Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

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If you’re looking for an indulgent dessert that’s rich, chocolatey, and perfectly keto-friendly, this low-carb chocolate mousse cake is a must-try. It combines layers of fluffy chocolate sponge and silky mousse, all topped with a decadent chocolate ganache. Not only is this dessert a showstopper, but it’s also low in carbs and incredibly satisfying. Perfect for holidays, dinner parties, or when you simply want to treat yourself.

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Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

What You’ll Need

  • 3 ounces (85g) sugar-free chocolate
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15mL) heavy whipping cream
  • 4 large egg yolks at room temperature
  • 1 teaspoon (5mL) vanilla extract
  • 1 tablespoon (7g) unsweetened cocoa powder
  • 4 large egg whites at room temperature
  • pinch of salt
  • 3 tablespoons (35g) granulated erythritol
  • 3 ounces (85g) sugar-free chocolate
  • ¼ cup (60mL) hot heavy whipping cream
  • 1 ¼ cups (300mL) cold heavy whipping cream
  • 2 tablespoons (25g) powdered erythritol or more
  • shaved sugar-free chocolate

Start by preheating your oven to 340°F (170°C) and preparing a 14 x 10 x 1 inch (36 x 24 x 3 cm) baking pan by lining it with parchment paper or greasing it lightly. The first layer of this dessert is a delicate sponge cake made with sugar-free chocolate, unsalted butter, and heavy whipping cream. Begin by melting 3 ounces (85g) of sugar-free chocolate along with 2 tablespoons (30g) of unsalted butter and 1 tablespoon (15mL) of heavy whipping cream over low heat or in the microwave. Stir until smooth and let it cool slightly.

In a separate bowl, whisk together 4 large egg yolks, 1 teaspoon (5mL) of vanilla extract, and 1 tablespoon (7g) of unsweetened cocoa powder until the mixture is smooth and well combined. Gradually fold the melted chocolate mixture into the yolks until fully incorporated.

In another bowl, beat 4 large egg whites with a pinch of salt until soft peaks form. Gradually add 3 tablespoons (35g) of granulated erythritol, beating until stiff peaks form. Gently fold the egg whites into the chocolate mixture in small batches, being careful not to deflate the batter. Pour the mixture into the prepared pan and spread it evenly. Bake for 15-18 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Let the cake cool completely before assembling the layers.

Make Your Keto Chocolate Mousse

While the cake cools, prepare the rich mousse filling. Melt another 3 ounces (85g) of sugar-free chocolate and mix it with ¼ cup (60mL) of hot heavy whipping cream until smooth. Allow it to cool slightly. In a chilled bowl, whip 1 ¼ cups (300mL) of cold heavy whipping cream with 2 tablespoons (25g) of powdered erythritol until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture to create a silky mousse. Spread this mousse evenly over the cooled sponge cake.

Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

Keto Ganache

For the ganache topping, melt 3 ounces (85g) of sugar-free chocolate with ¼ cup (60mL) of hot heavy whipping cream. Stir until smooth and glossy. Pour the ganache over the mousse layer, spreading it gently to cover the surface. For an extra touch of elegance, top the ganache with shaved sugar-free chocolate.

Refrigerate the assembled cake for at least 2 hours to set the mousse and ganache. This step ensures the layers hold together beautifully when sliced. Once chilled, slice into 8 servings and enjoy the luxurious taste of this keto chocolate mousse cake.

Each serving contains just 3.1g of net carbs, making it an excellent choice for anyone following a keto or low-carb lifestyle. With its balance of flavors and textures, this dessert feels like an indulgence while keeping your macros in check. Whether you’re celebrating a special occasion or just want a delicious low-carb treat, this recipe is sure to impress. Adjust the sweetness as needed, especially if you’re using unsweetened chocolate, to suit your taste preferences. Keep any leftovers refrigerated and enjoy them within a few days. This is one dessert you’ll want to make again and again.

Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

Tips for Perfect Results

To ensure your keto chocolate mousse cake turns out perfectly every time, keep these tips in mind. When whipping the egg whites for the sponge cake, make sure your bowl and whisk are completely clean and free from grease. Even a small amount of oil or yolk can prevent the whites from reaching stiff peaks. Use room-temperature eggs to achieve the best volume and texture in both the sponge cake and mousse layers.

For the mousse, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the heavy cream. This small step helps the cream whip faster and creates a stable mousse. If you prefer a sweeter dessert, taste the chocolate mixture before folding in the whipped cream and adjust the powdered erythritol as needed.

Finally, patience is key when it comes to chilling the cake. Allowing the mousse and ganache to set in the refrigerator ensures clean slices and distinct layers. Use a sharp knife warmed under hot water to make cutting easier and to prevent smearing. With these tips, you’ll have a stunning dessert that’s as impressive as it is delicious.

Here’s another chocolate mousse dessert for you to try!

Low Carb Chocolate Cake with Silky Mousse Layers Topped with Ganache

Recipe by Easy Clean Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

18

minutes

Ingredients

  • 3 ounces (85g) sugar-free chocolate

  • 2 tablespoons (30g) unsalted butter

  • 1 tablespoon (15mL) heavy whipping cream

  • 4 large egg yolks at room temperature

  • 1 teaspoon (5mL) vanilla extract

  • 1 tablespoon (7g) unsweetened cocoa powder

  • 4 large egg whites at room temperature

  • pinch of salt

  • 3 tablespoons (35g) granulated erythritol

  • 3 ounces (85g) sugar-free chocolate

  • ¼ cup (60mL) hot heavy whipping cream

  • 1 ¼ cups (300mL) cold heavy whipping cream

  • 2 tablespoons (25g) powdered erythritol or more

  • shaved sugar-free chocolate

Directions

  • Preheat your oven to 340°F (170°C). Line a 14 x 10 x 1 inch (36 x 24 x 3 cm) baking pan with parchment paper or lightly grease it.
  • Make the Chocolate Sponge Batter
  • Melt 3 ounces (85g) of sugar-free chocolate, 2 tablespoons (30g) of unsalted butter, and 1 tablespoon (15mL) of heavy whipping cream over low heat or in the microwave. Stir until smooth, then set aside to cool slightly.
  • In a bowl, whisk 4 large egg yolks, 1 teaspoon (5mL) of vanilla extract, and 1 tablespoon (7g) of unsweetened cocoa powder until smooth. Gradually fold in the cooled chocolate mixture until combined.
  • In a separate bowl, beat 4 large egg whites and a pinch of salt until soft peaks form. Gradually add 3 tablespoons (35g) of granulated erythritol, beating until stiff peaks form. Gently fold the egg whites into the chocolate mixture in small batches.
  • Bake the Chocolate Sponge
  • Pour the batter into the prepared pan, spreading it evenly. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  • Prepare the Mousse Layer
  • Melt 3 ounces (85g) of sugar-free chocolate with ¼ cup (60mL) of hot heavy whipping cream. Stir until smooth and let cool slightly.
  • In a chilled bowl, whip 1 ¼ cups (300mL) of cold heavy whipping cream with 2 tablespoons (25g) of powdered erythritol until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
  • Assemble the Cake
  • Spread the mousse evenly over the cooled chocolate sponge layer. Smooth the top with a spatula.
  • Make the Ganache
  • Melt 3 ounces (85g) of sugar-free chocolate with ¼ cup (60mL) of hot heavy whipping cream. Stir until smooth and glossy. Pour the ganache over the mousse layer and spread it evenly. Top with shaved sugar-free chocolate if desired.
  • Chill and Serve
  • Refrigerate the assembled cake for at least 2 hours to allow the mousse and ganache to set. Once chilled, slice into 8 servings and enjoy.

Recipe Video

Here’s a simpler keto chocolate mousse cake to try.

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