If you have a soft spot for the refreshing zing of mint paired with rich, velvety chocolate, then this Mint Chocolate Mousse Cake Recipe will quickly become your new favorite indulgence. This dessert layers a moist, lightly spiced chocolate cake with a lush, airy mint chocolate mousse that melts in your mouth—and crowned with whipped cream, chocolate shavings, and fresh mint for a show-stopping finish that’s as delightful to look at as it is to eat. Perfect for impressing guests or treating yourself on a cozy night in, this cake brings together simple ingredients in a way that feels both luxurious and approachable.
Ingredients You’ll Need
Gathering the ingredients for this Mint Chocolate Mousse Cake Recipe is easier than you might think. Each component plays an essential role: from the flours that build the cake’s tender crumb to the creamy chocolate and fresh mint that create the dreamy mousse layer.
- Almond flour: Adds a moist texture and subtle nuttiness to the cake base.
- Tapioca flour: Lightens the batter and helps with a tender crumb.
- Coconut flour: Offers extra fiber and a slight sweetness.
- Coconut sugar: Provides a rich caramel-like flavor and balances the chocolate’s bitterness.
- Cacao powder: Brings deep chocolate flavor without added sugar.
- Baking soda: Gives the cake a gentle rise and airy texture.
- Espresso powder: Enhances the chocolate notes for more depth.
- Kosher salt: Sharpens and balances the sweetness.
- Large egg: Binds the ingredients and adds richness.
- Milk (dairy or dairy-free): Moistens and loosens the cake batter.
- Water: Keeps the batter light and helps blend everything evenly.
- Coconut oil: Adds moisture and subtle tropical flavor.
- Apple cider vinegar: Reacts with baking soda to aerate the cake.
- Vanilla extract: Enhances all the flavors with a sweet aroma.
- Heavy cream (divided): Is whipped to create the mousse’s luscious texture and the topping’s creamy finish.
- Semisweet chocolate (finely chopped): The heart of the mousse—rich, smooth, and perfectly balanced.
- Peppermint extract: Infuses the mousse with that iconic refreshing mint taste.
- Chocolate shavings: For garnish, adding texture and visual appeal.
- Fresh mint leaves: The perfect final touch to highlight the mint theme.
How to Make Mint Chocolate Mousse Cake Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and preparing a 9-inch springform pan by greasing it and lining the bottom with parchment paper. In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and salt. These dry ingredients form the flavorful backbone of your cake.
Step 2: Mix Wet Ingredients and Combine
In another bowl, whisk together the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract until smooth and combined. Pour this mixture into the dry ingredients and whisk for 1 to 2 minutes, until you have a homogenous cake batter. This step ensures a tender texture and perfect rise.
Step 3: Bake the Cake
Pour the batter into your prepared pan and bake for 12 to 14 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely to room temperature—this is essential before adding the mousse layer so it doesn’t melt or sink in.
Step 4: Create the Chocolate Mint Mousse
While the cake cools, it’s time for the mousse magic. In a food processor, combine the finely chopped semisweet chocolate, vanilla extract, peppermint extract, and a pinch of kosher salt. Heat 1 cup of heavy cream until just boiling, then with the processor running, slowly pour the hot cream over the chocolate mixture. Process until glossy and smooth, then transfer to a large bowl and allow to cool, stirring occasionally.
Step 5: Whip the Cream and Fold
In a separate bowl, beat the remaining 2 cups of chilled heavy cream with the coconut sugar until stiff peaks form. Gently fold this whipped cream into the cooled chocolate mixture, creating a light and airy mousse that’s bursting with minty chocolate flavor.
Step 6: Assemble and Chill
Spread the mousse evenly over your cooled cake base, smoothing the top with a spatula. Cover and chill for about 6 hours, or overnight if you prefer. This allows the mousse to set perfectly, melding with the cake beneath into a harmonious dessert experience.
Step 7: Make the Whipped Topping and Garnish
Before serving, whip the chilled heavy cream with vanilla extract until it forms medium-firm peaks. Pipe or dollop mounds of this topping over the mousse, then sprinkle with chocolate shavings and fresh mint leaves for an elegant, fresh finish.
How to Serve Mint Chocolate Mousse Cake Recipe
Garnishes
Fresh mint leaves add a burst of color and an aromatic hint that beautifully complements the mint flavor in the mousse. Chocolate shavings bring texture and a sophisticated look. You can also add small grated mint candies or a drizzle of chocolate sauce for extra flair.
Side Dishes
This Mint Chocolate Mousse Cake pairs wonderfully with a simple cup of espresso or peppermint tea, which enhance the mint and chocolate notes without overwhelming the palate. For a lighter balance, fresh berries like raspberries or strawberries offer natural tartness that contrasts the silky sweetness.
