Go Back
–+ servings
Chocolate Orange Mousse Cake

Chocolate Orange Mousse Cake

Be sure to read the notes for success before beginning
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

For the Orange Cake:

  • ¾ cup Plant Milk 177ml
  • 2 Clementines
  • 2 teaspoons Vanilla Extract
  • 2 cups Cake Flour 240g
  • Egg Replacer
  • 1 cup Granulated Sugar 200g
  • 3 teaspoons Baking Powder
  • ¾ teaspoon Salt
  • 9 Tbs Vegetable Oil 135ml

For the Chocolate Mousse:

  • 8 ounces Semi Sweet Vegan Chocolate 8ounces 226g
  • 2 Tbs Hot brewed coffee 30ml
  • 1 teaspoon Vanilla Extract 5ml
  • ¼ cup Aquafaba 60ml
  • 4 Tbs Granulated Sugar 50g
  • ¼ teaspoon Cream Of Tartar
  • 1 cup Vegan Whipped Cream

for the icing

Instructions
 

  • Preheat the oven to 350℉ then grease & parchment line 3 - ⅛ sheet pans
  • First pull of the hard stem of the oranges if there are any & check for seeds by slicing them in half & remove seeds if there are any. The skins stay on the orange, so leave that intact.
  • Place all of the cake ingredients into a food processor including the oranges & process until smooth batter (about 1 minute)
  • Pour batter into your prepared cake pans bake for approximately 15-20 minutes or when a toothpick inserted into the center comes out clean.
  • Cool in the pans until you are ready to assemble the cake
  • Set up a cake mold the way I demonstrate in the video tutorial
  • Prepare the chocolate mousse: Whip your favorite vegan whipping cream to medium peaks then reserve in the refrigerator
  • Whip the aquafaba/agar with the cream of tartar to stiff peaks while adding the sugar very slowly
  • Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl. Add the hot brewed coffee & the vanilla extract to the melted chocolate while whisking vigorously to incorporate well.
  • Cool the chocolate mixture to at least 80°F or slightly cooler or when you add the whipped cream it will melt back to liquid. Add the reserved whipped cream & whisk smooth
  • Now take a small portion of the AF meringue & fold into the chocolate mixture to lighten. Then fold in the rest gently
  • Pour the mousse equally in between each cake layer as you build the cake inside the assembled cake mold, refrigerate to set for at least 4 hours or overnight.
  • Un mold the cake and then add the ganache icing over top

Video

Notes

Be sure to read the notes for success before beginning
Storage Mousse cake must be kept refrigerated at all times, and will stay fresh for up to 1 week. 
Tried this recipe?Let us know how it was!