CHOCOLATE ALMOND MOUSSE CAKE

SERVES ONE 9-INCH CAKE

FOR THE MOUSSE FILLING

1/2 cup soy, almond, or rice milk

1 tsp. instant espresso powder, optional

1 cup semisweet chocolate chips (dairy-free)

1 (13.5 oz.) can coconut milk (not light), preferably Thai Kitchen or Whole Foods 365, chilled in the refrigerator overnight (be sure not to shake or stir)

1/4 cup powdered sugar

FOR THE CAKE

2 cups all-purpose flour*

2 cups sugar

1 cup finely ground blanched almonds or almond meal

1/2 cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups water

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tbsp. pure vanilla extract

1 tbsp. instant espresso powder

Powdered sugar or Chocolate Ganache for topping
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 740kcal
Fat: 39.8g (9.1g S.Fat)
Carbs: 96.4g
Protein: 6.6g
Sugar: 64.2g
Sodium: 558mg

METHOD

For the mousse filling:
Freeze the bowl and whisk of a stand mixer for about 15 minutes. The mousse will not whip properly if they are not very cold.

Meanwhile, in a medium saucepan over medium heat, whisk non-dairy milk and espresso powder, if using. After incorporating the espresso, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator, stirring frequently, for about 15 minutes, or until cool to the touch. Keep an eye on it—if the chocolate chills for too long, it may be difficult to beat.

Transfer the solidified coconut cream from the chilled can of coconut milk to the chilled bowl of the stand mixer. Even if you have to leave a little margin of coconut cream, don't include any of the coconut water (a little bit of coconut water can harm your results).

Add powdered sugar and beat for 1 to 2 minutes on high speed, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill overnight in the refrigerator, covered.

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

Whisk together the flour, sugar, ground almonds, cocoa, baking soda, and salt in a large mixing bowl. Whisk together the water, oil, vinegar, vanilla, and espresso in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the prepared cake pans with batter in an even layer. Bake for 35 minutes, or until a toothpick inserted into the center comes out dry with a few crumbs clinging to it. Halfway through the baking time, rotate the cake. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. Remove the parchment paper. One cake should be placed on a serving plate or a cardboard cake circle. On top of the cake, spread the mousse filling. Position the second cake on top of the first. Refrigerate until ready to serve. Dust with powdered sugar or drizzle with chocolate ganache before serving.