Gluten-Free Chocolate Mousse Cake
This Gluten-Free Chocolate Mousse Cake features a rich chocolate cake base, an airy chocolate mousse, and a decadent chocolate ganache topping, perfect for satisfying chocolate cravings while accommodating gluten-free diets.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 6 hours 5 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 ½ cups Gluten-Free All-Purpose Flour Blend
¾ cup Unsweetened Cocoa Powder
1 ½ cups Granulated Sugar
1 ½ teaspoons Baking Soda
1 teaspoon Salt
2 Large Eggs
1 cup Whole Milk
½ cup Vegetable Oil
1 ½ teaspoons Vanilla Extract
1 cup Boiling Water
1 teaspoon Espresso Powder
10 ounces High-Quality Dark Chocolate, chopped
4 Large Egg Yolks
¼ cup Granulated Sugar
2 ½ cups Heavy Cream, divided
1 teaspoon Vanilla Extract
6 ounces High-Quality Dark Chocolate, chopped
¾ cup Heavy Cream
1 tablespoon Unsalted Butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan with gluten-free flour. Line the bottom with parchment paper
- In a large bowl, whisk together gluten-free flour blend, cocoa powder, granulated sugar, baking soda, and salt
- In a medium bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients and mix until just combined
- Dissolve espresso powder in boiling water and mix into the batter. Pour into prepared pan and bake for 30-35 minutes
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely
- Finely chop dark chocolate and place in a heatproof bowl
- In a saucepan, whisk egg yolks and add sugar. Cook until thickened, then pour over chocolate
- Stir until smooth and add vanilla extract. Chill slightly
- In a separate bowl, whip 2 cups of cream until stiff peaks form, then fold into chocolate mixture
- Place cooled cake base back into springform pan, pour mousse over it, and smooth the top. Refrigerate for 4-6 hours
- For ganache, heat ¾ cup cream, pour over chopped chocolate, and stir until smooth. Cool until pourable
- Pour ganache over chilled mousse cake and spread evenly. Refrigerate for another 30-60 minutes
- Run a knife around the edge before releasing the springform pan. Decorate as desired and serve
Notes
Chill all dairy products before whipping for best results.
Use high-quality chocolate for richer flavor.
Allow enough chilling time for mousse and ganache to set.
Find it online: https://onthatplate.com/gluten-free-chocolate-mousse-cake/