03/28/2016Pastries - Desserts

Vegan Chocolate Mango Cake

Name: Vegan Chocolate Mango Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 100 mL neutral oil; 100 g dark chocolate; 250 mL plant-based yogurt; 1 mango; 300 g all-purpose flour; 20 g cocoa powder; 1 sachet baking powder; 150 g sugar; 4 banana; 200 g dark chocolate; 400 mL soy cream

For hosting Blender-free

For: 6 serv.Difficulty: EasyPreparation: 30 minCooking: 1h00Fridge: 1h30

To remedy post-winter blues/flu-like symptoms, we have the solution: chocolate! No need to explain all its benefits and so on... we know it will do you good and that's the main thing :-D!

And since today is a holiday (and besides, Easter is kind of like a chocolate celebration, so let's pretend that...), you have a great excuse to do nothing. So, stay warm at home in your high socks, make yourself a cup of tea (or even a hot toddy if necessary...) and have a slice of chocolate-mango cake. You'll see, it's super cool ;-).

Servings

Ingredients

Cups

-neutral oil 100 (mL)
-dark chocolate 100 (g)
-plant-based yogurt 250 (mL)
-mango 1
-all-purpose flour 300 (g)
-cocoa powder 20 (g)
-baking powder 1 (sachet)
-sugar 150 (g)
-banana 4

The mousse

-dark chocolate 200 (g)
-soy cream 400 (mL)

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Steps

Preheat the oven to 375°F.
In a mixing bowl, combine the flour, cocoa, yeast, and sugar. In another bowl, mash the bananas to obtain a liquid mixture and add the soy yogurts.
Melt the chocolate with the oil in the microwave and mix well. Pour into the banana-yogurt bowl. Whisk everything together and then pour into the flour bowl. Mix everything to obtain a smooth batter.
Grease a round cake pan with a bit of oil and pour in the cake mixture. Bake for approximately 1h to 1h15. To check for doneness, insert a knife into the center; the blade should come out clean.
For the mousse: pour the soy cream into a bowl and place it in the freezer for 20 minutes. Melt the chocolate in a double boiler or in the microwave. Meanwhile, whip the soy cream using an electric mixer. It's okay if it doesn't turn into whipped cream, you'll still end up with a lovely mousse in the end ;) ! Pour the melted chocolate over the soy cream and continue to whip with the mixer for a few moments. Place it in the fridge for at least 1h30. As it cools, the chocolate will trap the air bubbles from the cream, resulting in a light and airy mousse :) !
For the mango: peel it and cut it into small cubes.
Assembling the cake: cut the cake in half horizontally. Using a piping bag, fill the first half of the cake with a layer of chocolate mousse. Add some mango in the middle. Cover with the other half of the cake and finish with more chocolate mousse and mango! It's ready.