What you'll need:
Gluten Free Chocolate Cake:
4 ounces unsweetened chocolate, chopped 1¾ cups Classic rice flour blend (Authentic Foods)
¼ cup Dutch processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
¾ teaspoon xanthan gum
4 ounces unsalted butter, room temp.
2 cups granulated sugar
10 ounces whole milk, room temp.
1 teaspoons pure vanilla extract ½ teaspoon pure mint extract
Fresh Mint Mousse:
2½ cups heavy cream, divided Large bunch of fresh mint, washed and dried
12 ounces white chocolate (Ghiradelli makes a white chocolate bar, but their chips are not real white chocolate), chopped
envelope powdered gelatin Mint extract, crème de menthe, optional and to taste
Gluten Free Chocolate Cake: Set oven temperature to 350. Prepare 9” pans by lining with parchment paper and then buttering and flouring (or use cocoa powder). Melt chocolate over a double boiler, stirring until completely melted. Remove and allow to cool to room temperature. Sift together the flour, cocoa powder, baking powder, baking soda, salt and xanthum gum. Set aside.
Combine butter and sugar. Beat until light and fluffy. Add eggs, one at a time. Beat until again light and fluffy. Slowly add the melted chocolate. Combine milk, vanilla and mint extracts. Alternately add the dry and the wet ingredients (three dry to two wet). Pour into pans and bake for approximately 30–35 minutes or until your tester comes out clean.
Cool for 15 minutes before removing cakes from their pans.
Fresh Mint Mousse: Place ½ cup of heavy cream in a saucepan, bring to a simmer. Add fresh mint, cover pan and allow to steep for 30 minutes. Meanwhile, run your white chocolate through a food processor and pulse until it is finely chopped. Set aside. Prepare ice water bath. Set aside. Place ¼ cup of heavy cream in a small bowl and allow to dissolve. Bring the heavy cream back to a simmer, remove mint. Add gelatin and stir to combine. Add to the white chocolate as the food processor is running and process until smooth. Add the mint extract or crème de menthe to taste. Transfer to a medium bowl and place over ice water bath. Chill until mixture is cool and thick enough to fall from the spoon in ribbons. Whip the remaining 1¾ cups of heavy cream to soft peaks. Fold into white chocolate mixture. Refrigerate until use in a sealed container.
Building the cake:
Slice cooled cakes in half and layer in the mousse. Cover cake with your favorite icing, frosting or glaze.