This ultra-decadent flourless cake features a rich chocolate base topped with airy chocolate mousse and a dusting of cocoa powder. Silky, dense, and melt-in-your-mouth smooth, it’s a dreamy dessert for chocolate lovers and elegant dinner parties alike.

Why You’ll Love This Recipe

This flourless chocolate mousse cake delivers an indulgent chocolate experience without the need for flour. It’s naturally gluten-free, making it suitable for those with dietary restrictions. The contrast between the dense, rich cake base and the airy mousse topping creates a luxurious texture combination. It’s also an ideal make-ahead dessert for entertaining, as it needs time to chill and set before serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Base:
7 oz dark chocolate (70%), chopped
½ cup unsalted butter
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
Pinch of salt

For the Chocolate Mousse Layer:
6 oz dark chocolate, chopped
1 ½ cups heavy cream, divided
2 tbsp powdered sugar
1 tsp espresso powder (optional, enhances flavor)

For Dusting:
Unsweetened cocoa powder

directions

Make the base:

Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
Melt chocolate and butter together in a bowl over simmering water, stirring until smooth.
Remove from heat and stir in the sugar. Whisk in the eggs one at a time, then add vanilla and salt.
Pour the mixture into the prepared pan and bake for 20–22 minutes, until set but soft in the center. Let cool completely.

Prepare the mousse:

Heat ½ cup of the heavy cream until just boiling. Pour it over the chopped chocolate and espresso powder. Let it sit for 2 minutes, then stir until smooth. Let cool to room temperature.
Whip the remaining 1 cup of cream with powdered sugar to soft peaks.
Gently fold the whipped cream into the cooled chocolate mixture until light and fluffy.

Assemble:

Spread the mousse evenly over the cooled cake base.
Chill in the refrigerator for at least 3 hours or overnight to set.

Finish and serve:

Dust the top generously with cocoa powder before serving.
Slice with a warm knife for clean cuts.

Servings and timing

This recipe serves 10 to 12 people.
Preparation time: 25 minutes
Baking time: 20–22 minutes
Chilling time: Minimum 3 hours (or overnight)

Variations

Mint Chocolate: Add ½ teaspoon peppermint extract to the mousse for a refreshing twist.
Spiced Version: Add a pinch of cinnamon and cayenne pepper to the cake base for a subtle heat.
White Chocolate Mousse: Replace the mousse layer with white chocolate for a contrasting color and flavor.
Nutty Crust: Add a layer of crushed almonds or hazelnuts beneath the cake base before baking for extra crunch.
Fruit Garnish: Top with fresh raspberries or strawberries before serving for a burst of acidity and color.

storage/reheating

Store the cake in the refrigerator, covered, for up to 4 days. For best results, slice the cake while cold but let it sit at room temperature for 10–15 minutes before serving. This dessert is not suitable for freezing due to the delicate mousse layer, which can lose its texture upon thawing.

FAQs

What makes this cake flourless?

This cake relies on eggs and melted chocolate to create structure instead of using flour, making it naturally gluten-free and incredibly dense and rich.

Can I make it ahead of time?

Yes, this cake is ideal for preparing in advance. It needs to chill for several hours or overnight to set properly.

Is it gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no flour or gluten-containing ingredients.

Can I substitute milk chocolate?

You can substitute milk chocolate, but the cake will be significantly sweeter and less intense in chocolate flavor. Dark chocolate is recommended for balance.

How should I store leftovers?

Store leftover cake covered in the refrigerator for up to 4 days. Serve cold or let sit at room temperature for a few minutes before enjoying.

Can I freeze this cake?

Freezing is not recommended as it can alter the texture of the mousse layer upon thawing.

What kind of chocolate should I use?

Use high-quality dark chocolate with around 70% cocoa content for the best results in both the cake base and the mousse.

Can I make it dairy-free?

You can experiment with dairy-free butter and coconut cream, but texture and flavor may vary. Ensure all substitutes are suitable for whipping and melting.

Is the espresso powder necessary?

Espresso powder is optional but recommended as it enhances the chocolate flavor without making the dessert taste like coffee.

What size pan should I use?

An 8-inch springform pan is ideal for this recipe to ensure easy removal and the right thickness of layers.

Conclusion

Flourless Chocolate Mousse Cake is an elegant dessert that combines the richness of dense chocolate cake with the lightness of mousse in every bite. Its naturally gluten-free profile and make-ahead convenience make it a perfect choice for gatherings, special occasions, or any time you want to indulge in something truly special.