Gluten-Free Chocolate Mousse Cake
Indulge in the ultimate dessert experience with this Gluten-Free Chocolate Mousse Cake—a decadent yet approachable treat perfect for any occasion. This recipe features a rich, moist gluten-free chocolate cake base, effortlessly made using a convenient cake mix blended with butter, eggs, and vanilla. The highlight of this showstopper is the luscious mousse layer, crafted from velvety dark chocolate and whipped heavy cream, delivering a melt-in-your-mouth texture that complements the cake beautifully. With just 30 minutes of prep and a few hours of chilling, this elegant cake is ideal for serving at celebrations or as a luxurious finish to dinner. Whether you’re catering to dietary needs or simply craving indulgence, this gluten-free dessert masterpiece will impress both your taste buds and guests alike!
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Recipe Information
Ingredients
- 1 package Gluten-free chocolate cake mix
- 0.5 cups Butter
- 3 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 8 ounces Dark chocolate
- 0.5 cups Powdered sugar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the cake batter: In a large bowl, combine the gluten-free chocolate cake mix with the melted butter, eggs, milk, and vanilla extract. Mix until well combined and smooth.
Pour the batter into the prepared springform pan. Smooth the top with a spatula.
Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
For the mousse: Melt the dark chocolate either in a microwave or using a double boiler until smooth. Let it cool slightly but not harden.
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
Add the melted chocolate, powdered sugar, and salt to the whipped cream. Gently fold until fully combined and smooth.
Place the cooled cake back into the springform pan. Pour the chocolate mousse over the top of the cake and spread it evenly to the edges.
Chill the cake in the refrigerator for at least 4 hours, or until the mousse is set.
Once chilled and set, remove the cake from the springform pan. Serve cold, and optionally garnish with chocolate shavings or fresh berries before serving.
Nutrition Facts
Calories |
6159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.7 g | 494% | |
| Saturated Fat | 210.6 g | 1053% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1339 mg | 446% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 578.5 g | 210% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 395.3 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 769 mg | 59% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
