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Chocolate Mousse Cake

Chocolate Mousse Cake
Chocolate Mousse Cake

Like this? Get even more recipes in the BOSH! Cookbook: https://smarturl.it/BOSHCookbo...

This episode takes us to Soho in London, where we go in search of the best Chocolate Mousse Cake we can find. We didn’t find any vegan ones, but found some beautiful looking cakes that we wanted to replicate.

Our chocolate mousse cake is incredible, make from the magic ingredient ‘aquafaba’, or chickpea water! We know this sounds strange but it gives the cake that wonderful mousse texture. Coupled with a biscuity base and a smooth chocolate top, this cake is a winner.

Ingredients
Method

Ingredients

For the base

  • 200g blanched almonds
  • 75g 70% cocoa solids dark chocolate, roughly chopped
  • 1 tsp of coconut oil
  • 1/2 tsp of vanilla extract
  • 50ml of maple syrup
  • Pinch of salt
  • 100g 70% dark chocolate, roughly chopped

For the mousse

  • 200g 70% dark chocolate, roughly chopped
  • 2 tbsp coconut oil
  • 250ml coconut cream
  • 100g cashews, soaked overnight until soft
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 2 x 400g cans of chickpea water
  • Pinch cream of tartar
  • 200g golden caster sugar

For the ganache

  • 200ml plant based milk
  • 2 tbsp caster sugar
  • Pinch of salt
  • 200g 70% dark chocolate, finely chopped
  • 1 tsp vanilla extract
  • 2 tsp olive oil

Method

  1. 1.

    Preheat your oven to 175 degrees celsius, line the base of a 9 inch spring form cake tin with greaseproof paper.

  2. 2.

    Place your blanched almonds on a baking tray and toast for 10 minutes until slightly golden and fragrant.

  3. 3.

    Place your chocolate and coconut oil in a heatproof bowl and melt over a bain marie, stirring occasionally. Once melted remove from the heat and set aside.

  4. 4.

    Place the toasted almonds in a food processor and pulse until finely ground. Add the melted chocolate and coconut oil, vanilla, maple syrup and a pinch of salt and pulse until fully incorporated.

  5. 5.

    Press the mixture in to the base of the lined spring form cake tin. Place in the freezer, on a flat surface and allow to set for 30 minutes

  6. 6.

    Melt 100g of dark chocolate in a bain marie, remove the cake tin from the freezer. Spread the melted chocolate over the base (this prevents the base from going soggy and adds a nice crunchy chocolate layer). Return to the freezer to allow the chocolate to melt.

  7. 7.

    Next make the mousse layer. Place dark chocolate and coconut oil in a bain marie and heat until melted, stirring occasionally.

  8. 8.

    Place the coconut cream and soaked cashews into a blender and add the melted chocolate and coconut oil mixture, as well as the vanilla extract. Blitz for several minutes until completely smooth. Set aside and allow to cool completely to room temperature.

  9. 9.

    Add the chickpea water to the bowl of a freestanding mixer with the cream of tartar, beat on a medium speed until frothy. Add the caster sugar 1 tablespoon at a time. Beat on a medium to high heat until stiff peaks are formed (approx. 5 minutes).

  10. 10.

    Fold the cooled chocolate mixture into the aquafaba mixture, being careful to fold instead of beat so as not to knock the air out of the mixture.

  11. 11.

    Once full incorporated, remove the cake tin from the freezer and pour in the mousse filling. Place in the freezer and allow to set for 8 hours or over night.

  12. 12.

    To make the chocolate ganache place the plant based milk in a saucepan with the caster sugar and salt, heat to just below a boil.

  13. 13.

    Place the chopped chocolate in a heatproof bowl, pour the heated plant based milk over the top and cover the bowl for several minutes. Then stir the chocolate ganache mixture together. Add the vanilla and olive oil and set aside to cool to room temperature.

  14. 14.

    Pour the ganache over the set mousse mixture and return to the fridge to set for another hour (or place in the freezer for 20 minutes).

  15. 15.

    Remove from the fridge just before serving and eat immediately.