Triple Layer Chocolate Mousse Cake. Glutenfree Vegan Recipe. No Bake, No Palm oil

chocolate-mousse-cake-2502

I told you. This year is going to be chocolatey. Be ready for a Chocolate Coma. 

This insanely delicious and decadent Triple Layer Chocolate Mousse Cake or Pie has a chocolate oat almond crust, a dark chocolate mousse layer and a lighter chocolate mousse layer. Top it with vanilla ice cream for the best ever dessert.

The entire cake has 7 oz of cocoa/cacao butter which is what keeps the mousse solid enough to not be liquid. The chocolate I used is Theo’s dark chocolate which also uses cocoa butter and no other random oils. So There is no palm oil in this huge cake! I used a bit of tofu to add volume, which can be easily replaced by very thick cashew cream. The 7 oz Cocoa butter is enough to set the mousse layers. If you do not want to eat anything other than mousse, skip the crust and make 2 layers mousse cake. 

Death by Chocolate Mousse!

You can use a baked chocolate cake/torte like this one or this one, as the bottom layer instead of the Oat almond layer. That will be an even taller mousse cake.  This is quite a decadent dessert and can easily serve a party of 10 to 12. 

Now if you will excuse me, I need to finish off this piece before the Ice cream melts.



Yeah, do not go on my pouring skills. or cleaning up the edges skills ;) This Cake = Awesome! 

One day, some weeks ago, I was craving some chocolate. Most of the options in stores or restaurants use a good amount of shortening/butter that is palm oil based and it always bugs me to consume that much palm oil, sustainable or not. So I was looking in my pantry and happened upon my stash of cocoa butter (I had 3 containers that I got early this year when they were on sale!) and hence came this mousse cake. It is not all black and white either though. Palm oil industry has serious impact on environmental, animal life (orangutans and others), people and sustainable practices are still questionable, while Cocoa industry is surrounded by unfair farming practices, child labor and more. Fair trade cocoa product partners list can be found here.


I never got around to using the cocoa butter jars because it is difficult to melt the cocoa butter to get a small amount out. So I melted the whole container and made this tall tall mousse cake. 2 layers of mousse and a crust. Chocolate, chocolate and more chocolate! 

More Chocolatey goodness from the blog
Dark Chocolate Silk Pie. Gluten and Soy free. 
Fudgy Milk chocolate Bark with cranberries and almonds. Gluten and soy free.
Chocolate chip cookie, Caramel, Brownie Bars. 



Triple Chocolate Mousse Cake

Allergen Information: Free of dairy, egg, corn, yeast, gluten, palm oil.
Makes a tall 8 inch round cake pan. I used a spring form pan. 
Ingredients:
Base Cocoa butter + Chocolate Mixture: 
7 oz cocoa butter (Now foods or Fair trade certified Artisana or Navitas Naturals) I used Now foods)

Three Theo Classic Organic (70% Cacao) Dark Chocolate Fair trade, 3-Ounce Bars  or other Vegan chocolate (9 oz, or 2 loaded cups of dark or semi sweet chocolate)
1/3 cup coconut milk (full fat, canned)
1/3 cup ground raw sugar or other fine sugar
1 Tbsp vanilla extract

Crust:
1/2 cup finely ground oat flour (use certified gf oats, or use more almond flour to omit oats)
1/2 cup finely ground almond flour (use oat flour to omit nuts)
1/3 cup ground raw sugar
3 Tbsp of base cocoa butter chocolate mixture
2 to 3 tsp maple syrup

Dark Chocolate Mousse layer:
All of the base Cocoa butter +chocolate Mixture
1/3 cup coconut milk
1/3 cup firm or silken tofu, well drained
1/4 cup ground raw sugar
 
Light Chocolate Mousse Layer:
1/2 cup coconut milk
1/3 cup ground raw sugar
1/2 cup firm or silken tofu, well drained 
1.5 tsp vanilla
3 Tbsp melted cocoa butter
 
Method:
1. Base cocoa butter + chocolate mixture: In a pan, add the cocoa butter and heat at medium heat until fully melted. Depending on the cocoa butter, it can take 10 or more mins. Remove from heat when melted.
2. Remove 3 Tbsp of the melted cocoa butter into a bowl and set aside. 
3. To the melted hot cocoa butter in the pan, add the dark chocolate let sit for half a minute. Whisk the dark chocolate to melt evenly.
4. Meanwhile, mix the 1/3 cup sugar into 1/3 cup coconut milk until well combined. Add this and vanilla to the pan and mix well until smooth and shiny. This is the base cocoa butter + chocolate mixture. 
5. Make the crust: Mix the oat and almond flours with the sugar. Add 3 Tbsp of the base cocoa butter + chocolate mixture, and maple syrup to make a soft dough. Press the dough into Parchment lined cake pan. (or use a baked chocolate cake bottom like this one or this one)
6. Make the dark chocolate mousse layer: Add the rest of the base cocoa butter = chocolate mixture to a blender, add 1/3 cup coconut milk, 1/3 cup tofu or very thick cashew cream, sugar and blend to a smooth consistency. Pour 2/3 of this blended mixture into the cake pan. Reserve the 1/3 of the mixture in the blender. Refrigerate the cake pan with the dark chocolate mousse for 15 mins.
7. Make the lighter chocolate mousse layer: Add 1/2 cup coconut milk, 1/3 cup sugar, 1/2 cup tofu, 1.5 tsp vanilla, the 3 Tbsp reserved cocoa butter from step 2, to the blender (which has the reserve mix from step 6), and blend to smooth consistency. Pour into the pan over the dark chocolate layer. Even it out with a spatula if needed.
8. Chill the cake for a few hours, slice and serve with a dollop of vegan vanilla ice cream.

Notes: I used store bought Oat and almond flour. If you are grinding the oats and almonds, grind them together so the almonds can be ground fine without becoming nut butter.  


This cake is being shared at VVP potluck

Comments

  1. Janet Parker says

    the whole melted chocolate cocoa butter mixture goes both in the crust and in the dark chocolate layer? I don’t understand… was it half / half?

    • says

      just 3 Tbsp in the crust and rest in the dark chocolate layer. i listed it in the ingredients, now added it to the instructions as well. i also changed the instructions to use the same names. hope that helps.

      • says

        I’m still a bit confused about this: You say to reserve 3 T of the base cocoa butter/chocolate mixture (step 2) and then say to add 3 T to the crust (step 5) and 3 T to the light mousse layer (step 7). Are we meant to reserve 6 T from the original mixture? Thanks, this recipe looks delicious!

        • Richa says

          reserve 3 Tbsp of just the melted cocoa butter (before dark chocolate is added to it ),which is added to the top mousse layer.
          the 3 tbsp in the crust is the cocoa+chocolate mixture.

  2. says

    Richa! This is “death by chocolate”!!! I am pinning this for later and will try it sometime with cashew cream instead of the tofu – it looks very decadent – a truly lovely dessert xo

    • says

      haha , indeed. death by chocolate mousse. it is quite decadent. thankfully i cannot eat more than a thin slice at a time, so it lasts a very long time. :)

  3. Ellen Lederman says

    You deserve a treat like this for all your hard work in developing recipes and posting them for us to enjoy!

  4. says

    Ah mazing and you even confirmed my guess that cashews might replace the tofu. I wish I’d seen this before my birthday sugar binge. This WILL be made soon though, reason to celebrate or not. WOW!!!

  5. says

    After becoming vegan I am just amazed how healthy and how amazing some of these vegan alternatives are to what we had all been so used to eating. I am having a blast learning of the new vegan foods and how amazing they are.

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