Name: Mint Chocolate Mousse Cake Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 6 h 44 min
Cuisine: American
Ingredients: 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; 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; 1 cup heavy cream (chilled); ½ teaspoon vanilla extract; chocolate shavings; fresh mint leaves

Print Recipe· 4.4 from 7 reviews

If you’re looking for a dessert that sings the perfect duet of refreshing mint and rich chocolate, this Mint Chocolate Mousse Cake Recipe is sure to become your new favorite indulgence. This cake brings together a tender, almond flour-based chocolate cake topped with a luxuriously creamy mint-infused mousse, finished off with a fluffy whipped cream topping and elegant chocolate shavings. It’s an impressive yet approachable treat that delights the senses with each bite, making it ideal for any celebration or a special weekend dessert.

Ingredients You’ll Need

The image shows many small white bowls and a bunch of green mint leaves arranged neatly on a white marbled surface. There is a large clear bowl filled with light cream-colored heavy cream at the top right. A shiny dark brown chocolate bar, unwrapped at the bottom center, has distinct squares. Near it, there is a brown egg, a bunch of fresh green mint leaves, and several small white bowls containing powders of different colors like light beige almond flour, white tapioca flour, light brown coconut flour, dark brown cacao powder, and light brown coconut sugar. Other small bowls hold liquids such as clear water, white milk, light yellow coconut oil, creamy apple cider vinegar, dark vanilla extract, and peppermint extract. Two small bowls with powder are espresso powder and white baking soda. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, versatile ingredients is the first step toward creating this dreamy Mint Chocolate Mousse Cake Recipe. Each item plays an essential role, whether building the structure of the cake, lending luxurious creaminess, or lifting the flavor with a cool minty note.

Almond flour: Provides a moist, tender base with a subtle nutty flavor.
Tapioca flour: Adds lightness and helps bind the cake together.
Coconut flour: Boosts texture and absorbs moisture for balance.
Coconut sugar: Sweetens the cake gently with a caramel nuance.
Cacao powder: Powers the deep chocolate taste that makes this cake irresistible.
Baking soda: Gives the cake a perfect rise and light crumb.
Espresso powder: Enhances the chocolate depth without overpowering it.
Kosher salt: Balances sweetness and elevates flavors.
Egg: Acts as the cake’s binder and contributes to structure.
Milk: Keeps the batter smooth and adds moisture.
Water: Keeps things just right in consistency.
Coconut oil: Adds richness and a subtle tropical hint.
Apple cider vinegar: Reacts with baking soda for lift and tenderness.
Vanilla extract: Brings warmth and complexity to every layer.
Heavy cream: Central to the velvety mousse and the whipped topping.
Semisweet chocolate: The star ingredient of the mousse for a luscious finish.
Peppermint extract: Infuses the mousse with that unmistakable refreshing mint sensation.
Chocolate shavings: Decorative and flavorful garnish.
Fresh mint leaves: Adds a bright, herbal note for the final touch.

How to Make Mint Chocolate Mousse Cake Recipe

Step 1: Preparing the Cake Base

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan, lining the bottom with parchment paper to ensure easy removal. In a mixing bowl, combine your dry ingredients—the almond, tapioca, and coconut flours, coconut sugar, cacao powder, baking soda, espresso powder, and salt. Whisk them well to distribute all those flavor-packed elements evenly.

Step 2: Mixing the Batter

In a separate bowl, whisk together the wet ingredients: egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract. Pour this liquid goodness into the dry mix and whisk for about 1 to 2 minutes until fully incorporated, creating a smooth, slightly thick batter that promises a moist, tender cake.

Step 3: Baking the Cake

Pour your batter into the prepared pan and bake for 12 to 14 minutes. Keep an eye on it by inserting a toothpick into the center—it should come out clean when the cake is ready. Allow the cake to cool completely at room temperature before moving on to the mousse layer.

Step 4: Crafting the Mint Chocolate Mousse

Using a food processor, combine the finely chopped semisweet chocolate, vanilla, peppermint extract, and a pinch of kosher salt. Heat 1 cup of heavy cream just to a boil, then slowly pour it into the processor while it’s running. This magic melts the chocolate into a silky ganache. Transfer the mixture into a large bowl and let it cool, stirring now and then to maintain smoothness.

