Gluten-Free Chocolate Mousse Cake Recipe
This Gluten-Free Chocolate Mousse Cake is a rich, decadent dessert combining a dense chocolate cake base with a smooth and airy chocolate mousse topping, finished with a light whipped cream layer and chocolate shavings. Perfect for gluten-sensitive dessert lovers, it offers layers of intense chocolate flavor and creamy textures in every bite.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 60 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Cake:
- 8 ounces bittersweet or semisweet chocolate, chopped or use 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
For the Chocolate Mousse:
- 8 ounces bittersweet or semisweet chocolate, chopped or use chips
- 1 1/3 cup powdered sugar
- 2 packages (8 oz each) cream cheese, softened
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
For the Whipped Cream:
- 3/4 cup cold heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Grated chocolate, for garnish (optional)
Instructions
- Prepare the Cake: Preheat your oven to 325°F and spray a 10-inch springform pan with cooking spray. Cut butter into tablespoon pieces and melt together with chopped chocolate in a microwave-safe bowl for about 1 minute, stirring every 15 seconds until smooth.
- Mix Cake Batter: Add sugar, vanilla extract, and salt to the melted chocolate and butter mixture. Whisk well to combine. Add eggs one at a time, whisking after each addition until fully incorporated. Using a rubber spatula, fold in the gluten-free baking flour until evenly combined.
- Bake the Cake: Pour the batter into the prepared pan, smoothing to an even layer. Bake for 30-35 minutes or until the cake is set and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare the Chocolate Mousse: Melt the chocolate in the microwave for 1 minute, stirring every 15 seconds until smooth. In a mixing bowl, combine melted chocolate, powdered sugar, cream cheese, and vanilla extract. Mix with a stand or hand mixer until smooth, scraping the bowl as needed.
- Whip the Mousse: With the mixer on low, slowly pour in the cold heavy cream. Increase speed to medium-high and whip until the mixture is light and fluffy, about 3-4 minutes.
- Assemble Cake and Mousse: Spread the prepared mousse evenly over the cooled cake layer. Cover and refrigerate for at least 6 hours or up to one day to set.
- Prepare Whipped Cream Topping: In a clean bowl fitted with a whisk attachment or using a hand mixer, whip cold heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form, about 4-5 minutes.
- Finish the Cake: Spread the whipped cream over the set mousse layer and garnish with grated chocolate if desired.
- Serve: Run a thin knife around the pan edge to loosen the cake from the springform. Remove the pan sides carefully, slice the cake, and serve chilled.
Notes
- Use high-quality bittersweet or semisweet chocolate for best flavor.
- Ensure eggs and cream cheese are at room temperature for smoother batter and mousse.
- The gluten-free baking flour should be a 1:1 blend suitable for cakes to maintain texture.
- Refrigerate the cake for at least 6 hours to let the mousse set properly.
- Grated chocolate garnish is optional but enhances presentation and extra chocolate flavor.
- The cake can be made a day ahead and stored refrigerated tightly covered.
Keywords: gluten-free chocolate mousse cake, gluten-free dessert, chocolate mousse cake, dairy dessert, chocolate cake, cream cheese mousse, springform pan cake
