Chocolate Blueberry Mousse Cake

bluebThis cake was the perfect end to our memorial day celebration today.  It was rich and creamy and cool and refreshing, not to mention pretty to look at.  Making it did take some time, although it was easy and well worth the effort.  Next time I will try strawberries and raspberries and blackberries too!  Any combination would be wonderful!  I must say that the chocolate cake is a recipe I found online when I first started cooking vegan.  I copied it down and have made it many times since, but unfortunately I can’t find it online anymore and so am unable to give credit to whomever created it.  Sorry!  Also, the chocolate cake recipe makes 3 layers and only one is needed here.  You can try to cut the cake recipe into thirds, or you can freeze the other two layers for later.  The best option is what I did, which is break the other two layers into pieces and use the extra whipped cream from this recipe and some fresh or frozen berries and make a quick and delicious trifle.  I have used Agar Agar on a few other recipes and every time I use it I proclaim that it is awesome!  It is a tasteless, vegetable gelatin derived from sea vegetation.  For those of you who are unaware – gelatin is absolutely horrid.  It is made of animal bones (along with animal skin, hooves, tendons, ligaments, and cartilage) all boiled together into a goo that’s added to all kinds of candy and baked goods.  Agar Agar has none of that nastiness!  It works perfectly in this recipe to hold the blueberry mousse together.  You can find it at health food stores or specialty markets like Whole Foods, as well as on online.

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Chocolate Cake

  •  2 1/2 c flour
  • 3/4 c cocoa powder
  • 2 c sugar
  • 2 t baking soda
  • 1/2 t salt
  • 3/4 c canola or safflower oil
  • 2 1/4 c water
  • 1 t vanilla
  • 1/8 c white vinegar

Preheat oven to 350.

Lightly grease 3 8” pans, with one pan being a springform pan.

In a large bowl, combine oil, water, vanilla and vinegar.

Add remaining ingredients and mix well.  Pour into 3 pans.  Bake 25 minutes.

Use the two regular pans as you wish, and place the springform layer into the fridge while you prepare the rest of the cake.

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Chocolate Mousse

  • 1 12.3 oz package firm silken tofu
  • 1 1/2 c vegan chocolate chips, melted
  • 1 T maple syrup
  • 1 t vanilla
  • 1 T powdered sugar

In a food processor or blender, combine tofu, syrup, and vanilla.  Pour into a large bowl and stir in chocolate.  Then stir in sugar.  Pour on top of chocolate cake in springform pan and place in fridge for at least an hour.

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Blueberry Layer

  •  2 c frozen blueberries
  • 1 T maple syrup
  • 2 1/2 T agar agar flakes
  • 1 1/3 c whipped cream *see below – place coconut milk in fridge the day before

Heat blueberries and syrup in a medium pan over medium heat.  Raise heat to high and add agar agar flakes.  Cook 2-3 minutes, stirring, to dissolve agar.  Let cool for a few minutes.  Pour into a blender and process.  Pour into a large bowl and stir in whipped cream.  Pour on top of chocolate mousse layer and place in fridge for at least 3 hours.

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Whipped Cream

  • 2 cans full fat coconut milk
  • 1/2 t vanilla
  • 1 T powdered sugar

Place coconut milk cans in fridge the day before so they solidify.  Open cans gently and with a spoon scoop out the thickened cream from the top, leaving the liquid in the can.  Place thickened coconut milk from both cans in a large bowl and beat with a hand mixer on high until stiff peaks form.  Add vanilla and sugar and beat to combine.  You will need 1 1/3 cup.

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