Eggless Chocolate Mousse Cake (Light, Moist & Perfect for Celebrations)
This eggless chocolate mousse cake is light, moist, and perfect for celebrations. Made with chocolate cake, airy chocolate mousse, and a glossy ganache glaze. Vegan Friendly!
Yield: 12 servings
Equipment
- 8-inch (20cm) Cake Ring OR (I have used adjustable cake ring IKEA store)
Ingredients
Chocolate Cake
- 120 ml Milk* room temp; see notes for options
- 1/2 tsp Lemon Juice or white vinegar
- 30 g Plain Yogurt room temp; see notes for options
- 70 g Cane Sugar or castor sugar
- 30 ml Vegetable Oil any neutral oil
- 1 tsp Vanilla Extract
- 12 g Cocoa Powder
- 80 g All Purpose Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Chocolate Mousse
- 80 g Dark Chocolate 55% or semi sweet chocolate; see notes for options
- 80 ml Whipping Cream see notes for options
- 1 tbsp Glucose Syrup or corn syrup / honey
- 240 ml Whipping Cream cold; see notes for options
Chocolate Ganache Glaze
- 80 g Dark Chocolate or Milk Chocolate; see notes for options
- 60 ml Whipping Cream see notes for options
Instructions
For Chocolate Cake
- Start by preheating your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake ring or springform pan thoroughly and line the bottom with baking paper.
- If using a cake ring, place a layer of aluminum foil underneath and add baking paper on top, making sure the base is well sealed from the outside. This helps the cake release easily after baking while keeping its edges perfectly straight and neat.
- In a medium bowl, combine the milk with vinegar (or lemon juice) and yogurt. Let the mixture rest for about 5 minutes. During this time, the milk will curdle slightly, creating a natural buttermilk substitute that adds tenderness and a subtle tang to your cake.
- Next, add the sugar, oil, and vanilla extract to the curdled milk. Whisk gently until the sugars dissolve and the mixture becomes smooth and uniform.
- Meanwhile, in a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the dry ingredients and prevent lumps.
- Slowly incorporate the dry mixture into the wet ingredients, whisking until you achieve a smooth, lump-free batter.
- Pour the batter into the pan, smoothing the tops with a spatula. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when gently pressed. Once baked, allow the cake to cool in the pan to set.
For Chocolate Mousse
- Start by making the chocolate mousse base. In a heatproof bowl, combine the chocolate, whipping cream (80ml / 1/3 cup) and corn syrup. You can either microwave in short 30-second bursts, stirring in between until smooth, or melt it gently over a double boiler by placing the bowl over simmering water, stirring constantly until silky. Let the mixture cool for a few minutes.
- Make sure your whipping cream(240ml/1cup) is cold, as chilled cream whips faster and holds its shape better. Pour it into a cold mixing bowl and beat with a hand mixer or stand mixer on medium speed until it forms soft to medium peaks when you lift the whisk, the cream should hold its shape but still be slightly soft at the tip.
- Gently fold one-third of this whipped cream into the ganache to lighten it, then carefully fold in the remaining cream take care not to over mix or the mousse may split. Pour the mousse over the cooled chocolate cake and spread it evenly.
- Chill in the fridge for at least 24 hours (do not freeze) to allow the mousse to set completely.
For Demolding and Decorating the Cake
- After chilling, place the cake in the freezer for 1 hour, then prepare to remove the cake ring for clean, sharp edges, revealing the beautiful, airy chocolate mousse layer.
- To de mold, run a thin knife around the inside edge of the cake ring or release the latch of a springform pan, taking care not to disturb the edges.
- Prepare the chocolate glaze by gently melting good-quality dark with whipping cream in a bowl until smooth and glossy. Let it cool until it thickens enough to coat the cake evenly without running off.
- Pour the glaze over the top, letting it cascade slightly over the edges for a polished, elegant finish. Decorate with chocolate shavings, a dusting of cocoa powder, or fresh berries for a stunning celebratory touch.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Plain Yogurt: You can use any dairy-free unsweetened yogurt (like almond, soy, coconut) or dairy based greek yogurt.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Chocolate: Use dark or semi-sweet baking chocolate chips / 55% or higher couverture dark chocolate / good quality 55% semi sweet chocolate bar. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Whipping Cream: Use either full-fat dairy cream or a dairy-free alternative. If you’re going dairy-free, opt for chilled, unsweetened plant-based whipping cream. Brands that work are Country Crock / Califia Farms and Silk.