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
