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
prep time
2 Hr
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- CAKE
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon each baking soda and baking powder
- 1/2 teaspoon salt
- 1 3/4 cups brown rice syrup
- 1 cup water
- 1/4 cup vegetable oil
- 1 teaspoon each vanilla extract and white vinegar
- MOUSSE
- 2 cups semi sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon brown rice syrup
- 8 ounces silken tofu drained
How To Make chocolate mousse cake
-
Step 1Preheat oven 350 degrees. spray 2 round cake pans and set aside.
-
Step 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
-
Step 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.
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