Double Chocolate Mousse Cake

Vegan Chocolate Mousse Cake

It’s rare we all can find something that will beat a chocolate cake or is there? I really don’t think so and now pair that with berries then we all have magic! Strawberries are at the end of their season and giving them a farewell with this pairing. Now, have you ever had a vegan mousse made with tofu? NO ONE can tell there is tofu in it and when I say no one trust me no one since the main testers and tasters of this were all meat eaters.

Back in my childhood my mom and mostly all 4 of us where never big fans of having any cake with any toppings so the only cake I remembered she would glaze with chocolate was a big and quite laborious “brick cake” we called it brick because once you cut the first slice it was all magically different color bricks inside and it tasted oh boy!! I remember she always made it for my brother’s birthdays since it was his favorite, so that was all the chocolate we got for the year HAHA!

This chocolate cake is rich so the mousse is the perfect combination and letting it rest overnight is best recommended to let the mousse set….hmmm what to drink it with? nothing really, the juicy strawberries are it and it makes you want one more piece after the other or at least that is what happened to us.

Chocolate Mousse Cake

Vegan

Makes: 8 servings

Prep time: 25 mins

Cook time: 6 hrs 24 mins

Ingredients:

• 1 cup flour
• 1/4 cup, sifted
• 3/4 cup sugar
• 1/3 cup + 3 Tbsp boiling water mixed with 2 Tbp cacao powder
• 1/8 tsp flax meal

1 ½ tsp baking powder

1/3 cup lukewarm milk (I used almond)

1/4 cup melted coconut oil

1 tsp vanilla extract

CHOCOLATE MOUSSE

1 cup silken tofu

6 dates, soaked

1/2 cup raw cashews, soaked overnight

1/4 cup coconut milk fat

3 Tbsp cacao powder

2 Tbsp + 2 tsp cacao butter, melted

Instructions:

1. Preheat oven at 350F and grease an 8” mold
2. Mix dry and wet ingredients(but the hot water) in separate bowls
3. Add the wet to dry and mix briefly for about 30 seconds and now you can slowly add the hot cacao water while mixing on very low with a very slow thin stream until everything is mixed thoroughly. Bake for 24 minutes, let rest in mold 5 minutes and then let cool completely
4. Wash and dry your mold and line with plastic wrap; once the cake is cool place it again in the mold
5. While it completely cools work on the mousse which is even easier; place all ingredients but the cacao butter in a blender and blend until very smooth and silky, add the butter and blend for a couple more seconds; pour over cake and let set for approximately 6 hours. Decorate with strawberries and share!