Chocolate Mousse Cake

Chocolate Mousse Cake

A decadent vegan chocolate mousse cake featuring a chocolate sponge base topped with a silky-smooth tofu and chocolate mousse layer, all crowned with a glossy chocolate ganache. This impressive dessert combines multiple chocolate elements for the ultimate chocolate lover's dream. The light, airy mousse contrasts beautifully with the moist cake base, creating a dessert that's both sophisticated and indulgent.

Instructions

  1. Refrigerate the can of coconut milk overnight to separate the cream from the water.

Cake Base Instructions

  1. Preheat your oven to 180°C (350°F) and line a baking sheet or cake pan with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the sugar, vanilla sugar, and vegan egg replacer.
  4. Add the soy milk, sunflower oil, and apple cider vinegar to the sugar mixture and whisk well to combine.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don't overmix.
  6. Pour the batter into your prepared pan and spread evenly.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely before assembling the mousse cake.

Mousse Filling Instructions

  1. Lightly spray an adjustable cake ring or springform pan with oil and place your cooled cake inside as the base.
  2. Open the refrigerated can of coconut milk carefully without shaking. Scoop out the solidified cream from the top.
  3. Set aside 80g of the coconut cream for the ganache topping. Place the remaining cream in a microwave-safe bowl.
  4. Add the cooking chocolate to the bowl with the coconut cream and microwave in 20-second intervals, stirring thoroughly between each interval. Be careful not to overheat or burn the chocolate. Set aside once smooth.
  5. In a large bowl, blend the silken tofu with a hand mixer or food processor until completely smooth and creamy.
  6. In a separate bowl, whip the vegan cream with the whipped cream stiffener until stiff peaks form.
  7. In a small saucepan, combine the agar with 150-180ml warm water and cook according to the package instructions until fully dissolved.
  8. While the agar mixture is still hot, quickly stir in the melted chocolate and coconut cream mixture, mixing constantly to prevent lumps.
  9. Add this chocolate-agar mixture to the blended tofu and mix with an electric mixer until well combined.
  10. Gently fold in the whipped cream with a spatula (don't use the mixer here or you'll lose the airiness of the cream).
  11. Pour this mousse mixture over the cake base in your prepared pan, smoothing the top with a spatula.
  12. Refrigerate for at least one hour until the mousse begins to set.

Ganache & Decoration Instructions

  1. After the mousse layer has chilled for an hour, prepare the ganache by combining the reserved 80g coconut cream with 50g cooking chocolate in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring between each, until you have a smooth, glossy ganache.
  3. Pour the ganache over the chilled mousse layer and use a spatula to spread it evenly across the top.
  4. Return the cake to the refrigerator for another 30 minutes to allow the ganache to set.
  5. While waiting, prepare the chocolate whipped cream by whipping the vegan cream with the stiffener until stiff peaks form.
  6. Gently fold in the cocoa powder until just combined and no streaks remain.
  7. Transfer the chocolate whipped cream to a piping bag fitted with your chosen nozzle.
  8. Once the ganache has set, remove the cake from the refrigerator and pipe decorative swirls around the edge or as desired.
  9. If using, sprinkle with chocolate sprinkles, curls, or other toppings of your choice.
  10. Refrigerate the cake for at least 3 hours or, ideally, overnight before serving.
  11. When ready to serve, carefully remove the cake ring or springform pan. For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Notes

  • For best results, use a high-quality vegan cooking chocolate with at least 70% cocoa content.
  • Make sure your silken tofu is well-drained before blending to avoid a watery mousse.
  • The agar needs to be added while still hot to properly combine with the chocolate mixture.
  • Work quickly when folding in the whipped cream to keep as much air in the mousse as possible.
  • This cake is even better the day after making it, as the flavors have time to develop and the textures to set perfectly.
  • For a fun variation, you can add 1-2 tablespoons of coffee liqueur or orange extract to the mousse for added flavor complexity.