Description
This Mint Chocolate Mousse Cake is a decadent and refreshing dessert combining a tender almond flour-based chocolate cake with a rich peppermint-infused chocolate mousse, topped with whipped cream, chocolate shavings, and fresh mint leaves. Perfect for a special occasion or an indulgent treat, this no-bake mousse layered on a quick-baked cake sets beautifully after chilling for a smooth and creamy texture.
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
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
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure easy cake removal.
- Combine dry ingredients: In a mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract until well incorporated.
- Make the batter: Pour the wet mixture into the dry ingredients and whisk thoroughly for 1 to 2 minutes to create a smooth cake batter.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely to room temperature.
- Melt 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, slowly pour the hot cream through the feed tube until the chocolate melts and the mixture is smooth. Transfer to a large bowl and let it cool to room temperature, stirring occasionally.
- Whip the cream for mousse: Using a hand mixer, beat 2 cups of chilled heavy cream with coconut sugar until stiff peaks form. Gently fold this whipped cream into the cooled chocolate mixture until fully combined and smooth.
- Assemble mousse layer: Pour the chocolate mousse over the cooled cake in the springform pan, spreading evenly with a spatula. Cover and chill in the refrigerator for about 6 hours, or until set.
- Prepare the topping: In a medium bowl, whip 1 cup of chilled heavy cream with vanilla extract using a hand mixer until medium-firm peaks form. Transfer the whipped cream to a pastry bag fitted with a round tip.
- Decorate and serve: Pipe mounds of whipped cream atop the set mousse. Garnish with chocolate shavings and fresh mint leaves. Slice and serve chilled for best flavor and texture.
Notes
- The cake can be cooled completely at room temperature before assembling to avoid melting the mousse.
- Use dairy or dairy-free milk and cream depending on dietary preference, but heavy cream is recommended for best mousse texture.
- The mousse can be prepared a day in advance and chilled for easier assembly and enhanced flavor.
- Make sure the heavy cream used for whipping is well chilled for optimal whipping results.
- For a more intense mint flavor, add extra peppermint extract cautiously as it is potent.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
