Mint Chocolate Mousse Layered Cake

Method

1. Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan and line it with parchment paper.
2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and salt.
3. In another bowl, whisk the egg, milk, water, coconut oil, vinegar, and vanilla extract. Pour the wet mixture into the dry and whisk for 1–2 minutes until smooth.
4. Pour the batter into the prepared pan and bake for 12–14 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. For the mousse: Place the chopped chocolate, vanilla extract, peppermint extract, and salt in a food processor. Heat 1 cup of heavy cream in a small saucepan until just boiling. With the processor running, slowly pour the hot cream through the feed tube and process until the chocolate is melted and smooth. Transfer to a large bowl and let cool to room temperature, stirring occasionally.
6. In a separate large bowl, beat 2 cups of chilled heavy cream with the coconut sugar until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until combined.
7. Pour the mousse over the cooled cake in the springform pan and spread it evenly. Refrigerate for at least 6 hours, or overnight, until set.
8. For the topping: In a medium bowl, beat the chilled heavy cream and vanilla extract until medium-firm peaks form. Transfer to a piping bag fitted with a round tip and pipe mounds of cream over the set mousse. Garnish with chocolate shavings and fresh mint leaves before serving.