Chocolate Mousse Cake
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!
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.