Low Sodium Chocolate Mousse Cake
Indulge guilt-free with this decadent Low Sodium Chocolate Mousse Cake, a perfect dessert for those watching their sodium intake without compromising on flavor. This elegant cake features a moist cocoa-infused base topped with a rich, velvety mousse crafted from dark chocolate and freshly whipped cream. With no added salt and unsalted butter as a base, every bite is a harmonious balance of sweetness and depth. Easy to prepare in under an hour, this recipe is ideal for special occasions or a luxurious yet healthier treat. Garnish with optional salt-free chocolate shavings for a touch of sophistication, and let the creamy texture and bold chocolate flavors steal the show. Perfect for low-sodium diets, this cake proves that health-conscious desserts can be utterly irresistible!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 3 units Large eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Milk
- 500 milliliters Heavy cream
- 200 grams Dark chocolate (at least 70% cacao)
- 50 grams Powdered sugar
- 20 grams Salt-free chocolate shavings (optional for decoration)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
In another large bowl, beat the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with the dry mixture, until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven 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 transfer to a wire rack to cool completely.
For the mousse, melt the dark chocolate over a double boiler or in the microwave in short bursts. Allow to cool slightly.
In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and continue to whip until stiff peaks form.
Fold the melted chocolate gently into the whipped cream until fully incorporated, being careful not to deflate the mousse.
Once the cake has cooled, place it on a serving plate. Spread the chocolate mousse evenly over the top of the cake.
Refrigerate for at least 2 hours to allow the mousse to set.
Before serving, optionally garnish with salt-free chocolate shavings.
Nutrition Facts
Calories |
5627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.7 g | 477% | |
| Saturated Fat | 214.1 g | 1070% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 314.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 508 mg | 39% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 2862 mg | 61% | |
*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.
