This is one of the best chocolate cakes we’ve ever made - it’s a has a light yet chocolate caramel base with a rich and yet light chocolate mousse topped with some cacao powder to add a hint of bitterness to make the mousse and base even sweeter! Takes 45 mins to make and is so worth the effort.
To make 45 mins
130g white all-purpose flour
150g coconut sugar
1 tsp baking powder
40g Cacao powder
150ml alternative milk
180ml neutral tasting oil - more oil
1/2 tsp pure vanilla essence
1 flax egg
Preheat the oven to 180 degrees C fan
Mix flax egg thoroughly, ground flax and water and leave sit for 5 mins
In a large bowl mix dry ingredients, flour, coconut sugar baking powder, cacao powder
In another large bowl, mix wet ingredients, sunflower oil, non dairy milk, vanilla essence, soaked flax egg and mix really well so its homogenous.
Mix the wet ingredients into the dry ingredients till well mixed
Line an 8 inch springform tin with baking parchment on the bottom and also on the sides
Bake 180C Fan for 20 mins - rotate half way through.
Remove and leave to cool
160ml Aqua faba (water from 1x 400g can of cooked chickpeas)
250g dark chocolate chips 54%
20g caster sugar; 2 heaped tbsp
1 tsp vinegar or lemon juice
Melt choc over bain marie; once melted add the oil and mix well, remove from heat and allow to cool a little but not start to harden, before adding to the whites.
Whip aqua faba with acid, once you have stiff peaks add the sugar slowly on a slow speed, once all the sugar is incorporated, increase the speed back to high and continue to whip for about 5 minutes.
Slowly add in the melted chocolate to the mixer as its running until all the chocolate is incorporated. Stopping the mixer to scrape down the sides of the bowl with a silicon spatula if necessary. Continue to mix for another 5 minutes until it reaches a wonderful smooth but firm mousse texture, patience is the key here, keep the faith you will get a lovely mousse texture
Layer on top of cooled cake and leave to chill in the fridge to firm up for 10 min. Dust with cocoa powder before serving, slice (with hot knife to stop the mousse from squashing when slicing) and serve. enjoy