first time baking something vegan on purpose. I wanted to see what it was like
in comparison to my usual chocolate cakes, whether flourless or not.
name 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 not
one of those cakes that you eat because you can’t have the real thing. Even
then, it’s an awesome choice.
definition – I looked it up of course – veganism abstains from eating any animal
product, not only meats but also dairy, eggs and things like honey. And I get
the idea of keeping animals from suffering, and understand that industrial ways
are 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.
not vegan, vegetarian or particularly anything. I eat things I like and avoid
food I don’t, like fish. I eat gluten free a lot of times because it makes me
feel good and I love researching new flours.
are made to abstain completely from certain food groups, medical conditions
aside. That said, I respect everyone’s idea of what should or shouldn’t go into
just a vegan cake. From a book that is not vegan at all. The one that gave me
that fantastic recipe for homemade vanilla marshmallows and the killer brownies.
read the list of ingredients in this cake, it feels like some non-foodie editor
forgot 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 so
much of a cake, not only in taste but in volume. Here they are omitted and not
missed at all.
sunk in the middle, because I have a habit of using only one pan. I lost all of
my oven racks except for one, I suppose from all those moves, so one cake pan
is the easiest way. The recipe called for two, and I guess that would’ve made
it possible to have a layer cake. Filled and frosted with the chocolate mousse
and fresh strawberries.
The order of things doesn’t alter the product.
mousse is a wonderful thing, but it can be time consuming to make and you end
up with a pile of dirty bowls, and who wants those right? That is, on top of
the ones you used for the cake. So this method of making a chocolate mousee I
had 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.
work, so well and so simple. Melt chocolate, add hot water and beat the heck
out of it over a bowl of ice water. It will suddenly start getting cold and
stiff, 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. If
it gets two hard you add a few teaspoons of hot water. And the chocolate flavor
is absolute. So use a chocolate you love straight from the packet. In my case
it’s very dark and very semi sweet.
the chocolate cake and the tanginess of the strawberries, because it’s fall
here and let’s just say that these little red fruits are not in their sweetest
by Bea’s of Bloomsbury
(280g) all purpose flour
(100g) unsweetened cocoa powder
(450cc) soy milk
red wine vinegar
(315cc) sunflower oil
(280g) dark semi sweet chocolate, chopped
(190cc) hot water
fresh strawberries, hulled and sliced
sugar, for sprinkling
oven to 350ºF/180ºC. Butter or grease a 8-inch springform cake pan.
bowl, sift together flour, cocoa, baking soda and powder, and salt. Mix a
little to combine and make a well in the center.
milk, vinegar, sugar, oil and vanilla. Beat or whisk until very well combined.
The batter will be quite runny.
prepared pan and bake for for about 50 minutes or until a tester comes out with
almost no crumbs attached. It will feel springy to the touch.
a wire rack and then unmold onto the serving platter.
top with the chocolate mousee and decorate with sliced fresh strawberries.
Sprinkle with sugar and serve.
making the mousse right after the cake is cooled and unmolded. Have ready a
large bowl with ice and some cold water, enough so that the bottom of the bowl
where you melt the chocolate fits comfortably.
chocolate over hot water or in the microwave. Transfer to a large bowl (or use
a large glass bowl to melt the chocolate and mix) and add the hot water all at
once. Put the bowl over the one with the ice water.
electric 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 after
mousse is too thick to spread, add a few teaspoons very hot tap water and beat
until smooth. Use immediately.