Decadent Vegan Chocolate Dream Cake: A Guilt-Free Indulgence
Hello fellow food adventurers! Get ready to dive headfirst into chocolate heaven with this magnificent Vegan Chocolate Mousse Cake! This isn't just any cake; it's a symphony of rich, decadent flavors and textures that will leave you utterly spellbound. Forget everything you thought you knew about vegan desserts, because this recipe is here to redefine the game.
This cake is proof that you can have your cake and eat it too. It's designed to be impressively delicious, while also being incredibly fun and easy to make. Whether you're a seasoned baker or a kitchen newbie, I've got you covered. We're talking a perfect fudgy brownie base paired with a light as air chocolate mousse. Sound too good to be true? I promise you it is not!
The Magic Behind the Mousse
The secret to our light and airy mousse? Aquafaba! Yes, that magical liquid from a can of chickpeas! It's not witchcraft, it's science! And it whips up beautifully to create the perfect texture for our mousse. So, don't pour that liquid down the drain, you’ve just found your next best ingredient!
Building the Layers of Deliciousness
The base of this masterpiece is a layer of decadent, fudgy brownies. The brownie layer is quick to make and requires no fancy pastry skills. Just a bit of mixing and folding, and you’re on your way to chocolate bliss. Once the base is cool we move onto the main event – the chocolate mousse. This step requires a little more focus, but if you follow the instructions carefully, you’ll have a mousse that's so good, you’ll want to eat it with a spoon.
Why You'll Love This Cake
- It's Vegan: Perfect for anyone following a plant-based diet or simply wanting to reduce their dairy consumption.
- It's Decadent: Rich, intensely chocolatey, and utterly satisfying. It is a true treat without the guilt.
- It's Impressive: This cake looks like it came straight out of a fancy bakery, but it's surprisingly easy to make at home. Perfect to impress family and friends!
- It's Gluten-Free: Simply swap out the flour for a gluten-free blend and this becomes a truly inclusive dessert for all!
The Star Ingredients
- Aquafaba: Our magical ingredient for the light and airy mousse. Make sure your tools are clean as aquafaba is sensitive to grease.
- Dark Chocolate: Good quality dark chocolate is key for the best flavour and texture. Aim for 70-74% cacao.
- Cocoa: Adds depth to the brownie base. Use natural cocoa, not Dutch-processed for this recipe.
- Sugars: A mix of caster (superfine) and dark muscovado adds the best texture and depth of flavor. Caster sugar is used in the mousse for a smooth texture.
- Vegan Butter: For a firmer mousse and to stop the chocolate from seizing when melted.
Let's Get Baking!
(Full recipe below)
A few tips:
- Don't rush the process. Each step is important for the best results.
- Make sure your tools are spotless, especially when working with aquafaba.
- For the mousse, fold gently to keep the air in the mix.
- Decorate as you wish – I like a simple dusting of cocoa powder.
Recipe:
Yields: 1 20cm/8" cake
Prep Time: 30 minutes
Cook Time: 17 minutes
Ingredients:
Brownie Layer:
- 60g / ¼ cup aquafaba
- 125g / ½ cup + 2 tbsp sugar (50% caster, 50% dark muscovado)
- 50g / 1.75 oz vegan butter
- 75g / 2.6 oz dark chocolate 70-74% cacao
- 25g / 2 tbsp cocoa powder (not Dutch processed)
- 65g / ½ cup plain flour (or GF mix + ¼ tsp xanthan gum)
- ¼ tsp fine salt
- ¼ tsp baking soda
Chocolate Mousse Layer:
- 200g / 7 oz dark chocolate 70-74% cacao, broken up
- 50g / 1.75 oz vegan butter (Violife), cubed
- 240g / 1 cup aquafaba
- ½ tsp cream of tartar OR ½ tsp lemon juice
- 50g / ¼ cup caster sugar
Method:
Brownie Layer:
- Preheat the oven to 180°C / 355°F (160°C / 320°F fan). Grease and line a 20cm/8 inch baking tin.
- Melt the chocolate and vegan butter in a bowl over a water bath. Mix gently.
- Whip the aquafaba until foamy, then gradually add sugar, whisking well.
- Slowly pour the melted chocolate mixture into the aquafaba mix. Fold gently until mixed.
- Mix dry ingredients in a bowl, fold in two batches, until mixed
- Transfer to the tin and bake for 17-18 minutes. Let cool completely.
Chocolate Mousse Layer:
- Once the base is cold, gently remove it from the tin. Line the sides the the tin with baking paper and put the brownie base back in.
- Melt the chocolate and vegan butter in a bowl over a water bath and stir to combine.
- In a clean bowl, whisk aquafaba with cream of tartar until stiff peaks form.
- Gradually add sugar, whipping well after each addition.
- Add a large spoonful of whipped aquafaba to the melted chocolate and fold it in very gently.
- Now, add about a third of melted chocolate into the whipped aquafaba and fold gently, when it’s roughly incorporated add another third and then the last third.
- When you’ve added all of the chocolate, carry on folding gently until no white streaks remain.
- Top the cold brownie with mousse and refrigerate overnight.
- Decorate with a dusting of cocoa and enjoy!
Notes:
- For the brownie base, you can substitute aquafaba with 2 tsp of ground flax and 60ml of plant milk, letting it sit for 15 minutes.
- There is no replacement for aquafaba in the mousse layer.
This cake is a showstopper, both in flavour and appearance. It's the perfect treat for celebrations, family get-togethers, or simply when you need some chocolate in your life!
Happy Baking, Friends!