09/17/2020Desserts - Pastries
Festive Chocolate Mousse and Caramel Cake
Servings
6
Ingredients
Cups
For the buckwheat biscuit
- -buckwheat flour 140 (g)
- -sugar 80 (g)
- -coconut oil 60 (g)
- -salt 0.5 (tsp)
- -baking powder 0.5 (tsp)
- -soy milk 50 (mL)
For the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -neutral oil 30 (mL)
- -apple cider vinegar 20 (mL)
- -baking powder 1 (tsp)
- -salt 1 (tsp)
- -plant-based milk 250 (mL)
For the chocolate mousse
- -soy cream 500 (mL)
- -dark chocolate 400 (g)
For the caramel whipped cream
- -coconut cream 300 (mL)
- -sugar 100 (g)
- -coconut oil 40 (g)
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Steps
- Prepare the chocolate mousse: whip the soy cream with an electric whisk to make it frothy (it's normal if it doesn't become whipped cream, don't worry). Melt the chocolate at the same time. Pour the chocolate into the soy cream while gently whisking by hand. Place in the fridge. The chocolate will bind with the soy cream and create a super airy and delicious mousse.
- Prepare the cookie: mix the flour, sugar, salt, and baking powder. Add the coconut oil (not melted) and incorporate with your little hands as if making a shortbread dough. Pour in the soy milk and mix to obtain a cookie dough. Roll out the dough to form a 20 cm diameter circle. You can use a cake ring to create a perfect round shape. Bake for 18 minutes at 350°F (180°C).
- Prepare the caramel mousse: heat together 100 mL of coconut cream and the oil. In a pan, heat the granulated sugar over high heat to caramelize it. When all the sugar is fully caramelized (but not too much, be careful, it can burn and taste really bad ;) ), pour in the warm cream and oil mixture. Stir to create a caramel sauce. Allow it to cool completely. Divide it in half, and set aside one half for later. Whip the remaining coconut cream until it forms stiff peaks. When the whipped cream is properly whipped, fold in half of the caramel sauce.
- Prepare the sponge cake: mix the flour, sugar, baking powder, and salt. Add the oil, vinegar, and milk and whisk until you have a smooth batter. Pour the batter into a 20 cm (8-inch) diameter cake pan lined with parchment paper. Bake for 20 minutes at 180°C (350°F). The top should have a beautiful caramel color.
- Assembly: To start the assembly, make sure the chocolate mousse is set and both the biscuit and sponge cake are well chilled! Cut the sponge cake in half horizontally and soak both sides with caramel coulis. Begin by placing the buckwheat biscuit at the bottom of your cake ring. Add a thin layer of chocolate mousse. Place one half of the sponge cake, followed by a layer of chocolate mousse, the other half of the sponge cake, and another thin layer of chocolate mousse. Refrigerate for at least 2 hours to ensure everything sets together and maintains its shape.
- Unmold the cake and, using a piping bag, pipe the caramel whipped cream all over the top. And there you have it, you can serve your beautiful cake ;)
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Festive Chocolate Mousse and Caramel Cake
For: 6 serv.Difficulty: MediumPreparation: 1h30Cooking: 45 minFridge: 4h00
Ingredients
For the buckwheat biscuit
- -buckwheat flour 140 (g)
- -sugar 80 (g)
- -coconut oil 60 (g)
- -salt 0.5 (tsp)
- -baking powder 0.5 (tsp)
- -soy milk 50 (mL)
For the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -neutral oil 30 (mL)
- -apple cider vinegar 20 (mL)
- -baking powder 1 (tsp)
- -salt 1 (tsp)
- -plant-based milk 250 (mL)
For the chocolate mousse
- -soy cream 500 (mL)
- -dark chocolate 400 (g)
For the caramel whipped cream
- -coconut cream 300 (mL)
- -sugar 100 (g)
- -coconut oil 40 (g)
Steps
Steps
- Prepare the chocolate mousse: whip the soy cream with an electric whisk to make it frothy (it's normal if it doesn't become whipped cream, don't worry). Melt the chocolate at the same time. Pour the chocolate into the soy cream while gently whisking by hand. Place in the fridge. The chocolate will bind with the soy cream and create a super airy and delicious mousse.
- Prepare the cookie: mix the flour, sugar, salt, and baking powder. Add the coconut oil (not melted) and incorporate with your little hands as if making a shortbread dough. Pour in the soy milk and mix to obtain a cookie dough. Roll out the dough to form a 20 cm diameter circle. You can use a cake ring to create a perfect round shape. Bake for 18 minutes at 350°F (180°C).
- Prepare the caramel mousse: heat together 100 mL of coconut cream and the oil. In a pan, heat the granulated sugar over high heat to caramelize it. When all the sugar is fully caramelized (but not too much, be careful, it can burn and taste really bad ;) ), pour in the warm cream and oil mixture. Stir to create a caramel sauce. Allow it to cool completely. Divide it in half, and set aside one half for later. Whip the remaining coconut cream until it forms stiff peaks. When the whipped cream is properly whipped, fold in half of the caramel sauce.
- Prepare the sponge cake: mix the flour, sugar, baking powder, and salt. Add the oil, vinegar, and milk and whisk until you have a smooth batter. Pour the batter into a 20 cm (8-inch) diameter cake pan lined with parchment paper. Bake for 20 minutes at 180°C (350°F). The top should have a beautiful caramel color.
- Assembly: To start the assembly, make sure the chocolate mousse is set and both the biscuit and sponge cake are well chilled! Cut the sponge cake in half horizontally and soak both sides with caramel coulis. Begin by placing the buckwheat biscuit at the bottom of your cake ring. Add a thin layer of chocolate mousse. Place one half of the sponge cake, followed by a layer of chocolate mousse, the other half of the sponge cake, and another thin layer of chocolate mousse. Refrigerate for at least 2 hours to ensure everything sets together and maintains its shape.
- Unmold the cake and, using a piping bag, pipe the caramel whipped cream all over the top. And there you have it, you can serve your beautiful cake ;)