Chocolate Mousse Cake

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Chocolate Mousse Cake features a fluffy base topped with a fudgy, mousse layer. And each indulgent bite is a delicate balance of both. This cake is perfect for special occasions, celebrations, and holidays. Decorate it with seasonal fruit and powdered sugar for a gorgeous centerpiece everyone will enjoy! {Gluten-Free + Dairy-Free} 

Spiriteds, this Chocolate Mousse Cake is a dream come true, both for its flavor and how much we love the inspiration behind it. We absolutely LOVE Dame Mary Berry, and a few years ago, we discovered she had a Chocolate Mousse Cake recipe. Naturally, we wanted in on the action, too. But food allergies exist and persist. So, what’s a family to do? Strive to create an allergen-friendly option, that’s what.

We worked for nearly two years and three Christmases to finally have a Chocolate Mousse Cake that is gluten-free and dairy-free. And I don’t even know where to begin! It tastes spongy and chocolatey and sweet and slightly bitter, in the way only chocolate can. It’s gorgeous, too. As Mary might say, “We’re really pushing the boat out with this one.” No stone left unturned. We’re in it to win it with this one. 

Even the pickiest eater in our house loves this cake. And once you make it, see how gorgeous it is, and savor how rich and creamy it tastes, you’ll understand why.

Spiriteds, Chocolate Mousse Cake is the cake for all occasions. It’s the pinnacle of desserts. We cannot wait for you to try it!

Chocolate Mousse Cake is

• Gluten-free
• Dairy-free
• Rich and decadent
• Perfect for parties and holidays

Chocolate Mousse Cake is a captivating treat, and I’ve included tips and tricks below to make it easier to prepare. Definitely read through the post, so you’re aware of potential baking pitfalls to avoid. Mostly, it comes down to planning and timing, which are often easier said than done. But this chocolatey treat is worth the patience and effort. 

Chocolate Mousse Cake ingredients

Cake layer: Butter, granulated sugar, eggs, cocoa or cacao powder, boiling water, 1-to-1 gluten-free baking flour, baking powder, baking soda, vanilla, and, optionally, rum or brandy.

Mousse layer: Dairy-free heavy whipping cream, powdered sugar, vanilla, cream of tartar, 100% pure cacao baking bars, agave nectar, and coconut oil.

Allergy modification notes: We often use a coconut-based dairy-free whipping cream. Others may also be available, including those made with almonds. An online search for “dairy-free heavy whipping cream in my area” may yield helpful, local results.

How to make the chocolate cake layer

1. Preheat the oven to 350℉. Grease a 9-inch springform cake pan and line the bottom and sides with parchment paper. Set aside.
2. To a medium bowl add the sifted flour, baking powder, and baking soda. Set aside.
3. Cream the butter in a large mixing bowl. Then add the granulated sugar and mix until combined. Next add the eggs and vanilla. If planning to add brandy or rum, then do so now. If not, then move to the next step.
4. To a small, heatproof dish carefully add the cocoa powder and boiling water. Stir until a paste forms. Transfer the paste to the wet ingredients in the mixing bowl and beat until smooth. You’ll know the wet ingredients are blended well when no streaks appear.
5. Then, with the mixer running, gradually pour the dry ingredients into the wet ingredients. Transfer the cake batter to the 9-inch pan and spread evenly. Bake for approximately 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool. 

How to make the chocolate mousse layer

1. Towards the end of the cake baking time, begin preparing the mousse layer. To a large mixing bowl, add the dairy-free heavy whipping cream, powdered sugar, cream of tartar, and vanilla. Beat on a MEDIUM-HIGH speed until peaks form. The whipping cream is ready when it holds its shape after the beaters are turned off.
2. Meanwhile, melt the chocolate and the coconut oil, preferably in a double boiler, or in small increments in the microwave. When a few chunks of chocolate remain, remove the chocolate from the heat source and stir briskly to melt and combine the last of the chocolate pieces.
3. Carefully stream the agave nectar into the melted chocolate. Then fold the chocolate mixture into the whipped cream. Spread the chocolate mousse over the cooled cake layer and refrigerate for 1-2 hours to as long as overnight.
4. To serve, let the cake sit at room temperature for a few minutes, release the springform pan, and remove the paper on the side of the cake.
5. Top with fruit and dust with powdered sugar. Refrigerate leftovers and, for tastiest results, consume within 1-2 days.  

