Dairy Free Chocolate Mousse Cake
"There is a Chocolate Cafe in Lisbon where they only sell one cake: an elegant chocolate mousse.
In our version, we add some espresso to the sponge and whip up a light chocolate mousse using aquafaba.
12 people
25 minutes
15 minutes
Ingredients
- 0.5 tsp Baking Powder
- 35 g Cacao powder
- 150 ml Coffee or oat milk
- 150 g Self-Raising Flour
- 125 g Sugar
- 1 tsp Vanilla Essence
- 50 ml Vegetable Oil
- 50 g Yogurt coconut or soy
Chocolate Mousse:
-
160
ml
Aquafaba
(chickpea water)
-
20
g
Caster Sugar
-
250
g
Chocolate Chips
-
1
tsp
Lemon Juice
-
75
ml
Vegetable Oil
Method
Method:
1. Preheat oven to 180oC (fan on). Line an 8-inch springform tin with parchment.
2. Sift flour, sugar, cacao powder, and baking powder in a bowl.
Combine coffee, oil, vanilla, and yoghurt in another bowl. Mix wet into dry ingredients, pour into the tin, and bake 20-25
mins (try the toothpick test- if it comes out clean you’re good to go). Cool completely.
3. Melt chocolate with oil (bain-marie or microwave). Whip aquafaba with lemon juice/ vinegar to stiff peaks, gradually
add sugar, then whip for 5-8 mins. Slowly fold in melted chocolate.
4. Spread mousse over cooled cake and refrigerate for at least 2 hours to set
