Silky Chocolate Mousse Cake That Never Lasts Long скачать в хорошем качестве

Silky Chocolate Mousse Cake That Never Lasts Long

Soft chocolate cake, fluffy aquafaba-based chocolate mousse, and a glossy ganache come together in this decadent vegan dessert. Every layer is rich yet light, making it perfect for special occasions or anytime chocolate cravings hit. Ingredients Cake: ∙ ½ cup all-purpose flour (60g) ∙ ¼ teaspoon baking soda ∙ ½ teaspoon baking powder ∙ Pinch of salt ∙ 2 tablespoons unsweetened cocoa powder, sifted ∙ ¼ cup packed light brown sugar (55g) ∙ ¼ cup unsweetened soy milk (60ml) ∙ ¼ cup neutral oil (60ml) ∙ ½ teaspoon white vinegar ∙ ½ teaspoon vanilla extract Chocolate Mousse: ∙ 1 cup + 2 tablespoons aquafaba (270ml) ∙ ¾ teaspoon cream of tartar ∙ 2 ¼ tablespoons granulated sugar ∙ 1 ½ teaspoons vanilla extract ∙ 2 cups vegan semisweet chocolate chips (360g) Chocolate Ganache: ∙ ½ cup vegan semisweet chocolate chips (90g) ∙ ½ cup vegan whipping cream or heavy cream (120ml) Instructions Cake: 1. Preheat the oven to 320F. Grease and line an 8-inch springform pan with parchment paper. 2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. 3. In a medium bowl, whisk together the sugar, milk, oil, vinegar, and vanilla until well combined. Pour the wet ingredients into the dry and mix together just until just combined. Transfer the batter to the prepared pan. 4. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. Chocolate Mousse: 1. In a large bowl with a hand mixer (or stand mixer with whisk attachment), add the aquafaba and cream of tartar. Beat for 10 minutes on high speed, until firm peaks form. Slowly add in the sugar over the span of 1 minute while beating, and continue until stiff peaks form. Add the vanilla and beat until just combined. 2. In a medium pot with 1 inch of water, place over medium-low heat and bring the water to a simmer. 3. In a large heatproof bowl, add the chocolate. Place it on top of the pot, making sure it doesn’t touch the water. Stir the mixture until the chocolate is melted and smooth. Remove the bowl from the pot. 4. Drizzle a couple spoonfuls of melted chocolate into the whipped aquafaba. Gently fold it in until mostly combined. Repeat until all the melted chocolate is added. For the last spoonful, gently fold it in until it’s uniformly brown and completely combined. 5. Spoon the chocolate mousse onto the cake in an even layer. Refrigerate for 30 minutes. Chocolate Ganache: 1. In a medium pot with 1 inch of water, place over medium-low heat and bring the water to a simmer. 2. In a large heatproof bowl, add the chocolate and cream. Place it on top of the pot, making sure it doesn’t touch the water. Stir the mixture until the chocolate is melted and the mixture is smooth and combined. Remove the bowl from the pot. 3. Pour the ganache over the cake. Refrigerate for at least 3 hours before serving.