Nut-Free Chocolate Mousse Cake

Indulge in the decadent delight of this Nut-Free Chocolate Mousse Cake—an irresistible dessert that’s as rich in flavor as it is allergen-friendly. Perfect for chocolate lovers and nut-free households, this cake combines a moist, cocoa-infused sponge with a velvety dark chocolate mousse, all made from scratch. The recipe features simple pantry staples like all-purpose flour, cocoa powder, and heavy cream, making it an approachable yet impressive treat. Layered to perfection and chilled for a luxurious finish, this cake is a show-stopping addition to any celebration or dinner party. Serve it chilled for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 180 grams all-purpose flour
• 50 grams cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 200 grams granulated sugar
• 2 large eggs
• 120 milliliters vegetable oil
• 1 teaspoon vanilla extract
• 240 milliliters whole milk
• 240 milliliters water
• 200 grams dark chocolate (70%)
• 480 milliliters heavy cream
• 50 grams powdered sugar

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan.

Step 2

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.

Step 4

Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture.

Step 5

Once the batter is smooth, pour in the boiling water and carefully mix until well incorporated. The batter will be thin.

Step 6

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 8

Meanwhile, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth, then set aside to cool slightly.

Step 9

In a medium bowl, whisk together the powdered sugar and 240 milliliters of the heavy cream until soft peaks form.

Step 10

Fold the cooled melted chocolate into the whipped cream mixture until well combined, creating the chocolate mousse.

Step 11

Once the cake is cooled, cut it horizontally into two equal layers.

Step 12

Place the bottom layer on a serving plate and spread half of the chocolate mousse on top. Place the second layer over the mousse.

Step 13

Spread the remaining chocolate mousse over the top layer and around the sides for a smooth finish.

Step 14

Whip the remaining 240 milliliters of heavy cream to soft peaks and pipe or spread over the mousse for additional decoration if desired.

Step 15

Chill the cake for at least 2 hours to set the mousse. Serve chilled and enjoy!

Nutrition Facts

Serving size	1881 grams (1881.0g)

Amount per serving	% Daily Value*
Calories	5744

Total Fat 377.30g	484%
Saturated Fat 172.20g	861%
Polyunsaturated Fat 68.70g
Cholesterol 882mg	294%
Sodium 2940mg	128%
Total Carbohydrate 523.90g	191%
Dietary Fiber 45.40g	162%
Total Sugars 311.00g
Protein 64.70g	129%

Vitamin D 191IU	955%
Calcium 611mg	47%
Iron 41mg	227%
Potassium 2902mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 4.5%

Carbs: 36.4%