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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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