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This ridiculously easy vegan chocolate mousse cake transforms simple ingredients into an elegant dessert that will leave everyone asking for seconds. The combination of tender chocolate cake, cloud-like mousse, and silky ganache creates a dessert that's both rich and light—perfect for special occasions or whenever you're craving chocolate decadence.
I first made this for my skeptical non vegan friend's birthday gathering, and everyone was shocked when I revealed it contained no animal products. The light texture paired with intense chocolate flavor has made it my signature dessert for celebrations.
Ingredients
- All purpose flour or gluten free 1 to 1 baking flour: creates the perfect tender base for our chocolate cake
- Dutch process cocoa powder: delivers a rich deep chocolate flavor that regular cocoa powder simply cannot match
- Vegan butter: adds necessary fat and moisture to the cake without compromising texture
- Dairy free yogurt: provides tanginess and helps create a tender crumb
- Hot coffee: enhances the chocolate flavor without making the cake taste like coffee
- Vegan chocolate: high quality bars work best for the most luxurious mousse texture
- Vegan heavy cream: the key to creating a fluffy mousse that holds its shape beautifully
- Granulated and brown sugars: work together to provide moisture and the perfect sweetness level
Step-by-Step Instructions
- Prepare Your Equipment:
- Set your oven to 350°F and prepare a 9 inch springform pan with parchment paper on the bottom and oil on the sides. Place a large mixing bowl and whisk attachment in the freezer for later use with the mousse. Having a cold bowl is crucial for achieving the perfect whipped cream texture.
- Create The Cake Base:
- Whisk together your dry ingredients in one bowl. In a separate larger bowl combine the wet ingredients starting with yogurt butter sugars and vanilla. Gradually incorporate the flour mixture while adding milk. Finally add the hot coffee which intensifies the chocolate flavor while creating a moist texture. The batter will be somewhat thin but that's exactly what you want.
- Bake To Perfection:
- Pour the batter into your prepared springform pan and bake for 33 to 35 minutes until a toothpick comes out clean. Allow the cake to cool in the pan for 30 minutes before carefully removing to level the top using a large kitchen knife. Return the level cake to the springform pan for the next steps.
- Prepare The Chocolate Base:
- Heat 1 cup of vegan heavy cream until hot but not boiling. Pour this over your vegan chocolate in a heatproof bowl making sure all chocolate is submerged. Let sit undisturbed for a few minutes then whisk until completely smooth. This ganache like mixture will be the chocolate base for your mousse. Allow it to cool at room temperature.
- Whip The Mousse:
- Using your chilled bowl and whisk attachment beat the remaining cold vegan heavy cream until stiff peaks form. Gently fold in the cooled chocolate mixture until fully incorporated. The mousse should be light fluffy and hold its shape when the whisk is lifted.
- Assemble The Layers:
- Pour the freshly made mousse onto your cooled cake layer still in the springform pan. Use an offset spatula to create a smooth even top. Refrigerate for at least 3 hours or ideally overnight with a piece of plastic wrap over the top to prevent the mousse from drying out.
- Create The Ganache Topping:
- About an hour before serving heat vegan heavy cream until hot and pour over chocolate. Let it sit for a few minutes then whisk until smooth. Allow this ganache to cool at room temperature for about 30 minutes until slightly thickened but still pourable.
- Finish And Serve:
- Pour the room temperature ganache over the set mousse layer creating a beautiful glossy top. Return to the refrigerator for 20 to 30 minutes to set the ganache. When ready to serve run a butter knife around the edges of the springform pan before releasing. Garnish with fresh berries for a stunning presentation.
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The vegan heavy cream is truly the secret to this recipe's success. I was hesitant the first time I attempted a dairy free mousse but was amazed at how perfectly it whipped up. My daughter now requests this cake for her birthday every year insisting it's better than any bakery mousse cake she's ever had.
Make Ahead Magic
This dessert actually improves with time in the refrigerator. The flavors meld together and the mousse sets to the perfect consistency when allowed to chill overnight. If you're planning for a special event make this the day before to reduce your day of preparations and achieve the best texture. Just add the ganache about an hour before serving for the freshest appearance.
Flavor Variations
While the classic chocolate version is hard to beat you can easily customize this recipe to create different flavor profiles. Add a teaspoon of espresso powder to the mousse for a mocha version or include orange zest for a chocolate orange combination. For a mint chocolate variation add 1/4 teaspoon of peppermint extract to the mousse layer. The base recipe is versatile enough to accommodate your favorite flavor pairings.
Serving Suggestions
This cake is rich enough to stand on its own but a few accompaniments can elevate it further. Fresh raspberries or strawberries provide a perfect tart contrast to the chocolate intensity. A dollop of coconut whipped cream alongside each slice adds another creamy element. For special occasions dust the top with cocoa powder through a small stencil to create an elegant design before serving.
Troubleshooting Tips
If your mousse isn't setting properly your ingredients may have been too warm. Make sure your heavy cream is straight from the refrigerator and your chocolate mixture has cooled completely before combining them. The bowl and whisk must be thoroughly chilled to achieve proper whipping.
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Frequently Asked Questions
- → What makes this mousse cake gluten-free?
You can substitute all-purpose flour with gluten-free 1:1 baking flour like King Arthur Measure for Measure flour to make the cake suitable for gluten-free diets.
- → Can this cake be made ahead of time?
Yes, the cake can be prepared a day in advance. Simply assemble the layers and store in the refrigerator overnight to allow the mousse to set properly.
- → How do I store leftover mousse cake?
Store leftover cake in an airtight container in the freezer for up to two months. Thaw in the refrigerator before serving.
- → What can I substitute for coffee in the cake batter?
If you prefer not to use coffee, you can substitute it with hot water or a plant-based milk for a similar effect on the chocolate flavor.
- → What vegan heavy cream should I use for this recipe?
Use a high-fat vegan heavy cream, such as coconut cream or a soy-based option, which whips effectively for the mousse and ganache layers.