Chocolate Almond Mousse Cake
Almond sponge cake soaked with Amaretto, chocolate mousse & almond buttercream! This is one of my all time favorite cakes!
Ingredients
For the Almond Sponge Cake
- ½ cup Vegan Butter 113g
- ½ cup Vegetable Oil 118ml
- 1¾ cup Granulated Sugar 350g
- 1½ cup Plant Milk 355ml
- 2 teaspoons Vanilla Extract 10ml
- 1 teaspoon Almond Extract 5ml
- 3 cups All Purpose Flour 375g
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Raw Almonds 150g
For the Chocolate Mousse
- 8 ounces Semi Sweet Vegan Chocolate 226g
- 3 Tbs Hot brewed coffee 45ml
- 1 teaspoon Vanilla Extract 5ml
- ¼ cup Aquafaba 60ml
- 4 Tbs Granulated Sugar 50g
- ¼ teaspoon Cream Of Tartar
- 1½ cups Vegan Whipped Cream
For the Amaretto Chocolate Ganache
- 4 ounces Semi Sweet Vegan Chocolate 113g
- 6 Tbs Plant Milk 90ml
- 2 Tbs Amaretto 30ml
For the Simple Syrup
- ½ cup water
- ½ cup sugar
- 2 Tbs Amaretto *optional
For the Icing
- 1 Recipe Swiss Meringue Buttercream
- 2 teaspoon Almond Extract
Instructions
- For the Almond 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
- Grind the almonds in a food processor or chop as fine as possible by hand
- Sift the flour with the salt, baking powder & baking soda
- In a large mixing bowl combine the melted vegan butter, oil, plant milk, extracts & sugar
- Sift the flour with the salt, baking powder & baking soda then add it to the wet ingredients in the bowl & whisk to a smooth batter
- Add the finely ground almonds & mix evenly
- Portion the batter into your prepared pans & bake in the preheated 350°F oven for 15minutes. Then turn the oven temperature down to 300° & bake for another approx 20 minutes or when a toothpick inserted into the center comes out clean
- 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.
- Prepare the buttercream recipe of your choice and set it aside
- Prepare the Chocolate Ganache by chopping the chocolate to small pieces & place in a medium sauce pot with the plant milk whisking constantly over medium heat until melted & smooth. Add the Amaretto *If alcohol free you will use more plant milk
- The truffles are simply scoops of cooled & set ganache rolled into chopped almonds~ Optional garnish
- For the Chocolate Mousse Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl~ Reserve
- Combine the hot coffee & the agar powder in a smaller sauce pot over high heat & whisk smooth. Keep it warm or the agar will set and you will have to remelt.
- Meanwhile whip your favorite whipped cream to medium peaks & reserve in the refrigerator
- Whip the aquafaba with the cream of tartar to stiff peaks while adding the sugar very slowly~ reserve
- Add half of the whipped cream to the COOLED chocolate mousse base (must be at least 80℉ or you will melt your whipped cream) mix well to lighten the mixture- work quickly as the agar will begin to set~ then add the rest of the whipped cream
- Finally fold in the whipped aquafaba meringue
- 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 & pour the freshly made mousse into the mold with the cake layers so everything can set together firmly *see video visual
- Once the mousse is set inside the cake, proceed to assemble & ice the cake as shown in the video tutorial
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Chocolate Mousse Cake must be kept refrigerated but can be kept at room temperature for an hour during serving. Store for up to 1 week in the refrigerator wrapped loosely to prevent drying
Tried this recipe?Let us know how it was!