Simplified Chocolate Mousse Cake (Gluten Free and Grain Free)
This recipe is an easier simplified recipe for Chocolate Mousse Cake. It's fairly low in sugar, gluten free, and grain free. This cake will melt in your mouth! The fresh berries add a delicious element also in contrast to the light cake and fluffy, creamy mousse.
Servings 10servings
Prep Time 35 minutesmins
Cook Time 25 minutesmins
Equipment
2, 7" springform cake pans or 1, 9" or 10" springform cake pan
parchment paper
Stand Mixer or Hand Mixer
Ingredients
½cupwarm water
½cupmelted dark chocolate chips, gf
¾cupcocoa powder, unsweetened and gf
½cup sugar
⅛cupmaple syrup
1tbsptequila, optional * use ½ tbsp more of vanilla, gf
1teaspoonvanilla, gf
⅛teaspoonsalt
2tbspalmond flour, gf
4eggs, separated
1egg white
1tbspsugar
½teaspooncream of tartar, gf
2-3pintsof assorted berries, rinsed and dried
chopped dark chocolate, sprinkles (gf) or chopped toasted almonds
Chocolate Mousse
1¼cupsheavy cream
1tbspsugar
½cupreserved chocolate mixture from above
Instructions
Parchment line 2, 7" or 1, 10" springform cake pan. Grease the paper and lightly flour with gluten free flour or almond flour. Preheat the oven to 325 degrees F. Gather your ingredients.
Mix the chocolate, cocoa powder, and warm water. Add in the tequila, maple syrup, and vanilla. Reserve ½ cup of this chocolate mixture for the mousse.
Beat the egg yolks with the sugar until pale yellow and thick. Add the remaining chocolate mixture and mix in. Remove to a large bowl. Stir in the almond flour and salt.
Using clean dry bowl and attachment, beat the 5 egg whites until small bubbles appear. Add 1 T sugar, beating until stiff but not dry. Then mix in the cream of tartar.
Fold one third of the whipped egg whites into the chocolate mixture. Add a third more at a time folding after each addition. Do not over fold! Small flecks of white are perfectly fine.
Divide the batter between 2 prepared pans evenly or spread across one. Bake in the center of the oven for 22-27 minutes or until a toothpick comes out clean when inserted in the center.
Let cool before inverting onto a flat plate to remove the parchment. Do not attempt to invert onto a wire rack because the cake will stick! Immediately invert onto a cake stand or plate.
Whip the heavy cream until lines appear in the cream. Add in the sugar and continue beating until soft peaks form. Fold the reserved chocolate mixture in. If the chocolate mixture has hardened a bit, first warm over a bowl of hot water, before folding in. Refrigerate until ready to put the cake together.
Slice the cake to make two layers, (if you made one cake) carefully keeping your knife at the same height. Slide the top back onto the cake pan bottom piece or another round flat surface. Spread ⅓ of the mousse across the bottom layer or on one cake if making a 7" layer cake. Add berries, pressing in.
Add a small amount of mousse to cover the berries. Gently add the second layer or second cake on top (indent side up). Add a thin layer of mousse over the top and sides.
Sprinkle crushed chocolate or chopped almonds over the sides. Decorate with berries and pipe whipped cream on edges.
Chill for 2 hours before serving. Refrigerate any uneaten pieces.
** use 1½ cups heavy cream and 1 tablespoon plus 1 teaspoon of sugar to have extra whipping cream to pipe on top of the cake. After whipping, and before folding in chocolate mixture, reserve 1 cup of whipped cream to pipe on decoratively.
Notes
If you prefer to make a one layer cake, just spread the mousse on top and side and decorate. This is the easiest method for sure! It won't be quite as much work, but will taste just as delicious!