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A {Low-Carb} Birthday Cake: Dark, Moist and Rich Chocolate Mousse Cake

A {Low-Carb} Birthday Cake: Dark, Moist and Rich Chocolate Mousse Cake

It wasn’t until recently when I talked to my wonderful friend Dimitra that I realized that we both have been blogging for about a year now. That certainly needs to be celebrated! And is there a better way to celebrate a birthday than by having a slice or two of the best low-carb chocolate cake there is? I guess not, so cue the most scrumptious and super moist low-carb chocolate mousse cake you have ever eaten.

Happy Birthday Celebrate with the best low-carb chocolate cake you'll ever have.

Happy Birthday

Celebrate with the best low-carb chocolate cake you'll ever have.

Here’s what you’ll need for the cake:

  • 2  90 % cocoa chocolate bars (we used Lindt Excellence)
  • 120ml heavy cream
  • 90g butter
  • 10g coconut oil
  • 4 eggs
  • 60g golden flaxseed meal
  • 6 tablespoons ground almonds
  • 1 tablespoon of sweetener
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 3 tablespoonsGrand Marnier
  • 3 tablespoonsRum

To make the chocolate mousse: 

  • 180ml heavy cream
  • 130g mascarpone cheese
  • Liquid stevia to taste
  • 15g sugar-free 100% cocoa powder (we love using Valrhona’s cocoa powder)

Follow these simple steps to make the chocolate cake:

  1. First, preheat your oven to 160°
  2. Melt butter, coconut oil and chocolate in a bain marie and stir in heavy cream, sweetener and vanilla extract
  3. Stir in ground almonds
  4. Add 4 egg yolks, one at a time and whisk continuously
  5. Sieve in the golden flaxseed meal and whisk until well combined.
  6. Add a pinch of salt to your egg whites and whisk them
  7. Carefully fold in your egg whites until cake batter comes together
  8. Divide your mixture evenly among 2 round baking forms and bake for about 40-5 minutes (depending on the size of your moulds)
  9. Set aside to cool completely
  10. Once cooled, drizzle each cake with a mixture of Grand Marnier and Rum

I used sweetener very sparingly in this recipe because of the 2 chocolate bars, which, in my opinion, add enough sweetness. But feel free to add more sugar, it’s really just a preference. You can also use just one baking form and then, after baking, slice your cake in order to fill it.

To make the filling follow these instructions:

  1. Combine heavy cream and liquid stevia and whisk until soft peaks form
  2. Add cocoa powder and mascarpone cheese and carefully whisk again until everything comes together nicely

Start filling your cake after it has cooled completely by spreading the chocolate mousse evenly on the first layer. Then put the second cake layer on top of the first. Spread the remaining chocolate mousse on top and all around the sides. Smooth out the mousse on the sides of the layered cake with a cake scraper. I opted for a “naked cake” appearance and think it turned out beautifully.

You could now decorate your low-carb dark chocolate mousse cake with some piped flowers or you just dust cocoa powder on top. And that’s it… as easy as pie, right? This simple but tasty recipe just waits to be recreated.

Paleo Keto Chocolate Mousse Cake - 1
Utterly tasty and yum!

I think that you will like this low-carb birthday cake a choco-LOT! Enjoy!

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1 Comment

  • Julia
    6 years ago

    Happy Birthday to your blog. I’ve been following along for a while now and really like reading new posts from you. Also, your pics are beautiful. I’ll give this cake a try! Thank you for sharing.

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