Irresistible Vegan Chocolate Mousse Cake for Chocolate Lovers

INTRODUCTION

Do you need to have a rich, scrumptious plant-based dessert? Then just look here-Vegan Chocolate Mousse Cake! It is this cake that is full of wholesome, healthy ingredients bringing the happiness of chocolate with no milk and no eggs. Perfect for special occasions or just sweet treats; This cake is sure to please vegetarians and vegans alike. So now let’s get into this dessert!

Why You’ll Love This Recipe:

• Decadent and delicious: Such a creamy cake with enough of that rich sweetness to satisfy any chocolate lover.
• This cake is not only quite suitable for vegetarians but also for those lactose sensitive. Yet, no loss of taste or texture.
• Simple and Quick: Worry not about complicated procedures; simply apply simple instructions, and you’ll easily make this cake at your convenience. You can serve it on any occasion as it is unique since it appeals to everyone, vegetarian or not.

Tips and Variations

• Flavor Variations: If one wants to take the flavor of this chocolate mousse to the next level, then one can even add one teaspoon of espresso powder to it. Or in case one wants to make it cooler in terms of its taste, then one can even add some peppermint extract to it.
• Gluten-Free Option: For making this cake gluten-free, one would use a gluten-free cake flour mix instead of using all-purpose flour for its preparation.
• Storage: Cake can be stored in an airtight container and placed in the fridge if some portion remains, though that is unlikely.
• Sweetness Adjustment: Refrigerate the mousse mixture till it sets and sample it before you refrigerate. You can add more maple syrup if you like it sweeter.
• Add a Crunch: These will provide some extra texture in the middle of the cake, so you could add chopped nuts or granola.

Ingredients

Brownie Layer

• 60 g / ¼ cup aquafaba
• 125 g / ½ cup + 2 tablespoons sugar
• 50 grams / 1.75 oz vegan butter
• 75 g / 2.6 oz dark chocolate 70-74% cocoa
• 25 g / 2 tsp cocoa powder
• 65 g / ½ cup plain flour
• ¼ teaspoon good salt
• ¼ teaspoon baking soda

Chocolate Mousse Layer

• 200 g / 7 oz dark chocolate 70-74% cocoa, crushed
• 50 g / 1.75 oz vegan butter, cubed
• 240 g / 1 cup aquafaba
• ¼ teaspoon cream of tartar OR ½ teaspoon lemon juice
• 50 g / ¼ cup sugar

Directions

Prepare the Brownie Layer

• Set the oven temperature to 180°C/355°F (160°C/325°F if the fan is on). Grease the bottom and sides of a 20-cm (8-inch) baking dish; I place them on a sturdy baking tray using baking paper.
• Place the chopped vegan butter and crumbled chocolate chunks in a glass or metal bowl and place over the water bath. Make sure the bottom of the bowl remains above the water as you heat it over low heat.
• As soon as the liquid in the bottom of the bowl begins to boil, remove it from the heat source and slowly whisk in the melted ingredients.
• Using an electric whisk, beat the aquafaba until a dense foam forms, containing small bubbles. Tight peaks are not necessary for this recipe. After adding the sugar to the aquafaba, whisk the mixture well.
• While the aquafaba mixture is still very hot, add all the flour, chocolate, and vegan butter mixture, as otherwise, the batter will be too stiff. Mix the all ingredients together until well combined.
• In a small bowl, mix the flour, baking soda, cocoa powder, and salt together and whisk them. Then mix the two batches till there is no dry ingredient left in the mixture.
• Use a spatula to spread the brownie batter to all edges of the pan, let bake for 17-18 minutes, and cool first before putting on the mousse.

Prepare the Chocolate Mousse Layer

• When the base has cooled, carefully remove it from the tin. After replacing the brownie base, line the sides of the tin with baking paper.
• Add the vegan butter and chocolate to a metal glass bowl that sits over a water bath. Make sure the bottom of the bowl remains above the water while you heat it over low heat. Meanwhile, start the next step.
• Add cream of tartar and aquafaba to a clean bowl.
• Run the mixer on medium/high speed until you get stiff peaks. Depending on your equipment, this may take eight to ten minutes.
• When the sugar starts to melt, add it one spoon at a time, counting backward from 20 each time. When the butter and chocolate are melted, slowly stir them in.
• Now, carefully stir one tablespoon of melted aquafaba into the chocolate chips.
• Now, using a light spatula, stir about one-third of the chocolate chips into the hot aquafaba. When the filling is almost set, add the second one-third, and then add the last chocolate chips.
• Mix all the chocolate slowly until no white streaks remain. Be very careful when doing this so that not too much air comes out of the aquafaba.
• Place the cooled brownie mousse on top and make sure to refrigerate for at least one night to set. If desired, sprinkle with cocoa powder and cut with a knife.

CONCLUSION

This vegan chocolate mousse cake is surely a deliciously rich dessert. It is, beyond that, a dessert without burdening your conscience. The richness of the chocolate and the mousse texture make it perfect for any occasion, or just one of those evenings where you just need something sweet. So, if you’re looking for a dessert that will please everyone, then here’s the recipe to try. Be indulgent and healthy with this cake!

FAQ’s