Guilt-Free Chocolate Mousse Cake. There is something about gluten-free baking that I really enjoy. It’s almost a challenge to make it taste good. I shouldn’t say that, really, because there are so many amazing gluten-free products out there now due to the growing numbers of coeliacs’ that it is easy to make something delicious.
My friend Ashley is one of those statistics, and it was her 28th birthday yesterday! She has always been older than her years. We went out for a lovely dinner at a local Thai restaurant, and of course, I just HAD to make her a Guilt-Free Chocolate Mousse Cake.
I had been eyeing this Guilt-Free Chocolate Mousse Cake for a while. The picture of it had drawn me in instantly, and with my love of mousse and, well, anything chocolate, I knew that I had to try it! I am currently obsessing over desserts lately.
For now, let me start with this Guilt-Free Chocolate Mousse Cake. Beautifully rich, moist chocolate cake topped with gorgeous light and fluffy chocolate mousse. Heaven. I really, really enjoyed this cake!
Delicious Guilt-Free Chocolate Mousse Cake (Gluten-Free)
Ingredients
For the cake:
- 158 grams flour plain gluten-free
- ½ teaspoon xanthan gum omit if your blend already contains it
- 55 grams cocoa powder unsweetened
- ⅜ teaspoon salt
- ⅜ teaspoon baking soda
- 150 grams sugar
- 126 grams sour cream at room temperature
- 84 grams vegetable oil
- 1 large egg at room temperature, beaten
- 1 large egg yolk at room temperature
- ½ cup warm water
- 1 tablespoon warm water (additional)
For the chocolate mousse:
- 20 grams cocoa powder unsweetened
- ½ cup warm water
- 10 ounces dark chocolate chopped
- 56 grams unsalted butter chopped
- 2 cups thickened cream
- ¼ cup icing sugar
Instructions
- Preheat the oven to 180°C. Grease and line an 8-inch cake tin with baking paper.
- To make the cake, place the flour, xanthum gum, cocoa powder, salt, baking soda and sugar in a large bowl. Mix to combine.
- Create a well in the center of the dry ingredients and add sour cream, vegetable oil, eggs and water, mixing well after each addition. The batter will be thick.
- Pour the batter into the cake tin and smooth it out.
- Bake for 30 minutes or until the skewer comes out mostly clean (it can have a few crumbs attached). Leave the cake to cool in the tin while you prepare the mousse.
- For the mousse: whisk cocoa powder and water in a bowl until dissolved. Set aside. Melt butter and chocolate in the microwave in 30-second bursts until melted (alternatively, you can use a double-boiler over low heat). Set aside to cool.
- In a mixer, whip cream until stiff peaks form. Add icing sugar gradually and beat until thick and glossy.
- Add cocoa mixture to the chocolate mixture. Gently fold the chocolate mixture into the whipped cream until it is all combined.
- To assemble the cake, you will need a reasonably high spring-form tin. Place the chocolate cake in the tin. Using either a cake collar or tin foil/baking paper that has been greased, make a circle around the cake.
- Tighten the tin around the cake to hold it in place (you may need to trim the edges of the cake to get the space for the collar/tin foil/baking paper). Pour the mousse over the cake and smooth it out. Put the cake in the fridge for at least 2 hours to set or until you are ready to serve.
- Garnish with a few berries or fruit of choice. Best served cold. Enjoy!!!
