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Paleo Triple Chocolate Moist Mousse Cake with Chocolate Ganache

Updated: Mar 28

Gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, & nut free.

Triple Chocolate Moist Mousse Cake with Chocolate Ganache


This recipe makes a small 2-layer 6” cake! If you want a bigger 2-layer 9” cake, double the recipe.


Cake Ingredients

  • 1/3 cup coconut oil

  • 3/4 cup pure maple syrup or coconut nectar

  • 1/4 cup coconut sugar

  • 2 teaspoons vanilla

  • 2 eggs

  • 1/2 cup coconut milk (you can use the leftover milk from the canned coconut cream you will use for the mousse)

  • 1/2 heaping cup cocoa powder

  • 1/2 tablespoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt (I use Himalayan)

  • 1/4 cup coconut flour (not packed. Poured and leveled. About 26g of coconut flour)

  • 1/4 cup arrowroot flour (not packed. Poured and leveled. About 30g of arrowroot flour)


Mousse Ingredients

  • 2 cans of coconut cream, chilled - just the cream on top. (Make sure it's just the cream on top and not the milk underneath. Chill the can in the fridge the day before making this recipe).

  • 1/4 cup cocoa powder

  • 3/4-1 teaspoon vanilla extract (to taste)

  • 1/4 cup coconut nectar or maple syrup (to taste)

  • Pinch of salt


"Ganache" Ingredients:

  • 1/2 cup chocolate chips (I use Hu)

  • 1/3 cup coconut milk (there should still be some leftover milk from that same coconut cream can)

  • 1/2 teaspoon vanilla extract

  • Pinch of salt


*Note about the can of coconut cream before you begin:

Make sure the can of coconut cream has been chilled for at least 24 hours in the fridge prior, so the cream gathers to the top of the can. When ready to make the cake, spoon out the white stuff (the cream) that gathered on top of the can.


Cake directions

  1. Set the oven to 325°F.

  2. In a medium microwave-safe mixing bowl, add the coconut oil and cocoa powder. Put the bowl in the microwave for 1-2 minutes stirring every 15 seconds or until coconut oil is completely melted.

  3. Add the maple syrup, coconut sugar, vanilla, & coconut milk to the bowl & whisk.

  4. Add the eggs, & quickly whisk them in so they don’t cook!

  5. Add the baking soda, baking powder, salt, coconut flour, arrowroot flour, & whisk until evenly combined.

  6. Set the cake pans on parchment paper, trace around them, & cut out the parchment paper circles. Line the bottom of the pans with the cut-out parchment paper circles. Spray the pans/top of the parchment paper with cooking spray, & pour the batter into the pans.

  7. Bake for 32-34 minutes or until toothpick comes out mostly clean in the middle with a few moist crumbs. Every pan & oven is different, it also depends on what size cake pan you use. *It’s okay if the middle sinks a little, this cake is extra moist & not a traditonal cake recipe with traditional ingredients, so don’t stress.

  8. After the cake is out of the oven, let it cool in the cake pans for 10 minutes then carefully transfer one layer to a cake stand and the other layer to the counter lined with parchment paper. You can loosen the cake edges from the pan with a small butter knife to help the cake pop out of the pan easier.

  9. While the cake is cooling, make the mousse.


Mousse Directions

  1. Add the coconut cream from the can to a mixing bowl. *JUST add the cream (the white stuff) that gathers on the top of the can.

  2. Once the coconut cream is added to the mixing bowl, add the cocoa powder, vanilla, and maple syrup.

  3. With a handheld mixer, whip the mousse. Adjust ingredients to taste.

  4. Set aside in the fridge to firm up.

  5. While it is in the fridge firming up, make the ganache.


Ganache Directions

*This is not a traditional ganache recipe


  1. In a medium heatproof bowl, add the chocolate chips & set the bowl aside.

  2. In a saucepan over medium heat, add the coconut milk, vanilla, & salt.

  3. Heat for 2-3 minutes (stirring occasionally) until hot & steamy.

  4. Pour the hot mixture over the chocolate chips, & let it sit for 1 minute. GENTLY whisk together.

  5. Let the ganache sit on the counter until it's time to assemble the cake.


Cake Assembly Directions:

  1. When the cake has cooled completely, the mousse is more firm from sitting in the fridge, and the ganache is not hot, it is time to assemble the cake.

  2. To assemble the cake, spread the chocolate mousse on top of the first cake layer. Add the second cake layer on top of the mousse, and spread the ganache on top of the second layer. *If the “ganache” hardened, then set in the microwave for a few seconds and mix again.

  3. Store in the fridge & enjoy!

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