Sinful Chocolate Mousse Cake – no flour required!

This cake is OVERLOADED with divine CHOCOLATE and melt in your mouth goodness. And like most recipes on gf and me, it’s surprisingly easy to make.

Don’t be surprised if the neighbours come calling when it’s in the oven. It smells THAT good!

chocolate muffin

What you’ll need:

4 ounces unsweetened gluten free chocolate

TIP: The better the chocolate, the better the end result, but even something readily available like Baker’s Unsweetened Chocolate makes a great end product

1/2 cup butter or margarine

1 cup brown sugar

3 eggs

1/2 cup cocoa powder

What you’ll do:

Preheat oven to 375 degrees and lightly grease an 8 x 8 cake pan or muffin tin.

Break chocolate into pieces and, along with the butter, place in a double boiler or in a pan on the melt setting on your stove top. Heat until melted, stirring often.

Remove from heat and whisk sugar into chocolate mixture.

Add eggs one at a time and whisk well after each one. I like to do this step with my electric mixer.

Sift cocoa into mixture and whisk just until combined.

Pour into pan and bake for 20 to 25 minutes. You want the top to form a thin crust. For mini-muffins, pour into greased or lined muffin tin and bake for 5-8 minutes. Regular muffins will take 18 – 20 minutes.

TIP: Over baking will make this cake slightly dry- but it still tastes just as good!

This cake is great on its own or you can top it with your own GF frosting (or try Duncan Hines Creamy Home Style Chocolate Icing – labelled Gluten free at the time of this posting). The cake also goes wonderfully with a scoop of luxurious vanilla ice cream. And unlike many gluten free baked items that have a very short shelf life, the sinful chocolate mousse cake actually tastes even better the next day.

Like this? You might also like our decadent dark chocolate cake. Not in the mood for an entire chocolate cake? Try gf and me‘s cake-in-a-mug.

Photo Copyright (c) 123RF

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25 thoughts on “Sinful Chocolate Mousse Cake – no flour required!

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  4. Oh so tempting as I have a tremendous sweet tooth 🙂
    Couple of quick questions:
    a) What size eggs? I tend to use large eggs (usually around 2+ oz) as they have more “egg” to bind the ingredients
    b) I tend to use 100% chocolate and let sugar / splenda / xylitol sweeten things up – have your tried this?
    c) Here in the UK, much cocoa is dutch process. Is this what you use?

    And thanks for the like on my Diary of a Coeliac blog

    Mac

    Like

    • Hello! And thanks for visiting my site. This Chocolate Mousse Cake is really, really good! I use large eggs and usually Fry’s premium cocoa (a Cadbury UK product) and Bakers 100% pure unsweetened chocolate (Canadian) — mostly because these are readily available here. I sometimes use 4 oz. of raw organic cacao paste and 1/2 cup raw cacao powder – which makes it INCREDIBLE, but these are a little harder to come by and quite a bit more expensive.

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  5. Like the recipe but was wondering how much time would it take in a gas oven, I don’t have a timer nor can i control heat more than the low,sim and high!!! I would love to try this so can you help plz!!!!!

    Like

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