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 Topping
- 1 cup heavy cream (chilled)
- ½ teaspoon vanilla extract
- Chocolate shavings (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Combine the dry ingredients: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, whisk together almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and kosher salt.
- Mix with wet ingredients: In a separate bowl, whisk together the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract. Pour this mixture into the dry ingredients and whisk for 1 to 2 minutes until well combined to form the cake batter.
- Bake the cake: Pour the batter into the prepared springform pan. Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely to room temperature.
- Melt the chocolate for mousse: In a food processor, combine the finely chopped semisweet chocolate, vanilla extract, peppermint extract, and a pinch of kosher salt. Heat 1 cup of heavy cream just to a boil in a small saucepan, then, with the processor running, gradually pour the hot cream into the feed tube. Process until the chocolate mixture is melted and smooth. Transfer to a large bowl and cool to room temperature, stirring occasionally.
- Whip and fold cream into chocolate: In a large bowl, beat 2 cups of chilled heavy cream with the coconut sugar using a hand mixer until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated.
- Assemble the mousse layer: Pour the mousse over the cooled cake in the springform pan and smooth the surface with a spatula. Chill in the refrigerator for about 6 hours or until set. This can be done up to one day in advance.
- Prepare the topping: In a medium bowl, whip 1 cup of chilled heavy cream with ½ teaspoon vanilla extract until medium-firm peaks form. Transfer the whipped cream to a pastry bag fitted with a round tip and pipe mounds onto the set mousse layer.
- Garnish and serve: Decorate the cake with chocolate shavings and fresh mint leaves before serving for an elegant presentation and refreshing flavor contrast.
Notes
- Use almond flour to keep the cake gluten-free.
- The peppermint extract adds a refreshing mint flavor, adjust according to taste.
- Ensure the heavy cream for whipping is well chilled for best results.
- You can prepare the cake and mousse a day ahead to allow flavors to meld and mousse to set properly.
- Substitute dairy milk with any plant-based milk for a dairy-free option in the cake batter.
- To ensure a smooth mousse, fold whipped cream gently to avoid deflating the mixture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
