Chocolate Mousse Cake
Ingredients
Crust
- 16 EA Oreos
- 4 T Vegan butter
Filling
- 11 OZ Vegan Dark Chocolate
- 12.5 OZ Silken Tofu
- 10.5 OZ coconut yoghurt
- ¼ C Cacao Powder
- 2 t Vanilla Extract
- ¼ t Sea Salt
- 1-2 T Pure Maple Syrup Optional
Toppings
- 2 C Fresh Berries Raspberries, Blue Berries, and Strawberries
- 2 T Dark Chocolate Grated
Instructions
Crust
- Line the bottom and sides of a 7" cake tin with removable base with some parchment paper.
- Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed.
- Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
Filling
- First melt the chocolate over a double boiler.
- Add all of the ingredients apart from the maple syrup to a high speed blender or food processor and blend for a couple of minutes until smooth and creamy. Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
- Transfer the filling into the cake tin using a spatula to smooth is out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake while spinning the turntable.
- Place in the fridge to set for 3-4 hours (or overnight if preferred).
- Once set, remove the cake from the tin.
- Top with fresh berries and some grated chocolate.
- To store, place in an airtight container and refrigerate for up to 3 days.