This delightful dessert is perfect for those with dietary restrictions or anyone looking for a luscious treat. The velvety smooth chocolate mousse is layered between moist and tender chocolate cake, creating a heavenly combination that will satisfy any chocolate lover’s cravings. With its impressive presentation and irresistible taste, this cake is sure to be a showstopper at any gathering or special occasion. Treat yourself and your loved ones to a slice of pure chocolate bliss with this egg-free and gluten-free chocolate mousse cake.
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Ingredients:
For the Cake:
- 1 egg
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup oil
- 1/2 cup cake flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
For the Chocolate Mousse Layer:
- 180g dark chocolate (50% cocoa)
- 280g heavy cream
- 140g milk
For the Chocolate Ganache:
- 100g dark chocolate
- 100g milk
Instructions:
For the Cake:
- Preheat the oven to 350ºF. Prepare a 9-inch cake pan by spraying it with cooking spray or lightly greasing and flouring it.
- Beat the egg, vanilla, and sugar on high speed until smooth and frothy.
- Reduce the speed and carefully add the oil and milk.
- Add the dry ingredients (flour, salt, and baking powder). Beat to combine or stir with a paddle attachment until well combined.
- Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of the chocolate cake comes out clean.
- Remove from the oven and let it cool for about 10 minutes, then remove from the pan and cool completely.
For the Chocolate Mousse Layer:
- Heat the milk in a small saucepan over medium-high heat until bubbles start to form around the edges.
- Place the chopped chocolate in a heatproof bowl. When the milk is hot, pour it over the chocolate.
- Let it sit for a minute, then whisk with a whisk until all the chocolate is melted and the mixture is smooth and well combined.
-
Whip the cream.
Taste the mixture and if the chocolate is too bitter, you can add some powdered sugar until it is as sweet as you like. - Add the whipped cream to the chocolate and beat the mixture with an electric hand mixer until stiff peaks form.
- Spread the mousse mixture over the cooled chocolate cake and chill for one hour in the refrigerator.
For the Chocolate Ganache:
- Heat the milk in a small saucepan over medium-high heat until bubbles start to form around the edges.
- Place the chopped chocolate in a heatproof bowl. When the milk is hot, pour it over the chocolate.
- Let it sit for a minute, then whisk with a whisk until all the chocolate is melted and the mixture is smooth and well combined.
- Pour this final layer over the mousse and let it cool in the fridge for another hour.
