Cookbook:Chocolate Mousse Cake (Vegan)

| Vegan Cuisine

Cake

 * 1½ cups (200 g / 7.1 oz) unbleached white flour
 * ⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder
 * 1 teaspoon baking powder
 * 1 cup (225 g / 7.9 oz) unrefined sugar
 * 1¼ cups (300 ml / 10 oz) water
 * ¼ cup (60 ml / 2 fl oz) vegetable oil
 * 2 teaspoons vanilla extract
 * 2 tablespoons vinegar (plain red, plain white or rice vinegar)
 * 1 pinch of shredded coconut

Chocolate tofu filling

 * 6 oz chocolate chips
 * 6 oz tofu
 * ½ tablespoon vanilla extract

Chocolate walnut sauce topping (optional)

 * ¼ cup (60 g / 2.1 oz) margarine
 * ¼ cup (30 g / 1.1 oz) cocoa powder or carob powder
 * 4 tablespoons soy milk
 * 5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)
 * ⅓ cup (75 g / 2.6 oz) packed unrefined sugar
 * 1 teaspoon vanilla extract
 * ½ cup (40 g / 1.4 oz) walnuts (optional)

Cake

 * 1) Preheat oven to 375°F (190°C).
 * 2) In bowl combine flour, cocoa, baking soda, salt and sugar.
 * 3) In another bowl combine water, oil, and the 2 teaspoons of vanilla.
 * 4) Pour liquid into dry ingredients, then whisk with fork.
 * 5) Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
 * 6) Pour into baking dishes, and bake for 25–30 minutes.
 * 7) Remove from oven and let cool completely.

Chocolate tofu filling

 * 1) Melt the chocolate chips.
 * 2) Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy.
 * 3) Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
 * 4) Refrigerate until mousse thickens.

Chocolate walnut sauce topping (optional)

 * 1) In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly.
 * 2) Boil 1 minute, stir to cool, then add vanilla extract.
 * 3) Pour over the top of the chocolate mousse cake.
 * 4) Garnish with coconut.