Archive for the ‘Vegan Parisian Chocolate Mousse Cake’ Category

Ed and I made a vegan mousse cake, and it actually turned out! Now I got lazy on the whole decoration side of things, if you can be bothered you can make it look like the one in my previous blog post by getting candied orange, hazelnuts and chocolate shavings and wedges. It really depends who you are making it for. As far as taste goes, it is really delicious, has a great texture and we recommend using high quality chocolate, because it makes up most of the cake! So if you are a chocolate lover this cake is definitely for you, the hazelnuts give it a rad nutty taste and the orange zest gives it a bit of bite.

so here goes…….

Vegan Parisian Chocolate Mousse Cake!!

Chocolate Mousse
2 12 ounce boxes silken firm tofu (such as Mori Nu)
10 oz finely chopped dark chocolate (if i had access to tropical source semi sweet chocolate I would have used it, cos i like its sweetness and it’s cocoa taste isnt over the top, but any vegan chocolate will do)
4 tablespoons agave syrup (or maple syrup)
1 teaspoon vanilla extract

Chocolate Cake
1/2 cup whole wheat plain flour
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup maple syrup, grade A, dark amber
1 cup soy milk
1 teaspoon espresso powder dissolved in 2 teaspoons of water
1 1/2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
4 ounces finely chopped dark chocolate
1 teaspoon orange zest
1/2 cup toasted hazelnuts, skins removed, chopped

Ganache Glaze
8 oz finely chopped dark chocolate
1 cup soy cream (if you can find this im sure it would work with vanilla soy milk)
1 teaspoon orange essence

If you wish to make it look fancy, decorate it with
Chocolate shavings
Candied orange zest
Whole hazelnuts, toasted, skins removed

Prepare mousse:
Melt 10 ounces of chocolate. Drain water from tofu. Place tofu, agave/maple syrup and melted chocolate in food processor and mix until well combined and smooth. Refrigerate for at least 1 hour to firm.

Prepare cake:
Preheat oven to 180 degrees. grease a 9×3″ spring form cake pan and line with baking paper. Toast hazelnuts for 8-10 minutes (watch carefully) and rub with kitchen towel to remove skin. Chop and set aside. If you can find roasted skinless hazelnuts in the shop I recommend buying these cos this step was quite time consuming!

Sift dry ingredients into a bowl and stir with a whisk. Stir in chocolate, orange zest and hazelnuts. Mix wet ingredients and whisk until well combined. Pour wet into dry ingredients and mix until combined. Pour batter into prepared pan.

Bake for 25-30 minutes, check its cooked by putting a skewer through the centre of it, it should come out clean. Cool the pan on a wire rack. once cool take cake out of the pan and peel off baking paper, let it cool completely. Then place cake back inside pan.

Prepare ganache:
Heat soy cream to almost boiling point. Pour over chopped chocolate and let sit for minute. Stir slowly until chocolate is melted.

Assemble cake:
Fill the pan with the cake in it with mousse. Make sure you press mousse to the edges and smooth out with a spatula. Now pour the ganache onto the mousse and move the cake around to allow it to flow to the sides in order to cover the surface of the top. Let the ganache set in the refrigerator. Once set, remove the cake from the pan, do this by popping open the spring form pan and removing the ring carefully!

If you want to present your cake all pretty for show top with chocolate shavings, candied orange zest, and hazelnuts.



I hope you enjoy making this cake, and eating it!



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