Ingredients

Cake

½ cup warm water

½ cup melted dark chocolate chips (gluten-free)

¾ cup unsweetened cocoa powder (gluten-free)

½ cup sugar

2 tbsp maple syrup

1 tbsp tequila (optional, or replace with extra ½ tbsp vanilla)

1 tsp vanilla extract (gluten-free)

⅛ tsp salt

2 tbsp almond flour (gluten-free)

4 large eggs, separated

1 egg white

1 tbsp sugar

½ tsp cream of tartar (gluten-free)

Toppings & Decoration

2–3 pints assorted fresh berries, rinsed and dried

Chopped dark chocolate, sprinkles (gluten-free), or chopped toasted almonds

Chocolate Mousse

1¼ cups heavy cream

1 tbsp sugar

½ cup reserved chocolate mixture from the cake

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Instructions

Prepare pans and oven: Line 2 × 7″ or 1 × 10″ springform pan with parchment paper. Grease lightly and dust with almond or gluten-free flour. Preheat oven to 325°F (160°C).
Make chocolate mixture: In a bowl, mix melted chocolate, cocoa powder, and warm water. Add tequila (if using), maple syrup, and vanilla. Reserve ½ cup for the mousse.
Prepare egg yolks: Beat the 4 egg yolks with ½ cup sugar until pale and thick. Fold in remaining chocolate mixture. Stir in almond flour and salt.
Whip egg whites: In a clean bowl, beat 5 egg whites until small bubbles appear. Add 1 tbsp sugar and cream of tartar. Beat until stiff peaks form, but not dry.
Fold together: Gently fold one-third of whipped egg whites into chocolate mixture. Repeat with remaining egg whites in two more additions. Don’t overfold; a few white streaks are fine.
Bake: Divide batter between prepared pans (or one pan). Bake 22–27 minutes, until a toothpick comes out clean. Cool completely before removing parchment.
Prepare mousse: Whip heavy cream until soft peaks form. Add sugar, then gently fold in reserved chocolate mixture (warm slightly if hardened). Refrigerate until ready to assemble.
Assemble cake:
If single cake, spread mousse on top and sides.
If layered, slice cake evenly. Spread ⅓ of mousse on bottom layer, top with berries, then add another layer. Cover with remaining mousse.
Decorate with berries, chocolate, or almonds. Pipe extra whipped cream if desired.
Chill: Refrigerate 2 hours before serving. Store leftovers covered in the fridge.

Notes

Single-layer option: For simplicity, spread mousse only on top and sides. Still delicious and much easier to make.
Chocolate choice: Use at least 70% dark chocolate for best flavor. Avoid milk chocolate if keeping it grain/gluten-free.
Berries & toppings: Fresh or frozen berries work. Nuts, sprinkles, or chocolate chips can replace berries for variation.
Make ahead: Cake and mousse can be prepared a day in advance. Assemble and refrigerate until serving.
Whipping tips: Don’t overmix egg whites; they are the leavening. Small flecks of white are normal and don’t affect texture.

Prep Time: 25 min
Cook Time: 35 min