This mint chocolate mousse cake will definitely impress guests with its layers of rich, minty chocolate goodness and a fluffy whipped cream topping.
Why You’ll Love This Chocolate Mousse Cake
I have to admit, this mint chocolate mousse cake might be the best birthday dessert I’ve made yet. If you’re new here, I have a tradition of making a mint chocolate dessert for my birthday every year (you can scroll down for more on that). But this year, I’d been itching to make a chocolate mousse dessert, and that somehow morphed into this over-the-top cake that tastes really incredible (if I do say so myself). It starts with a layer of my classic paleo chocolate cake, followed by a creamy mint chocolate mousse, and finished off with dollops of whipped cream and shaved chocolate. It’s a celebration cake for sure! Here’s what else I love about it:
- Every layer is simple to make. Once your ingredients are prepped and mixed, it’s just a matter of baking or chilling, then layering everything together.
- It’s completely gluten-free. Even my friends who aren’t gluten-free were shocked by how good it was. Years of gluten-free baking really paid off here!
- It’s stunning and delicious. The garnishes make it celebration-worthy, but the flavor and texture speaks for itself. You will go back for more!
Mint Chocolate Mousse Cake Ingredients
- Chocolate cake dry ingredients: I’m using my trio of almond flour, tapioca flour, and coconut flour, along with cacao powder, coconut sugar, baking soda, and espresso powder.
- Chocolate cake wet ingredients: Classic baking ingredients, including eggs, milk, coconut oil, apple cider vinegar, and vanilla extract.
- For the chocolate mousse: This is a creamy mix of heavy cream, semi-sweet chocolate, vanilla extract, peppermint extract, coconut sugar, and a pinch of salt.
- For the whipped cream: All you need is chilled heavy cream and vanilla extract! I don’t add extra sweetener, though you can if you’d like.
- Garnishes: I like to add chocolate shavings and fresh mint leaves for the final touch, but it’s completely optional.
Find the printable recipe with measurements below.
How To Make This Mousse Cake
First, let’s make the chocolate cake! Start by greasing and lining a 9-inch springform pan. In one bowl, whisk together all your dry ingredients: almond flour, coconut flour, tapioca flour, coconut sugar, cacao powder, baking soda, espresso powder, and salt. In another bowl, mix the wet ingredients: egg, milk, water, coconut oil, vinegar, and vanilla extract.
Pour the wet into the dry, whisk until smooth, then spread the batter into your pan. Bake at 350°F (175°C) for 12 to 14 minutes, until a toothpick comes out clean. Let the cake cool completely before moving on.
Next, make the chocolate mousse. Add the chopped chocolate, vanilla extract, peppermint extract, and a pinch of salt to a food processor. Heat one cup of heavy cream just to a boil, then slowly pour it into the processor while blending the chocolate mix, until the chocolate turns silky smooth. Transfer to a bowl and let it cool.
Whip 2 cups of heavy cream with a bit of coconut sugar until stiff peaks form, then gently fold it into the chocolate mixture.
Now, it’s time to assemble the cake! Spread the chocolate mousse evenly over the cooled cake base, smoothing the top with a spatula. Pop it into the fridge to chill until set, about 6 hours (or even overnight if you’d like to make it ahead).
Lastly, add the whipped cream topping. Whip up more heavy cream with a splash of vanilla until soft, fluffy peaks form. Pipe little mounds on top of the cake, then finish it all off with chocolate shavings and fresh mint leaves for that extra touch. Slice, serve, and enjoy!
Storage Tips
This cake is perfect for making ahead of time. Just make the cake and mousse layers, then store it in the fridge (covered so it doesn’t dry out) for up to 2 days. You can then add the whipped cream topping and garnishes before serving.
If you have leftovers, you can also freeze individual slices. I recommend cutting the cake into portions before freezing, then storing the slices in a freezer-safe container. That way, you can just pull one out when a chocolate craving strikes. Let the slices thaw in the fridge overnight or on the counter for about 30 minutes before serving.
More Mint Chocolate Desserts
I’ve got plenty more mint chocolate desserts below from my previous birthday recipes. But, I’d love more suggestions on what I should make for my birthday next year! Let me know in the comment box below.
