chocolate mousse cake
You can use agave nectar or maple syrup in place of the brown rice syrup. Any natural liquid sweetener will work. Delicious cake. If you substitute flour with whole wheat flour, the chocolate chips dairy free and soy milk instead of heavy cream you can make this cake vegan
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yield
8 serving(s)
prep time
2 Hr
cook time
30 Min
method
Bake
Ingredients For chocolate mousse cake
- CAKE
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2 1/4 cflour
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1/2 ccocoa powder
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1 tspeach baking soda and baking powder
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1/2 tspsalt
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1 3/4 cbrown rice syrup
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1 cwater
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1/4 cvegetable oil
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1 tspeach vanilla extract and white vinegar
- MOUSSE
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2 csemi sweet chocolate chips
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1 cheavy cream
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1 Tbspbrown rice syrup
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8 ozsilken tofu drained
How To Make chocolate mousse cake
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1Preheat oven 350 degrees. spray 2 round cake pans and set aside.
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2Mix together the dry ingredients in a large bowl. In another bowl mix the brown rice syrup, water, oil, vanilla and vinegar. Add the dry ingredients. The mixture will be runny. Pour into prepared pans. Bake for about 30 minutes. Let the cakes cool completely
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3For the frosting mix the chocolate chips with the heavy cream. Place in microwave and microwave at 1 minute intervals stirring in between until chips are melted and mixture is smooth. Place in a food processor and add the syrup and tofu. Process until smooth and refrigerate until set. At least an hour. Frost the cooled cakes with the frosting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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