3 Layer Chocolate Cake With Chocolate Mousse Filling (Gluten Free)

⏱ 65 mins 🍽 1 large 3 layer cake, 12-16 serving(s) 🏷 Dessert

This impressive dessert features three layers of gluten free chocolate cake, each separated by a rich chocolate mousse that also acts as the frosting. Adapted to be more allergy-friendly, it uses a blend of sorghum, tapioca, and rice flours. The mousse filling provides a decadent yet not overly sweet finish. The cake needs to cool completely before assembly and benefits from chilling before serving. It yields one large cake, suitable for 12 to 16 people.

3 Layer Chocolate Cake With Chocolate Mousse Filling (Gluten Free)

Ingredients

  • 3/4 cup sorghum flour
  • 3/4 cup tapioca flour or 3/4 cup potato flour
  • 3/4 cup rice flour
  • 1 1/2 cups cocoa
  • 1 cup semi-sweet chocolate chips
  • 4 1/2 teaspoons baking soda (corn free brand)
  • 1 7/8 teaspoons cream of tartar
  • 2 1/4 teaspoons xanthan gum
  • 1 1/8 cups unsalted butter
  • 1/2 teaspoon salt (if you use salted butter do not add additional salt)
  • 1 1/8 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 4 1/2 large eggs
  • 3 egg yolks
  • 3 teaspoons vanilla
  • 1/4 cup coconut milk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins) or 2 1/4 cups buttermilk (or 1 1/2 cup milk plus 1/2 Tablespoon lemon juice, let set for 5 mins)
  • 1 -2 teaspoon butter, for greasing the pan
  • 4 tablespoons unsalted butter (divided and very soft)
  • 3/4-1 cup semi-sweet chocolate chips (high quality, I used Ghirardelli chocolate. You can also use block chocolate, same measurements)
  • 2 cups heavy whipping cream (very cold, I put in the freezer for about 10-15 mins prior to use)
  • 1 teaspoon vanilla extract (or 1/2 tsp dark rum with 1/2 tsp vanilla extract)

Method

  1. Begin by preparing the cake components.
  2. Heat your oven to 350 degrees. Lightly grease the bases of three 9-inch round pans. Allow the butter to soften at room temperature and place a metal bowl in the freezer to chill.
  3. Sift the sorghum flour, tapioca flour, and white rice flour together. Mix in the cocoa, xanthan gum, baking soda, cream of tartar, and salt.
  4. In another large bowl, beat the butter until creamy. Gradually incorporate the brown sugar and granulated sugar, whipping until the mixture is fluffy.
  5. Introduce the eggs and egg yolks individually to the butter and sugar blend. Then mix in the vanilla.
  6. With the mixer on a low setting, alternately add the prepared flour mixture and the coconut milk to the wet ingredients.
  7. Divide the batter equally among the prepared pans. Bake for 30-35 minutes until springy and a tester comes out clean. Cool completely on racks before stacking.
  8. While the cake bakes, start the mousse filling and frosting.
  9. Cube the butter. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-30 second intervals until melted and smooth.
  10. Stir the vanilla and 1/2 cup of heavy whipping cream into the chocolate and butter mixture until combined.
  11. Take the metal bowl from the freezer. Use a hand mixer to whip the chocolate mixture with the remaining heavy cream until smooth with firm peaks. Refrigerate the mousse until needed.
  12. Assemble the cake.
  13. Spread a little mousse in the centre of your serving plate to anchor the first cake layer.
  14. Place the first cake layer on the mousse and cover its top with more mousse. Add the next layer and repeat. Use a knife or spatula to cover the outside of the cake with mousse. Decorate with remaining mousse from a piping bag. Chill the cake between layers if the mousse becomes soft.
  15. Refrigerate the finished cake until ready to serve. Store any leftovers in the refrigerator.

Nutrition (per serving)

Sodium628000 mg

Recipe details

CategoryDessert
AuthorClever Camo Cook