¾ cup all purpose gluten free flour (I used Cup4Cup)
4 tbsp. pure cocoa powder
1/8 tsp. sea salt
½ tsp. gluten free baking soda
¼ cup pure maple syrup
¼ cup + 1 tbsp. sour cream, room temperature
3 tbsp. extra virgin olive oil
1 organic free-range egg, room temperature
1/3 cup water, room temperature
For The Mousse
¼ cup less 1 tbsp. pure cocoa powder
¼ cup warm water
10 oz. gluten free semisweet dark chocolate chopped or chocolate chips
4 tbsp. unsalted butter
2 cups whipping cream
¼ cup + 1 tbsp. pure maple syrup
Preheat oven to 350 F
Cut out a circle out of parchment paper and place on the bottom of an 8 inch round spring form baking pan
In a large bowl mix flour, 4 tbsp. cocoa powder, salt and baking soda
In another bowl whisk together maple syrup, sour cream, olive oil, egg and water, and then add to dry ingredients. Mix until all ingredients are well combined.
Pour batter into spring form baking pan and bake for 12 – 15 minutes or until toothpick inserted comes out almost clean. Remove from the oven and cool completely.
For The Mousse
Whisk cocoa and warm water until cocoa is dissolved
Place chocolate and butter in a heat safe bowl and place over boiling water until melted, stirring occasionally, then add cocoa mixture and whisk together, then cool.
In a large bowl add whipping cream and maple syrup, whip until soft peaks form. Slowly fold in cocoa mixture until you can’t see white anymore, do not over mix.
Smooth the mousse on top of the cake and refrigerate for three hours or until the mousse sets before serving.
To serve carefully loosen the sides with a sharp knife then remove from spring form. Serve chilled.