The Korean Vegan - Triple Chocolate & Matcha Mousse Cake (DAIRY FREE, VEGAN, NO EGGS, Aquafaba)

The Korean Vegan - Triple Chocolate & Matcha Mousse Cake

Music by Anthony Molinaro

Ingredients for Cake Layer

1 1/2 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cacao
1 cup sugar
1 espresso + 3/4 cup water (or 1 cup of coffee)
1/3 cup oil
1 mashed banana
3 tbsp aquafaba
1 tbsp vanilla extract

Ingredients for Chocolate Mousse Layer

1 cup aquafaba
1/8 tsp cream of tartar
2 tbsp powdered sugar
1 tsp vanilla extract
1 bar (3.5 oz) of semisweet/dark chocolate
1 tbsp coconut cream
1-2 tbsp almond milk

Ingredients for Matcha Mousse Cream Layer

1 cup aquafaba
1/8 tsp cream of tartar
2 tbsp matcha tea powder
1/2 packet instant vanilla pudding powder
1/2 cup almond milk (cannot substitute soy milk)

Instructions

1. Mix flour, baking soda, and salt in large bowl. Over low heat, mix coffee (or espresso), water, oil, vanilla, cacao, and sugar. Add warmed wet ingredients to dry. Add mashed banana and aquafaba. Stir well. Pour into 8 inch cake pan (preferably springform) lined with parchment paper. Place in 350 oven for 28-30 minutes, until toothpick comes out clean. Let it cool completely (at least 2 hours or overnight in the fridge).

2. Once cake has cooled, line the circumference of the cake with parchment paper to create a "wall" around the cake that measures at least 3 inches above the top of the cake.

3. Whip 1 cup of aquafaba and cream of tartar into stiff peaks. Add powdered sugar and vanilla extract. While aquafaba is whipping, melt chocolate and coconut cream via bain marie (or microwave if you're careful). Add 1-2 tbsp of non-dairy milk to slacken the ganache. Incorporate whipped aquafaba into melted chocolate (after it has cooled). Pour chocolate mousse over cake layer and smoothen with back of spoon or offset spatula. Place back into fridge for at least 2 hours.

4. Make instant pudding by adding instant pudding mix to almond milk (soy milk will not thicken properly). Whip 1 cup of aquafaba and cream of tartar into stiff peaks. Add matcha tea powder. Incorporate instant pudding into aquafaba until airy cream forms. Pour over chocolate mousse layer and smoothen with back of spoon or offset spatula.

5. Dust with cacao. You can also add other toppings, but at your own peril. The chocolate mousse is very light and will not handle a lot of weight unless it stays frozen. Mine fell apart later in the day after it was sitting out for a few hours.