- 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:
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.