Chocolate Mousse Cake (Egg-Free and Gluten-Free)

This delightful dessert is perfect for those with dietary restrictions or anyone looking for a luscious treat. The velvety smooth chocolate mousse is layered between moist and tender chocolate cake, creating a heavenly combination that will satisfy any chocolate lover’s cravings. With its impressive presentation and irresistible taste, this cake is sure to be a showstopper at any gathering or special occasion. Treat yourself and your loved ones to a slice of pure chocolate bliss with this egg-free and gluten-free chocolate mousse cake.

Ingredients:

For the Cake:

1 egg
1/4 cup sugar
1/4 cup milk
1/4 cup oil
1/2 cup cake flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder

For the Chocolate Mousse Layer:

180g dark chocolate (50% cocoa)
280g heavy cream
140g milk

For the Chocolate Ganache:

100g dark chocolate
100g milk

Instructions:

For the Cake:

Preheat the oven to 350ºF. Prepare a 9-inch cake pan by spraying it with cooking spray or lightly greasing and flouring it.
Beat the egg, vanilla, and sugar on high speed until smooth and frothy.
Reduce the speed and carefully add the oil and milk.
Add the dry ingredients (flour, salt, and baking powder). Beat to combine or stir with a paddle attachment until well combined.
Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of the chocolate cake comes out clean.
Remove from the oven and let it cool for about 10 minutes, then remove from the pan and cool completely.

For the Chocolate Mousse Layer:

Heat the milk in a small saucepan over medium-high heat until bubbles start to form around the edges.
Place the chopped chocolate in a heatproof bowl. When the milk is hot, pour it over the chocolate.
Let it sit for a minute, then whisk with a whisk until all the chocolate is melted and the mixture is smooth and well combined.
Whip the cream.

Taste the mixture and if the chocolate is too bitter, you can add some powdered sugar until it is as sweet as you like.
Add the whipped cream to the chocolate and beat the mixture with an electric hand mixer until stiff peaks form.
Spread the mousse mixture over the cooled chocolate cake and chill for one hour in the refrigerator.

For the Chocolate Ganache:

Heat the milk in a small saucepan over medium-high heat until bubbles start to form around the edges.
Place the chopped chocolate in a heatproof bowl. When the milk is hot, pour it over the chocolate.
Let it sit for a minute, then whisk with a whisk until all the chocolate is melted and the mixture is smooth and well combined.
Pour this final layer over the mousse and let it cool in the fridge for another hour.