Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Triple Chocolate Mousse Cake

Triple chocolate mousse cake

Brownie base, chocolate mousse, and a delicious, delicate ganache. Naaaa, who gets in the mood? The better-than-sex chocolate cake!

Here’s the recording of the SWR show, so you can bake and enjoy a bit of entertainment at the same time: CLICK HERE

Triple chocolate mousse cake

And best of all: You can bake all three parts independently of each other. The bottom is just the perfect chocolate cake. The mousse is also great as a dessert (super chocolaty!!!), and the ganache is a must-have as a topping anyway!

This recipe is:

  • super ultimate chocolaty
  • Must have for chocoholics
  • perfect for coffee and cake
  • vegan and purely plant-based
  • for cake lovers
  • a happy recipe
  • for kids & adults (of course!)
  • also for cake professionals

Makes a cake of 24cm in diameter.

Preparation time: 1 hour

Baking time: 30 minutes

Cooling time: 1 hour

For the cake base: 

Preheat the oven to 180°C top/bottom heat.

Grease a 24cm springform pan.

Chop the 80g couverture and gently melt it in a water bath. Then set it aside, and let it cool for a bit. In a mixing bowl, mix flour, sugar, cocoa, starch, baking powder, vanilla, and salt. Add apple pulp, oil, oat drink, and vinegar and quickly stir by hand with a whisk to form a homogeneous dough. Pour the batter into the baking pan and bake for 25-30 minutes. Do the chopstick test and sprinkle with water when you take it out. Leave it to cool completely in the baking pan. 

Triple chocolate mousse cake

For the chocolate mousse:

First, chop the 200g couverture and gently melt it with margarine in a water bath. Then set it aside and let it cool for a bit. 

Whip the cream until stiff, then stir in the sugar. Fold in the liquid couverture. Then spread the mousse on the cake and smooth it out. Tap the work surface several times to release air bubbles. Then refrigerate for at least an hour.

Chop the couverture for the glaze and heat with the cream. Stir slowly into the ganache. Carefully scrape the edge of the cake with a knife and open the ring. Then place it on a glass and place a large plate underneath (this will later catch the drained glaze). Now pour the liquid glaze over the cake. Let it sit briefly, then serve.

Enjoy the meal!

Triple chocolate mousse cake
Triple chocolate mousse cake

Triple Chocolate Mousse Cake

STINA SPIEGELBERG
Brownie base, chocolate mousse, and a delicious, delicate ganache. Naaaa, who gets in the mood? The better-than-sex chocolate cake!
Prep time 1 hr
Baking time 30 mins
Cooling Time 1 hr
Course Autumn, Chocolate, Sweets & Baking
Servings 1 Cake of 24 cm diameter.

Ingredients
  

For the cake base:

  • 80 g Dark couverture
  • 150 g Wheat flour type 550
  • 100 g Caster sugar
  • 2 tbsp Tapioca starch
  • 2 tbsp Cocoa
  • 2 tsp Instant coffee powder
  • ½ Pack baking powder
  • 1 pinch Vanilla
  • 1 pinch of salt
  • 2 tbsp Apple pulp
  • 60 g Vegetable oil
  • 200 mL Oat Drink
  • 1 tbsp Apple cider vinegar

For the chocolate mousse:

  • 200 g Dark couverture
  • 50 g Margarine
  • 400 g Vegan whipped cream
  • 60 g Fine sugar

For the ganache/glaze:

  • 200 g Dark couverture
  • 200 g Oat cake

Instructions
 

For the cake base:

  • Preheat the oven to 180°C top/bottom heat.
  • Grease a 24cm springform pan.
  • Chop the 80g couverture and gently melt it in a water bath.
  • Then set it aside, and let it cool for a bit. In a mixing bowl, mix flour, sugar, cocoa, starch, baking powder, vanilla, and salt.
  • Add apple pulp, oil, oat drink, and vinegar and quickly stir by hand with a whisk to form a homogeneous dough.
  • Pour the batter into the baking pan and bake for 25-30 minutes.
  • Do the chopstick test and sprinkle with water when you take it out.
  • Leave it to cool completely in the baking pan.

For the chocolate mousse:

  • First, chop the 200g couverture and gently melt it with margarine in a water bath.
  • Then set it aside and let it cool for a bit.
  • Whip the cream until stiff, then stir in the sugar.
  • Fold in the liquid couverture.
  • Then spread the mousse on the cake and smooth it out.
  • Tap the work surface several times to release air bubbles.
  • Then refrigerate for at least an hour.
  • Chop the couverture for the glaze and heat with the cream.
  • Stir slowly into the ganache.
  • Carefully scrape the edge of the cake with a knife and open the ring.
  • Then place it on a glass and place a large plate underneath (this will later catch the drained glaze).
  • Now pour the liquid glaze over the cake.
  • Let it sit briefly, then serve.
Keyword Chocoholics, Chocolate, Chocolate cake, Triple mousse chocolate cake, vegan
Triple chocolate mousse cake

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