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Hello chocolate lovers out there! Creamy, chocolaty and tender melting. Crunchy biscuit bottom and creamy filling. You don`t need many ingredients for this delicious cake and the oven will not work today. You think this cake is complicated. You are wrong, its super easy. Cookie Base, ready within 5 minutes. Coconut chocolate filling, 10 minutes and chocolate ganache 5 minutes. and you need 2-3 ingredients per layer. You must try it, it worth it.
Cookie Base
Cookie Base is such an easy way to create an crunchy texture for your creamy cake filling. I love the mix of crunchy and creamy. You need only 2 ingredients. Cookies and melted butter. It´s so easy and fast. Crunch the cookies fine and combine with butter and press in your cake tin. Put in the fridge for 30 minutes and ready is your cake base.
Chocolate mousse cake
Springform 18 cm ø
ground
100 g whole grain biscuits
50 g vegan butter, melted
filling
1 can of coconut milk, refrigerated overnight
2 tbsp powdered sugar
1/4 cup oatmilk
100 g dark chocolate, chopped
ganache
100 g dark chocolate, chopped
150 ml oat cream or soy cream, hot
Method
Lay out the cake pan with baking paper and grease the edges.
ground
Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.
filling
Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Melt the chocolate and stir in the coconut cream.
Distribute on the biscuit bottom and chill for 3 hours.
ganache
Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
Decorate with cocoa nibs or with vanilla frosting or fresh berries.
Chocolate mousse cake
Ingredients
Cake tin 18 cm ø
ground
- 100 g whole grain biscuits
- 50 g vegan butter - melted
filling
- 1 can of coconut milk - refrigerated for 24 hours
- 2 tbsp powdered sugar
- 1/4 cup oatmilk
- 100 g dark chocolate - chopped
ganache
- 100 g dark chocolate - chopped
- 150 ml oat cream or soy cream - hot
Instructions
- Lay out the cake pan with baking paper and grease the edges.
ground
- Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.
filling
- Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
- Melt the chocolate and stir in the coconut cream.
- Distribute on the biscuit bottom and chill for 3 hours.
ganache
- Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
- Decorate with cocoa nibs or with vanilla frosting or fresh berries.
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