Vegan Chocolate Mousse Cake
Summer is slowly drawing closer and thus also the season of summer cakes – how wonderful! After presenting you a vegan tiramisu cake and a strawberry Swiss roll, here's an option with lots of chocolate! No worries, we're not exaggerating when we promise you lots of chocolate as this cake consists of a moist chocolate cake and a refreshing and fluffy chocolate mousse! You can easily prepare it the day before, so it has enough time to set in the fridge overnight. If you don't have that much time, we'd still recommend to let it chill at least for 3-4 hours.
We start this recipe with baking the chocolate cake as it has to cool down before we can spread the mousse on top. We prepared the batter in the "Titanium Chef Patissier XL" stand mixer from Kenwood. A few smart integrated functions and programs can save you a lot of time and energy. The "EasyWeigh scale" weighs all ingredients directly inside the mixing bowl and the program "melting chocolate" was particular helpful for this recipe as we have to melt chocolate for the mousse and the batter. Normally we would set a heatproof bowl over a pot of simmering water to do this, so this function saves us some washing up and time. Once the cake comes out of the oven, be sure to give it plenty of time to cool down. With the help of a cake ring around your cake, you can easil spread the mousse on top of the cake and just need a little patience until the mousse is firm and the cake is ready to cut.
It's best to keep the cake in the fridge until you're ready to serve it so that it stays cool and refreshing when it's hot outside. Of course, you can get creative with the decoration. We've chosen whipped chocolate cream and chocolate shavings, but if you prefer it simple, you can also just use fresh berries or dust the cake with unsweetened cocoa powder.
Vegan Chocolate Mousse Cake
Ingredients
For the chocolate dough:
- 125 g (4.5 oz) dark chocolate
- 75 g (0.66 stick) plant-based butter
- 125 ml (0.5 cup) plant-based milk
- 75 g (0.33 cup) applesauce
- 150 g (1.25 cup) flour
- 50 g (0.25 cup) sugar
- 8 g (1.5 tsp) baking powder
- 2 g (0.25 tsp) baking soda
- 1 pinch of salt
- vegan butter for greasing
For the chocolate mousse:
- 400 g (14 oz) dark chocolate
- 800 g (28 oz) silken tofu
- 50 ml (0.25 cup) agave syrup
For garnish:
- 100 ml (0.5 cup) plant-based cream for whipping
- 4 g (1 tsp) cream stiffener
- 6 g (1 tsp) vanilla sugar
- 1-2 tsp unsweetened cocoa powder
- dark chocolate shavings
Instructions
Preheat oven to 180°C/355°F (circulating air). For the batter, melt dark chocolate with vegan butter, then add plant-based milk and applesauce. Stir until combined.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients and stir until you get a smooth batter.
Line a cake pan (18 cm/7-inch diameter) with parchment paper, grease with vegan butter, and pour in the batter.
Bake the cake at 180°C/355°F (circulating air) for approx. 30 minutes or until a wooden pick inserted in the centre comes out clean. If it isn't baked through, continue baking and, if necessary, cover the cake with aluminium foil to avoid any burning. Remove the cake from the oven and let it cool out completely.
For the chocolate mousse, melt dark chocolate once more. Add silken tofu, melted chocolate, and agave syrup to a liquid measuring cup and blend until smooth.
Carefully transfer the cooled cake base onto a cake platter and place a cake ring around it. Pour the chocolate mousse onto the cake, smooth it out, and refrigerate the cake preferably overnight (but at least for 3-4 hours).
The next day, whip plant-based heavy cream with cream stiffener and vanilla sugar until stiff. Add unsweetened cocoa powder to taste. Carefully remove the cake ring and garnish the cake with whipped chocolate cream and chocolate shavings.
Tip: We prepared this cake in the "Titanium Chef Patissier XL" stand mixer from Kenwood. We prepared steps 1 and 2 directly within the bowl by using the function "melt chocolate". We also melted the chocolate and whipped the mousse in the same bowl. This saved us some washing up and time – how convenient!
