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Bakery Style Chocolate Mousse Cake

Chocolate Mousse Cake

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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 10

Ingredients
  

For the Cake:

  • 1½ cup Plant Milk 355ml
  • 1 Tbs White Vinegar 15ml
  • ½ cup Vegan Butter Melted 113g
  • ½ cup Vegetable oil 117ml
  • 1¾ Granulated Sugar 350g
  • ½ teaspoon Salt ½ teaspoon
  • 2 teaspoons Vanilla Extract 2 teaspoons 10ml
  • 2 cups All Purpose Flour 250g
  • 1 cup Cake Flour 120g
  • 2 teaspoon Baking Soda

Chocolate Mousse:

  • 8 ounces Semi Sweet Vegan Chocolate 226g
  • 3 Tbs Strong Brewed Coffee 45ml
  • ¼ teaspoon Agar Powder *see notes
  • 1½ cups Your favorite vegan whipped cream
  • ½ cup Aquafaba 117ml

For the Icings

Instructions
 

  • Preheat the oven to 350°F & Grease & parchment line 4-7" cake pans (or 2-8" pans for a 2 layer cake if that is all you have)
  • In a large mixing bowl combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
  • Combine the soy milk with the vinegar & let stand for 5 minutes to thicken.
  • Sift all the dry ingredients together including the sugar.
  • Add the sifted dry ingredients to the wet ingredients in the bowl & whisk smooth, this will be the plant milk mixture & the butter/oil mixture
  • Whisk smooth for about 20 strokes to develop the batter
  • Pour the batter into the greased & parchment lined pan(s) bake immediately in the preheated 350°F oven for 15 minutes, then turn the oven temperature down to 325°F to bake the rest of the way, approximately 20 minutes more or when you gently press the centers they are springy to the touch. Or do the toothpick test for moist crumbs.
  • Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way.
  • Prepare the chocolate buttercream according to the recipe on that post~ reserve
  • Prepare the chocolate mousse by melting the vegan chocolate over a double boiler or in the microwave.
  • Sprinkle the agar powder over the hot coffee & keep it warm in a pan of hot water to prevent it from setting.
  • Whip the vegan whipped cream to medium firm peaks~ reserve
  • Prepare the aquafaba by whipping it in a high speed balloon whip stand mixer until thick & glossy
  • Whisk the warm agar/coffee into the chocolate & whisk smooth
  • Fold (whisk) in the coconut cream ONLY WHEN THE CHOCOLATE MIXTURE IS COOL TO THE TOUCH , then fold in the whipped aqaufaba.
  • Immediately pour into your cake layers set up in the ring mold then refrigerate everything until firm & set
  • Meanwhile prepare the ganache recipe by heating the chocolate & plant milk in a small sauce pot over medium heat whisking constantly until melted & smooth
  • Let cool at room temperature to a pour able consistency
  • Once the mousse inside the cake is set & firm you can unmold it, remove the acetate strip and then ice with chocolate buttercream refrigerate to very cold
  • Pour the chocolate ganache over the entire cake set on a cooling rack over a parchment paper sheet pan to catch the excess drips. Be sure to scrape up the excess ganache to use for another project

Video

Notes

Be sure to read all the notes for success section above the recipe before beginning & watch the linked video for a reference on how to build a similar cake like this one 
Storage Chocolate Mousse Cake must be kept refrigerated & will stay fresh for up to 1 week loosely wrapped to prevent drying
Tried this recipe?Let us know how it was!