Vegan Chocolate Mousse Cake

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recipe by Zucker & Jagdwurst https://www.zuckerjagdwurst.com/de/

  • Time icon
    Total Time
    9hrs 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    631
based on 1 ratings

Enjoy this vegan chocolate cake topped with chocolate mousse. Use a cake ring taller than the cake to give height to the chocolate mousse and ideally chill in the fridge overnight, otherwise a minimum of 3-4 hours for the mousse to set. User generated recipes have not been re-tested by Kenwood.

recipe updated May 7, 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    125 g
  • Vegan butter icon
    Vegan butter
    75 g
  • Non dairy milk icon
    Non dairy milk
    125 ml
  • Apple purée icon
    Apple purée
    75 g
  • All purpose flour icon
    All purpose flour
    150 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Baking soda icon
    Baking soda
    2 g
  • Salt icon
    Salt
    1 pinch
  • Dark chocolate icon
    Dark chocolate
    400 g
  • Silken tofu icon
    Silken tofu
    800 g
  • Agave syrup icon
    Agave syrup
    50 ml
  • Vegetable whipping cream icon
    Vegetable whipping cream
    100 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Cream stabilizer icon
    Cream stabilizer
    1 teaspoon
  • Chocolate icon
    Chocolate
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Round pan - 18cm (7")
  • kCook icon Cake board - 20cm (8")
  • kCook icon Easywarm bowl
  • kCook icon Large mixing bowl
  • kCook icon Piping bag
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Making the sponge…
  2. Pre-heat oven - 180°C
  3. Grease and line a clean round pan with parchment paper then set aside
  4. Attach Creaming beater
  5. Add dark chocolate and vegan butter to the EasyWarm Bowl
  6. Mix with splashguard fitted until completely melted - 10 min, 7, Stir 1
  7. Then add non dairy milk and apple purée to the EasyWarm Bowl
  8. Mix with splashguard fitted until smooth - approx 1 min, Speed 1
  9. Add all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
  10. Stir with tablespoon until well combined
  11. Spoon dry ingredients into EasyWarm Bowl while machine is running
  12. Mix with splashguard fitted until smooth - approx 2 min, Speed 1
  13. Transfer content of EasyWarm Bowl to round pan
  14. Spread until level
  15. Bake until skewer tests clean - 30 min, 180°C
  16. Remove from oven and let cool
  17. Making the chocolate mousse…
  18. Clean EasyWarm Bowl
  19. Attach Creaming beater
  20. Add dark chocolate to the EasyWarm Bowl
  21. Mix with splashguard fitted until completely melted - 10 min, 7, Stir 1
  22. Then add silken tofu and agave syrup to the EasyWarm Bowl
  23. Mix with splashguard fitted until well combined - approx 1 min, Speed 1
  24. Turn out sponge onto cake board
  25. Place a cake ring around the base
  26. Pour the chocolate mousse over the cake base and smooth the top
  27. Chill in the fridge overnight
  28. Attach Whisk
  29. Add vegetable whipping cream, vanilla extract and cream stabilizer to the Kenwood Bowl
  30. Whisk until light and fluffy - 1 min 30 sec, Speed 5
  31. Prepare a clean piping bag with open star tip
  32. Spoon cream into piping bag
  33. Remove the cake from the fridge
  34. Carefully remove the cake ring
  35. Pipe cream on top of the cake
  36. Decorate with chocolate
  37. Serve
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