture, the middle layer is a thick, light brown chocolate mousse with a smooth and airy texture, and the top layer is white whipped cream with a fluffy, soft look. The dessert is topped with uneven, dark brown chocolate shavings scattered across the surface. A silver fork in the foreground holds a bite-sized piece showing all three layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if gluten isn’t a concern. The texture will be similar but this recipe is designed to be gluten-free.

How do I soften cream cheese quickly?

To soften cream cheese faster, leave it at room temperature for about 30 minutes or microwave it in short 10-second bursts, checking frequently to avoid melting.