Vegan Three Layer Chocolate Mousse Cake

Vegan Three  Layer Chocolate Mousse Cake

Ingredients for Base Cocoa Butter and Chocolate mixture
• Cocoa butter (200 grams)
• 3 Theo Classic Organic Dark Chocolate Fair Trade (3 ounce bars each)
• Coconut Milk (One third cup)
• Ground raw sugar (One third cup)
• Vanilla extract (One tablespoon)
Ingredients for Crust
• Finely grounded oat flour (Half a cup)
• Finely grounded almond flour (Half a cup)
• Grounded raw sugar (One third cup)
• Base cocoa butter chocolate mixture (Three tablespoon)
• Maple syrup (Two to three teaspoons)

Ingredients for Dark Chocolate Mousse Layer (For all the base cocoa butter and chocolate mixture)
• Coconut milk (One third cup)
• Silken or firm tofu (One third cup)
• Ground raw sugar (One fourth cup)
Ingredients for Light Chocolate Mousse Layer
• Coconut milk (Half a cup)
• Ground raw sugar (One third cup)
• Silken or firm tofu (Half a cup)
• Vanilla (1 ½ teaspoons)
• Melted cocoa butter (Three tablespoons)

Directions for Preparation
1. First of all we will begin with base cocoa butter and chocolate mixture. Take a pan and add some cocoa butter in it and heat at medium temperature till it is completely melted. Once melted, remove it from the heat.
2. Take a new bowl and add three tablespoons of melted cocoa butter into it. Set it aside.
3. Now add dark chocolate in the melted hot cocoa butter and wait for next 30 seconds. Now stir the chocolate in order to melt it completely.
4. Mix coconut milk (one third cup) and sugar (one third cup) together and transfer them to a pan. Now add some vanilla into this mixture and stir till mixed properly. Your chocolate mixture and base cocoa butter are ready now.
5. Now it’s time to make the crust. Mix sugar, almond flour and oat flour together. Add base cocoa butter and chocolate mixture (three tablespoons) and maple syrup in it and make fine dough. Now take a cake pan lined with parchment and press this dough over it.
6. For preparing dark chocolate mousse layer, we will add the remaining base cocoa butter or chocolate mixture in a mixer and then add coconut milk (one third cup), tofu (one third cup), sugar and thick cashew cream. Mix them all together properly till smooth. Now transfer 2/3 of this mixture to cake pan and leave one third of the mixture in the mixer. Put the cake pan with dark chocolate mousse in the refrigerator for next 15 minutes.
7. For preparing lighter chocolate mousse layer, we add coconut milk (half a cup), sugar (one third cup), tofu (half a cup), vanilla (1 ½ teaspoons), and cocoa butter (three tablespoons) in a blender and mix them all properly till smooth enough. Now pour this mixture over the dark chocolate layer in the pan and with the help of a spatula make the surface even.
8. Put it in the refrigerator for few hours to cool down. Once cool enough, you can cut the cake into slices and serve immediately with vegan vanilla ice cream dollop.

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