Vegan mocha cake with a layer of wealthy chocolate mocha mousse is a showstopping dessert that’s surprisingly simple to make. The cake is moist and that creamy layer of mousse actually places this dessert excessive! The mousse frosting is a fast blender frosting with none butter and a great deal of sugar!

I primarily based this mocha cake recipe on my tiramisu cake, as a result of I simply love the mixture of moist cake with a espresso taste. For this cake I make a chocolate cake and add a drizzle of espresso throughout for that mocha taste. Then, make this thick, creamy mocha chocolate pudding combination and layer it between the cake layers to get very nice, mousse-y layers between these truffles.

The mousse frosting is a fast blender frosting with none butter and a great deal of sugar that you simply want for a daily buttercream frosting! And therefore no want for whipping it up.

It simply makes a superb chocolate mocha mousse cake. I made this for my husbands birthday and he cherished it! We made two 6 inch layer truffles. One for birthday and one for the movies. Slices had been put within the freezer and once they had been gone, there was a direct unhappy face and a request for the cake.

You may change up the flavors to your desire or omit the espresso, if you wish to maintain it utterly chocolate. You may also add in a layer of raspberry preserves for a break within the chocolate, if you happen to like, however undoubtedly make this on your subsequent occasion or birthday! 

Why You’ll Love Vegan Mocha Cake

• moist, mocha cake with layers of creamy, mocha mousse in between. The creamy mousse provides further moisture!
• one bowl cake batter, and also you make the mousse all within the blender!
• much less sugar and no butter wanted for the mousse frosting
• 2-ingredient espresso syrup requires no cooking, simply combine and drizzle
• soy-free with gluten-free and nut-free choices

Extra Superb Vegan Desserts

Elements and Substitutions

• all-purpose flour – That is a part of the dry substances for the cake. To make this gluten-free, use a mixture of 1 cup of almond flour, 1/2 cup of oat flour and 1/2 cup of potato starch, after which use this for making the cake as an alternative.
• cocoa powder – To provide the cake and the mousse its chocolatey taste.
• sugar – To sweeten the cake and the mousse.
• baking powder, baking soda, and salt – To situation the cake batter. Slightly little bit of salt additionally brings out the flavors within the mocha mousse.
• oil – To moisten the cake.
• non-dairy yogurt – Provides extra moisture and tang.
• vanilla extract – To taste the mocha cake batter and the mocha mousse.
• non-dairy milk – Provides moisture to the cake.
• espresso – Use espresso or espresso plus slightly water for the espresso syrup.
• maple syrup – Sweetens and thickens the espresso syrup without having to prepare dinner!
• vegan semi-sweet chocolate – Provides much more wealthy chocolatiness to the mousse.
• cashews – To thicken the mousse. You need to use coconut cream as an alternative for nut-free.
• coconut milk – Provides moisture and thickness to the mousse.

Ideas

• Don’t skip lining the baking pan with parchment strips! They make it really easy to pop the cake proper out after baking.
• Relying on any measuring and scaling errors, chances are you’ll want kind of water. When you’re pouring the boiling water, cease as quickly as you get a clean batter. If the batter is just too thick, you’ll be able to add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly clean and flowy. 
• After mixing the mousse substances for the primary time, wait after which mix once more in a couple of bursts of 30 seconds. This gives you the smoothest texture by permitting the cashews to take in extra moisture.

Methods to Make Vegan Mocha Cake

Preheat the oven to 350°F (177° C), and line both an 8×8” or 9×9” brownie pan or a tall 8 inch circle cake pan, or you should use 2 6” pans. To line the pan, put 2 strips of parchment paper throughout the underside of the pan that are lengthy sufficient to hold over the edges of the cake pan, in order that it’s simple to take away the cake from the pan.

Make the mocha cake first, so it might probably cool.

In a bowl add all the dry substances and blend till properly mixed. Add within the oil, yogurt, vanilla, and milk, and simply flippantly combine collectively.

