Gluten-Free Layered Chocolate Mousse Cake

Here is the recipe for our latest best creation, a wheat-free cake layered with cocoa mousse and topped with chocolate ganache and strawberries.

Slice of Cake

I use this recipe for the biscuit base (except I didn’t use almond flakes or dust with sugar, as we’ll be doing something else with the base). For the recipe, I use 150 g of granulated cane sugar, not 275. And I also make two of those bases (as layers), and put mousse in the middle and chocolate frosting on top.


Here’s how to make frosting (double it up):

  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 1 Tbs pure maple syrup
  • 1/4 tsp pure vanilla extract
  • a pinch of sea salt

If your frosting comes out too dense, add some coconut oil to make it softer. This is needed so that you can apply this to the top of the cake easily. Also, don’t pour it all at once, apply it in small batches and wait until the first one spreads out. This way most of the frosting will stay on top rather than pour from all sides.


Here’s how to make the cocoa mousse (I double it up for this cake, except for sugar):

  • ½ cup heavy cream
  • 1 heaping tablespoon unsweetened cocoa powder (really heaping)
  • 3 teaspoons powdered sugar (more or less to taste)
  • A pinch of fine sea salt (a healthy pinch)

More cacao = denser mousse, less cacao = less dense, for this cake I would prefer more dense because otherwise the two halves would be floating past each other when it is time to cut the cake. They would still have a tendency to do that, so to cut it after it is done (and is nice and solid from the fridge) requires cutting it in half and then turning it on its side to cut further, and you will want to cut perpendicular to the mousse.

Once I make the two halves, I cool them, overnight, and then apply mousse and frosting the following day. It can stand in the fridge for a day or two as well. The strawberries should be put on top of the 2nd biscuit, and chocolate ganache should be poured over them. But on this one I forgot to do that, so I added them on top. You can also stick them into the melted ganache – doing so after it already cooled would prove very difficult.