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Mint Chocolate Mousse Cake Recipe

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4.2 from 65 reviews

This Mint Chocolate Mousse Cake is a decadent layered dessert featuring a moist almond flour-based cake topped with a rich, creamy mint-infused chocolate mousse. Enhanced by the freshness of peppermint extract and decorated with chocolate shavings and fresh mint leaves, this cake is perfect for special occasions or to impress guests with its smooth texture and vibrant flavor. It’s gluten-free and can be made with dairy or dairy-free milk alternatives.

Ingredients

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

Chocolate 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

Topping

  • 1 cup heavy cream (chilled)
  • ½ teaspoon vanilla extract
  • chocolate shavings
  • fresh mint leaves

Instructions

  1. Prepare Dry Ingredients: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk for 1 to 2 minutes until you achieve a smooth cake batter.
  3. Bake the Cake: Pour the batter evenly into the prepared springform pan and bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely to room temperature.
  4. Melt the Chocolate for Mousse: Place the chopped semisweet chocolate, vanilla extract, peppermint extract, and a pinch of kosher salt into a food processor. Heat 1 cup of heavy cream in a small saucepan until just boiling. With the processor running, gradually pour the hot cream through the feed tube and process until the chocolate is fully melted and the mixture is smooth. Transfer this to a large bowl and let it cool to room temperature, stirring occasionally.
  5. Whip and Fold in Cream: Using a hand mixer, beat 2 cups of chilled heavy cream with the coconut sugar until stiff peaks form. Gently fold this whipped cream into the cooled chocolate mixture until combined, creating a smooth mousse.
  6. Assemble and Chill: Pour the mousse over the cooled cake layer in the springform pan and spread it evenly with a spatula. Chill the cake for about 6 hours, or until the mousse is fully set. This can be prepared up to one day in advance for best results.
  7. Prepare the Topping: In a medium bowl, beat the chilled heavy cream with the vanilla extract until medium-firm peaks form. Transfer the whipped cream to a pastry bag fitted with a round tip.
  8. Decorate and Serve: Pipe mounds of whipped cream over the set mousse. Garnish the cake with chocolate shavings and fresh mint leaves just before serving to add a fresh and elegant touch.

Notes

  • The cake batter uses almond and other gluten-free flours making this dessert gluten-free friendly.
  • The mousse can be made with dairy-free heavy cream substitutes if a dairy-free option is preferred.
  • Allow ample time (about 6 hours) for the mousse to set properly in the refrigerator.
  • For a stronger mint flavor, adjust the peppermint extract to taste but avoid overuse to prevent bitterness.
  • Chocolate shavings can be made by using a vegetable peeler on a bar of semisweet chocolate.
  • Make sure all cream is well chilled before whipping for better volume and stability.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.

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