Chocolate Mousse Cake (Vegan)
This vegan chocolate cake gets its mousse filling from blended silken-style tofu and melted chocolate chips, so no dairy or eggs are needed. The cake itself relies on vinegar reacting with the leavening to rise, a classic trick that also keeps the crumb tender. A cooked cocoa glaze finishes it, and the whole thing serves sixteen.
Instructions
Heat the oven to 375°F (190°C). In a large bowl, stir together the flour, cocoa, leavening, and sugar for the cake.
In a second bowl, mix the water, oil, and 2 teaspoons of vanilla. Pour this into the dry mixture and whisk with a fork until combined.
Stir in the vinegar. The batter will bubble as the acid reacts with the leavening.
Pour the batter into baking dishes and bake for 25 to 30 minutes. Take the cakes out and let them cool completely.
Melt the chocolate chips. Blend them with the tofu and ½ tablespoon of vanilla until the mousse is smooth and creamy.
Slice the top off the cooled cake and set it aside. Spread the mousse over the bottom half, put the top back on, and refrigerate until the mousse firms up.
For the topping, put everything except the 1 teaspoon of vanilla in a saucepan. Bring it to a boil, stirring constantly, and boil for 1 minute.
Stir the glaze for a short while to cool it, then mix in the vanilla. Pour it over the top of the cake and garnish with the shredded coconut.
Make it personal.
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