This recipe is impressive to say the least, not to mention absolutely delcious, egg-free and vegan! Using good chocolate is really the key; an excellent dairy-free chocolate chip brand is Tropical Source, but feel free to use whatever kind you like!The cake and the mousse can be made the night before, but the ganache should be made the same day that you serve your cake.
Makes one 10" 2-layer cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
- 1 cup all-purpose flour
- 1 ½ t. baking soda
- ¾ t. baking powder
- ¾ cup sugar
- ¼ cup canola oil
- ¼ cup soy margarine, such as Willow Run
- 3 ¼ cups dairy-free dark chocolate chips (20 oz.), divided
- 1 cup plain unsweetened soy yogurt, such as Wild Wood
- 2 T. Egg Replacer powder mixed with 3 T. Warm Water
- 1 ¼ cups plain unsweetened soymilk, such as West Soy
- 1/3 cup soymilk powder
1. Preheat the oven to 350 F. Lightly coat a 10" spingform pan with dairy-free non-stick spray or with oil. Bring a small saucepan with a small amount of water to a boil.
2. In a medium-sized mixing bowl, combine the flour, baking soda baking powder, and sugar. Set aside.
3. In a small stainless steel mixing bowl, combine the soy margarine, oil, 1 cup of the chocolate chips, and the soy yogurt and set over (but not touching) the boiling water, stirring occasionally with a rubber spatula until mixture is melted and well combined.
4. Add the melted chocolate mixture, Egg Replacer mixture and ¼ cup of the soymilk to the dry ingredients, and mix with a hand mixer until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. After the cake has cooled slightly, run a sharp knife around the edge of the pan to keep the cake from sticking to the sides. Allow cake to cool completely and place in the freezer for at least 2 hours before assembling.
6. Make the mousse filling. In a small sauce pan over low heat, combine the 1/3 cup soymilk powder with 1/3 cup water, whisking until completely dissolved. Add in 1/2 cup of the remaining soymilk, followed by 1 cup of the dark chocolate chips. Stirring Frequently, cook until thickened. Remove from heat and pour mixture into a small bowl or dish. Chill for at least 2 hours before assembling the cake.
7. Assemble the cake. Remove the cake from the freezer. Remove the sides of the springform pan. Carefully, using a sharp serrated knife, slice the cake evenly in half and gently remove the top portion to a plate or piece of parchment. Gently spread the chilled mousse mixture on top of the bottom portion of the cake with a spatula, wiping the spatula whenever catching any crumbs to avoid a "crumby" filling. Replace the top portion of the cake, secure the sides of the springform pan again and place the cake back in the freezer for at least 1 hour more.
8. Make the ganache. In a small saucepan over low heat, combine the remaining 1/2 cup soymilk and 1 1/4 cups chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat.
9. Remove the cake from the freezer, and remove the sides of the springform pan. Pour the ganache over the cake, using a knife or spatula to spread evenly on the sides. Place cake back in the freezer for at least 30 minutes before plating. Serve cold or at room temperature.