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2 Layer Grain-Free Chocolate Cake (Gluten-Free, Nut Free)

Published: June 11, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 10
2 Layer Grain-Free Chocolate Cake (Gluten-Free, Nut Free)
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This cake is a chocolate lover’s dream. The two layers are made up of grain-free chocolate cake and a layer of chocolate mousse. It’s a simple gluten-free chocolate dessert with perfect sweetness and is made with only six ingredients. What makes this cake outstanding it melts in your mouth, and all you taste is creamy chocolate. This is only an eight-inch round cake, but you can get 10 servings. The cake is rich with two layers of creamy chocolate, so all you need is a small slice per serving. This dessert needs to chill so plan ahead. Enjoy!

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Ingredients

  • 2 cups whipping cream, divided
  • 2 cups GF dark chocolate chips
  • 1/2 cup unsalted butter
  • 1 Tbsp. Pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup coconut sugar or sweetener of choice
  • Pure cocoa powder for dusting (optional)

    • Instructions

  • Preheat oven to 350 F and line the bottom of an 8-inch springform cake pan with a circle of parchment paper
  • Over medium-low heat, heat 1 cup of whipping cream until hot but not boiling
  • Add chocolate chips and butter and stir until melted. Remove from the heat and stir in vanilla. Set aside and cool
  • In a large bowl using an electric mixer whisk the eggs with sugar until frothy. While the mixer is running, slowly add 2 cups of cooled chocolate sauce until combined. Pour batter into the prepared springform cake pan, then place the pan on a baking tray and bake for 40 minutes. Slightly open the oven door and let the cake cool completely. The cake will deflate a bit, don't worry it will be filled with the mousse layer
  • 
To make the chocolate mousse layer, add the remaining chocolate sauce into 1 cup of whipping cream and whip until small peaks form. Refrigerate for one hour
  • Spread the mousse layer over the cake and refrigerate for 4 hours or overnight
  • To remove the cake from the pan, use a knife to loosen the sides before releasing the clasp. Remove the pan and transfer on to a cake plate. Dust with cocoa powder if you wish


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