Creative Ways to Present
Try serving individual slices on dark slate plates for a modern look, garnished with edible flowers for a special occasion. For a casual twist, cut the cake into small squares and serve as petite bites on cocktail napkins, perfect for sharing at a party.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well in the refrigerator for up to 3 days if tightly covered to prevent drying out or absorbing fridge odors. It’s best to store it in the springform pan or an airtight container to maintain the mousse’s creamy texture.
Freezing
The Mint Chocolate Mousse Cake Recipe can be frozen for up to 1 month. Wrap the cake tightly in plastic wrap and then in foil to protect from freezer burn. Thaw it overnight in the refrigerator before serving to keep the layers intact and creamy.
Reheating
Because this cake is mousse-based, it’s best enjoyed chilled. Avoid reheating as it will affect the texture of the mousse. If you want a slight warm element, serve with a side of warm berry compote or sauce instead.
FAQs
Can I make this Mint Chocolate Mousse Cake Recipe vegan?
While this recipe uses dairy and eggs, you can experiment with plant-based alternatives like coconut cream for the mousse and flax eggs for the cake. However, the texture and taste may vary slightly, so be sure to test adjustments first.
What kind of chocolate works best for the mousse?
Semisweet chocolate offers the ideal balance of richness and sweetness for this recipe. You could use dark chocolate for a more intense flavor or milk chocolate for a sweeter mousse, but adjusting sugar levels might be necessary.
Can I use fresh mint instead of peppermint extract?
Fresh mint can be infused into the cream before whipping, but peppermint extract gives a more concentrated and consistent mint flavor. Combining both can yield a fresh yet potent mint experience.
Is it necessary to use espresso powder in the cake?
Espresso powder isn’t essential but highly recommended because it enhances the chocolate flavor without tasting like coffee, adding richness and depth to your cake.
How long should the mousse set before serving?
Chilling the mousse for at least 6 hours ensures it sets firmly. Overnight chilling is even better, allowing the flavors to develop fully and the mousse to hold its shape perfectly when sliced.
Final Thoughts
There’s something truly special about the combination of cool mint and rich chocolate, and this Mint Chocolate Mousse Cake Recipe captures that magic in every bite. Whether you’re celebrating a milestone or simply craving a show-stopping dessert, this cake is guaranteed to delight your taste buds and impress anyone lucky enough to share it with you. I can’t wait for you to make it and experience how effortlessly elegant this dessert is!
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Mint Chocolate Mousse Cake Recipe
- Total Time: 6 hours 44 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
A decadent and refreshing Mint Chocolate Mousse Cake featuring a moist almond and cacao flour-based cake topped with airy peppermint-infused chocolate mousse and topped with whipped cream, chocolate shavings, and fresh mint leaves. This dessert is perfect for special occasions and requires chilling to develop its luscious texture.
Ingredients
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
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
Topping and Garnish
- 1 cup heavy cream (chilled)
- ½ teaspoon vanilla extract
- Chocolate shavings
- Fresh mint leaves
Instructions
- Combine dry ingredients: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt.
- Mix wet ingredients: In a separate bowl, whisk egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract until combined. Pour the wet mixture into the dry ingredients and whisk for 1 to 2 minutes until the batter is smooth.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 12 to 14 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool to room temperature.
- Melt chocolate for mousse: In a food processor, combine chopped semisweet chocolate, vanilla extract, peppermint extract, and a pinch of kosher salt. Heat 1 cup of heavy cream in a small saucepan just to a boil. With the processor running, slowly pour the hot cream through the feed tube until the chocolate melts and the mixture is smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally.
- Whip and fold mousse: In a separate bowl, beat 2 cups of chilled heavy cream with coconut sugar using a hand mixer until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated.
- Assemble mousse cake: Pour the mousse layer evenly over the cooled cake base in the springform pan. Use a spatula to flatten the surface. Cover and chill the cake until set, about 6 hours or overnight for best results.
- Prepare topping: Beat the chilled heavy cream and vanilla extract in a medium bowl using a hand mixer until medium-firm peaks form. Transfer to a pastry bag fitted with a round tip.
- Decorate and serve: Pipe mounds of whipped cream onto the mousse cake. Garnish with chocolate shavings and fresh mint leaves before serving.
Notes
- This cake can be prepared a day in advance and chilled overnight to set perfectly.
- Use dairy or dairy-free milk and cream as preferred to make the recipe allergy-friendly.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Ensure cake is fully cooled before adding mousse to prevent melting and separation.
- For a firmer mousse, chill the assembled cake for longer than 6 hours as needed.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
