Chocolate Mousse Cake with Ginger

IMG_8205.JPGThis cake packs a double chocolate punch with its creamy chocolate mousse filling which tastes best if it is served from the fridge. If you don’t like ginger, you could put strawberries or chocolate-covered coffee beans on top – or anything else you fancy!

Recipe adapted from Vegan Cupcakes Take Over the World by the wonderful Isa Chandra Moskowitz and Terry Hope Romero.

Ingredients

  • 1 ½ cups soya milk
  • 1 ½ tsp cider vinegar
  • 1 cup sugar
  • ½ cup rapeseed oil
  • 1 ½ tsp vanilla extract
  • 1 ½ cups plain flour
  • ½ cup cocoa
  • 1 large tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt

For the mousse:

  • 100g dark chocolate (I used two bars of Seed & Bean Extra Dark Chocolate currently on sale here)
  • ¼ cup of coconut cream (nearly a whole small tin from here)
  • ½ cup aquafaba (the liquid strained from a can of chick peas)
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • A pinch of salt

For the ganache:

  • 200g chocolate
  • 125g soya cream

For decoration:

  • Crystallised ginger, goji berries and chopped toasted hazelnuts (or whatever you like!).

Make the cake:

  1. Heat the oven to 180°C and grease two 20cm cake tins.
  2. In a large bowl whisk together the soya milk and vingar and let sit for 5 mins.
  3. In another bowl, sift together the flour, cocoa, baking soda and powder and add the salt.
  4. Into the soya milk, whisk the sugar, oil and vanilla.
  5. Add in the dry ingredients and whisk until smooth then dived into the two cake tins.
  6. Bake for 25 mins until a toothpick inserted comes out dry.
  7. Transfer to a cooling rack and allow to cool.

Make the mousse:

  1. Melt the chocolate and coconut cream together in a glass bowl over a pan of boiling water.
  2. Remove from heat and stand the bowl on the side to cool. If the chocolate splits and you get dark clumpy chocolate and clear fat, add a small amount of water (a few teaspoonfuls) and stir – it will go creamy again.
  3. Whisk the aquafaba in a clean glass bowl with a balloon whisk until stiff peaks form.
  4. Then slowly add the caster sugar whisking all the time.
  5. When the chocolate has cooled a bit gently fold it into the aquafaba with the vanilla extract and salt, stir gently – you don’t want it to collapse.
  6. Spread carefully one half of the cake and leave to set in the fridge for at least 4-6 hours.

Make the ganache:

  1. Place a glass bowl in a pan containing an inch or two of boiling water.
  2. Break up the chocolate into the bowl and leave to melt for a few minutes.
  3. Stir in the cream and mix well.
  4. Allow to cool a bit (not too much) then assemble the cake – carefully put the second half on top of the mousse-covered half.
  5. Spread the ganache over the entire cake and decorate with ginger, goji berries and hazelnuts.
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This entry was posted in Cakes, tarts, desserts & sweets and tagged , . Bookmark the permalink.

2 Responses to Chocolate Mousse Cake with Ginger

  1. donuts+bolts says:

    Can you believe I have never tried using Aqua faba in a mousse?! This sounds like a perfect place to start…

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