- Mint Chocolate Chip Nice Cream (2024 birthday)
- Mint Chocolate Chip Mug Cake (2023 birthday)
- Gluten-Free Thin Mint Cookies (2022 birthday)
- Mint Chocolate Energy Balls (2021 birthday)
- Mint Chocolate Vegan Cheesecake (2020 birthday)
- Peppermint Truffles (2019 birthday)
- Mint Double Chocolate Chip Cookies (2018 birthday)
- Chocolate Peppermint Slice (2017 birthday)
- Mini Skillet Brownies with Mint Chocolate Chip Ice Cream (2016 birthday)
If you make this mint chocolate mousse cake recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Springform Pan The one I've had for over a decade.
- KitchenAid Hand Mixer My favorite hand mixer!
- Glass Mixing Bowls Perfect for mixing in each step.
Ingredients
For the cake
- ¾ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut flour
- ½ cup coconut sugar
- â…“ cup cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon espresso powder
- ¼ teaspoon kosher salt
- 1 large egg
- â…“ cup milk (dairy or dairy-free)
- â…“ cup water
- 2 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
For the 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
For the whipped cream topping
- 1 cup heavy cream, chilled
- ½ teaspoon vanilla extract
For garnish
- chocolate shavings
- fresh mint leaves
Instructions
To make the cake
- Combine the dry ingredients. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform with parchment paper. To a mixing bowl, add the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder and salt. Whisk together.
- Mix with wet ingredients. To a separate mixing bowl, add the egg, milk, water, coconut oil, vinegar, vanilla extract. Whisk together, then pour the wet ingredients into the dry and whisk for 1 to 2 minutes, to create the cake batter.
- Bake the cake. Pour the batter into the springform pan and cook for 12 to 14 minutes, until a toothpick comes out clean. Let cool to room temperature.
To make the mousse
- Melt the chocolate. To a food processor, add the chocolate, vanilla extract, peppermint extract, and salt. Bring 1 cup of heavy cream just to a boil in a small saucepan. With the processor running, gradually pour the hot cream through the feed tube and process until the chocolate is melted and smooth. Transfer chocolate mixture to a large bowl. Let it cool to room temperature, stirring occasionally.
- Fold in whipped cream. Add 2 cups of chilled heavy cream and the coconut sugar to a large bowl. Use a hand mixer to beat until stiff peaks form. Fold into chocolate mixture.
- Pour mousse into pan. Pour the mousse on top of the fully cooled cake, and flatten with a spatula. Chill until set, about 6 hours. Note: this can be prepared 1 day in advance.
To make the topping
- Whip the cream. Add the chilled heavy cream and vanilla extract to a medium bowl. Use a hand mixer to beat until medium-firm peaks form. Transfer to a pastry bag fitted with a round tip, and pipe mounds of cream on top of the pie.
- Serve and garnish. Garnish with chocolate shavings and fresh mint leaves before serving.
Lisa’s Tips
- Storage tip: This cake is perfect for making ahead, especially if you’re planning it for a celebration. You can store it in the fridge for up to 2 days, just be sure to keep it covered so it doesn’t dry out. Then add the whipped cream and garnishes before serving.Â
- Freezer tip: If you have leftovers, you can also freeze individual slices. I recommend cutting the cake into portions before freezing, then storing the slices in a freezer-safe container. That way, you can just pull one out when a chocolate craving strikes. Let the slices thaw in the fridge overnight or on the counter for about 30 minutes before serving.
- I recommend removing the mousse cake from the springform pan immediately after you remove it from the fridge, while it’s still chilled. If you let it thaw first, you’ll likely have some of the sides stick to the pan, when it opens.Â
- You can of course just add the whipped cream to the top in a smooth layer, if you don’t have a piping bag. You can also add additional sweetener to the whipped cream topping while beating, if you’d like.Â
- If you plan on letting this sit for a while before serving, adding ¼ teaspoon cream of tartar to the whipped cream while beating helps to stabilize it.
- If you serve this straight from the fridge, the mousse layer will be quite firm. I recommend removing it from the springform pan, then letting it come to room temperature for 20 to 30 minutes, before topping with the whipped cream.
Nutrition
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Behind The Scenes
I still can’t believe I’m turning 49 this year! But I’m gonna soak up and enjoy this last year of my 40’s. Starting with this decadent chocolate mousse cake… which I may have eaten 5 or 6 slices by now (all in the name of recipe testing 😉).
If you’ve made my paleo chocolate cake before you’ll be a pro at this recipe. And the mousse layer and whipped cream layer are both quite easy. Though I do recommend planning to make this cake at least one day in advance, as it needs a good 6 hours or so to chill. It’s not a difficult recipe, just a little time consuming (with baking, cooling, and chilling), but it’s absolutely worth the effort!
