This 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.
- 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
- Crystallised ginger, goji berries and chopped toasted hazelnuts (or whatever you like!).
Make the cake:
- Heat the oven to 180°C and grease two 20cm cake tins.
- In a large bowl whisk together the soya milk and vingar and let sit for 5 mins.
- In another bowl, sift together the flour, cocoa, baking soda and powder and add the salt.
- Into the soya milk, whisk the sugar, oil and vanilla.
- Add in the dry ingredients and whisk until smooth then dived into the two cake tins.
- Bake for 25 mins until a toothpick inserted comes out dry.
- Transfer to a cooling rack and allow to cool.
Make the mousse:
- Melt the chocolate and coconut cream together in a glass bowl over a pan of boiling water.
- 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.
- Whisk the aquafaba in a clean glass bowl with a balloon whisk until stiff peaks form.
- Then slowly add the caster sugar whisking all the time.
- 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.
- Spread carefully one half of the cake and leave to set in the fridge for at least 4-6 hours.
Make the ganache:
- Place a glass bowl in a pan containing an inch or two of boiling water.
- Break up the chocolate into the bowl and leave to melt for a few minutes.
- Stir in the cream and mix well.
- Allow to cool a bit (not too much) then assemble the cake – carefully put the second half on top of the mousse-covered half.
- Spread the ganache over the entire cake and decorate with ginger, goji berries and hazelnuts.