Double Layer Chocolate Mousse Cake

The only thing better than a chocolate mousse cake is a double layered chocolate mousse cake! That's right, this ultra decadent cake is composed of two layers of cocoa sponge, two layers of silky cashew-based chocolate mousse, all encased in a dark chocolate ganache. You seriously can't go wrong.

DOUBLE LAYER CHOCOLATE MOUSSE CAKE [VEGAN]

INGREDIENTS

FOR THE CAKE:

• 1 1/2 cups water
• 1/2 cup coconut oil
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon vanilla extract
• 1 3/4 cup sugar
• 2 cups flour
• 1/2 tablespoon baking soda
• 1/4 tablespoon salt
• 1/2 cup cocoa powder

FOR THE MOUSSE:

• 1 1/2 cups cashews, soaked for 2 hours in hot water
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup melted chocolate
• An extra 1/4 cup melted chocolate, for topping

PREPARATION

1. Add dry ingredients to the mixer and mix until fully combined
2. Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth, about 3 minutes. Split batter into two, six-inch cake pans.
3. Bake at 350°F for 25-30 minutes.
4. While the cake is in the oven, make the mousse. Combine the drained cashews, coconut cream, maple syrup, coconut oil, and chocolate in a blender until completely smooth.
5. Now, assemble the cakes. Take the cooled cakes and hollow out the middle of each one. Split the mousse between the center of the cakes and freeze until set.
6. Melt 1 cup of vegan chocolate with 1/4 cup coconut milk and pour 1/2 on one cake, making sure to get on top of the edges so it will cascade over and help the top cake to stick. Place second cake on top and pour the rest of the chocolate over the cake. Spread so it goes over the sides.
7. Let cake sit at room temperature for a couple of hours so the mousse can soften. Serve.

http://www.onegreenplanet.org/vegan-recipe/double-layer-chocolate-mousse-cake/