Name: Triple Layer Chocolate Mousse Cake
Prep time: 42 min
Cook time: 98 min
Total time: 140 min
Yield: 10 servings
Ingredients: 7 oz cocoa butter; 9 oz dark chocolate (70% cacao or other vegan dark chocolate); 0.33 cup coconut milk (full fat, canned); 0.33 cup ground sugar (raw or other fine sugar); 1 tbsp vanilla extract; 0.5 cup oat flour (finely ground (use certified gluten-free oats or more almond flour to omit oats)); 0.5 cup almond flour (finely ground (use oat flour to omit nuts)); 0.33 cup ground sugar (raw); 2.5 tsp maple syrup; 0.83 cup coconut milk (full fat, total for both layers); 0.83 cup silken tofu (firm or silken, well drained, total for both layers); 0.58 cup ground sugar (raw, total for both layers); 1.5 tsp vanilla extract (for light mousse layer); 3 tbsp cocoa butter (melted, reserved from base mixture for light mousse layer); 3 tbsp dark chocolate (reserved from base mixture for light mousse layer)

Instructions

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1

For the base chocolate mixture: In a pan, melt cocoa butter (7 oz) over medium heat for minutes (10) or more. Once melted, remove from heat.
2

Reserve melted cocoa butter (3 tbsp) in a separate bowl.
3

Add dark chocolate (9 oz) to the hot melted cocoa butter in the pan. Let sit for 0.5 minutes, then whisk until evenly melted.
4

In a separate bowl, combine ground sugar (0.33 cup) with coconut milk (0.33 cup). Add this mixture and vanilla extract (1 tbsp) to the pan, mixing until smooth and shiny. This is your base chocolate mixture.
5

For the crust: Mix oat flour (0.5 cup), almond flour (0.5 cup), and ground sugar (0.33 cup). Add base chocolate mixture (3 tbsp) and maple syrup (2.5 tsp) to form a soft dough. Press this dough into a parchment-lined 8-inch cake pan.
6

For the dark chocolate mousse layer: Transfer the remaining base chocolate mixture (approximately 9 tbsp) to a blender. Add coconut milk (0.33 cup), silken tofu (0.33 cup), and ground sugar (0.25 cup). Blend until smooth. Pour approximately 0.66 of this blended mixture into the prepared cake pan. Reserve the remaining 0.33 of the mixture in the blender. Refrigerate the cake for minutes (15) to set the dark chocolate mousse.
7

For the lighter chocolate mousse layer: To the reserved mixture in the blender, add coconut milk (0.5 cup), ground sugar (0.33 cup), silken tofu (0.5 cup), vanilla extract (1.5 tsp), and the melted cocoa butter (3 tbsp) reserved from step 2. Blend until smooth. Pour this mixture over the chilled dark chocolate layer in the pan, spreading evenly with a spatula if needed.
8

Chill the cake for a few hours (at least minutes (120)), then slice and serve with a dollop of vegan vanilla ice cream or other desired topping.