Cocoa Mousse Cake

Name: Cocoa Mousse Cake
Ingredients: 2 cups (320 g) dairy-free semisweet chocolate chips; 1 cup (237 mL) soy milk; 1 tablespoon brown rice syrup; 6 ounces (170 g) silken tofu, drained; 2 1/4 cups (281 g) whole wheat pastry flour or unbleached organic all-purpose flour; 1/2 cup (43 g) cocoa powder; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon sea salt; 1 3/4 cups (415 mL) brown rice syrup; 1 cup (237 mL) water; 1/4 cup (59 mL) + 1 tablespoon vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon white vinegar; Fresh berries, mint sprigs, or orange zest, for topping (optional)

"Fluffy, moist chocolate cake layered between a rich, whipped chocolate mousse ... this cake will send you to pure vegan bliss. It's nearly impossible to stop yourself from polishing off a whole slice in seconds...."

INGREDIENTS

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2 cups (320 g) dairy-free semisweet chocolate chips

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1 cup (237 mL) soy milk

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1 tablespoon brown rice syrup

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6 ounces (170 g) silken tofu, drained

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2 1/4 cups (281 g) whole wheat pastry flour or unbleached organic all-purpose flour

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1/2 cup (43 g) cocoa powder

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3/4 teaspoon baking soda

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3/4 teaspoon baking powder

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1/2 teaspoon sea salt

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1 3/4 cups (415 mL) brown rice syrup

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1 cup (237 mL) water

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1/4 cup (59 mL) + 1 tablespoon vegetable oil

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1 teaspoon pure vanilla extract

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1 teaspoon white vinegar

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Fresh berries, mint sprigs, or orange zest, for topping (optional)

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