Double layer chocolate mousse cake

By cornbreadgirl

This is a luscious vegan chocolate cream cake. It has a mousse frosting in the middle and covering it. The recipe is from "The Everyday Vegan", titled Triple Layer Chocolate Creme Cake.

Ingredients

• Batter: 2 c flour, 1/2 c cocoa powder, 2 tsp baking soda, 1-1/2 c turbinado sugar, 1/4 tsp. salt, 1-3/4 c water, 2 TBS apple cider vinegar, 2 tsp vanilla, 1/4 c oil
• Mousse Frosting: 349 g silken extra firm tofu, patted dry, 1/4 c agave nectar, 2 tsp vanilla, 1-3/4 c dairy free chocolate chips (I used Ghiradelli semi-sweet)

Details

Servings 12
Adapted from viveleveganrecipes.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees F. In large bowl, sift flour, cocoa, & baking soda. Then add sugar and salt and mix well. In seperate bowl, combine water, vinegar, vanilla, and oil. Add wet to dry and stir to combine. Pour into 2 lightly greased shallow round cake pans. Bake about 20-25 minutes, making sure the bottom is cooking through. Cool completely.
For frosting, combine tofu, agave, and vanilla in a food processor and puree till very smooth. Melt chips in double boiler and pour in melted chocolate with the tofu mixture. Puree again until smooth. Transfer to container and refrigerate until cool and thick. Spread on top of one layer of cake, top with other layer of cake, and frost the whole thing. Pipe on pretty edges and sprinkle with grated chocolate bits and edible flowers, like marigolds. Refrigerate cake a couple hours to set, or overnight.