Chocolate Mousse Cake (Vegan)
Total Time
prep: 20 minutes baking: 30 minutes
Servings
16
Prep Time
20 minutes
Cook Time
30 minutes
1½ cups (200 g / 7.1 oz) unbleached white flour
⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder
1 teaspoon baking powder
1 cup (225 g / 7.9 oz) unrefined sugar
1¼ cups (300 ml / 10 oz) water
¼ cup (60 ml / 2 fl oz) vegetable oil
2 teaspoons vanilla extract
2 tablespoons vinegar (plain red, plain white or rice vinegar)
1 pinch of shredded coconut
6 ounces (170 g) chocolate chips
6 ounces (170 g) tofu
½ tablespoon vanilla extract
¼ cup (60 g / 2.1 oz) margarine
¼ cup (30 g / 1.1 oz) cocoa powder or carob powder
4 tablespoons soy milk
5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)
⅓ cup (75 g / 2.6 oz) packed unrefined sugar
1 teaspoon vanilla extract
½ cup (40 g / 1.4 oz) walnuts (optional)
Preheat oven to 375°F (190°C).
In bowl combine flour, cocoa, baking soda, salt and sugar.
In another bowl combine water, oil, and the 2 teaspoons of vanilla.
Pour liquid into dry ingredients, then whisk with fork.
Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
Pour into baking dishes, and bake for 25–30 minutes.
25–30 minutes
Remove from oven and let cool completely.
Melt the chocolate chips.
Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy.
Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
Refrigerate until mousse thickens.
In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly.
Boil 1 minute, stir to cool, then add vanilla extract.
1 minute
Pour over the top of the chocolate mousse cake.
Garnish with coconut.