Chocolate Mousse Cake

This Chocolate Mousse Cake has to be eaten to be believed! What a scrumptious treat it is, and your friends will never guess the secret ingredient in this one!

I'll let you into a secret, but you have to have a bit of faith... this is an Egg Plant Recipe! Yep, you read that right! Give it a try, it is a truly decadent treat that you are going to love!

A Scrumptious Chocolate Mousse Cake Recipe that is a perfect gluten free dessert from Guess the Secret Ingredient!

Here we've teamed the mousse cake with our to die for chocolate orange frosting for a tastebud explosion!

Chocolate Mousse Cake Recipe

A Scrumptious Chocolate Mousse Cake Recipe that is a perfect gluten free dessert from Guess the Secret Ingredient!

Eggplants (or Aubergines) aren't a super food by any stretch of the imagination, but they are a good source of fibre, vitamin K, B6 and thiamin. Part of the nightshade family, you will want to avoid them if you are on an auto immune paleo program; you also won't want to eat a lot of them if you have kidney or gall bladder disease as the oxalates in eggplants can lead to the development of stones, but this cake is so luxurious that all you need is a tiny slice on a special occasion.

Hopefully this photo gives you an indication of the delicious, mouth watering texture of this cake!

Ingredients (serves 12)

  • 3 Eggplants (aubergines) 
  • 200g darkest paleo chocolate
  • 4 eggs
  • 40g coconut flour
  • 30g raw cacao powder
  • 180g maple syrup or honey
  • 1/4 tsp salt
  • 2 dsp coconut oil
  • 2 tsp gluten free baking powder


  1. Preheat the oven to 180° C/350° F/gas mark 4
  2. Wash, then top and tail the eggplants. Cut them into two then cut each piece in half lengthways. Stab the skins in several places.
  3. Steam for approximately 20 minutes or until the eggplants are soft.
  4. Leave to cool slightly then remove the skins and blend the flesh to a smooth purée.
  5. Break the chocolate into pieces and add to the eggplant pulp,leave to melt.
  6. Add all the other ingredients to a large bowl and whisk.
  7. Fold in the eggplant and chocolate.
  8. Pour into a lined, loose bottomed cake tin.
  9. Bake for 40 mins then reduce oven heat to 140° C /275° F/ gas mark 1 and bake for a further 15 mins.
  10. Remove from the oven and leave to cool for 10 - 15 minutes before removing from the cake tin and carefully peeling away the baking paper.
  11. Serve with berries and cream, if you eat it. 

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