Recipe tips and tricks

• Before starting the recipe, measure out and set aside each ingredient, except for the dairy-free heavy whipping cream. It can stay in the refrigerator until needed. Once you begin the recipe, the clock will tick on the chocolate portions of each layer. Measuring ingredient quantities ahead of time will help you move through each step faster, preventing the likelihood of the chocolate seizing while you measure the next ingredient in the process.
• I have used a variety of allergen-friendly and plant-based butters to make this recipe, and I find they all work pretty well. The main consideration is whether the butter is solid or spreadable. For this recipe, err on the side of a firmer butter, if you can.
• When getting enough boiling water, I find it easier to microwave a cup or more of water and then carefully measure out the amount I need. Originally, I tried to bring an exact amount of water to a boil and always came up short!
• When you cream or fold in any of the ingredients, it is important to get underneath ingredients at the bottom of the mixing bowl. This is especially important for the mousse layer. As you pour it onto the cake, any clumpy portions at the bottom of the bowl that didn’t get folded and blended in will now be at the top of your cake. This will create a lumpy topping or cause oil and other ingredients to drip down the sides of the cake. When creaming ingredients in the cake layer, you’ll know if they are well combined by how much butter and/or flour is still visible in the chocolate.

Recipe FAQs

• Why do I need to line the sides of the springform pan? This helps keep the mousse layer intact, especially once the springform mechanism is released just prior to serving. The paper, rather than the cake, will take the brunt of the force.
• Can I use granulated sugar in the chocolate mousse layer? For best results, please use a liquid sweetener to prevent the mousse from becoming gritty or seizing up.
• Can I add more powdered sugar to the whipped mousse once it’s made? This is not a advisable. While you are more than welcome to try, adding more powdered sugar once the chocolate has been added to the heavy whipping cream will likely cause it to seize and become too firm to spread over the cake layer. 
• Why is my cake dense? It’s possible there was too much flour, the flour wasn’t fully sifted, or the layers were over-mixed. The cake may also become denser as it sits over time (a few days after baking).
• Can I make this cake ahead of time? This cake is best enjoyed within about 12-24 hours of baking. But, yes, you can prepare it in advance and refrigerate it until you need it. If you’ll be serving it within about 12-24 hours, leave it uncovered or very loosely covered, as condensation may form and cause the coconut oil to react or rise to the top of the mousse layer. The cake will still taste wonderful, but it may look spotty or uneven. Top it with fruit or powdered sugar to camouflage any coconut oil blotches, should they appear.

What do I do if the chocolate solidifies quickly or seizes up during the preparation process of either layer?

If the chocolate seizes while you prepare the cake layer, you have a pretty easy fix. Scrape any chocolate that may stick to the sides or bottom of the mixing bowl and fold it into the batter. Then run your mixer on a MEDIUM-HIGH speed to blend it. The force of the beaters should be enough to cream the chocolate into the batter without you having to do much else. 

The mousse layer is tougher to salvage, but not impossible. If your mixer comes with a folding blade, then try it. But use it only for as long as is needed to combine all the ingredients. Another option is to warm a dollop of coconut oil and stir it into the chocolate to smooth it out and then proceed with folding it according to the recipe instructions. 

One way to prevent the chocolate from seizing up while preparing the mousse layer is to melt the chocolate baking bars mostly but not all the way. Remove the chocolate from the pan or microwave when there are still a few unmelted chunks visible. Then briskly stir them until they combine with the rest of the chocolate. Swiftly pour the chocolate into the remaining mousse ingredients. This prevents the chocolate from “cooking” and seizing up in the microwave or on the stove in those last few moments of melting.

More desserts and sweets!

