Vegan Mocha Chocolate Mousse Cake

Vegan mocha cake with a layer of wealthy chocolate mocha mousse is a showstopping dessert that’s surprisingly easy to make. The cake is moist and that creamy layer of mousse really puts this dessert excessive! The mousse frosting is a fast blender frosting with none butter and a great deal of sugar!

I based this mocha cake recipe on my tiramisu cake, because I just love the mix of moist cake with a coffee flavor. For this cake I make a chocolate cake and add a drizzle of coffee throughout for that mocha flavor. Then, make this thick, creamy mocha chocolate pudding mixture and layer it between the cake layers to get very nice, mousse-y layers between those cakes.

The mousse frosting is a fast blender frosting with none butter and a great deal of sugar that you just need for an everyday buttercream frosting! And hence no need for whipping it up.

It just makes a superb chocolate mocha mousse cake. 

You possibly can change up the flavors to your preference or omit the coffee, if you need to keep it completely chocolate. You can even add in a layer of raspberry preserves for a break within the chocolate, when you like, but definitely make this to your next event or birthday! 

Why You’ll Love Vegan Mocha Cake

• moist, mocha cake with layers of creamy, mocha mousse in between
• one bowl cake batter, and also you make the mousse all within the blender!
• less sugar and no butter needed for the mousse frosting
• 2-ingredient coffee syrup requires no cooking, just mix and drizzle
• soy-free with gluten-free and nut-free options

More Amazing Vegan Cakes

Recipe Card

Ingredients and Substitutions

• all-purpose flour – This is an element of the dry ingredients for the cake. To make this gluten-free, use a combination of 1 cup of almond flour, 1/2 cup of oat flour and 1/2 cup of potato starch, after which use this for making the cake as an alternative.
• cocoa powder – To offer the cake and the mousse its chocolatey flavor.
• sugar – To sweeten the cake and the mousse.
• baking powder, baking soda, and salt – To condition the cake batter. A bit little bit of salt also brings out the flavors within the mocha mousse.
• oil – To moisten the cake.
• non-dairy yogurt – Adds more moisture and tang.
• vanilla extract – To flavor the mocha cake batter and the mocha mousse.
• non-dairy milk – Adds moisture to the cake.
• coffee – Use coffee or espresso plus slightly water for the coffee syrup.
• maple syrup – Sweetens and thickens the coffee syrup without having to cook!
• vegan semi-sweet chocolate – Adds much more wealthy chocolatiness to the mousse.
• cashews – To thicken the mousse. You need to use coconut cream as an alternative for nut-free.
• coconut milk – Adds moisture and thickness to the mousse.

Suggestions

• Don’t skip lining the baking pan with parchment strips! They make it really easy to pop the cake right out after baking.
• Depending on any measuring and scaling errors, you could need roughly water. When you’re pouring the boiling water, stop as soon as you get a smooth batter. If the batter is simply too thick, you’ll be able to add in one other tablespoon of boiling water. You would like the batter to not be too flowy but nearly smooth and flowy. 
• After mixing the mousse ingredients for the primary time, wait after which mix again in a couple of bursts of 30 seconds. This offers you the smoothest texture by allowing the cashews to take in more moisture.

How one can Make Vegan Mocha Cake

Preheat the oven to 350°F (177° C), and line either an 8×8” or 9×9” brownie pan or a tall 8 inch circle cake pan, or you need to use 2 6” pans. To line the pan, put 2 strips of parchment paper across the underside of the pan that are long enough to hold over the perimeters of the cake pan, in order that it’s easy to remove the cake from the pan.

Make the mocha cake first, so it could possibly cool.

In a bowl add all the dry ingredients and blend until well combined. Add within the oil, yogurt, vanilla, and milk, and just calmly mix together.

Add the boiling water slowly and keep mixing until you get a pleasant smooth batter. Depending on any measuring and scaling errors, you could need roughly water. When you’re pouring the boiling water, stop as soon as you get a smooth batter. If the batter is simply too thick, you’ll be able to add in one other tablespoon of boiling water. You would like the batter to not be too flowy but nearly smooth and flowy. 

Drop the batter into the pan (or pans) and even it out. Bake for 18 to half-hour, depending on the scale of your pan. Check with a toothpick in the center for doneness – it should come out completely clean. In case you’re using 2 6” pans, check at about 18-minute mark. In case you’re using the larger pans, check at in regards to the 28-minute mark. When done, remove the cake from the oven, and let it cool for five minutes on the counter, then put it within the fridge to chill further whilst you prepare the remaining of the weather. 

Make the coffee syrup by mixing the coffee and the maple syrup rather well. In case you want your cake to be sweeter, you’ll be able to add in a tablespoon of sugar to this coffee mixture, and blend it rather well. 

Make the mocha mousse layer.

First, melt the chocolate. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium heat, and blend rather well. Once the milk starts boiling, the chocolate will start melting. Switch off the warmth. Proceed to combine until the chocolate is totally smooth. You can even just microwave the chocolate in bursts of 30 seconds, and once it starts to melt on the perimeters, just whisk rather well until all of chocolate is melted. 

Add the cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, and the melted chocolate to a blender, together with a tablespoon of the coffee syrup, after which mix. I often mix it for a minute, then let the blender sit for five to 10 minutes, so the cashews can absorb more moisture, after which mix again for 30 seconds. Then, wait for a minute, then mix again for 30 seconds, wait for a minute, and repeat until the mixture could be very smooth. 

Taste and adjust the sweetness and flavor, when you like. You possibly can add more cocoa powder or more vanilla or sugar, and mix rather well after adding. Put this within the fridge for 15-30 mins to thicken.

Meanwhile, the cake has cooled within the fridge. 

Remove the cake from the fridge, and tap to release it from the pan. Then, using a serrated knife, slice the cake or cakes in half. Using a toothpick, poke holes in all the cake layers.

Place one layer of cake back into the greased or lined cake pan or cake pans, sliced-side-up. Drizzle a few of the coffee syrup throughout that cake layer, then pour on half of the chocolate mousse, and place the opposite cake piece sliced-side-up on top of the chocolate mousse layer. Press it down barely to even it out, then drizzle the remaining coffee syrup over that cake layer, as well, then pour the remaining chocolate mousse throughout this layer of the cake. Even it out on top by tapping, in order that if there are any air bubbles, they’ll come out.

Put this cake within the freezer for as much as 2 hours. This may help set the chocolate cream right into a nice mousse texture. Once the cake is somewhat frozen, you then can move it to the fridge to store it for as much as 3 days. The mousse will maintain its texture, even after thawing within the refrigerator. You can even just freeze this cake until every time you need to serve it. Cover the cake pan with parchment, in order that it doesn’t get freezer burn. 

When you remove the cake from the freezer, put some hot water in a shallow bowl, and put the cake pan in the recent water. This may loosen the cake from the pan. Then, use the hanging sides of the parchment paper to remove the cake from the cake pan. 

Place the cake in your cake stand, and you’ll be able to either just smooth out the slightly-softened mousse on the perimeters so, that it covers the cake and it looks like a frosted cake, or you’ll be able to stick some shaved chocolate on the perimeters of the cake, in order that it looks pretty. The highest is already covered with a pleasant, chocolate cream, but the perimeters can have that layered look of the cake and the mousse, so you’ll be able to just stick a lot of shaved chocolate on the perimeters to make it pretty. 

Let it sit on the counter for at the least quarter-hour, if it’s completely frozen, in order that the feel of the mousse becomes more soft, and you then can slice and serve, or you’ll be able to store it in your refrigerator for as much as 3 days.

Ceaselessly Asked Questions