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Mint Chocolate Mousse Cake Recipe

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4.1 from 28 reviews

This mint chocolate mousse cake features layers of soft, moist chocolate cake paired with a creamy mint-infused chocolate mousse and topped with fluffy whipped cream. Garnished with chocolate shavings and fresh mint leaves, it’s a refreshing and elegant dessert perfect for celebrations or anytime you crave a decadent treat.

Ingredients

For the 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

For the 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

For the Whipped Cream Topping

  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract

For Garnish

  • Chocolate shavings
  • Fresh mint leaves

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt until evenly combined. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract together until smooth. Pour the wet ingredients into the dry ingredients and whisk for 1 to 2 minutes to create a smooth cake batter.
  3. Bake the Cake: Pour the batter into the prepared springform pan and bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely to room temperature.
  4. Melt the Chocolate for Mousse: Place the semisweet chocolate, vanilla extract, peppermint extract, and pinch of kosher salt into a food processor. Heat 1 cup of the heavy cream until just boiling. With the processor running, slowly pour the hot cream into the feed tube until the chocolate is fully melted and the mixture is smooth. Transfer to a large bowl and let it cool to room temperature, stirring occasionally.
  5. Prepare the Mousse: In a large bowl, combine the remaining 2 cups of chilled heavy cream and coconut sugar. Using a hand mixer, beat until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until smooth and fully incorporated.
  6. Assemble the Cake: Pour the mousse over the cooled cake layer in the springform pan and spread it evenly with a spatula. Chill the cake for about 6 hours or until the mousse is set. This step can be done up to one day in advance.
  7. Make the Whipped Cream Topping: In a medium bowl, beat the chilled heavy cream and vanilla extract using a hand mixer until medium-firm peaks form. Transfer the whipped cream to a pastry bag fitted with a round tip and pipe mounds of cream on top of the mousse layer.
  8. Garnish and Serve: Decorate the top of the cake with chocolate shavings and fresh mint leaves just before serving. Remove the cake from the springform pan while still chilled for best results. Allow to sit at room temperature for 20 to 30 minutes if you prefer a softer mousse texture before adding whipped cream.

Notes

  • This cake can be made ahead and stored in the refrigerator for up to 2 days; keep covered to prevent drying.
  • Leftover slices freeze well; freeze individual portions in freezer-safe containers and thaw in the fridge overnight or at room temperature for about 30 minutes.
  • Removing the mousse cake from the springform pan while still chilled helps prevent sticking.
  • If you don’t have a piping bag, spread the whipped cream smoothly on top.
  • Adding ¼ teaspoon cream of tartar to the whipped cream while beating helps stabilize it if you plan to keep it for a while.
  • The mousse will be firmer when served chilled straight from the fridge—letting it sit at room temperature softens the texture.

Find it online: https://flavorspath.com/mint-chocolate-mousse-cake-recipe/