If you are looking for gluten-free and dairy-free cakes and desserts, then tuck these sweets into your virtual recipe tin and then make them in your actual kitchen. Your tastebuds will thank you!

• Cookies ’n Cream Pie
• Cookie Dough Brownies
• Lemon Olive Oil Cake
• Gluten-Free Strawberry Shortcake
• Delectable Dairy-Free Chocolate Tart

Spiriteds, stay well and stay wild. Jump into the fun whenever you can, and always remember I’m glad you’re here. ❤️

Chocolate Mousse Cake

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Chocolate Mousse Cake features a fluffy base topped with a fudgy, mousse layer. And each indulgent bite is a delicate balance of both. This cake is perfect for special occasions, celebrations, and holidays. Decorate it with seasonal fruit and powdered sugar for a gorgeous centerpiece everyone will enjoy! {Gluten-Free + Dairy-Free} 

• Prep Time: 25 minutes
• Chill: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8 slices 1x
• Category: Desserts
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

NOTE: Before you begin preparing the cake, it is helpful to measure out the ingredients for each layer first. Once the chocolate is prepared for each portion, the clock begins to tick, so to speak. Pre-measuring the ingredients before needing them will help you move through each step more seamlessly (and before the chocolate has a chance to become too firm to handle.)

For the chocolate cake layer:

• 3/4 cup 1-to-1 gluten-free baking flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons brandy or rum, optional
• 1/4 cup cocoa powder
• 1/4 cup boiling water

For the chocolate mousse layer:

• 16 fluid ounces dairy-free heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon cream of tartar
• 2 tablespoons vanilla
• 12 ounces 100% pure cacao baking bar
• 1 tablespoon coconut oil
• 1/2 cup agave nectar

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Instructions

For the chocolate cake layer:

1. Preheat the oven to 350℉. Grease a 9-inch springform cake pan and line the bottom and sides with parchment paper. Set aside.
2. To a medium bowl add the sifted flour, baking powder, and baking soda. Set aside.
3. Cream the butter in a large mixing bowl. Then add the granulated sugar and mix until combined. Next add the eggs and vanilla. If planning to add brandy or rum, then do so now. If not, then move to the next step.
4. To a small, heatproof dish carefully add the cocoa powder and boiling water. Stir until a paste forms. Transfer the paste to the wet ingredients in the mixing bowl and beat until smooth. You’ll know the wet ingredients are blended well when no streaks appear.
5. Then, with the mixer running, gradually pour the dry ingredients into the wet ingredients. Transfer the cake batter to the 9-inch pan and spread evenly. Bake for approximately 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to cool.

For the chocolate mousse layer:

1. Towards the end of the cake baking time, begin preparing the mousse layer. To a large mixing bowl, add the dairy-free heavy whipping cream, powdered sugar, cream of tartar, and vanilla. Beat on a MEDIUM-HIGH speed until peaks form. The whipping cream is ready when it holds its shape after the beaters are turned off.
2. Meanwhile, melt the chocolate and the coconut oil, preferably in a double boiler, or in small increments in the microwave. When a few chunks of chocolate remain, remove the chocolate from the heat source and stir briskly to melt and combine the last of the chocolate pieces.
3. Carefully stream the agave nectar into the melted chocolate. Then fold the chocolate mixture into the whipped cream. Spread the chocolate mousse over the cooled cake layer and refrigerate for 1-2 hours to as long as overnight.
4. To serve, let the cake sit at room temperature for a few minutes, release the springform pan, and remove the paper on the side of the cake.
5. Top with fruit and dust with powdered sugar. Refrigerate leftovers and, for tastiest results, consume within 1-2 days.

Notes

• To get enough hot water for the cocoa paste, boil more than 1/4 cup water to account for any that will be lost to evaporation.
• When stirring ingredients for each layer, make sure to get underneath to the batter at the bottom of the bowl. Scrape the ingredients back into the mixture and continue blending or folding, if needed.
• Please see the full blog post for additional tips and tricks and answers to common questions.