Mousse au Chocolat cake with dark and white mousse. One of many incredibly delicious recipes with aquafaba – the liquid from a can of chickpeas. I will certainly add some more recipes using aquafaba egg-replacers!
Reading all the brilliant recipes out there for Mousse au Chocolat made with aquafaba, I had the idea of creating a cake with chocolate mousse. However, I wanted to make white mousse au chocolat too, so I combined these two ideas and the result looked really good. The white mousse is not as stable as the dark, but forms a very nice top layer in my opinion. The sugar in this recipe may be substituted completely, as described in the recipe, so this cake is not too sinful. In my case, the only problem was getting vegan white chocolate (which I had to order online in the end). But please be very careful when folding the chocolate into the whipped chickpea-mixture.
You may use gluten-free all-purpose flour of your choice for this recipe – I used 125 g millet flour (rice flour should also work), 50 g buckwheat flour, 50g tapioca starch (or potato starch), 1 tsp guar gum. I have also listed the ingredients of the flour mix I used in the Recipe Notes.
Some things you might need for this recipe:
US:
UK:
- 225 g all-purpose flour , gluten-free *(see recipe notes for my own mixture)
- 150 g sugar (works well with xylitol)
- 250 ml water
- 4 Tbsp vegetable oil
- 4 tsp baking powder
- 4 Tbsp cacao powder , unsweetened
- about 125 ml aquafaba (from one can of chickpeas)
- 125 g dark chocolate , vegan
- 1/2 tsp xanthan
- 3 Tbsp confectioner's sugar or erythritol
- about 125 ml aquafaba (from one can of chickpeas)
- 100 g white chocolate , vegan
- 1/2 tsp xanthan
- 2 Tbsp confectioner's sugar or erythritol
- Preheat oven to 350°F (180°C) and grease a 26 cm springform pan.
- Mix flour, sugar, baking powder and cacao in a large mixing bowl.
- Add water and oil and beat the mixture until smooth.
- Pour the mixture in the prepared pan and bake for about 25 minutes until a toothpick comes out clean.
- Remove the cake from the oven and let cool.
- Melt the dark chocolate and set aside.
- Whisk up the aquafaba with an electric hand whisk until peaks form. Then slowly add xanthan and sugar whilst mixing.
- Gently fold in the molten chocolate and stir very gently with a spatula until combined.
- Spoon the mousse in the springform pan over the cooled cake and place it in the fridge for about 30 minutes for the mousse to set.
- Melt the white chocolate and set aside.
- Whisk up the aquafaba with an electric hand whisk until peaks form. Then slowly add xanthan and sugar whilst mixing.
- Gently fold in the molten chocolate and stir very gently with a spatula until combined.
- Spoon the mixture into springform pan over the dark mousse and refrigerate for about 1 hour.
- When set, run a thin knife between cake and side of springform pan and remove the side of the pan.
*Flour mix: I used 125 g millet or rice flour, 50 g buckwheat flour, 50g tapioca or potato starch, 1 tsp guar gum