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–+ servings
Black Forest Mousse Cake

Black Forest Mousse Cake

A unique spin on traditional Black Forest Cake! This one is served in individual towers made from chocoalte mousse, cherries & chocolate cake!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 8

Ingredients
  

For the Chocolate Mousse:

  • 8 ounces Semi Sweet Vegan Chocolate 226g
  • 2 Tbs Hot brewed coffee 30ml
  • 1 teaspoon Vanilla Extract 5ml
  • ¼ cup Aquafaba 60ml
  • ⅛ teaspoon Agar powder *see notes
  • 4 Tbs Granulated Sugar 50g
  • ¼ teaspoon Cream Of Tartar *see notes
  • 1 cup Vegan Whipped Cream
  • 1 can Can Cherry Pie Filling
  • For the Finishing Garnishes
  • 1 cup Vegan Whipped Cream
  • 3 Tbs Shaved chocolate
  • 8 Maraschino Cherries with the stems

Instructions
 

  • First prepare the chocolate cake recipe according to the instructions on that recipe post
  • Bake the batter into a 1/4 sheet pan in a preheated 350F oven for approximately 20 minutes or when it is springy to the touch when you gently press the center
  • Meanwhile line your cake ring molds or PVC molds with acetate strips
  • Cut out rounds of the cooled chocolate cake with a cookie cutter to the same diameter of the PVC molds or cake rings
  • You will need 24 discs for the small individual portions as shown in the video
  • Place the first disc into and the bottom of each mold before you start the chocolate mousse recipe since it will start to set fast~ you have to be ready
  • Prepare the chocolate mousse by first whipping the vegan cream to soft peaks and reserve in the refrigerator~ you should have about 1 cup total whipped volume
  • Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
  • Whip the aquafaba with the cream of tartar to stiff peaks while adding the sugar slowly ~ reserve
  • Combine the hot coffee & the agar powder in a small sauce pot or in a microwave safe bowl & heat to boiling
  • Add the hot brewed coffee with the agar & the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
  • Add the reserved whipped coconut cream to the semi cooled chocolate & whisk smooth
  • Then fold in the AF meringue and fold into the chocolate mixture to lighten.
  • Now start layering the mousse with the cherries & remaining cake discs as shown in the video
  • Refrigerate to set (approximately 3 hours) and then un-mold & top with more whipped cream, chocolate shavings & a cherry on top

Video

Notes

See all notes for success above the recipe section 
Storage Black Forest Mousse cakes must be kept refrigerated at all times & will stay fresh for up to 5 days 
Tried this recipe?Let us know how it was!