A few months back I celebrated the birthday of one of my close friends and, of course, wanted to make something delicious for her special day. This lady is a major chocolate lover, so I knew I had to make something extra chocolatey, rich, and decadent! I also was making it after working a 12 hour shift, so also knew it needed to be fairly easy and not require too much to decorate it. The answer? Vegan Chocolate Mousse Cake.
The base of this chocolate mousse cake is a dense, moist cake with an intense chocolate flavor. The intensity of the flavor comes from using high quality cocoa powder, balsamic vinegar and coffee. The balsamic vinegar and coffee really help to take the chocolate flavor to the next level. The mousse layer is super easy and comes together using aquafaba, vanilla, melted chocolate and almond milk. However, it does require a stand or hand mixer unless you have super human arm strength!
This Chocolate Mousse Cake was my first successful aquafaba recipe! If you haven’t heard about aquafaba, it is sort of a miracle vegan egg white replacement. It comes from the brine of chickpeas and whips into a perfectly foamy and fluffy texture. I am not going to lie, it is a little bit hard to believe until you do it yourself. I’ve tried a few vegan macaroon recipes using aquafaba, but with little success, so I was so excited when this mousse turned out perfectly! It is light, airy, and has a great chocolate flavor.
This recipe is best made in a spring form pan or a tall (minimum 3 inches) baking pan. Using a spring form pan will allow you to get the look pictured, but if you aren’t as particular on aesthetics, you can just bake the cake and then pour the mousse directly on top and cut it directly out of the pan. Easier, just as tasty, but not quite as pretty. Either way, I hope you enjoy and have as much fun using aquafaba as I did!
- 1.5 c all purpose flour
- 1 c white sugar
- ⅓ c cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ c + 1 tbs vegetable oil
- 1 tsp vanilla extract
- 1 tbs balsamic vinegar
- 1 c non dairy milk
- 1 shot espresso
- Liquid from one can of chickpeas aka aquafaba (should be a little more than ¾ cup)
- ¼ tsp cream of tartar
- ¼ c powdered sugar
- ⅔ c semi sweet chocolate chips
- ⅓ c unsweetened milk of choice
- Preheat oven to 350 and grease baking tin.
- Mix balsamic vinegar and milk together, allow to sit for 10 minutes
- Stir flour, sugar, cocoa, baking soda and salt together.
- Create a well in center of bowl and add all wet ingredients (milk, oil, vanilla, espresso) until smooth. I use the lowest setting on my stand mixer for about 2 minutes.
- Pour into springform pan and bake until a tooth pick inserted into the center comes clean, about 45 minutes for a 9x5 baking sheet and 20 minutes for cupcakes.
- Remove from oven and allow to cool.
- Beat aquafaba, cream of tartar, and sugar on medium for 15 minutes. It should be white, foamy, and hold stiff peaks.
- Melt chocolate and almond milk in microwave, allow to cool. This generally takes me about 1.5 minutes, stopping to stir every 20-30 seconds.
- Fold aquafaba and chocolate together and pour over cake and allow to set in the refrigerator for at least 1 hour but preferably overnight.
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