Eggless Chocolate Mousse Cake

EGGLESS CHOCOLATE MOUSSE CAKE

| ULTIMATE EGGLESS

Eggless Chocolate Mousse Cake – Last week I did a version on egg version. Many of you must be anxious for the eggless version. This is no egg and no gelatine, easy recipe. The zebra sponge cake is optional but it would give an impressive look of the cake. I hope you’re inspired to make this cake. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

I am using 28x28cm pan and 6x6-inch loose pan

Eggless Zebra Sponge Cake

240g [1 cup] whole milk

1 tbsp white vinegar

240g [2 cups] cake flour

1 ¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

150g [¾ cup] fine sugar

112g [½ cup] light oil

1 tsp vanilla extract

8g [1 tbsp] cocoa powder (add into one of the halves)

Eggless Chocolate Mousse

160g [1 cup] dark chocolate, chopped

160g [¾ cup] whipping cream

300g [1¼ cup] whipping cream

30g [2 tbsp] fine sugar

Strawberries for fillings and deco

Chocolate drizzle (20g melted chocolate)

Instructions:

Eggless Zebra Sponge Cake

In a cup, add milk and vinegar. Give it a quick stir and set aside.
In a bowl, sift all the dry ingredients. (cake flour, baking powder, baking soda, salt). Set aside.
In a mixing bowl, add sugar, oil and vanilla extract. Mix vigorously until combined.
Add in the milk mixture in few batches, alternate with the sifted dry ingredients.
Add in the sifted dry ingredients, alternate with the milk mixture.
Divide the batter into halves. Add the cocoa powder into one of the halves. Mix until combined.
Transfer each batter into a piping bag.
Pipe each of the batter diagonally and alternately on a 28x28cm tray pan.
Bake in preheated oven at 180°C/355°F for 13-15 min.
Remove the cake from the pan as soon as it’s out from the oven. Let it cool completely before cutting.
Trim the edges if necessary. Then cut 4 strips of about 6cm (height), or according to the height you desire. Place the 4 strips on the sides, and the round on the base. Cover to keep the cake moist, set aside.

Eggless Chocolate Mousse

Cut the strawberries into halves for the fillings.
Chop the chocolate.
Heat whipped cream (160g) in the microwave until hot. Pour the hot cream over the chopped chocolate. Make sure the chocolate is submerged into the cream. Let it sit for 5 minutes. Mix until well combined and make sure there is no lumps. Set aside.
In a mixing bowl, add whipping cream and sugar. Mix until it is stiff, do not over mix.
Fold in the chocolate into the whipping cream. Fold until combined.
Transfer partially into a piping bag.

Assemble

Pipe the chocolate mousse for the first layer.
Lay the strawberry halves on the second layer.
Fill the chocolate mousse all the way up.
Refrigerate for at least 2 hours.
Remove cake from the pan.
Drizzle some melted chocolate on top. And decorate with strawberry halves.