Gluten Free Dark Chocolate Caramel Mousse Cake

This Gluten Free Dark Chocolate Caramel Mousse Cake is a showstopping dessert that's perfect for birthdays, holidays, and special celebrations. Three layers of rich chocolate cake are filled with silky salted caramel mousse and surrounded by dark chocolate ganache before being finished with more mousse, glossy ganache, and a generous drizzle of salted caramel. Every bite is rich, creamy, and packed with deep chocolate and buttery caramel flavor.

Chocolate Cake

Flour Blend

• 175 g white rice flour

• 110 g brown rice flour

• 88 g tapioca starch

• 60 g cornstarch

• 5 g xanthan gum

Dry Ingredients

• 438 g flour blend (or 438 g gluten free 1 to 1 baking mix)

• 638 g granulated sugar

• 133 g dark cocoa powder

• 17 g salt

• 17 g baking soda

• 17 g baking powder

• 6 g psyllium husk powder

Wet Ingredients

• 352 g buttermilk

• 352 g canola oil

• 155 g plain yogurt

• 26 g vanilla bean paste

• 350 g hot water or hot coffee

Dark Chocolate Ganache

Ingredients

• 25 ounces dark chocolate, finely chopped

• 8.3 ounces heavy cream

Salted Caramel Mousse

Ingredients

• 8 ounces cream cheese, softened

• ½ cup salted caramel sauce, cooled

• 1 cup cold heavy cream

• 1 teaspoon vanilla extract

Additional Ingredients

• Salted caramel sauce, for drizzling

Instructions

Prepare the Cake

1. Preheat the oven to 350°F. Grease and line three 10 inch round cake pans with parchment paper.

2. In a large bowl, whisk together the flour blend, sugar, cocoa powder, salt, baking soda, baking powder, and psyllium husk powder.

3. In the bowl of a stand mixer, combine the buttermilk, canola oil, yogurt, and vanilla bean paste until smooth.

4. Add half of the dry ingredients and mix until combined.

5. Add the remaining dry ingredients and mix just until incorporated.

6. Slowly stream in the hot water or hot coffee while mixing on low speed.

7. Mix until smooth and no dry streaks remain.

8. Let the batter rest for 10 minutes.

9. Divide the batter evenly among the prepared cake pans.

10. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Ganache

1. Place the chopped dark chocolate into a heatproof bowl.

2. Heat the heavy cream until it just begins to simmer.

3. Pour the hot cream over the chocolate and let stand for 2 minutes.

4. Stir until completely smooth.

5. Allow the ganache to cool until thick enough to pipe.

Prepare the Salted Caramel Mousse

1. Beat the softened cream cheese and salted caramel sauce together until smooth.

2. In a separate bowl, whip the heavy cream and vanilla extract to medium peaks.

3. Fold the whipped cream into the caramel mixture until fully combined.

4. Refrigerate until ready to assemble the cake.

Assemble the Cake

1. Place one cake layer on a cake board or serving plate.

2. Pipe a border of chocolate ganache around the outside edge.

3. Fill the center with one third of the salted caramel mousse and spread evenly.

4. Place the second cake layer on top and repeat with another border of ganache and another third of mousse.

5. Top with the final cake layer and remaining mousse.

6. Spread additional salted caramel over the top or allow it to drip naturally down the sides.

7. Finish with extra ganache as desired.

8. Refrigerate for at least 1 hour before slicing and serving.