Gluten-free chocolate mousse cake

This simple gluten-free chocolate mousse cake recipe creates a delightfully airy dessert with a deep, rich cocoa flavor that will captivate both young and old alike.

Elegant yet effortless, this light and decadent cake is perfect for anyone avoiding gluten.

Whether you’re celebrating a birthday, sharing a meal with loved ones, or simply indulging in a moment of sweet pleasure, this dessert offers pure chocolate bliss—with no compromises.

Gluten-Free Chocolate Mousse Cake Recipe: A Decadent and Effortless Delight

Yet another chocolate creation—but this time it’s a gluten-free chocolate mousse cake, a truly irresistible dessert.

After my children’s all-time favorite, the classic molten chocolate cake, comes this stunning mousse cake—and let me tell you, it’s an absolute showstopper.

Yes, it’s rich, yes, it’s indulgent, but sometimes, resisting pure chocolate bliss is simply not an option.

If you’re short on time or just not in the mood to bake, feel free to skip the cake base entirely and serve the chocolate mousse on its own in elegant cups.

I often do just that, and trust me, this mousse alone is a masterpiece—light, silky, and bursting with flavour.

To decorate this gorgeous chocolate mousse cake, a simple dusting of unsweetened cocoa powder and a few fresh fruits is all you need to elevate its elegance.

Alternatively, you can prepare a smooth chocolate ganache and pour it over the top, no need to whip it into whipped chocolate ganache frosting.

That said, I personally adore this cake just as it is—unpretentious, refined, and utterly delicious in its simplicity.

Ingredients needed for the Gluten-Free Chocolate Mousse Cake

Rich, indulgent, and entirely gluten-free—this dessert is composed of a decadent base and a silky, airy mousse.

For the Chocolate Cake Base

• 100 g dark chocolate (minimum 70% cocoa) : Provides a deep, intense cocoa flavor. Choose high-quality dark chocolate for a bold yet balanced taste.
• 65 g granulated sugar : Adds just the right amount of sweetness to offset the natural bitterness of dark chocolate.
• 2 large eggs : Essential for binding the ingredients together and creating a soft, moist texture.
• 75 g unsalted butter : Adds richness and melt-in-your-mouth softness. Opt for a premium-quality butter for the best results.
• 25 g cornstarch (Maïzena) : Replaces traditional flour to keep the base entirely gluten-free, while ensuring a light and tender crumb.
• 1 tablespoon brewed black coffee (unsweetened) : Enhances the depth of the chocolate flavor without leaving a distinct coffee taste. A subtle secret ingredient for intensity.

For the Chocolate Mousse

• 200 g dark chocolate : Forms the robust foundation of the mousse, perfect for true chocolate lovers.
• 100 g milk chocolate : Balances the richness of the dark chocolate with a touch of sweetness and smoothness.
• 75 g unsalted butter : Gives the mousse its signature creaminess and luxurious mouthfeel.
• 400 ml heavy cream (at least 30% fat) : Whipped until soft peaks form, it brings lightness and an airy texture to the mousse. Use it well-chilled for optimal results.
• 3 large eggs : The whites are whipped into stiff peaks to incorporate air and volume, while the yolks enrich the mousse with a silky consistency.
• 2 tablespoons powdered sugar (icing sugar) : Lightly sweetens the mousse without weighing it down, blending seamlessly into the mixture.

Step-by-Step to make the Gluten-Free Chocolate Mousse Cake

Follow this method for a flawlessly layered dessert that combines a rich chocolate base with a light, velvety mousse.

Preparing the Chocolate Cake Base

1. Preheat your oven to 160°C (320°F). Grease a 22 cm (9-inch) round springform pan and line the bottom with parchment paper to ensure easy release.
2. Melt the chocolate and butter together using a double boiler (bain-marie) or in the microwave in short intervals. Stir until smooth and set aside to cool slightly.
3. In a mixing bowl, whisk the eggs and sugar until the mixture becomes pale and slightly thickened—this step adds lightness to the base.
4. Incorporate the melted chocolate mixture (still warm, not hot) into the egg mixture, whisking continuously until smooth and well combined.
5. Add the coffee, then sift in the cornstarch and gently fold it in to avoid any lumps. This will help create a smooth, gluten-free batter.
6. Pour the batter into the prepared pan and bake for 15 to 20 minutes. The cake should be set but still slightly soft in the center, maintaining a moist texture.
7. Let the cake cool completely in the pan before adding the mousse layer. This is essential to prevent the mousse from melting or separating.

Preparing the Chocolate Mousse

1. Whip the cold heavy cream into soft peaks using an electric mixer. Keep the whipped cream chilled in the refrigerator while preparing the rest of the mousse.
2. Melt the dark chocolate, milk chocolate, and butter together over a gentle bain-marie or in the microwave. Stir until completely smooth and let cool slightly.
3. In a separate bowl, beat the eggs with the powdered sugar for about 2 minutes until the mixture becomes pale and slightly frothy.
4. Add the cooled chocolate mixture to the egg-sugar blend, whisking just enough to create a smooth, unified base.
5. Gently fold in the whipped cream in several additions using a spatula. Use upward folding motions to preserve the light, airy texture of the mousse.
6. Pour the mousse over the cooled cake base still in the pan. Smooth the surface with a spatula or offset knife for an even finish.
7. Refrigerate for at least 5 hours, or until the mousse is fully set. This resting time is crucial for achieving the perfect texture and clean slices.

Tips for the Perfect Gluten-Free Chocolate Mousse Cake

1. Choose High-Quality Chocolate : The flavor of this cake relies heavily on the chocolate, so opt for premium-quality dark chocolate (at least 70% cocoa) and a smooth, creamy milk chocolate for balance. The better the chocolate, the more luxurious your cake will taste.

2. Use Room-Temperature Eggs : Let your eggs sit out for 15–20 minutes before baking. Room-temperature eggs blend more smoothly and help create a lighter texture in both the base and the mousse.

3. Don’t Overbake the Cake Base : Keep an eye on the base while it’s in the oven. It should be set around the edges but slightly soft in the center—this creates a moist, fudgy texture that pairs beautifully with the airy mousse.

4. Cool the Cake Completely : Never rush the cooling process. If the cake base is even slightly warm, it will cause the mousse to melt or separate. For best results, allow it to cool at room temperature, then chill briefly in the fridge before assembling.

5. Chill Everything for the Mousse : Use well-chilled cream and a cold mixing bowl when whipping the cream for the mousse. This helps achieve firm, stable peaks for an airy, mousse-like texture.

6. Fold Gently but Thoroughly : When incorporating the whipped cream into the chocolate mixture, use a gentle folding motion with a spatula. This preserves the lightness of the mousse while ensuring a smooth consistency.

7. Give It Time to Set : Let the assembled cake rest in the refrigerator for at least 5 hours, or ideally overnight. This allows the mousse to fully set and the flavors to meld.

8. Use a Springform Pan for Easy Release : A springform pan allows you to remove the cake cleanly without disturbing its delicate layers. Run a warm knife around the edge before releasing the ring for a flawless finish.

9. Decorate Simply and Elegantly : A dusting of unsweetened cocoa powder, a few fresh berries, or chocolate shavings can elevate the presentation without overpowering the dessert’s natural beauty.

10. Slice with a Warm Knife : For clean, sharp slices, dip your knife in hot water and wipe it dry between cuts. This keeps the mousse from sticking and helps preserve those picture-perfect layers.

Other desserts to try

• Chocolate Bread Loaf Cake
• Chocolate pot de creme recipe
• No-Bake Creamy Chocolate Cheesecake