Name: Vegan Chocolate Mousse Cake- Decadent & Easy Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 cake (8-inch)
Ingredients: 2/3 cup (150 mL) dairy free milk, room temperature; 1 1/2 cups (188 g) all purpose flour or gluten free 1:1 baking flour, sifted; 1/2 cup (48 g) Dutch-process cocoa powder, sifted; 1 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp sea salt; 1 cup (200 g) granulated sugar; 1/4 cup (55 g) light brown sugar; 1/4 cup (57 g) unsalted vegan butter, melted and cooled to room temperature; 1/2 cup (110 g) dairy free yogurt, room temperature; 1/2 tsp vanilla extract; 1/2 cup (120 mL) HOT coffee (can be brewed or instant); 1 cup (240 g) vegan dairy free chocolate; 3 cups (720 mL) heavy vegan cream, divided and cold; 1 batch vegan chocolate ganache

Vegan Chocolate Mousse Cake: Prepare to have your dessert dreams absolutely shattered, in the best way possible. This isn’t just any dessert; it’s a decadent symphony of rich chocolate, airy lightness, and pure, unadulterated bliss. Forget everything you thought you knew about vegan baking, because this Vegan Chocolate Mousse Cake is about to redefine your expectations. It’s the ultimate indulgence, a showstopper that will have everyone, vegan or not, reaching for a second (or third!) slice. The magic lies in its impossibly smooth, cloud-like mousse that melts on your tongue, perfectly balanced by a deeply satisfying chocolate base. We’ve cracked the code to creating a vegan dessert that’s not only completely free of animal products but also boasts an intensity of chocolate flavor and a luxurious texture that rivals any traditional counterpart. Get ready to impress yourself and everyone around you with this extraordinary creation.

Ingredients:

2/3 cup (150 mL) dairy free milk, room temperature
1 1/2 cups (188 g) all purpose flour or gluten free 1:1 baking flour, sifted
1/2 cup (48 g) Dutch-process cocoa powder, sifted
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp sea salt
1 cup (200 g) granulated sugar
1/4 cup (55 g) light brown sugar
1/4 cup (57 g) unsalted vegan butter, melted and cooled to room temperature
1/2 cup (110 g) dairy free yogurt, room temperature
1/2 tsp vanilla extract
1/2 cup (120 mL) HOT coffee (can be brewed or instant)
1 cup (240 g) vegan dairy free chocolate
3 cups (720 mL) heavy vegan cream, divided and cold
1 batch vegan chocolate ganache

Preparing the Cake Layers

Dry Ingredients Mix

In a large mixing bowl, whisk together the sifted all purpose flour (or your gluten-free 1:1 baking flour for a gluten-free version), sifted Dutch-process cocoa powder, baking powder, baking soda, and sea salt. Ensure these are thoroughly combined. The sifting step is crucial for a lighter, more tender cake, preventing any lumps from the cocoa powder or flour. Set this bowl aside.

Wet Ingredients Mix

In a separate, medium-sized bowl, combine the granulated sugar and light brown sugar. Add the melted and cooled unsalted vegan butter, dairy free yogurt, and vanilla extract. Whisk vigorously until the mixture is smooth and well-emulsified. The sugars should start to dissolve slightly, creating a rich base for our cake. It’s important that the vegan butter has cooled to room temperature; if it’s too hot, it can cook the yogurt or butter, affecting the texture.

Combining Wet and Dry

Gradually add the wet ingredient mixture to the dry ingredients, alternating with the room temperature dairy free milk. Begin by adding about a third of the dry ingredients and mix until just combined. Then, add half of the dairy free milk and mix. Continue this process, ending with the remaining dry ingredients. Be careful not to overmix; overmixing can develop the gluten in the flour too much, resulting in a tough cake. Mix only until no streaks of flour remain.

The Hot Coffee Infusion

Now for the magic ingredient: the hot coffee. This step is vital for intensifying the chocolate flavor and creating an incredibly moist cake. Slowly pour the hot coffee into the batter while mixing on low speed. The batter will become quite thin, which is perfectly normal. The hot liquid blooms the cocoa powder, releasing its full flavor potential and contributing to a wonderfully tender crumb. Don’t worry about the thin consistency; it’s exactly what we’re aiming for.

Baking the Cake Layers

Pour the thin batter evenly into two prepared 8-inch round cake pans. I like to grease and flour my pans, or line them with parchment paper circles to ensure easy release. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in their pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely. It’s imperative they are fully cooled before frosting.

Crafting the Vegan Chocolate Mousse

Melting the Chocolate

While the cakes are cooling, let’s prepare the luscious chocolate mousse. In a heatproof bowl set over a saucepan of simmering water (a double boiler), gently melt the vegan dairy free chocolate. Stir occasionally until it’s completely smooth and glossy. Be patient; melting chocolate slowly ensures it doesn’t scorch. Once melted, remove the bowl from the heat and let the chocolate cool slightly, but not to the point of solidifying.

Whipping the Cream Base

In a large, chilled mixing bowl, pour in 2 cups (480 mL) of the cold heavy vegan cream. Using an electric mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with vegan butter. Stiff peaks mean that when you lift the whisk, the cream will hold its shape. This forms the airy, fluffy foundation of our mousse.

Incorporating the Chocolate

Gently fold the slightly cooled melted chocolate into the whipped vegan cream. Do this in batches, adding about a third of the melted chocolate at a time. Use a spatula and a folding motion, being careful not to deflate the whipped cream. The goal is to create streaks of chocolate throughout the cream, giving it that beautiful marbled effect that’s characteristic of a rich mousse. Continue folding until just combined, ensuring no large pockets of unincorporated cream or chocolate remain.

Assembling the Vegan Chocolate Mousse Cake

Layering the Cake

Once your cake layers are completely cool, it’s time to assemble. Place one cake layer on your serving plate or cake stand. If your cake layers have domed tops, you can gently level them with a serrated knife for a flatter surface. This will make stacking and frosting much easier.

Adding the Mousse Filling

Generously spread half of the prepared vegan chocolate mousse over the first cake layer, ensuring it goes almost to the edges. The mousse should be thick enough to hold its shape. You can even use a spatula to create a slight dam around the edge to contain the mousse if you like, though the ganache will help seal it later.

Second Cake Layer and Mousse

Carefully place the second cake layer on top of the mousse-filled first layer. Spread the remaining vegan chocolate mousse evenly over the top and down the sides of the cake. You don’t need to make it perfectly smooth at this stage; the ganache will cover most of it.

The Ganache Finish

Now, for the final decadent touch: the vegan chocolate ganache. Gently pour or spoon the ganache over the top of the mousse-covered cake. Use an offset spatula to spread the ganache down the sides of the cake, creating a beautiful drip effect or a smooth, even coating. The ganache will set slightly as it cools, giving the cake a polished look. Allow the ganache to set for at least 30 minutes in the refrigerator before serving.

Conclusion:

And there you have it – your very own decadent Vegan Chocolate Mousse Cake! We’ve walked through each step to create this rich, creamy, and utterly satisfying dessert that proves you don’t need dairy or eggs for an incredible chocolate experience. This recipe is a labor of love, but the result is so worth the effort. Imagine slicing into this smooth mousse atop a tender chocolate cake – it’s pure bliss!

For serving, I love to present this cake with a dusting of cocoa powder, a fresh raspberry, or a dollop of coconut whipped cream. It’s elegant enough for a special occasion but simple enough to enjoy as a weekend treat. Don’t be afraid to experiment with variations! You could add a hint of espresso powder to the mousse for a mocha twist, or swirl in some berry compote for a fruity contrast. This Vegan Chocolate Mousse Cake is truly a versatile base for your sweet creations. I encourage you to give it a try and share your delicious results!

Frequently Asked Questions:

Q1: Can I make this Vegan Chocolate Mousse Cake ahead of time?

Absolutely! This cake is best made at least a few hours in advance, or even the day before. This allows the mousse to set properly, ensuring a beautiful slice. Storing it in the refrigerator will help maintain its structure.

Q2: My mousse isn’t setting. What did I do wrong?

The most common reasons for mousse not setting are insufficient chilling time or an issue with the fat content of your plant-based cream. Ensure your vegan heavy cream is full-fat and well-chilled. Also, make sure you’ve allowed ample time in the refrigerator (at least 4-6 hours, or overnight is best) for it to firm up. Gently folding in the whipped cream is also crucial for airy texture and proper setting.