Mint Chocolate Mousse Cake
This mint chocolate mousse cake is the best dessert! Layers of soft chocolate cake, creamy mint chocolate mousse, and fluffy whipped cream are a divine combination. Watch the video below to see how I make this in my kitchen!
Servings: 12
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
- 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
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.
Video
Notes
- 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.
- 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.
- 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.
- 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
Calories: 551kcal | Carbohydrates: 31g | Protein: 7g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 154mg | Potassium: 281mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1200IU | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 3mg