This is myfirst time baking something vegan on purpose. I wanted to see what it was likein comparison to my usual chocolate cakes, whether flourless or not.
Whatevername you give to this chocolate strawberry mousse cake, one thing is for sure,it’s really delicious and you don’t have to be vegan to make it again. It’s notone of those cakes that you eat because you can’t have the real thing. Eventhen, it’s an awesome choice.
Bydefinition – I looked it up of course – veganism abstains from eating any animalproduct, not only meats but also dairy, eggs and things like honey. And I getthe idea of keeping animals from suffering, and understand that industrial waysare not intended to guard them. It’s not my way of living at all, but I respect those who do. And even if it’s once in a while, it always help.
Anyway, I’mnot vegan, vegetarian or particularly anything. I eat things I like and avoidfood I don’t, like fish. I eat gluten free a lot of times because it makes mefeel good and I love researching new flours.
I try to eat organic and locally whenever I can too.
For one, I don’t think our bodiesare made to abstain completely from certain food groups, medical conditionsaside. That said, I respect everyone’s idea of what should or shouldn’t go intotheir bodies.
So this isjust a vegan cake. From a book that is not vegan at all. The one that gave methat fantastic recipe for homemade vanilla marshmallows and the killer brownies.
I’m participating in Roxana’s Chocolate Party, though I’m late for it of course, fashionably late I want to believe. The party started on monday, but hell, it’s always a good time for chocolate and strawberries, don’t you think?
When youread the list of ingredients in this cake, it feels like some non-foodie editorforgot a piece of the recipe. But though it’s common to replace butter for oil,the idea of replacing eggs with vinegar is mind blowing. For me eggs make up somuch of a cake, not only in taste but in volume. Here they are omitted and notmissed at all.
My cakesunk in the middle, because I have a habit of using only one pan. I lost all ofmy oven racks except for one, I suppose from all those moves, so one cake panis the easiest way. The recipe called for two, and I guess that would’ve madeit possible to have a layer cake. Filled and frosted with the chocolate mousseand fresh strawberries.
Well, you get the same here, just in a different order.The order of things doesn’t alter the product.
Chocolatemousse is a wonderful thing, but it can be time consuming to make and you endup with a pile of dirty bowls, and who wants those right? That is, on top ofthe ones you used for the cake. So this method of making a chocolate mousee Ihad seen a year ago. Just two ingredients, chocolate and hot water. Chocolate is ruined if you add a few drops of water, but not if you add a lot.
It doeswork, so well and so simple. Melt chocolate, add hot water and beat the heckout of it over a bowl of ice water. It will suddenly start getting cold andstiff, like a mousse. Nothing will appear to happen for the first few minutes.But just wait and see. Chocolate mousse in no time. And perfect for filling. Ifit gets two hard you add a few teaspoons of hot water. And the chocolate flavoris absolute. So use a chocolate you love straight from the packet. In my caseit’s very dark and very semi sweet.
Perfect forthe chocolate cake and the tanginess of the strawberries, because it’s fallhere and let’s just say that these little red fruits are not in their sweetestmood.
VEGAN CHOCOLATE STRAWBERRY MOUSSE CAKE
from Tea with Bea,by Bea’s of Bloomsbury
Yields 8 to 10 servings
2 cups(280g) all purpose flour
¾ cup(100g) unsweetened cocoa powder
2 teaspoonsbaking soda
1 teaspoonbaking powder
1 ¾ cups(450cc) soy milk
2 teaspoonsred wine vinegar
1 2/3 cups(320g) sugar
1 ¼ cups(315cc) sunflower oil
2 Tbsvanilla extract
For thechocolate mousse:
10oz.(280g) dark semi sweet chocolate, chopped
¾ cup(190cc) hot water
1 ½ cupsfresh strawberries, hulled and sliced
Powderedsugar, for sprinkling
Preheatoven to 350ºF/180ºC. Butter or grease a 8-inch springform cake pan.
In a largebowl, sift together flour, cocoa, baking soda and powder, and salt. Mix alittle to combine and make a well in the center.
Add soymilk, vinegar, sugar, oil and vanilla. Beat or whisk until very well combined.The batter will be quite runny.
Pour intoprepared pan and bake for for about 50 minutes or until a tester comes out withalmost no crumbs attached. It will feel springy to the touch.
Let cool ona wire rack and then unmold onto the serving platter.
Cover thetop with the chocolate mousee and decorate with sliced fresh strawberries.Sprinkle with sugar and serve.
For thechocolate mousse:
Beginmaking the mousse right after the cake is cooled and unmolded. Have ready alarge bowl with ice and some cold water, enough so that the bottom of the bowlwhere you melt the chocolate fits comfortably.
Meltchocolate over hot water or in the microwave. Transfer to a large bowl (or usea large glass bowl to melt the chocolate and mix) and add the hot water all atonce. Put the bowl over the one with the ice water.
With anelectric mixer beat at high speed. For a few minutes it will not thicken much,but it will start to do so unexpectedly. And it will thicken stiffly just afterthat.
If themousse is too thick to spread, add a few teaspoons very hot tap water and beatuntil smooth. Use immediately.
Today’s 5 related recipes that are worth looking at:
Mexican Chocolate Cake (vegan) from Taste
Red Velvet Strawberry Chocolate Cake from Heather Cristo Cooks
Six layer Chocolate and Strawberry Buttercream Cake from Sweetapolita
Sticky Orange Cake with Marmalade glaze (vegan) from The Kitchn
Chocolate Dutch Baby with Strawberries from Two Peas and their Pod