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Mint Chocolate Mousse Cake Recipe

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4.1 from 80 reviews

This Mint Chocolate Mousse Cake is a decadent, rich dessert perfect for celebrations or special occasions. Featuring a moist chocolate cake base made with almond, tapioca, and coconut flours, topped with a creamy mint-infused chocolate mousse and finished with whipped cream, chocolate shavings, and fresh mint leaves, it delivers a refreshing twist on classic chocolate mousse cake. This gluten-free treat combines luscious textures and flavors, prepared mostly with stovetop melting and baking techniques, making it both impressive and accessible.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Cake

  • ¾ cup almond flour
  • ¼ cup tapioca flour
  • 1 tablespoon coconut flour
  • ½ cup coconut sugar
  • ⅓ cup cacao powder
  • ½ teaspoon baking soda
  • ¼ teaspoon espresso powder
  • ¼ teaspoon kosher salt
  • 1 large egg
  • ⅓ cup milk (dairy or dairy-free)
  • ⅓ cup water
  • 2 tablespoons coconut oil
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract

For the Mousse

  • 3 cups heavy cream, divided
  • 12 ounces semisweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • Pinch kosher salt
  • ¼ cup coconut sugar

For the Whipped Cream Topping

  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract

For Garnish

  • Chocolate shavings
  • Fresh mint leaves

Instructions

  1. Combine the dry ingredients: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a large mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt until evenly combined.
  2. Mix with wet ingredients: In a separate bowl, whisk together the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract. Pour this mixture into the dry ingredients and whisk vigorously for 1 to 2 minutes to form a smooth cake batter.
  3. Bake the cake: Pour the batter into the prepared springform pan and bake for 12 to 14 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Remove the cake and allow it to cool completely at room temperature.
  4. Melt the chocolate for mousse: Place the semisweet chocolate, vanilla extract, peppermint extract, and kosher salt into a food processor. Bring 1 cup of heavy cream just to a boil in a small saucepan. With the processor running, gradually pour the hot cream through the feed tube, processing until the chocolate is fully melted and the mixture is smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally.
  5. Fold in whipped cream: In a large bowl, combine the remaining 2 cups of chilled heavy cream and coconut sugar. Using a hand mixer, beat until stiff peaks form. Gently fold this whipped cream into the cooled chocolate mixture until fully incorporated.
  6. Assemble the mousse layer: Pour the mousse over the cooled cake in the springform pan. Smooth the top with a spatula. Cover and chill in the refrigerator for at least 6 hours, preferably overnight, to set the mousse layer firmly.
  7. Prepare the whipped cream topping: In a medium bowl, beat the chilled heavy cream and vanilla extract using a hand mixer until medium-firm peaks form. Transfer the whipped cream to a piping bag fitted with a round tip and pipe mounds evenly over the set mousse layer. Alternatively, you can spread the whipped cream smoothly if you don’t have a piping bag.
  8. Garnish and serve: Decorate the top with chocolate shavings and fresh mint leaves before serving. For best texture, remove the cake from the springform pan while still chilled and allow it to settle at room temperature for 20–30 minutes before adding the whipped cream and garnishes if serving immediately.

Notes

  • Store the cake covered in the refrigerator for up to 2 days to maintain freshness, adding whipped cream and garnishes just before serving.
  • Leftover slices freeze well; freeze individual portions in airtight containers and thaw overnight in the fridge or 30 minutes at room temperature before eating.
  • Remove the mousse cake from the pan immediately after chilling to prevent sticking.
  • You can add additional sweetener to the whipped cream topping when beating if you prefer it sweeter.
  • Add ¼ teaspoon cream of tartar to stabilize the whipped cream if preparing ahead.
  • If serving straight from the fridge, the mousse layer will be quite firm; allow to warm slightly at room temperature for a softer texture.

Find it online: https://cookingwithsarah.com/mint-chocolate-mousse-cake-recipe/