Vegan Chocolate Mousse Cake (Print Version)

# Ingredients:

→ Vegan Chocolate Cake

01 - 2/3 cup (150 mL) dairy free milk, room temperature
02 - 1 1/2 cups (188 g) all purpose flour or gluten free 1:1 baking flour, sifted
03 - 1/2 cup (48 g) Dutch-process cocoa powder, sifted
04 - 1 tsp baking powder
05 - 3/4 tsp baking soda
06 - 1/4 tsp sea salt
07 - 1 cup (200 g) granulated sugar
08 - 1/4 cup (55 g) light brown sugar
09 - 1/4 cup (57 g) unsalted vegan butter, melted and cooled to room temperature
10 - 1/2 cup (110 g) dairy free yogurt, room temperature
11 - 1/2 tsp vanilla extract
12 - 1/2 cup (120 mL) HOT coffee (can be brewed or instant)

→ Vegan Chocolate Mousse

13 - 1 cup (240 g) vegan dairy free chocolate
14 - 3 cups (720 mL) heavy vegan cream, divided and cold

→ Topping

15 - 1 batch vegan chocolate ganache

# Instructions:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, grease the sides with oil, and set aside.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk together the dairy free yogurt, vegan butter, brown sugar, granulated sugar, and vanilla extract. Gradually mix in the flour mixture while adding the dairy free milk, and then incorporate the HOT coffee until the batter is combined.
03 - Pour the batter into the prepared springform pan and bake for 33-35 minutes or until a toothpick comes out clean. Cool the cake in the pan for 30 minutes, then remove, level the top with a knife, and place back into the pan to fully cool for 1-2 hours.
04 - Chill a mixing bowl and whisk attachment in the freezer. Heat 1 cup (240 mL) of heavy cream until hot (around 100°F) and pour over the vegan chocolate in a heat-safe bowl. Let it sit for a few minutes before whisking into a smooth ganache and allowing it to cool to room temperature. Meanwhile, whip the remaining cold heavy cream in the chilled bowl to stiff peaks, then fold in the ganache and mix until combined.
05 - Pour the chocolate mousse over the cooled cake layer and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
06 - Heat the vegan heavy cream until hot and pour over the chocolate chips in a bowl. Let the mixture sit for 2-3 minutes before whisking into a smooth ganache. Cool at room temperature for 30 minutes.
07 - Once the ganache has cooled, pour or spread it over the mousse layer. Refrigerate for 20-30 minutes to set.
08 - Release the cake from the springform pan, decorate with berries, and serve immediately. Store leftovers in an airtight container in the freezer for up to 2 months.

# Notes:

01 - To make this cake gluten-free, use King Arthur Measure for Measure gluten-free flour.

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