This is one of the best chocolate cakes we’ve ever made – it has a light yet chocolatey caramel base with a rich and airy chocolate mousse, dusted with cocoa powder. We’ve made this on Christmas Day many times, and it’s always a hit!
Takes
Serves 12
Ingredients
Cake Base
130gwhite all-purpose flour
150gcoconut sugar
1tspbaking powder
40gcocoa powder
150mlplant-based milk
180mlneutral-tasting oil
1/2tsppure vanilla extract
1flax egg1 tbsp ground flaxseed mixed with 3 tbsp water
Chocolate Mousse
160mlaquafabawater from one 400g can of cooked chickpeas
250g54% dark chocolate chips
75mlneutral-tasting oil
20gcaster sugarapprox. 2 heaped tbsp
1tspvinegar or lemon juice
Instructions
Cake Base
Preheat the oven to 180°C (fan).
Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl. Stir thoroughly and leave to sit for 5 minutes until it thickens.
In a large bowl, combine the dry ingredients: flour, coconut sugar, baking powder, and cocoa powder.
In another large bowl, mix the wet ingredients: oil, plant-based milk, vanilla extract, and the prepared flax egg. Stir well until the mixture is smooth and homogenous.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Line the base and sides of an 8-inch springform tin with baking parchment.
Pour the batter into the tin and bake for 20 minutes, rotating halfway through.
Remove from the oven and allow the cake to cool completely in the tin.
Chocolate Mousse
Melt the dark chocolate over a bain-marie. Once melted, add the oil and stir to combine. Allow the chocolate mixture to cool slightly (ensuring it does not start to harden).
In a stand mixer or with an electric mixer, whip the aquafaba and vinegar or lemon juice until stiff peaks form (about 6-8 minutes on high speed). Gradually add the sugar on a low speed, then return to high speed for an additional 5 minutes, until you reach stiff peaks (the whipped aquafaba should hold firm when you lift the whisk).
With the mixer running, slowly pour in the melted chocolate mixture. Pause as needed to scrape down the sides of the bowl with a silicone spatula. Mix for 1 minute until fully combined; the mousse should be slightly runny.
Pour the chocolate mousse over the cooled cake base (still in the springform tin). Refrigerate for at least 60 minutes until set.
Optional: Dust the top with cocoa powder before serving. For clean slices, use a hot knife to prevent the mousse from squashing.
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