Triple Layer Vegan Chocolate Mousse Cake

About This Mousse Cake

When I made the vegan entremet cake a few weeks ago, I needed only a slice of the gluten free chocolate sponge cake. Knowing I’d have plenty of leftovers, I used them for this mouthwatering vegan chocolate mousse cake.

To use trimmings or leftover vegan chocolate sponge cake as crumbs, cut the sponge into small pieces and dry them in a 120°C (248°F) oven for at least an hour. Pulse or crush them as you do with homemade graham vegan crackers.

Unlike any other chocolate mousse cake, this vegan triple mousse cake recipe has no added sugar, a gluten free crumb base, and no gelatin or eggs added. Preparing the mousse is as simple as folding whipped cream into the melted chocolate.

How To Assemble The Vegan Chocolate Mousse Cake

• Prepare the crumb base. Pulse the dried gluten-free, vegan chocolate sponge cake into fine crumbs in a food processor. Press the crumbs evenly into the bottom of the cake ring to form a dense, even layer.
• Dark chocolate mousse layer. Spread the dark chocolate mousse over the cake base with a piping bag and refrigerate for 10 minutes to set.
• Milk Chocolate mousse layer. Repeat the process used for dark chocolate mousse, then refrigerate to set.
• White chocolate mousse layer. Lastly, fill the cake ring with the white chocolate mousse, then freeze for at least an hour to set.
• Assembly on dessert glass. Follow the same steps for layering the mousses. Watch the video for the technique and decorations.

Key Ingredients

• Chocolate crumb – although the recipe uses leftover chocolate sponge cake, any gluten free, vegan chocolate cracker or graham works fine.
• Vegan chocolates — professional brands like Felchlin and Valrhona are among the best chocolates for baking, but the substitutes mentioned below are equally good. 
• Vegan whipping cream – the recipe uses Surewhip, but Califia Heavy Whip Dream works well, too.

Step By Step Instructions

STEP 1 – Prepare the Chocolate Crumb Base

• Crush or pulse the leftover gluten free vegan chocolate sponge cake into fine crumbs. Do the same with the chocolate crackers if you decide not to bake the chocolate sponge cake.
• Mix the crumbs with the melted vegan butter, then firmly press into the bottom of the cake ring (lined with an acetate cake sheet) or dessert glass to create a compact base.
• Refrigerate the base to set while preparing the mousse layers.

STEP 2 – Make the Vegan Dark Chocolate Mousse

• Melt the vegan dark chocolate with the heavy cream on a double boiler. Fold the whipped cream into the warm melted chocolate until smooth.
• Pour over the set cake crumb base and refrigerate until the mousse is firm.

STEP 3 – Add the Vegan Milk Chocolate Mousse Layer

• Repeat the process used for the dark chocolate mousse, using vegan milk chocolate this time.
• Once the dark chocolate layer sets, carefully pipe the milk chocolate mousse on top.
• Return to the refrigerator to set.

STEP 4 – Finish with the Vegan White Chocolate Mousse

• Melt the vegan white chocolate with the heavy cream. Fold the whipped cream into the melted white chocolate until well combined. After the milk chocolate layer has set, pipe the white chocolate mousse on top.
• Freeze or refrigerate the cake until completely firm, ideally for a few hours. Cover the cake with dustings of cacao powder on top. Remove the acetate cake sheet and cake ring before serving.
• The mousse on the glass can be served immediately once the white chocolate mousse has set in the fridge for at least 15 to 30 minutes. Decorate with cacao nibs and crushed graham cracker on top for presentation.

Triple Layer Vegan Chocolate Mousse Cake

By Rommel@Bakefree

Unlike other chocolate mousse cakes, this triple-layer vegan chocolate mousse dessert has no added sugar or gluten. The base is a gluten free chocolate graham-style crumbs.

Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Waiting Time 1 hour hr

Course Dessert

Cuisine Continental, French

Servings 5 mini cakes, 1 large cake

Equipment

• Digital scale
• mini cake ring, 8 cm D x 4 cm H (3.15 in x 1.6 in)
• Cake acetate sheet
• piping bag
• silicon spatula

Ingredients

 

CupsMetric

 

1x2x3x

Chocolate Crumb Base

• 120 g crushed chocolate cracker, GF/DF or Gratify Petit Beurre Chocolate Biscuits & homemade graham vegan crackers
• 40 g vegan butter melted

Dark Chocolate Mousse

• 110 g dark chocolate Pascha Dark Choco preferred
• 75 g vegan heavy cream
• 75 g vegan heavy cream whipped

Milk Chocolate Mousse

• 140 g oat milk chocolate LOVO Oat Milk Choco preferred
• 75 g vegan heavy cream
• 75 g vegan heavy cream whipped

White Chocolate Mousse

• 180 g vegan white chocolate Pascha White Chocolate preferred
• 75 g vegan heavy cream
• 75 g vegan heavy cream whipped

Instructions

 

• Pulse or crush the chocolate crackers into crumbs then, mix the crumbs with the melted vegan butter,
• Firmly press into the bottom of a cake ring lined with acetate sheet to create a compact base.
• Refrigerate the base to set while preparing the mousse layers.
• On a double boiler, melt the vegan dark chocolate with the heavy cream. Fold the whipped cream into the warm melted chocolate until smooth.
• Pour over the set cake crumb base and refrigerate until the mousse is firm.
• Repeat the process used for the dark chocolate mousse, using vegan milk chocolate this time.
• Once the dark chocolate layer sets, carefully pipe the milk chocolate mousse on top. Return to the refrigerator to set.
• Melt the vegan white chocolate with the heavy cream. Fold the whipped cream into the melted white chocolate until well combined.
• Pipe the white chocolate mousse on top of the firm milk chocolate mousse.
• Freeze or refrigerate the cake until completely set, ideally overnight.
• Cover the cake with dustings of cacao powder on top. Remove the acetate cake sheet and cake ring before serving.

Video

Notes

• Keep the melted chocolate warm to make the mousse pourable.
• Freeze the mousse cake for a few hours to easily remove the cake ring and plastic sheet.
• Depending on the size, thaw the frozen mousse cake in the refrigerator for at least 2 hours or overnight.

Keyword gluten free vegan dessert, vegan chocolate mousse

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