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Chocolate Mousse Cake

Ingredients
Cake Layer 1 (190g) cups plain flour 1 cup (220g) caster sugar 1/3 cup (35g) cocoa powder tsp salt 1 tsp bicarbonate soda 1/3 cup (80ml) vegetable oil 1 cup (250ml) tepid water 1 tsp apple cider vinegar 1 tsp vanilla essence Chocolate Avocado Mousse Layer 4 ripe avocados 250g dark chocolate 2 tbsp coconut oil 1/3 cup (35g) cocoa powder cup (60ml) maple syrup or honey 1 tbsp vanilla essence tsp salt cup cashew butter or peanut butter 2 tsp agar-agar powder or gelatine powder

Method
Cake Layer 1. Preheat oven to 180C (160C fan-forced/350F). Grease or line a circular cake tin (approx 20cm diameter). 2. Sift all the dry ingredients together in a bowl. In a separate bowl or jug, mix together the wet ingredients.

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cakecrumbs.livejournal.com 3. Make a well in the centre of the dry ingredients and pour in the wet. Whisk the flour mixture in until well combined and there are no lumps in the batter (you'll need to work reasonably quickly as the vinegar will begin to react with the bicarb soda as soon as it meets). 4. Pour the cake batter into the tin; bang the tin on the counter top a few times to release any air bubbles. 5. Bake for 30-35 minutes, or until cake is well risen (it will bounce back when gently poked, or a skewer inserted into the middle will emerge clean). 6. Leave to cool inside the cake tin for 20 minutes, then remove to cool completely. Cut any dome off the top of the cake to make a level base. Chocolate Avocado Mousse Layer 1. Process avocado in a food processor. If you don't have one, mash it up with a fork then push it through a sieve to rid any lumps. 2. Place the chocolate with the coconut oil in a bowl set over a saucepan of gently simmering water. Stir until melted and well combined. Combine with avocados. 3. Add the rest of the ingredients (except the agar-agar or gelatine) to the chocolate mixture and process/mix until smooth and well combined. 4. Sprinkle the agar-agar powder or gelatine powder over 2 tablespoons of water in a heat proof container. Stand in a small saucepan of gently simmering water and stir until completely dissolved (agar-agar will need to be brought to the boil for this). Add it to the mousse mixture and process/beat until well combined. To assemble: Use a long strip of acetate or firm plastic to wrap around the cake base. You can secure it in place using large elastic bands placed around the exterior. If you don't have access to acetate, you can use a springform tin lined with baking paper. Note that the cake itself will be slightly smaller than the cake tin (it shrinks from the edges slightly when baking) and some of the mouse may seep down around the edges of the cake so it's worth picking up some acetate if you can. Most craft stores sell it. Pour the mousse into the casing/on top of the cake. Use a spoon or knife (a palette knife is ideal) to spread the mixture and smooth the top. If you used agar-agar, it can be left to set at room temperature. If you used gelatine, pop it in the fridge. Leave to set for 6 hours or overnight, then remove the acetate. Decorate as desired.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M