Black Forest Mousse Cake
Serves: 8
Ingredients
- 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
Instructions
- 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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/black-forest-mousse-cake/