One of my first vegan desserts I ever made was this Black Forest Mousse Cake!
And it’s still one of my all time favorites!
However this recipe isn’t exactly a traditional Black Forest Cake
Since did you know that German law mandates you cannot truly call it a cake a Black Forest Cake if it does not include Kirshwasser in the recipe!?
Not to mention this Black Forest Mousse Cake has….well~ CHOCOLATE MOUSSE!
Chocolate Mousse is not a component of a true Black Forest Cake, but let me tell you it should be!
The combination of chocolate cake, cherries and whipped cream just naturally screams for chocolate mousse to join the party!
By all means substitute the canned cherry pie filling for traditional Kirshwasser macerated cherries
Like I did in my Tradtional Black Forest Cake recipe here
Be sure to watch the video to see how to assemble everything to make this recipe with ease!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS DESSERT!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Individual desserts using 2½” diameter PVC Pipe from Home Depot (found in the plumbing aisle) is way cheaper than the stainless steel cake rings
Just be sure never to bake in PVC it is strictly for cold preparation desserts.
Fitted with food grade acetate strips this makes for a very simple and easy to handle individual dessert option.
Alternatively you can make this entire recipe into a 7″ cake instead
With a 7″ springform pan for the mold instead of individual PVC or cake ring molds
Cream of Tartar is not available to everyone so you can leave it out.
It is for stability and strength of your meringue but is not 100% necessary
Vegan Whipped Cream has come a long way in the last several years!
Pick your favorite to use here in this recipe or use my homemade recipe here!
Be sure NOT to use whipped topping Like SoDelicious
This type of Whip topping this is more like Cool Whip and it WILL NOT WORK!
- ½ Recipe Chocolate Cake
- For the Chocolate Mousse:
- Semi Sweet Vegan Chocolate 8ounces (226g)
- Hot brewed coffee 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba *Chickpea Water from Canned Chickpeas ¼ cup (60ml)
- Agar powder ⅛ teaspoon *see note
- Granulated Sugar 4 Tablespoons (50g)
- Cream Of Tartar ¼ teaspoon *see notes
- Coconut Milk Full Fat 1- 15ounce can (*refrigerated overnight)
- OR your favorite Vegan Whipped Cream 1 cup whipped volume *see notes
- For the Cherry Filling
- 1 Can Cherry Pie Filling
- OR 1 recipe Macerated Cherries from this recipe
- For the Finishing Garnishes
- 1 cup Whipped Volume of your favorite whipped cream or whipped topping
- Shaved chocolate approx 3 Tablespoons
- Maraschino Cherries with the stems 8
- First prepare the chocolate cake recipe according to the instructions on that recipe post
- Bake the batter into a ¼ sheet pan in a preheated 350F oven for approximately 20 minutes or when it is springy to the touch when you gently press the center
- Meanwhile line your cake ring molds or PVC molds with acetate strips
- OR make 1 whole 7" cake instead by using 7" cake pans and a springform pan to mold the entire dessert
- Either way be sure to have your cooled cake slices ready by cutting out rounds of the ¼ sheet cake with a cookie cutter to the same diameter of the PVC molds or cake rings
- You will need 24 discs for the small individual portions as shown int eh video OR 3 layers of cake for a 7" cake instead
- Place the first disc into and the bottom of each mold before you start the chocolate mousse recipe since it will start to set fast~ you have to be ready
- Prepare the chocolate mousse by first whipping the vegan cream to soft peaks and reserve in the refrigerator~ you should have about 1 cup total whipped volume
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Combine the hot coffee and the agar powder in a small sauce pot or in a microwave safe bowl & heat to boiling
- Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
- Add the reserved whipped coconut cream to the semi cooled chocolate and whisk smooth
- Whip the aquafaba with the cream of tartar to stiff peaks while adding the sugar slowly
- Then take a small portion of the meringue and fold into the chocolate mixture to lighten.
- Fold in the rest of the Aquafaba gently and then fold in the whipped cream last
- Now start layering the mousse with the cherries and remaining cake discs as shown in the video
- Refrigerate to set (approximately 3 hours) and then un-mold & top with more whipped cream, chocolate shavings and a cherry on top
This looks and sounds super amazing!! Thanks for making and sharing this recipe and your awesome YouTube videos!
You are such a nice person,I am so happy you shared the recipe with us.
awe thanks! Im so happy you like it!
Thank you so much for showing us how you bake your cakes, & make your buttercreams, fillings, etc. I’m learning so much just watching what & how you do.
Thank you for all your vegan recipes! So greatly appreciated! Do you think your other vegan chocolate mousse (the one that is strictly water and chocolate) will work with this instead of the aquafaba mousse? Thank you for your help! <3
Hi Thank YOU too! and yes it will work CLICK HERE
In step 16, you say to fold in a small portion of the meringue to lighten. When do you add the rest of it? Immediately afterwards?
I’m so happy to find a recipe that uses a bunch of coconut milk in an aquafaba mousse! I’ve seen the two ingredient one all over the place, but it didn’t seem like it would be as rich as the one I remember. I was going to try to adapt the one I used to use from the Joy of Cooking, but I’m thrilled that a professional has done it first. Thanks for sharing 🙂
Yes! Sorry about that, you are right, a small amount to lighten, then add the rest right after.
Awesome!! I hope you try it and love it as much as I do! Its definitely not as easy as the 2 ingredient ones, but in my opinion, just like the original non vegan version!
Instead of using the coconut fat could I use a 1:1 ratio of soy and coconut oil (like your other recipe)?
yes
How much should be used to replace the coconut fat? I guess what I’m saying is what’s the volume of the fat?
I don’t really know what you are asking?
Oh, sorry I didn’t see the entire context of the question. Use about 1 cup of fully whipped cream
Hi Gretchen! Can any of this be made a day ahead of time – the cake or mousse or both – before assembling? And how would you recommend I assemble if I don’t have those PVC pipes, would it work in just a regular cake tin? Thank you!