Vegan Mousse Delight (Printable Version)

Airy, silky vegan mousse dessert finished with chocolate ganache.

# Ingredients:

→ Vegan Chocolate Cake

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

→ Vegan Chocolate Mousse

13 - 3 cups (720 mL) chilled vegan heavy cream, split into two parts
14 - 1 cup (240 g) dairy-free chocolate chips or pieces

→ Topping

15 - One portion of vegan chocolate ganache

# Steps:

01 - Set your oven to preheat at 350°F. Grease the sides of a 9-inch springform pan lightly, line the bottom with parchment, and put it aside for now.
02 - In a big mixing bowl, stir together room-temp vegan butter, yogurt, white sugar, brown sugar, and vanilla. Mix in the plant milk as you alternate pouring in the sifted flour mixture, cocoa powder, and the rest. At the end, add hot coffee and stir it all until smooth.
03 - Spread the batter evenly into the prepared pan and bake for 33-35 minutes. Check with a toothpick—if it comes out without wet batter, you're good. Let the cake rest in the pan for half an hour before taking it out, leveling the top if needed, and letting it cool completely for a couple of hours.
04 - Toss a whisk and mixing bowl into the freezer until icy cold. Heat 1 cup of vegan heavy cream until it’s just warm enough to melt chocolate. Pour it over your chocolate chips, leave it for a few minutes, and gently whisk it into a ganache. Let that cool to room temperature. Whisk your remaining cold heavy cream until fluffy peaks form, fold in the ganache, and blend them nicely.
05 - Smooth the prepared mousse over the cool cake layer using a spatula to even it out. Cover it with cling wrap and chill it for several hours or overnight.
06 - Warming the vegan heavy cream over low heat, pour it onto your dairy-free chocolate in a separate bowl. Leave it undisturbed for a few minutes, then mix until velvety. Let it cool for half an hour at room temp.
07 - Spread or drizzle the ganache over the set mousse and place the whole thing back in the fridge for 20-30 minutes to firm up.
08 - Carefully pop the cake out of the springform pan, garnish it with fresh fruit if you'd like, and serve right away. Keep any leftovers frozen in a sealed container for up to two months.

# Notes:

01 - For a gluten-free option, use a one-to-one baking flour like King Arthur's gluten-free blend.

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