What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability; for example you can adapt the mousse to different dairy alternatives while keeping the structure intact in your Gluten-Free Chocolate Mousse Cake.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Gluten-Free Chocolate Mousse Cake

Name: Gluten-Free Chocolate Mousse Cake
Prep time: 20 min
Cook time: 35 min
Total time: 6 h
Cuisine: Gluten-Free
Ingredients: 8 ounces bittersweet or semisweet chocolate (chopped or use chips); 1 cup butter (2 sticks); 1 cup sugar; 5 eggs; 1 tablespoon vanilla extract; 1/4 teaspoons salt; 1/4 cup gluten-free 1:1 baking flour; 8 ounces bittersweet or semisweet chocolate (chopped or use chips); 1 1/3 cup powdered sugar; 2 8oz packages cream cheese (softened); 2 teaspoons vanilla extract; 2 cups cold heavy cream; 3/4 cup cold heavy cream; 2 tablespoons powdered sugar; 2 teaspoons vanilla extract; Grated chocolate, for garnish (optional)

Ingredients

Scale

8 ounces bittersweet or semisweet chocolate (chopped or use chips)
1 cup butter (2 sticks)
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1/4 teaspoons salt
1/4 cup gluten-free 1:1 baking flour
8 ounces bittersweet or semisweet chocolate (chopped or use chips)
1 1/3 cup powdered sugar
2 8oz packages cream cheese (softened)
2 teaspoons vanilla extract
2 cups cold heavy cream
3/4 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Grated chocolate, for garnish (optional)

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Instructions

Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
For the chocolate cake: Melt the butter and chopped chocolate in a microwave-safe bowl, stirring every 15 seconds.
Add the sugar, vanilla, and salt, and whisk to combine.
Whisk in the eggs one at a time until incorporated.
Mix in the gluten-free flour until fully combined.
Pour the batter into the prepared pan. Bake for 30–35 minutes, until a toothpick comes out clean.
Allow the cake to cool on a wire rack completely.
For the chocolate mousse: Melt the chopped chocolate in a microwave. Pour into a mixing bowl, add powdered sugar, cream cheese, and vanilla, then mix until smooth.
With the mixer running, slowly add the heavy cream and whip until light and fluffy, about 3–4 minutes.
Spread the mousse over the cooled cake and refrigerate for at least 6 hours.
For the whipped cream topping: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread over the mousse and garnish with chocolate shavings.
Run a knife around the edge of the cake, open the springform pan, slice, and serve.

Notes

Use room-temperature eggs for better emulsion when whisking. Avoid overbaking to keep the cake moist.

Author: Sam Razal
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten-Free
Diet: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 400mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg