Perfect Passion Fruit and Chocolate Entremet Cake

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Meet the ultimate French dessert challenge—a homemade entremet cake.  It is layered with chocolate cake, decadent dark chocolate mousse, and a tantalizingly sweet and tart passion fruit finish. I made it more exquisite by adding a healthy spin into the mix.

When life gets boring, I put on my apron to embark on a self-set challenge. Sometimes it is because Ronnie is egging me to try his favorite treats. Other times it is me being ambitious after I start craving something super sweet and super out of reach.

This time around, I wanted to push my baking skills to another level. With over two years of experience, I wanted to see if I could master the intricate mousse cake.

Dare, I say it? I might have nailed it!

What Can You Expect?

  • Fancy vegan dessert.
  • Easy and simple recipe.
  • No refined sugar.
  • No dairy.

Pro-Tips for Baking Easy & Simple Entremet Cake

Mastering this multi-layered mousse cake can be challenging. Yet, it is an ideal way to play with textures and tastes if you are up to the task.

Here they are a few tips that helped me power through the recipe:

  • I always measure and arrange all the ingredients beforehand. It makes you less flustered and more in command.
  • Sifting and straining certain mixtures prevents lumps.
  • Avoid beating your cream as that turns the mousse grainy.
  • Use a skewer or toothpick to check if your cake is baked. The cooking utensil should come out clean when you poke it inside the cake.
  • A mousse takes approximately half an hour to set. Make sure your mousse is properly refrigerated before assembling it.
  • Make sure the agar powder dissolves by continuously stirring the mixture.

Healthy Hacks: Homemade Entremet Cake

  • Use coconut milk, soy milk, or cashew nut milk if the almond milk is unavailable. Do remember that some plant-based milk can have a distinctive taste.
  • Replace regular flour with gluten-free flour if you have any dietary restrictions.
  • Use coconut oil to replace vegan butter.
  • Ditch refined sugar for its healthier counterpart, cane sugar.

Are you ready to master this decadent dessert? Dare to be different and try my simple and healthy rendition of this traditional French dessert. Remember to share your creations on Instagram via #joyfulhomecooking. I can’t wait to see you pull off this incredible treat.

Have fun!

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Featured Photo

Perfect Passion Fruit and Chocolate Entremet Cake

Flex your baking muscles with this triple-layered mousse cake. This homemade entremet cake features a dark chocolate mousse nestled between a sweeter, creamier passion fruit mousse and spongy cake base. Yum!

  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 6 cakes 1x
  • Category: Vegan, Dairy Free
  • Cuisine: French
  • Diet: Vegan
  • Author:
  • Joyce Mrad

Scale

Ingredients

Cake Base

  • 1 1/4 cups almond milk
  • 1 tbsp apple cider vinegar
  • 2/3 cup vegan butter
  • 3 tbsp/maple syrup
  • 1 tsp instant espresso powder
  • 2 1/4 cups all-purpose flour
  • ½ cup cane sugar
  • 4 tbsp cacao powder
  • 3 tsp baking powder
  • 1 tsp baking soda

Chocolate Mousse Layer:

  • 150g dark vegan chocolate
  • 250ml coconut cream
  • 1tsp agar powder

Passion Fruit Mousse Layer:

  • 5 passion fruit pulp
  • 200ml coconut cream
  • 1 tsp agar powder
  • 2tbsp maple syrup
  • little turmeric powder (optional)

Instructions

Chocolate Cake Bake:

  • Preheat the oven to 180°C.
  • Gently grease two 6” round baking pans with coconut oil (or unsalted butter if you want).
  • Make a mildly curdled buttermilk by adding one tablespoon of vinegar to your almond milk. Set aside to let it get thicker.
  • Use a medium-sized pot to melt your butter, maple syrup, and espresso powder over medium heat. Let the mixture cool once it is off the stove.
  • Sift and sieve the flour, cacao, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl. Whisk the mixture to combine all the dry ingredients.
  • Add your curdled milk and butter mixture into the flour bowl. Whisk until you get a silky smooth batter. (Avoid overbeating to prevent air pockets!)
  • Divide the batter between previously greased cake pans.
  • Pop them into the oven to bake for 30-35 minutes.
  • Use a skewer/toothpick to check if the cake is ready. The inserted utensil must come out clean if the cake is baked.
  • Take the cake pans out and let them cool for 5 minutes.
  • Gently take the cake out of the pan and transfer it onto a wire rack. Let the cake cool completely before you add the mousse layer.

Chocolate Mousse:

  • Finely chop your dark chocolate into small pieces. Set it aside in a small bowl.
  • Make your mousse by pouring coconut cream and maple syrup into a small pot.
  • Place a pot on the stove and bring it to a boil at medium to high heat.
  • Add agar agar powder and let it simmer. Rigorously stir the mixture until the agar dissolves completely. It should take about 2 minutes.
  • Chuck in the dark chocolate and keep on stirring.
  • Stop when the chocolate melts and you get a nice mousse-like texture.
  • Let it cool for a few seconds before pouring it onto the base. Make sure that your hand does not hover or shake when you are assembling the dessert.
  • Pop it into the fridge to let the mousse set. It should take about half an hour to get it ready.
  • Work on your passionfruit mousse until then.

Passion Fruit:

  • Cut your passion fruit into halves, scoop out the pulp with seeds.
  • Use a high-powered blender to make passion puree. Do this by chucking the pulp in and adding 1 tbsp of water.
  • Blend until you get a proper puree and strain the seeds.
  • Prepare your mousse by pouring coconut cream and maple syrup into a small pot.
  • Place a pot on the stove and bring it to a boil at medium to high heat.
  • Add agar agar powder and let it simmer. Rigorously stir the mixture until the agar dissolves completely. It should take about 2 minutes.
  • Wait for a few minutes before you add the passion fruit layer on top of the chocolate mousse. Your chocolate mousse must be set by this time.
  • Place your homemade entremet cake back into the fridge.
  • Allow the mousse to set before serving it. This might take another half an hour or more.
  • Carefully remove the delicate cake from the pan.
  • Place it onto the cake stand and garnish it with fresh fruits.

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