Step 5: Folding in the Whipped Cream

Whip the remaining 2 cups of chilled heavy cream with coconut sugar until you achieve stiff peaks. Gently fold this fluffy cream into your cooled chocolate mixture, being careful to keep the airiness intact. This is the luscious mousse layer that makes this cake truly unforgettable.

Step 6: Assembling and Chilling

Pour the mousse over your fully cooled cake base, smoothing the top evenly with a spatula. Cover and place it in the fridge for at least 6 hours or overnight to set perfectly—it’s worth the wait!

Step 7: Making the Whipped Cream Topping

Finally, whip 1 cup of chilled heavy cream with vanilla extract until medium-firm peaks form. Transfer into a pastry bag fitted with a round tip and pipe beautiful mounds on top of your set mousse cake. This adds a light, creamy contrast to the dense mousse below.

Step 8: Finishing Touches

Garnish your masterpiece with chocolate shavings and fresh mint leaves for that irresistible finishing flourish. Your Mint Chocolate Mousse Cake Recipe is now ready to impress!

How to Serve Mint Chocolate Mousse Cake Recipe

In a clear glass bowl, there is a mix of two layers swirling together: a smooth dark brown chocolate layer and a fluffy white cream layer. The chocolate forms thick, rich waves that are being folded with the light, airy cream, creating a marbled effect with soft curves and texture contrast. A black and silver spatula is partially submerged on the right side, blending the layers gently. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chocolate shavings and fresh mint leaves not only enhance the cake’s visual appeal but also reinforce the delightful flavor combo of mint and chocolate. Lightly dusting with cocoa powder or a drizzle of chocolate sauce can add extra drama for presentation.

Side Dishes

This rich and creamy dessert pairs beautifully with fresh berries or a scoop of vanilla bean ice cream. A cup of hot mint tea or a bold espresso can also perfectly complement the flavors, balancing the sweetness with a little bitterness or herbal brightness.

Creative Ways to Present

For a show-stopping look, slice the cake into generous wedges and serve on individual plates decorated with a sprig of mint and a delicate drizzle of chocolate sauce. You could also create mini versions in parfait glasses by layering cake crumbs, mousse, and whipped cream for a playful, layered dessert experience.

Make Ahead and Storage

Storing Leftovers

Leftover Mint Chocolate Mousse Cake Recipe will keep well covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse’s wonderful texture and avoid any melting of the whipped cream topping.

Freezing

This cake freezes beautifully. Wrap it tightly with plastic wrap followed by foil and place it in the freezer. It can be frozen for up to 2 months without sacrificing flavor. When ready to eat, thaw in the refrigerator overnight for the best texture and taste.

Reheating

Since this is a chilled mousse cake, reheating is not recommended. Instead, allow it to come to just below room temperature in the fridge if you prefer a softer mousse before serving. This preserves the delicate layers and flavors perfectly.

FAQs

Can I use dairy-free alternatives for this recipe?

Absolutely! Substitute dairy milk and heavy cream with your favorite dairy-free options like almond milk and coconut cream. Just ensure the coconut cream is thick enough to whip properly for the mousse and topping.

Is espresso powder necessary in the cake?

While optional, espresso powder enhances the chocolate flavor, bringing out deeper notes without making the cake taste like coffee. If you don’t have it, you can omit it without losing too much flavor.

How long does it take for the mousse to set?

Plan for about 6 hours in the refrigerator for the mousse to fully set and achieve that perfect, sliceable texture. Overnight chilling is even better if you have the time.

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead and keep them wrapped at room temperature or refrigerated. Just make sure they’re completely cool before assembling the mousse on top.

What’s the best way to get clean slices?

Use a sharp knife warmed under hot water and wiped dry before slicing. This helps you cut through the mousse and cake smoothly for neat, beautiful slices every time.

Final Thoughts

I can’t recommend this Mint Chocolate Mousse Cake Recipe enough if you want to wow your friends and family with something that feels lavish but is surprisingly straightforward to make. The harmony of mint and chocolate in a silky mousse form on a tender cake base simply never fails to delight. Grab these ingredients, follow the steps, and treat yourself to a dessert experience that’s as elegant as it is delicious!