Nut-Free Chocolate Mousse Cake
Indulge in the rich, velvety decadence of this Nut-Free Chocolate Mousse Cake—a show-stopping dessert perfect for any celebration. This recipe balances moist, fluffy layers of chocolate cake with a luscious, airy mousse made from dark chocolate and whipped cream, all completely free of nuts to cater to allergy-friendly needs. With simple pantry ingredients like cocoa powder, all-purpose flour, and sugar, this dessert is both accessible and utterly impressive. An easy-to-follow process ensures success, from baking the ultra-tender cake layers to crafting the smooth mousse topping. Ideal for birthdays, dinner parties, or a luxurious treat for yourself, this crowd-pleaser is best served chilled, where every bite melts in your mouth. Whether you're a seasoned baker or a beginner, this nut-free chocolate dessert will leave everyone at the table swooning!
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 50 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 200 grams granulated sugar
- 2 large eggs
- 120 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 240 milliliters whole milk
- 240 milliliters water
- 200 grams dark chocolate (70%)
- 480 milliliters heavy cream
- 50 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture.
Once the batter is smooth, pour in the boiling water and carefully mix until well incorporated. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Meanwhile, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth, then set aside to cool slightly.
In a medium bowl, whisk together the powdered sugar and 240 milliliters of the heavy cream until soft peaks form.
Fold the cooled melted chocolate into the whipped cream mixture until well combined, creating the chocolate mousse.
Once the cake is cooled, cut it horizontally into two equal layers.
Place the bottom layer on a serving plate and spread half of the chocolate mousse on top. Place the second layer over the mousse.
Spread the remaining chocolate mousse over the top layer and around the sides for a smooth finish.
Whip the remaining 240 milliliters of heavy cream to soft peaks and pipe or spread over the mousse for additional decoration if desired.
Chill the cake for at least 2 hours to set the mousse. Serve chilled and enjoy!
Nutrition Facts
Calories |
5744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.3 g | 484% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 523.9 g | 191% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 311.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 611 mg | 47% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 2902 mg | 62% | |
*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.
