Guilt-Free Chocolate Mousse Cake (Gluten-Free)
I urge you to make this Guilt-Free Chocolate Mousse Cake no matter what! No one will guess this is gluten-free.
Ingredients
For the cake
- 1 ¼ cups gluten-free plain flour (all-purpose)
- 1 teaspoon xanthan gum omit if blend contains it
- 10 tablespoons unsweetened cocoa powder
- 0.4 teaspoon salt
- 0.4 teaspoon baking soda
- ¾ cup caster sugar granulated sugar
- ½ cup sour cream at room temperature
- 6 ⅓ tablespoon vegetable oil
- 1 large egg beaten, room temperature
- 1 large egg yolk room temperature
- ½ cup warm water
- 1 tablespoon warm water additional
For the chocolate mousse
- 3 tablespoons unsweetened cocoa powder
- ½ cup warm water
- 1 tablespoon warm water additional
- 10 ounces dark chocolate 50–70% cocoa solids, chopped
- 4 tablespoons unsalted butter chopped
- 2 cups thickened cream cold
- ¼ cup icing sugar powdered sugar
Instructions
- Preheat the oven to 180°C / 350°F (160°C fan-forced). Grease and line an 8-inch (20cm) round cake tin with baking paper.
- To make the cake, place the gluten-free flour, xanthan gum, cocoa powder, salt, baking soda, and sugar in a large bowl. Whisk to combine.
- Create a well in the centre of the dry ingredients. Add the sour cream, vegetable oil, beaten egg, egg yolk, and 1/2 cup (120ml) warm water, mixing well after each addition. The batter will be thick.
- Pour the batter into the cake tin and smooth it out.
- Bake for 25-30 minutes or until a toothpick or skewer inserted into the centre comes out with just a few moist crumbs attached. Leave the cake to cool completely in the tin while you prepare the mousse.
- For the mousse: whisk the 20g cocoa powder with 1/2 cup (120ml) warm water and the additional 1 tablespoon of warm water in a small bowl until completely dissolved and smooth. Set aside. Melt the butter and chopped dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted and smooth. Set aside to cool to room temperature.
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cold cream on medium speed until soft peaks form. Add the icing sugar gradually, then increase speed to medium-high and whip until thick, glossy, and holding stiff peaks.
- Add the cocoa mixture to the melted chocolate mixture. Gently fold the chocolate mixture into the whipped cream until fully combined.
- To assemble, place the cooled chocolate cake into the base of an 8-inch (20cm) or 9-inch (23cm) springform tin with tall sides. Trim edges if needed to fit. Secure a cake collar or greased baking paper strip around the inside edge of the tin.
- Pour the chocolate mousse over the cake and smooth the top. Refrigerate for at least 4 hours, or ideally overnight, until fully set.
- Carefully remove the springform ring and peel away the collar. Garnish with fresh raspberries, cocoa powder, or chocolate shavings. Serve cold.
Nutrition
Serving: 1servingCalories: 618kcalCarbohydrates: 48gProtein: 8gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 110mgSodium: 179mgPotassium: 373mgFiber: 7gSugar: 27gVitamin A: 974IUVitamin C: 0.4mgCalcium: 89mgIron: 5mg
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