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.