{Vegan Chocolate Mousse Cake} - Tort de post cu mousse de ciocolata
Chocolate sponge:
  • 105g all-purpose flour
  • 15g dark cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 70g Green Sugar (100g white sugar)
  • 50ml vegetable oil
  • 125ml cold water
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
Peanut Butter Mousse:
  • 1 can coconut milk, chilled in the fridge over night
  • 4 tablespoons peanut butter
  • 2 tablespoons Green Sugar (or white sugar; add more if needed)
  • ½ teaspoon vanilla extract
Chocolate Avocado Mousse:
  • 2 ripe avocados
  • 100g dark chocolate (vegan), melted
  • 2 tablespoons dark cocoa powder
  • 100g Green Sugar (or white sugar as needed)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon coconut oil
  • 3-4 tablespoons coconut milk (can be replaced with water)
Chocolate glaze:
  • 70g dark chocolate, chopped (vegan chocolate)
  • 2 teaspoons coconut oil (can be replaced with vegetable oil)
Candied Clementines:
  • 2 small clementines
  • ½ cup Green Sugar (or white sugar)
  • ½ cup water
Chocolate Sponge:
  1. Preheat your oven to 350F – 175C and line one round baking pan (18cm diameter) with baking paper.
  2. Sift the flour, cocoa, baking soda and salt into a bowl.
  3. Stir in the rest of the ingredients and give it a quick mix just until combined. It doesn’t matter if the batter is still slightly lumpy. Don’t be tempted to over mix it as it will influence the texture of the baked sponge.
  4. Pour the batter into your prepared pan and cook in the oven for 20-30 minutes or until it passes the toothpick test.
  5. When done, remove from the oven and let the sponge cool in the pan. If needed, level up the cake and place it back into the cake pan as that is where you will assemble the cake. Place aside.
  6. The sponge is quite moist, but if you want it even moister you can soak it up slightly in a sugar syrup. If you plan to do it, this is the time to do so.
Peanut Butter Mousse:
  1. Place the coconut milk can in the fridge overnight.
  2. The next day, open the can and carefully drain put the liquid. What’s left is the thick fat of the coconut milk and that is what you will be using for your mousse.
  3. Transfer the thick coconut cream into a bowl and mix with an electric mixer until it becomes airy.
  4. Stir in the remaining ingredients and mix well.
  5. Spoon the mousse into a pastry bag then pipe it into the center of the cake, leaving the edges of the sponge clear. Of course, you can cover the sponge in peanut butter mousse completely, but I wanted to create a nice pattern when cut.
Chocolate Avocado Mousse:
  1. Combine all the ingredients in a food processor and pulse for 5-7 minutes or until smooth.
  2. Add coconut milk (or water) as needed to thin is down.
  3. Spoon the mousse over the peanut butter and level it up well.
  4. Refrigerate the cake overnight.
  5. The next day, remove the cake from the pan and transfer it on a platter.
Chocolate Glaze:
  1. Melt the chocolate and coconut oil in a heatproof bowl over a hot water bath or in the microwave for 1-2 minutes.
  2. Let the glaze cool to room temperature then pour it over the cake, allowing it to drip off the edges.
  3. Refrigerate the cake.
Candied Clementines:
  1. Cut the clementines into thin slices.
  2. Combine the water and sugar in a saucepan and bring it to a boil.
  3. Add the clementine slices and cook over medium flame for 10-15 minutes until the syrup begins to thicken.
  4. Turn the heat off and let the clementines cool in the syrup.
  5. Drain and transfer the clementine slices on a baking tray lined with parchment paper.
  6. Cook in the preheated oven at 350F for 10-15 minutes or until the clementines begin to slightly caramelize.
  7. Remove from the oven and let them cool down completely.
  8. Decorate the cake with candied clementines. I also used chopped mixed nuts not only for decor, but also for texture.
  9. Serve the cake chilled!
Recipe by Pastry Workshop at https://pastry-workshop.com/vegan-chocolate-mousse-cake-tort-de-post-cu-mousse-de-ciocolata/