Bakery copy cat recipe for Chocolate Almond Mousse Cake!
So sophisticated you are going to get rave reviews I guarantee it!
Unlike most vegan cakes which can border on gummy if you are not careful
This chocolate almond mousse cake does great with a soaking of Amaretto Simple Syrup!
However you can leave that out altogether if you are alcohol free
Neither the almond sponge cake nor the mousse are very sweet
So the buttercream icing is the perfect balance to this winning combination.
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Notes for Success:
Amaretto infused ganache was made simply by substituting 1 tablespoon of the plant milk in the ganache recipe with Amaretto
Disaronno Amaretto is vegan friendly *not sponsored
I molded this Chocolate Almond Mousse Cake with the freshly made chocolate mousse directly into a stainless steel ring mold
This is my preferred method of making cakes with soft fillings to ensure they stay in place even after cutting!
Alternatively you can fill the cake traditional style with a buttercream dam as usual
The best results for this cake texture came from grinding raw almonds to a course meal
Rather than using a ground nut meal that I purchased at the store
Store bought nut meal was too fine and resulted in a slightly more dry and heavy cake than I liked
Cream of Tartar is used to strengthen meringues but it is not an essential ingredient.
Yogurt was used in the original recipe
But I have since eliminated that additional ingredient and use more plant milk instead
Convert easily to 2-8″ cake layers with no changes to the recipes.
CHECK OUT THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Chocolate Almond Mousse Cake
Ingredients
For the Almond Sponge Cake
- Vegan Butter 1 cup (226g)
- Granulated Sugar 2 cups (400g)
- Golden Flax Meal 3 Tablespoons (24g)
- Hot Water 6 Tablespoons (90ml)
- Vegan Yogurt ½ cup (150g) *or more plant milk
- Plant Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour 3 cups (375g)
- Baking Powder 1 teaspoon
- Baking Soda 1 teaspoon
- Salt ½ teaspoon
- Raw Unsalted Almonds 1½ cups (225g) *See notes section!
For the Chocolate Mousse
- Semi Sweet Vegan Chocolate 8ounces (226g)
- Hot brewed coffee 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba *Chickpea Water from Canned Chickpeas ¼ cup (60ml)
- Agar powder 1/8 teaspoon *optional
- Granulated Sugar 4 Tablespoons (50g)
- Cream Of Tartar ¼ teaspoon
- Coconut Milk Full Fat 1- 15ounce can (*refrigerated overnight)
For the Amaretto Chocolate Ganache
- Semi Sweet Vegan Chocolate 4 ounces (113g)
- Plant Milk 6 Tablespoons (90ml)
- Amaretto or more plant milk 2 Tablespoons
For the Simple Syrup
- ½ cup water
- ½ sugar
- 2 Tbs Amaretto *optional
For the ICING
Instructions
- For the Cake Batter Be sure all your ingredients are at room temperature before beginning.
- First prepare your 7" cake pans with grease & parchment paper lining.
- Preheat the oven to 350°F
- Combine the flax meal & hot water together in a small bowl and set aside to thicken for about 5 minutes.
- Grind the almonds in a food processor or chop as fine as possible by hand with a knife, set aside
- Combine the plant milk & yogurt with the vanilla and set aside.
- Sift the flour with the salt, baking powder & baking soda
- In a large mixing bowl, cream the vegan butter and sugar on medium to high speed until light & fluffy, this may take 3-5 minutes.
- Scrape the bottom & sides of the bowl from time to time to ensure an even mix.
- Add the flax paste to the creamed mixture and then whip on high for 20 seconds to emulsify
- Turn the speed back down to low and add 1/3 of the sifted dry ingredients and mix just until it is combined
- Add half of the plant milk/yogurt mixture and mix just until combined
- Repeat with another 1/3 of the dry ingredients, the other half of the plant milk and then the last of the dry ingredients.
- add the finely ground almonds and mix well
- Portion the batter into your prepared pans and bake in the preheated 350°F oven for 25 minutes.
- Turn the oven temperature down to 300° and bake for another 15-20 minutes or when a toothpick inserted into the center comes out clean, no raw cake batter.
- *I turn the oven temp down half way through because this is a very thick cake layer I do not want it to over brown on the outside & edges while the inside batter cooks
- Cool the cakes in the pans until they are cool to the touch, then flip them out onto a wire rack to cool the rest of the way
- Be sure to remove the parchment paper lining.
- Prepare the buttercream recipe of your choice and set it aside
- Prepare the Chocolate Ganache by chopping the chocolate to same sized small pieces and place in a medium mixing bowl.
- In a small sauce pot heat the plant milk to just below a boil then pour it over the chocolate in the bowl, add the Amaretto *if using and whisk everything smooth to melt.
- Allow to set at room temperature *or speed it up in the refrigerator to make the truffles
- The truffles are simply scoops of set ganache rolled into chopped almonds
- Prepare the Chocolate Mousse
- Combine the hot coffee and the agar powder and whisk smooth. Keep it warm or the agar will set and you will have to remelt.
- Meanwhile open the can of coconut milk that has been refrigerated overnight and carefully scoop out the fat that is on top and place in a mixer with a whip attachment
- Whip the coconut cream to soft peaks and reserve in the refrigerator
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
- Cool the chocolate mixture to about 80°F or tepid to the touch or your whipped coconut cream will melt back to liquid.
- Add the reserved whipped coconut cream and whisk smooth
- Whip the aquafaba/agar with the cream of tartar to stiff peaks while adding the sugar very slowly
- Take a small portion of the AF meringue and fold into the chocolate mixture to lighten.
- Fold in the rest of the AF gently
- At this point you can allow the mousse to set in the refrigerator to a scoop-able consistency to build the cake, or set the cake up in a ring mold and pour the freshly made mousse into the mold with the layers and allow everything to set together. *as you will see in the video how I did that
- Once the mousse is set proceed to assemble and ice the cake as shown in the video tutorial
Notes
I used ground almonds for this cake recipe, but if you are using almond flour reduce the amount of all purpose flour in this recipe by 1/2 cup
Chocolate Mousse Cake must be kept refrigerated but can be kept at room temperature for an hour before serving.
Store for up to 1 week wrapped loosely to prevent drying
If I’m using the aquafaba from your life hack with the Agar in it, how does that change this recipe for the chocolate mousse? With the coffee and Agar separate, etc.
Thanks!!
What is the simple syrup for? I don’t see it being used in the recipe, nor in the Youtube video O.o Are the cakes supposed to be brushed with it once they’re cooled?
I’m excited to try this recipe! Thanks 🙂
Hey thanks for pointing that out! I feel like I may have mentioned in the video that I was not using simple syrup? But should have? Or would have??
I can’t quite remember, but I will make a note of that here to reflect the simple syrup is completely optional!
You would just brush a bit onto the cake layers while building the cake
Hi! Is there a way to scale this up for 3, 8” cake pans?
Yes sure, I would probably do 1½X the recipe for everything