Chocolate Mousse Cake
There is a Chocolate Cafe in Lisbon where they only sell one cake: an elegant chocolate mousse. In our version, we add some espresso to the sponge and whip up a light chocolate mousse using aquafaba.
The Happy Pear
The Happy Pear
Recipe - SuperValu Online
Chocolate Mousse Cake
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Ingredients
150g self-raising flour
125g sugar
35g cacao powder
½ tsp baking powder
150ml strong coffee (or oat milk)
50ml vegetable oil
1 tsp vanilla essence
50g yoghurt (coconut or soy)
160ml aquafaba (chickpea water)
250g chocolate chips (54% cocoa)
20g caster sugar
1 tsp lemon juice/vinegar
75ml vegetable oil
Directions
Ingredients
- 150g self-raising flour
- 125g sugar
- 35g cacao powder
- ½ tsp baking powder
- 150ml strong coffee (or oat milk)
- 50ml vegetable oil
- 1 tsp vanilla essence
- 50g yoghurt (coconut or soy)
- 160ml aquafaba (chickpea water)
- 250g chocolate chips (54% cocoa)
- 20g caster sugar
- 1 tsp lemon juice/vinegar
- 75ml vegetable oil
Method
- Preheat oven to 180oC (fan on). Line an 8-inch springform tin with parchment.
- Sift flour, sugar, cacao powder, and baking powder in a bowl. Combine coffee, oil, vanilla, and yoghurt in another bowl. Mix wet into dry ingredients, pour into the tin, and bake 20-25 mins (try the toothpick test- if it comes out clean you’re good to go). Cool completely.
- Melt chocolate with oil (bainmarie or microwave). Whip aquafaba with lemon juice/ vinegar to stiff peaks, gradually add sugar, then whip for 5-8 mins. Slowly fold in melted chocolate.
- Spread mousse over cooled cake and refrigerate for at least 2 hours to set.
15 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Recipe
Ingredients
- 150g self-raising flour
- 125g sugar
- 35g cacao powder
- ½ tsp baking powder
- 150ml strong coffee (or oat milk)
- 50ml vegetable oil
- 1 tsp vanilla essence
- 50g yoghurt (coconut or soy)
- 160ml aquafaba (chickpea water)
- 250g chocolate chips (54% cocoa)
- 20g caster sugar
- 1 tsp lemon juice/vinegar
- 75ml vegetable oil
Method
- Preheat oven to 180oC (fan on). Line an 8-inch springform tin with parchment.
- Sift flour, sugar, cacao powder, and baking powder in a bowl. Combine coffee, oil, vanilla, and yoghurt in another bowl. Mix wet into dry ingredients, pour into the tin, and bake 20-25 mins (try the toothpick test- if it comes out clean you’re good to go). Cool completely.
- Melt chocolate with oil (bainmarie or microwave). Whip aquafaba with lemon juice/ vinegar to stiff peaks, gradually add sugar, then whip for 5-8 mins. Slowly fold in melted chocolate.
- Spread mousse over cooled cake and refrigerate for at least 2 hours to set.
