There’s something magical about the combination of rich chocolate and creamy mousse. This Gluten-Free Brownie Mousse Cake offers just that: a dense, fudgy brownie base, a layer of smooth chocolate mousse, and a glossy chocolate ganache on top. It’s a decadent dessert that feels luxurious, yet is surprisingly simple to make. The best part? It’s entirely gluten-free, so everyone can enjoy it! This cake is perfect for special occasions, or for those times when you just need a little extra indulgence in your life.
This recipe holds a special place in my heart. It’s inspired by a cake I used to make for family gatherings, but back then, it wasn’t gluten-free, and I always thought the brownie base needed something more. After experimenting in the kitchen, I found that adding layers of mousse and ganache transformed the original brownie into something truly special. Now, it’s the cake I make when I want to impress guests or celebrate milestones. And the best part? Even my friends who avoid gluten can enjoy it, too!
Gluten-Free Brownie Mousse Cake
This Gluten-Free Brownie Mousse Cake is the perfect dessert to satisfy any chocolate lover’s cravings. The rich brownie base pairs beautifully with the light mousse and decadent ganache, making it a treat that’s sure to impress. Whether for a celebration or just because, this cake will be your new go-to for a stunning and delicious dessert!
Equipment
- Microwave-safe bowl
- Electric mixer
- 18cm (7-inch) round removable bottom pan
- Wire whisk
- Sifter
- Spatula
Ingredients
For the Gluten-Free Brownie Base:
- 150 g Semi-sweet chocolate
- 75 g Unsalted butter
- 3 large Eggs Room temperature
- 130 g Sugar
- 5 g Vanilla extract 1 tsp
- 90 g Almond flour
- 12 g Unsweetened cocoa powder 2 Tbsp
- 1 g Salt 1/4 tsp
For the Chocolate Mousse:
- 45 g Water 3 Tbsp
- 7 g Unflavored gelatin powder 2 tsp
- 150 g Semi-sweet chocolate
- 160 g Cream Room temperature 30-35% milk fat
- 240 g Cream Cold 30-35% milk fat
For the Chocolate Ganache:
- 100 g Milk chocolate
- 45 g Cream Room temperature 30-35% milk fat (3 Tbsp)
Instructions
1. Prepare the Gluten-Free Brownie Base
Melt the Chocolate and Butter:
- Start by melting 150g (about 1 cup) of semi-sweet chocolate and 1/3 cup (75g) of unsalted butter. Place them in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until fully melted and smooth.
- Let the mixture cool at room temperature for a few minutes.
Whip the Eggs and Sugar:
- In a large mixing bowl, beat 3 room-temperature eggs, 2/3 cup (130g) of sugar, and 1 tsp (5g) of vanilla extract on medium speed for about 4-5 minutes until the mixture is light and frothy.
- Combine the Chocolate with the Egg Mixture:
- Slowly pour the cooled chocolate mixture into the whipped eggs. Stir with a wire whisk until fully combined, ensuring the chocolate blends smoothly into the eggs.
Add the Dry Ingredients:
- In a separate bowl, sift together 1 cup (90g) of almond flour, 2 Tbsp (12g) of unsweetened cocoa powder, and 1/4 tsp (1g) of salt.
- Gently sift the dry ingredients over the wet mixture and fold everything together until just combined.
Prepare the Pan and Bake:
- Grease an 18cm round removable bottom pan (about 3 inches deep) with vegetable oil or cooking spray to prevent sticking.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula.
- Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownie cool completely.
2. Make the Chocolate Mousse
Prepare the Gelatin:
- In a small bowl, mix 3 Tbsp (45g) of water with 2 tsp (7g) of unflavored gelatin powder. Stir to combine, and let it sit at room temperature for about 5 minutes. The gelatin will absorb the water and form a gel.
Melt the Chocolate and Cream:
- In another microwave-safe bowl, combine 150g (about 1 cup) of semi-sweet chocolate with 2/3 cup (160g) of room-temperature cream.
- Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Add the gelatin gel to the warm chocolate mixture and stir until fully melted and combined. If needed, microwave for an additional 20 seconds to ensure the gelatin dissolves completely.
Whip the Cream:
- In a separate bowl, beat 1 cup (240g) of cold cream until soft peaks form
Fold the Mousse Together:
- Gently fold the whipped cream into the chocolate mixture in two additions, being careful not to deflate the cream.
- Once combined, remove the top crust of the cooled brownie (this ensures a smooth surface for the mousse) and pour the mousse over the brownie.
- Refrigerate for at least 4 hours or until the mousse is firm.
3. Make the Chocolate Ganache
Melt the Chocolate and Cream:
- In a microwave-safe bowl, melt 100g (about 2/3 cup) of milk chocolate with 3 Tbsp (45g) of cream.
- Heat in 30-second intervals, stirring until smooth.
- Let the ganache cool for a few minutes before spreading it evenly over the chilled mousse layer.
- Decorate with chocolate squares or shavings if desired.
- Refrigerate for at least 1 hour to set the ganache.
Notes
Nutrition Facts (Per Serving)
- Calories: 380
- Fat: 28g
- Carbohydrates: 32g
- Protein: 7g
- Sugar: 24g
- Room Temperature Ingredients: Make sure your eggs and cream are at room temperature before starting to ensure smooth blending.
- Gelatin Texture: Be patient when melting the gelatin into the chocolate. Stir slowly and make sure there are no lumps.
- Decorating Ideas: Garnish the top of the cake with fresh berries or chocolate curls for a pop of color and extra elegance.