Gluten-Free Chocolate Mousse

Ingredients

Cake

• 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note)
• 1 cup butter (2 sticks)
• 1 cup sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoons salt
• 1/4 cup gluten-free 1:1 baking flour

 Chocolate Mousse

• 8 ounces bittersweet or semisweet chocolate chopped or use chips (see note)
• 1 1/3 cup powdered sugar
• 2 8oz packages cream cheese softened
• 2 teaspoons vanilla extract
• 2 cups cold heavy cream

Whipped Cream

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• Grated chocolate, for garnish (optional)

Direction

1. Preheat the oven to 325°F. Spray a 10-inch springform pan with cooking spray.
2. For the chocolate cake: Cut the butter into tablespoon-sized pieces. Add the butter and chopped chocolate to a medium microwave-safe bowl. Microwave for 1 minute until the butter and chocolate are melted, stirring every 15 seconds.
3. Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
4. Add the eggs one at a time, whisking each until fully incorporated.
5. Using a rubber spatula, mix in the gluten-free flour until fully combined.
6. Pour the batter into the prepared pan. Smooth into an even layer. Bake for 30-35 minutes, until set and a toothpick inserted into the center of the cake comes out clean.
7. Remove from the oven and cool on a wire rack. Let the cake cool completely before topping with the mousse.
8. For the chocolate mousse: Add the chopped chocolate to a small microwave-safe bowl. Microwave for 1 minute until the chocolate is melted, stirring every 15 seconds.
9. Pour the melted chocolate into the bowl of a stand mixer or a hand mixer. Add the powdered sugar, cream cheese and vanilla and mix until completely smooth, scraping down the sides and bottom 1-2 times.
10. With the mixer running on low, slowly pour in the heavy cream. Scrape down the sides and bottom of the bowl, then increase the speed to medium-high and whip until light and fluffy, about 3-4 minutes.
11. Spread the mousse on top of the cooled chocolate cake. Cover and refrigerate for at least 6 hours or up to 1 day.
12. For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
13. Spread the whipped cream over the mousse cake. Garnish with chocolate shavings.
14. Run a thin knife around the edge of the cake and carefully open the springform pan. Slice and serve.