Indulge in the rich, velvety bliss of Chocolate Mousse Cake, a gluten-free masterpiece perfect for birthdays, holidays, or any special occasion. Featuring a fudgy brownie-like base, a creamy cream cheese chocolate mousse, and a fluffy whipped cream topping, this Mousse Cake Recipe is a chocolate lover’s dream. Ready to impress with its luxurious layers, this Desserts Recipes favorite is surprisingly easy to make, though it requires some planning for setting time. Dive into our step-by-step guide to create this show-stopping Chocolate Mousse Cake!
Why You’ll Love This Chocolate Mousse Cake Recipe
This Chocolate Mousse Cake is a standout in the world of Desserts Recipes, combining rich flavors with a gluten-free twist. Here’s why it’s a must-try:
- Decadent Layers: A chewy chocolate base paired with creamy mousse and whipped cream.
- Gluten-Free Joy: No one will guess this Mousse Cake is gluten-free, perfect for all guests.
- Celebration-Worthy: Ideal for birthdays, holidays, or any gathering that calls for a stunning dessert.
- Rich Yet Simple: Looks impressive but uses straightforward ingredients and techniques.
- Make-Ahead Convenience: Prepare a day in advance for stress-free entertaining.
What Makes This Chocolate Mousse Cake Special?
This Chocolate Mousse Cake redefines indulgence with its unique combination of textures and flavors. The base, a cross between a brownie and flourless chocolate cake, offers a fudgy foundation. The star of the show is the cream cheese-based mousse, whipped to airy perfection with melted chocolate and heavy cream, creating a luscious middle layer. Topped with fluffy whipped cream and delicate chocolate shavings, this Mousse Cake Recipe is both elegant and approachable. Its gluten-free nature makes it inclusive, while its rich taste ensures it’s a crowd-pleaser for any occasion.
Ingredients for Chocolate Mousse Cake
To create this Chocolate Mousse Cake (serves 12), gather these ingredients:
Cake Base:
- 8 oz bittersweet or semisweet chocolate (chopped or chips, high-quality like Guittard)
- 1 cup (2 sticks) butter
- 1 cup sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1/4 cup gluten-free 1:1 baking flour
Chocolate Mousse:
- 8 oz bittersweet or semisweet chocolate (chopped or chips)
- 1 1/3 cups powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 2 tsp vanilla extract
- 2 cups cold heavy cream (35%+ milk fat, like Darigold 40%)
Whipped Cream Topping:
- 3/4 cup cold heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- Grated chocolate shavings, for garnish (optional)
Ingredient Tips:
- Chocolate: Use high-quality semi-sweet or bittersweet chocolate for the best flavor in this Mousse Cake.
- Heavy Cream: Choose cream with 35%+ milk fat for a thick, creamy mousse; check labels.
- Gluten-Free Flour: A 1:1 baking flour ensures a seamless texture without gluten.
- Chocolate Shavings: Create shavings with a vegetable peeler and a chocolate bar for an elegant garnish.
How to Make Chocolate Mousse Cake
Follow these steps to create a stunning Chocolate Mousse Cake:
1. Preheat and Prep:
- Preheat oven to 325°F (165°C). Spray a 10-inch springform pan with cooking spray.
2. Make the Cake Base:
- In a medium microwave-safe bowl, combine 1 cup butter (cut into pieces) and 8 oz chopped chocolate. Microwave for 1 minute, stirring every 15 seconds, until melted and smooth.
- Whisk in 1 cup sugar, 1 tbsp vanilla, and 1/4 tsp salt. Add 5 eggs one at a time, whisking until fully incorporated. Stir in 1/4 cup gluten-free flour with a spatula until smooth.
- Pour batter into the prepared pan, smooth the top, and bake for 30-35 minutes until set and a toothpick comes out clean. Cool completely on a wire rack (about 2 hours).
3. Prepare the Chocolate Mousse:
- Melt 8 oz chopped chocolate in a small microwave-safe bowl, stirring every 15 seconds until smooth (about 1 minute).
- In a stand mixer or with a hand mixer, combine melted chocolate, 1 1/3 cups powdered sugar, 2 packages cream cheese, and 2 tsp vanilla. Mix until smooth, scraping down the bowl.
- With the mixer on low, slowly pour in 2 cups heavy cream. Scrape the bowl, then whip on medium-high for 3-4 minutes until light and fluffy.
- Spread mousse evenly over the cooled cake base. Cover and refrigerate for at least 6 hours or up to 1 day.
4. Make the Whipped Cream Topping:
- In a stand mixer with a whisk attachment or using a hand mixer, whip 3/4 cup heavy cream, 2 tbsp powdered sugar, and 2 tsp vanilla on medium-high until stiff peaks form (4-5 minutes).
- Spread whipped cream over the set mousse layer. Garnish with chocolate shavings.
5. Serve:
- Run a thin knife around the cake’s edge, release the springform pan, and slice. Serve chilled as a decadent Mousse Cake.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Chilling Time: 6 hours
Total Time: ~7 hours
Calories: ~550 per serving (based on 12 servings)
Servings: 12
Macros per Serving: 45g carbs, 8g protein, 40g fat, 2g fiber
Tips for Perfect Chocolate Mousse Cake
- Cool Cake Completely: Ensure the cake base is fully cooled before adding mousse to prevent melting.
- Use High-Fat Cream: Heavy cream with 35%+ milk fat is key for a thick mousse in this Mousse Cake Recipe.
- Melt Chocolate Carefully: Stir frequently to avoid burning; use short microwave bursts.
- Plan Ahead: Make at least 8 hours in advance to allow proper setting for this Desserts Recipes.
- Smooth Mousse: Scrape the mixer bowl thoroughly to ensure a creamy, even texture.
