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Gluten Free Triple Layer Chocolate Peppermint Mousse Cake
Prep Time
45 mins
Cook Time
59 mins
Total Time
1 hr 44 mins
 

Gluten free brownie topped with a rich and creamy chocolate mousse and a peppermint flavored white chocolate mousse. This delicious dessert is great for Christmas!

Course: Dessert
Cuisine: American
Keyword: gluten free cake, peppermint mousse cake
Servings: 12
Author: Beth Klosterboer
Ingredients
Gluten Free Brownie Layer
  • 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
  • ⅓ cup vegetable oil
  • ⅓ cup water
  • 1 egg you can add 1 more egg for a more cake like crust
Chocolate Mousse Layer
  • 1 ½ cups heavy whipping cream
  • 12 ounces semi-sweet chocolate finely chopped
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 3 egg yolks room temperature
White Chocolate Peppermint Mousse Layer
  • ¾ teaspoon powdered gelatin
  • 1 tablespoon cold water
  • 1 ½ cup heavy whipping cream divided
  • 6 ounces gluten free white chocolate finely chopped
  • ½ teaspoon peppermint extract
Peppermint Decorations
  • 6 ounces melted and tempered white chocolate
  • 4-6 crushed candy canes
Instructions
Gluten Free Brownie Layer
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a 9 inch springform pan with non-stick baking spray. Wipe out with a paper towel, leaving just a thin coating on the pan.
  3. Stir together brownie mix, vegetable oil, water and egg. Pour into the 9 inch springform pan.
  4. Bake for 48-52 minutes.
  5. Cool completely in pan.
  6. Remove ring, and loosen brownie from the bottom before you top it with mousse.
Chocolate Mousse Layer
  1. Whisk whipping cream to soft peaks.
  2. Melt the chocolate. Click here for detailed instructions.
  3. Pour water and sugar in a small saucepan and bring it to a boil over medium heat, stirring occasionally until the sugar dissolves.
  4. Whisk egg yolks in a medium bowl and slowly drizzle in the hot sugar syrup.
  5. Combine eggs with melted chocolate, stirring until well incorporated. Heat in microwave on high power for 15 seconds. Stir until smooth.
  6. Add one third of the whipped cream to the chocolate and whisk until well incorporated. Gently fold in the remaining whipped cream until fluffy.
  7. Pour mousse over the chocolate brownie layer.
  8. Spread evenly over top then refrigerate the cake for 30 minutes.
White Chocolate Peppermint Mousse Layer
  1. Sprinkle gelatin over water. Set aside for 5 minutes.
  2. Bring ½ cup heavy whipping cream just to a boil.
  3. Remove from heat and stir in gelatin until dissolved.
  4. Pour over white chocolate. Let sit one minute, then stir until melted.
  5. Combine remaining 1 cups heavy whipping cream and peppermint extract and whisk to stiff peaks.
  6. Fold whipped cream into white chocolate.
  7. Spread evenly over chocolate mousse layer.
  8. Refrigerate cake for at least two hours and up to 3 days.
  9. Can be frozen for up to a month.
Peppermint Decorations
  1. pipe white chocolate into candy cane shapes
  2. sprinkle with crushed candy canes
  3. just before serving set cake on cake plate and press candy canes into the side of the cake
  4. sprinkle top of cake with crushed candy canes