Our Favourite Chocolate Cake Ever!!
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
- 130 g white all-purpose flour
- 150 g coconut sugar
- 1 tsp baking powder
- 40 g cocoa powder
- 150 ml plant-based milk
- 180 ml neutral-tasting oil
- 1/2 tsp pure vanilla extract
- 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water
Chocolate Mousse
- 160 ml aquafaba water from one 400g can of cooked chickpeas
- 250 g 54% dark chocolate chips
- 75 ml neutral-tasting oil
- 20 g caster sugar approx. 2 heaped tbsp
- 1 tsp vinegar 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.