Creative Variations for Chocolate Mousse Cake
Customize this Chocolate Mousse Cake with these ideas:
- Mocha Twist: Add 1 tbsp instant espresso powder to the mousse for a coffee-charged Mousse Cake.
- Berry Topping: Swap whipped cream for fresh raspberries or strawberries for a fruity contrast.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds over the whipped cream.
- Dairy-Free Option: Use coconut cream and dairy-free cream cheese for a dairy-free Desserts Recipes.
- Mini Cakes: Bake in muffin tins for individual mousse cakes, reducing bake time to 20-25 minutes.
Serving and Presentation Ideas
This Chocolate Mousse Cake is a showstopper in any Desserts Recipes lineup. Try these serving suggestions:
- Present on a cake stand with chocolate shavings for an elegant centerpiece.
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
- Pair with coffee, red wine, or a dessert liqueur for a sophisticated finish.
- Slice into thin wedges for rich, shareable portions at gatherings.
- Garnish with edible flowers or mint leaves for a pop of color on this Mousse Cake.
Storage Tips
- Refrigerate: Store covered in the fridge for up to 3 days; serve chilled for best texture.
- Freeze: Freeze whole or in slices (without whipped cream topping) for up to 1 month; thaw in the fridge overnight and add fresh whipped cream before serving.
- Prep Ahead: Make up to 1 day in advance for stress-free entertaining.
- Refresh: Add fresh chocolate shavings or whipped cream if serving leftovers.
- Avoid Room Temperature: Keep chilled to maintain the mousse’s creamy texture.
FAQs About Chocolate Mousse Cake
Can I make this Mousse Cake without gluten-free flour?
Yes, omit flour for a flourless cake base, but it may be denser; adjust baking time slightly.
What if I can’t find heavy cream with 35%+ fat?
Look for brands labeled “heavy cream” (not whipping cream); Darigold 40% is ideal for this Mousse Cake Recipe.
Can I make this Desserts Recipes dairy-free?
Use dairy-free chocolate, coconut cream, and vegan cream cheese for a dairy-free version.
How do I prevent the mousse from being runny?
Use high-fat heavy cream and whip until fluffy; refrigerate for at least 6 hours to set.
Can I make this Mousse Cake in advance?
Yes, prepare up to 1 day ahead and store in the fridge for a perfect Chocolate Mousse Cake.
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Conclusion
This Chocolate Mousse Cake is a decadent, gluten-free gem that brings rich, creamy indulgence to any occasion. With its fudgy base, velvety mousse, and whipped cream crown, this Mousse Cake Recipe is sure to impress. Bake it for your next celebration and enjoy a slice of chocolate heaven that’s as easy to make as it is delicious!
Chocolate Mousse Cake
Ingredients
For the Cake Base:
- 8 oz bittersweet or semisweet chocolate chopped or chips, high-quality like Guittard
- 1 cup 2 sticks butter
- 1 cup sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1/4 cup gluten-free 1:1 baking flour
For the Chocolate Mousse:
- 8 oz bittersweet or semisweet chocolate chopped or chips
- 1 1/3 cups powdered sugar
- 2 8 oz packages cream cheese, softened
- 2 tsp vanilla extract
- 2 cups cold heavy cream 35%+ milk fat, like Darigold 40%
For the Whipped Cream Topping:
- 3/4 cup cold heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- Grated chocolate shavings for garnish (optional)
Instructions
Preheat and Prep:
- Preheat oven to 325°F (165°C). Spray a 10-inch springform pan with cooking spray.
Make the Cake Base:
- In a medium microwave-safe bowl, combine 1 cup butter (cut into pieces) and 8 oz chopped chocolate. Microwave for 1 minute, stirring every 15 seconds, until melted and smooth.
- Whisk in 1 cup sugar, 1 tbsp vanilla, and 1/4 tsp salt. Add 5 eggs one at a time, whisking until fully incorporated. Stir in 1/4 cup gluten-free flour with a spatula until smooth.
- Pour batter into the prepared pan, smooth the top, and bake for 30-35 minutes until set and a toothpick comes out clean. Cool completely on a wire rack (about 2 hours).
Prepare the Chocolate Mousse:
- Melt 8 oz chopped chocolate in a small microwave-safe bowl, stirring every 15 seconds until smooth (about 1 minute).
- In a stand mixer or with a hand mixer, combine melted chocolate, 1 1/3 cups powdered sugar, 2 packages cream cheese, and 2 tsp vanilla. Mix until smooth, scraping down the bowl.
- With the mixer on low, slowly pour in 2 cups heavy cream. Scrape the bowl, then whip on medium-high for 3-4 minutes until light and fluffy.
- Spread mousse evenly over the cooled cake base. Cover and refrigerate for at least 6 hours or up to 1 day.
Make the Whipped Cream Topping:
- In a stand mixer with a whisk attachment or using a hand mixer, whip 3/4 cup heavy cream, 2 tbsp powdered sugar, and 2 tsp vanilla on medium-high until stiff peaks form (4-5 minutes).
- Spread whipped cream over the set mousse layer. Garnish with chocolate shavings.
Serve:
- Run a thin knife around the cake’s edge, release the springform pan, and slice. Serve chilled as a decadent Mousse Cake.
Notes
- Cool Cake Completely: Ensure the cake base is fully cooled before adding mousse to prevent melting.
- Use High-Fat Cream: Heavy cream with 35%+ milk fat is key for a thick mousse in this Mousse Cake Recipe.
- Melt Chocolate Carefully: Stir frequently to avoid burning; use short microwave bursts.
- Plan Ahead: Make at least 8 hours in advance to allow proper setting for this Desserts Recipes.
- Smooth Mousse: Scrape the mixer bowl thoroughly to ensure a creamy, even texture.
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