Gluten-Free Chocolate Mousse Cake

A rich, decadent layered dessert with a brownie-style gluten-free cake base, a silky cream-cheese chocolate mousse, and a fluffy whipped cream topping. Make it the day before for a stress-free, show-stopping celebration cake.

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Prep Time 40

Cook Time 30

Servings 10

Ingredients

For the Cake Layer:

8 oz bittersweet or semisweet chocolate, chopped (or use chips)
1 cup (2 sticks) butter
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 oz 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 (35% milk fat or higher)

For the Whipped Cream Topping:

3/4 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Grated or shaved chocolate, for garnish (optional)

Instructions

Make the Cake Layer:

Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
Cut butter into tablespoon-sized pieces. Combine with chopped chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring each time, until fully melted and smooth.
Add sugar, vanilla, and salt to the chocolate mixture. Whisk to combine.
Add eggs one at a time, whisking each until fully incorporated.
Using a rubber spatula, fold in the gluten-free flour until just combined.
Pour batter into the prepared pan and smooth into an even layer.
Bake for 30–35 minutes, until set and a toothpick inserted in the center comes out clean.
Remove from oven and cool completely on a wire rack before adding the mousse layer.

Make the Chocolate Mousse:

Melt the chocolate in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Let cool slightly.
Add the melted chocolate, cream cheese, powdered sugar, and vanilla to a stand mixer bowl. Beat until completely smooth, scraping down the sides once or twice.
With the mixer running on low speed, slowly pour in the cold heavy cream in a steady stream.
Scrape down the bowl, then increase speed to medium-high and whip for 3–4 minutes until light and fluffy.
Spread the mousse evenly over the cooled cake layer.
Cover and refrigerate for at least 6 hours, or up to 24 hours.

Make the Whipped Cream Topping:

In a stand mixer with the whisk attachment (or using a hand mixer), combine cold heavy cream, powdered sugar, and vanilla.
Whip on medium-high speed until stiff peaks form, about 4–5 minutes.
Spread over the chilled mousse layer. Garnish with chocolate shavings.
Run a thin knife around the edge of the pan. Open the springform and remove the ring. Slice and serve.

Notes

Heavy Cream: Use heavy cream with at least 35% milk fat. Lower-fat "heavy whipping cream" may not give the mousse enough body to set properly. Darigold (40% milk fat) is an excellent choice.

Chocolate: High-quality chips work great here. Guittard Semi-Sweet is a favorite for both the cake base and the mousse.

Chocolate Shavings: Run a vegetable peeler along the edge of a chocolate bar for easy, elegant shavings at home.

Make Ahead: This cake must be made at least 6 hours in advance. It keeps well in the refrigerator for up to 3 days. Add the whipped cream topping the day of serving for the freshest look.

Mousse Too Runny? The two most common causes are adding the heavy cream too quickly, or using chocolate that was still too hot. Let the chocolate cool slightly before mixing, and always add the cream in a slow, steady stream.