Decadent Gluten Free Brownie Mousse Cake

Indulge in the rich, chocolatey goodness of this gluten-free brownie mousse cake. It’s the perfect dessert for those who want to satisfy their sweet tooth without any gluten! The combination of fudgy brownie layers and fluffy mousse creates a heavenly texture that will have everyone asking for seconds.

This recipe is a game-changer for dessert lovers. Imagine a cake that combines the best of both worlds: a dense brownie base topped with a light and airy mousse. It’s an impressive treat for parties or special occasions, but quick enough to whip up for a cozy night in.

Whether you’re gluten intolerant or simply looking for a delicious dessert, this brownie mousse cake won’t disappoint. Each bite is a delightful experience of chocolate bliss that melts in your mouth.

Irresistible Gluten Free Brownie Mousse Cake Recipe

This gluten-free brownie mousse cake features layers of rich, fudgy brownies paired with a luscious chocolate mousse. The cake is both moist and airy, delivering a delightful contrast that pleases the palate.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 8 oz dark chocolate, chopped
• 1/4 cup powdered sugar
• Chocolate shavings or berries for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine gluten-free flour, cocoa powder, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix until well combined and pour into the prepared pan.
3. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let it cool completely in the pan.
4. In a separate bowl, melt the dark chocolate in the microwave or over a double boiler. Allow it to cool slightly.
5. In another bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the melted chocolate into the whipped cream until smooth and fully incorporated.
6. Spread the chocolate mousse over the cooled brownie layer in the springform pan. Chill in the refrigerator for at least 2 hours to set.
7. Once set, remove the springform pan and garnish with chocolate shavings or berries if desired. Serve chilled.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (including chilling time)

Nutrition Information

• Servings: 10 slices
• Calories: 350kcal
• Fat: 25g
• Protein: 5g
• Carbohydrates: 30g