This vegan triple chocolate mousse cake is not your average chocolate cake. With three layers of moist chocolate cake, a light and creamy chocolate mousse all frosted in a rich dark chocolate ganache. If too much chocolate was a thing, this cake would definitely be it. Vegan, decadent and insanely delicious!
We’re kind of at the awkward transition phase into spring where there’s not a ton of in-season fruit hitting the grocery store yet. I mean, oranges are still going strong but after making citrus centres recipes last week, I’m in the mood for a change. Luckily, chocolate is always in season so I guarantee this vegan chocolate cake mousse cake will be amazing any time of year.
This cake was inspired by Sally’s Baking Addiction. Her chocolate mousse layer cake just looked so good, I had to try veganizing it. Three different layers may seem like a lot of work, but none of them are particularly difficult. It does take time though, so I recommend starting the say before. And this cake is pretty ginormous so make sure you have a crowd to feed!
How to make a Vegan Chocolate Mousse Cake
Bake the cakes: Probably the best part of this whole thing, these amazingly moist and fudgy chocolate cakes. To bake them, I used three nine inch cake pans but you could also only use two if making a double layer cake. To make the cake batter, all the dry ingredients go into a bowl and the wet in the other. Here’s the key: after the wet and dry are combined, you pour in about a cup and a half of boiling water. This helps “bloom” the cocoa powder and gives the cake this amazing rich dark chocolate taste. After your cakes are baked, let them cook completely before frosting. I recommend baking the cakes the night before and chilling overnight stacked between sheets of parchment to prevent sticking.
Make the chocolate mousse: This chocolate mousse is the easiest dessert I’ve been making for years. All you need is semisweet chocolate, silken tofu and a little sugar. Melt the chocolate and then purée everything in a high speed blender for a light and silky mousse. So good, so easy, and perfect for this vegan chocolate mousse cake. The key is letting it chill overnight, so I would recommend making the mousse while the cakes cool then chilling both overnight so everything’s ready to go in the morning.
Make the chocolate ganache: Ideally, it’s the next day and you’ve already made your cakes and mousse and they’re chilling in the fridge. To make the ganache, start by melting the dairy free semisweet chocolate in a big mixing bowl along with your vegan butter and plant based milk of choice. I like doing this in the microwave, but a double boiler would work too. Once the ingredients have melded, whisk only one cup of powdered sugar in and place the bowl in the refrigerator to thicken. This will take about an hour. Once the mixture is slow to move when the bowl is tilted, you can go ahead and whip it up like a normal frosting, adding more powdered sugar a cocoa powder for extra richness.
Assemble: Once both your cakes and mousse is chilled and your frosting is made, it’s time to assemble the cake. I started by leveling off my cakes using a serrated knife to get even layers. Place a the first layer on your cake board or plate followed by a layer of mousse. You don’t want the mousse to escape out the sides, so don’t spread it out too much. The pressure of the cake on top will do that for you. Repeat for another layer and then place in the fridge for 15 minutes before frosting. You want the ganache to be at room temperature or the chocolate will harden, making it difficult to spread. Use an offset spatula to spread a thick, even layer over the sides and top of the cake. Refrigerate until ready to serve and enjoy!
Tips for making Vegan Chocolate Mousse Cake
- I highly recommend using Dutch processed cocoa powder. It makes the cakes so much richer and flavorful. Ive also found that it helps keeps them moist. My favorite brand is Droste, but any Dutch processed unsweetened cocoa powder will work. I would, however, stay away from Hershey’s “dark” cocoa powder. I’ve found that it won’t yield the same rich, fudgy crumb.
- It’s really important that the mousse chills overnight in the refrigerator. If not, your cakes will slide all over the place and it will be a mess. I recommend making the cakes and mousse the day before so both have enough time to chill. The next day, make the ganache and assemble the cake.
- Because there’s a good amount of chocolate in the ganache, it will be much harder and difficult to spread if refrigerated. Thats why its best of you frost the cake with room temperature ganache. If you are having trouble spreading the ganache over the cake, either because it’s sticking or it’s too thick, just stir in a little more milk to thin it out. I recommend chilling there cake for at least half an hour before slicing for clean cuts.
- The cake will keep in the fridge for 5-6 days when stored in an air tight container.
Want more vegan chocolate desserts? Try these:
- Chocolate raspberry whoopie pies
- Dark chocolate miso caramel cups
- Oatmeal banana snack cake with chocolate ganache
- Pumpkin caramel cupcakes with chocolate ganache
Made this recipe? Tag @wandering_chickpea on Instagram!
Vegan Triple Chocolate Mousse Cake
The ultimate vegan chocolate mousse cake, with three layers of moist chocolate cake, light and creamy vegan mousse and frosted with rich choclate ganache.
Ingredients
For the cakes
- 3 cups all purpose flour
- 1 1/4 cup cocoa powder (preferably dutch process)
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tbsp espresso powder (optional)
- 1 tsp salt
- 1 1/2 cups plantbased milk
- 1 1/2 tbsp apple cider vinegar
- 1 cup oil
- 3/4 cup unsweetened apple sauce
- 1 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 1/2 cups boiling water
For the chocolate mousse
- 16 oz silken tofu
- 2 1/2 cups dairy free semisweet chocolate
- 2 tbsp sugar
For the chocolate ganache
- 1 cup plantbased milk
- 2 1/2 cups dairy free semisweet chocolate
- 1 cup vegan butter
- 2- 2 1/2 cups powdered sugar
- 1/2 cup cocoa powder (preferably dutch process)
Instructions
For the cakes:
- Preheat the oven to 350° and grease three 9" or 8" cake pans (see note).
- In a large mixing bowl, whisk togther flour, cocoa powder, baking powder, baking soda, salt and espresso powder if using.
- In another large mixing bowl, add milk and apple cider vinegar. Set aside to curdle for 5 minutes before beating in oil, apple sauce and sugar and vanilla extract.
- Combine the wet with the dry ingredients and pour over boiling water, folding to combine. Divide among cake pans and bake for 20-35 minutes or until a cake tester comes out clean.
- Allow to cool for 30 minutes in the pans and then remove and place on a wire rack to cool completely before assembling. Ideally, chill overnight between sheets of parchment.
For the mousse:
- In the bowl of a food processor or hight speed blender add silken tofu and sugar. Blend until smooth.
- Use a double boiler to melt the chocolate then pour into the tofu mixture immediately blend to combine.
- Transfer to a sealable container and refridgerate for at least 6 hours, ideally overnight.
For the ganache:
- To a microwave safe bowl, add milk, chocolate and vegan butter. Microwave on 1 minute intervals, whisking in between until the butter and chocolate have melted and the mixture is smooth ans silky.
- Transfer to the bowl of a stand mixer (or dont if using a hand mixer) and add 1 cup of powdered sugar. Beat with a whisk attactment then cover and refrigerate for 1 hour to firm up. You know its ready when you tilt the bowl and the mixture is slow to move.
- After chilling, beat in another 1 cup of powdered sugar and the cocoa poweder. If the ganache is too thin, add the remaining powdered sugar. If its too thick, add a tablespoon or too of milk until the desired consistency is reached.
Assembly
- Use a serrated knife to level off the cakes and discard (or eat) the scraps. Place the first layer on to your cake board or plate with the flattest side facing up. Add about a cup of mousse to the center of the cake and spread with a spatula. Repeat with the next layer, saving about a 1/2 cup of mousse for a thin crumb coat or to fill in any gaps. Place the cake in the refrigerator to chill for anout 15 minutes before frosting.
- Make sure the ganache is at room temperature before frosting. Use an offset spatula to spread the ganache evenly over the sides of the cake. If the ganache isnt sticking to the sides, its too thick. Add a tablepoon or two of milk unti its smooth and spreads easily. Top with chocolate shavings and refriderate until ready to serve.
Notes
* For a double layer cake, use 2 9" cake pans and bake for 30-35 minutes or until a cake tester comes out clean. Continue with the recipe as follows.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 22mgSodium: 344mgCarbohydrates: 80gFiber: 4gSugar: 59gProtein: 7g
All nutritional information is an estimation
