Posted on January 29, 2015February 14, 2016 by Gluten Free Recipes Admin
Straying away from the typical all-chocolate mousse cake, I created this layered gluten free chocolate mousse cake instead. I don’t know about you, but I like to have cake in my cake. If I wanted all mousse, I would simply make chocolate mousse. I don’t enjoy the typical triple chocolate mousse cake because it contains white chocolate, of which I am not a fan. It’s too sweet for my tastes buds.This recipe combines the best of both worlds, chocolate cake and chocolate mousse. That’s all I can say is, “Mmmmm!”
Gluten Free Chocolate Mousse Cake
5
Yield: Serves 6
A gluten free chocolate mousse cake recipe with two layers of cake. You can have your mousse and eat your cake, too!
Ingredients:
- 1/2 recipe Gluten Free Chocolate Cake (I used standard cocoa instead of Dutch processed)
- 1/4 cup gluten free cocoa powder, Dutch processed recommended (Rodelle)
- 1/2 cup + 2 Tablespoons hot water
- 14 oz. dark or bittersweet gluten free chocolate, finely chopped
- 3 cups heavy whipping cream
- 2 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup semi-sweet gluten free chocolate chips
- 5 1/2 Tablespoons heavy whipping cream
- 1/2 teaspoon pure vanilla extract
For the Cake:
For the Chocolate Mousse:
For the Ganache Topping:
Instructions:
- Make the cake as instructed in the above link for the chocolate cake, except only make one layer, and make it in a 9 x 9-inch baking dish*. Once it cools to room temperature, wrap it in plastic wrap and chill for at least 2 hours. (This prevents a lot of crumbs when slicing the cake in half.)
- Add the cocoa powder and hot water to a small bowl, whisk until thoroughly combined, and set aside.
- Place a heat-proof bowl over a simmering pan of water. Add the chocolate chips to the bowl and simmer until melted. Stir towards the end and set aside to cool for about 5 minutes.
- In a large mixing bowl, add the cream, sugar, and salt. Beat on high speed until soft peaks form.
- Add the cocoa powder mixture and beat on low speed to combine until no streaks remain and stiff peaks form.
- Add the cooled chocolate to a large bowl and fold in the whipped cream mixture using a rubber spatula until no streaks remain.
- Refrigerate until ready to use.
- Heat the whipping cream in a small sauce pan on medium heat and scald (almost boil).
- Add the chocolate chips to a bowl; top with vanilla; toss to coat the chocolate with the vanilla.
- Pour the hot cream over the chocolate and stir to combined. Once the chocolate melts, set it aside to cool for about 5 minutes.
- Slice the cake into two or three layers.Place one layer, crumb side up into a clean 9 x 9-inch baking dish. (Line it with parchment paper, allowing two sides to overhang if you wish to remove the entire cake from the dish.) Scoop half of the chocolate mousse on top of the cake and distribute evenly.Add the second layer and then spread the remaining mousse on top of the final cake layer. Pour the chocolate ganache over the top, and only if necessary, quickly even out the ganache. If you spend too much time evening out the ganche, it will become difficult to work with as it cools and look unappealing.) Cover the cake with plastic wrap and store in the refrigerator until ready to serve.
To Make the Cake:
To Make the Mousse: (As mentioned in a below comment, you may also bake the batter in two separate pans. One person used two separate 12x8 pans.)
To Make the Ganache Topping:
To Arrange the Cake:
*You may also make this cake in a 8 or 9-inch cake pan and then arrange in the same size spring-form pan.
UPDATE: If you have more time, use my new Five Star Chocolate Mousse Recipe instead of the above recipe. It's amazing and super rich!
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Thank you, this was stunning. I made the full cake recipe in two 12 X 8 pans, still had tons of leftover mousse. Would only make half quantity of mousse next time. Did not add salt and sugar, as they were not mentioned in the instructions. Probably served 24+. Everyone loved it.
ReplyHow does the melted chocolate fit in with the chocolate mousse?
ReplyCindy,
Add the cooled chocolate to a large bowl and fold in the whipped cream mixture using a rubber spatula until no streaks remain.
Enjoy!
Reply
Hi
This is Zohreh from Iran…
unfortunately my weblog is in Persian, I’ll translate it.Best wishes
Reply
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