Vegan Chocolate Mousse Cake

Ingredients

In this vegan adaptation, traditional ingredients like eggs and dairy have been replaced with plant-based alternatives. The cake is made with a combination of all-purpose flour, cocoa powder, almond milk, and vegetable oil. The mousse is created using silken tofu, melted dark chocolate, maple syrup, and vanilla extract. Despite the absence of animal products, this vegan version maintains the same level of richness and indulgence as the original Torta Savoia. We alse have the original recipe for Torta Savoia, so you can check it out.

• For the cake: For the cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) cocoa powder 1/2 cup (50g) cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the mousse: For the mousse:
• 14 ounces (400g) silken tofu 14 ounces (400g) silken tofu
• 8 ounces (225g) dark chocolate, melted 8 ounces (225g) dark chocolate, melted
• 1/2 cup (120ml) maple syrup 1/2 cup (120ml) maple syrup
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the ganache: For the ganache:
• 4 ounces (115g) dark chocolate, chopped 4 ounces (115g) dark chocolate, chopped
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream

Nutrition

• Calories (kcal / KJ): 420 / 1760
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 52g, 32g
• Protein: 8g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a blender or food processor, blend the silken tofu until smooth.
8. 8.
   Add the melted dark chocolate, maple syrup, and vanilla extract to the blender. Blend until well combined and creamy.
9. 9.
   Place one cake layer on a serving plate. Spread a generous amount of the chocolate mousse on top. Place the second cake layer on top and cover the entire cake with the remaining mousse. Smooth the surface with a spatula.
10. 10.
    In a small saucepan, heat the coconut cream until it starts to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the ganache is smooth.
11. 11.
    Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly.
12. 12.
    Refrigerate the cake for at least 2 hours to allow it to set before serving.

Treat your ingredients with care...

• Silken tofu — Make sure to use silken tofu for the mousse as it provides a smooth and creamy texture.
• Dark chocolate — Opt for high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Almond milk — If you have a nut allergy, you can substitute almond milk with any other non-dairy milk of your choice.
• Coconut cream — Use the thick part of canned coconut milk or coconut cream for the ganache.

Tips & Tricks

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a sweeter cake, you can increase the amount of sugar in the cake batter.
• Decorate the cake with fresh berries or edible flowers for an extra touch of elegance.
• Allow the cake to come to room temperature before serving to enhance the flavors.
• Leftover cake can be stored in the refrigerator for up to 3 days.

Serving advice

Serve each slice of the Vegan Chocolate Mousse Cake on a dessert plate. Accompany it with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an indulgent treat.

Presentation advice

To make the cake visually appealing, dust the top with cocoa powder or sprinkle it with chocolate shavings. Place a few fresh berries on top for a pop of color.