There is something about gluten-free baking that I really enjoy. It’s almost a challenge to make it taste good. I shouldn’t say that really because there are so many amazing gluten-free products out there now due to the growing numbers of coeliacs’ that it is easy to make something delicious.
As you all know my sister is one of those statistics and it was her 20th birthday yesterday! 20! seems like a lifetime ago that I was that young. She has always been older than her years. We went out for a lovely dinner at a local Thai restaurant and of course I just HAD to make her a cake.
I had been eyeing up this chocolate mousse cake for a while. The picture of it had drawn me in instantly and with my love of mousse and well, anything chocolate, I knew that I had to try it! I have currently obsessing over the website that I found it on as well. Glutenfree on a Shoestring is the best site for anyone who is gluten intolerant or simply wants to cut gluten out of their diet. All the recipes look amazing and I am sure I will try many more from there for you in the future.
For now, let me start with this. Beautifully rich, moist, chocolate cake topped with a gorgeous light and fluffy chocolate mousse. Heaven. I really, really enjoyed this cake! Surprisingly, my not-so-sweet-tooth Chance loved it as well!!! He even requested I keep him some for the next day. Now, if that doesn’t prove how good it is, I don’t know how else to convince you.
YOU DO NOT HAVE TO BE GLUTEN INTOLERANT TO MAKE THIS! I urge you to make it no matter what!! I took it in to work today and they smashed it. No-one guessed it was gluten-free. I can’t wait to make it again!
Enjoy x x x
Chocolate Mousse Cake (gluten-free)
Ingredients
For the cake:
1 cup + 2 Tbsps (158 g) of plain gluten-free flour
1/2 tsp of xanthan gum (omit if your blend already contains it)
11 Tbsps (55 g) unsweetened cocoa powder
3/8 tsp salt
3/8 tsp baking soda
3/4 cup (150 g) sugar
1/2 cup + 1 Tbsp (126 g) sour cream, at room temperature
6 Tbsps (84 g) vegetable oil
1 large egg + 1 large egg yolk at room temperature, beaten
1/2 cup + 1 Tbsp warm water
For the chocolate mousse:
1/4 cup (20 g) unsweetened cocoa powder
1/2 cup of warm water
10 ounces dark chocolate, chopped
4 Tbsps (56 g) unsalted butter, chopped
2 cups of thickened cream
1/4 cup of icing sugar
Method
1. Preheat oven to 180 C. Grease and line an 8 inch cake tin with baking paper.
2. To make the cake, place the flour, xanthum gum, cocoa powder, salt, baking soda and sugar in a large bowl. Mix to combine.
3. Create a well in the centre of the dry ingredients and add sour cream, vegetable oil, eggs and water, mixing well after each addition. Batter will be thick.
4.Pour the batter in to the cake tin and smooth out.
5.Bake for 30 minutes or until skewer comes out mostly clean (can have few crumbs attached). Leave cake to cool in tin while you prepare mousse.
6. For mousse: whisk cocoa powder and water in a bowl until dissolved. Set aside. Melt butter and chocolate in microwave in 30 second bursts until melted (alternatively you can use a double-boiler over a low heat). Set aside to cool.
7. In a mixer, whip cream until stiff peaks form. Add icing sugar gradually and beat until thick and glossy.
8. Add cocoa mixture to the chocolate mixture. Gently fold the chocolate mixture in to the whipped cream until all combined.
To assemble cake you will need a reasonably high spring-form tin. Place the chocolate cake in the tin. Using either a cake collar or tin foil/baking paper that has been greased, make a circle around the cake.
Tighten the tin around the cake to hold it in place (you may need to trim the edges of the cake to get the space for the collar/tin foil/baking paper). Pour mousse over the cake and smooth out. Put cake in the fridge for at least 2 hours to set or until you are ready to serve.
Garnish with a few strawberries or fruit of choice. Best served cold. Enjoy!
0
Leave a Reply