Add the boiling water slowly and maintain mixing till you get a pleasant clean batter. Relying on any measuring and scaling errors, chances are you’ll want kind of water. When you’re pouring the boiling water, cease as quickly as you get a clean batter. If the batter is just too thick, you’ll be able to add in one other tablespoon of boiling water. You need the batter to not be too flowy however nearly clean and flowy. 

Drop the batter into the pan (or pans) and even it out. Bake for 18 to half-hour, relying on the scale of your pan. Examine with a toothpick within the center for doneness – it ought to come out utterly clear. In case you’re utilizing 2 6” pans, verify at about 18-minute mark. In case you’re utilizing the bigger pans, verify at concerning the 28-minute mark. When completed, take away the cake from the oven, and let it cool for five minutes on the counter, then put it within the fridge to chill additional whilst you put together the remainder of the weather. 

Make the espresso syrup by mixing the espresso and the maple syrup very well. If you’d like your cake to be sweeter, you’ll be able to add in a tablespoon of sugar to this espresso combination, and blend it very well. 

Make the mocha mousse layer.

First, soften the chocolate. Add the chocolate to a skillet with about 1/4 cup of the coconut milk over medium warmth, and blend very well. As soon as the milk begins boiling, the chocolate will begin melting. Change off the warmth. Proceed to combine till the chocolate is totally clean. You may also simply microwave the chocolate in bursts of 30 seconds, and as soon as it begins to soften on the sides, simply whisk very well till all of chocolate is melted. 

Add the cashews, remaining coconut milk, cocoa powder, vanilla, sugar, salt, and the melted chocolate to a blender, together with a tablespoon of the espresso syrup, after which mix. I normally mix it for a minute, then let the blender sit for five to 10 minutes, so the cashews can absorb extra moisture, after which mix once more for 30 seconds. Then, anticipate a minute, then mix once more for 30 seconds, anticipate a minute, and repeat till the combination may be very clean. 

Style and alter the sweetness and taste, if you happen to like. You may add extra cocoa powder or extra vanilla or sugar, and mix very well after including. Put this within the fridge for 15-30 minutes to thicken.

In the meantime, the cake has cooled within the fridge. 

Take away the cake from the fridge, and faucet to launch it from the pan. Then, utilizing a serrated knife, slice the cake or truffles in half. Utilizing a toothpick, poke holes in all the cake layers.

Place one layer of cake again into the greased or lined cake pan or cake pans, sliced-side-up. Drizzle a number of the espresso syrup throughout that cake layer, then pour on half of the chocolate mousse, and place the opposite cake piece sliced-side-up on high of the chocolate mousse layer. Press it down barely to even it out, then drizzle the remaining espresso syrup over that cake layer, as properly, then pour the remaining chocolate mousse throughout this layer of the cake. Even it out on high by tapping, in order that if there are any air bubbles, they may come out.

Put this cake within the freezer for as much as 2 hours. It will assist set the chocolate cream into a pleasant mousse texture. As soon as the cake is considerably frozen, then you’ll be able to transfer it to the fridge to retailer it for as much as 3 days. The mousse will keep its texture, even after thawing within the fridge. You may also simply freeze this cake till everytime you need to serve it. Cowl the cake pan with parchment, in order that it doesn’t get freezer burn. 

When you take away the cake from the freezer, put some scorching water in a shallow bowl, and put the cake pan within the scorching water. It will loosen the cake from the pan. Then, use the hanging sides of the parchment paper to take away the cake from the cake pan. 

Place the cake in your cake stand, and you’ll both simply clean out the slightly-softened mousse on the sides so, that it covers the cake and it appears like a frosted cake, or you’ll be able to stick some shaved chocolate on the edges of the cake, in order that it appears fairly. The highest is already lined with a pleasant, chocolate cream, however the edges could have that layered look of the cake and the mousse, so you’ll be able to simply stick numerous shaved chocolate on the sides to make it fairly. 

Let it sit on the counter for at the very least quarter-hour, if it’s utterly frozen, in order that the feel of the mousse turns into extra mushy, after which you’ll be able to slice and serve, or you’ll be able to retailer it in your fridge for as much as 3 days.

Often Requested Questions