Gluten Free Triple Chocolate Mousse Cake
Bottom Layer
150g Bittersweet Chocolate
1/2 cup Butter
4 eggs
1/3 cup sugar
1/2 Cocoa powder


Combine chocolate and butter in a heatproof bowl. Melt in the microwave for 50 to 60 seconds.
Mix until combined and melted. Let it cool down.
Add eggs and sugar to a different bowl and whisk until combined.
Sift cocoa powder whisk until just combined, then add chocolate mixture and stir to combine.
Pour batter into pan and bake in middle of the oven. Bake at 190 °C for 25-30 mins, or until top has formed a thin crust.
Set aside to cool completely.
Remove the parchment paper and put the cake back in the pan.

Middle Layer
250g Bittersweet Chocolate
300ml cold whipping cream
Pinch of salt
1 tbsp sugar
2 tbsp cocoa powder

Melt the chocolate in the microwave for 50 to 60 seconds, and whisk until smooth.
Add whipping cream, salt, sugar and cocoa powder In the bowl.
Whip until soft peaks form.
Add chocolate little by little into the whipped cream and fold with a spatula until no white streaks remain.
Spread the chocolate mousse onto the cooled bottom layer and spread evenly.
Refrigerate for 30 mins.
Note: If your cake is not cooled completely keep the chocolate mouse in the fridge.

Top Layer
300ml cold whipping cream
1 tsp Agar Agar
200g white chocolate

Mix the 100ml cold whipping cream and Agar Agar.
Microwave for 60 seconds and mix until chocolate is smooth.
Whip 200ml cold whipping cream until soft peaks have formed. Add chocolate mixture to the whipped cream and fold with a spatula.
Pour mixture into the cooled middle layer and spread evenly.
Place into refrigerator until set (about 2-3 hours).
Decorate as desired.
Slice the chocolate mousse cake with a hot knife.

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Music: On My Way Kevin MacLeod (



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