Raspberry Mocha Mousse Cake (Edit recipe)

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This ultra creamy raspberry mocha mousse cake is indulgent and light all at once. A fudgy brownie cake sets the perfect foundation for the mocha and raspberry mousse filling, which have the most silky texture that will melt in your mouth. There is a nice balance of chocolate and coffee flavor, which pair incredibly well the fruity tart flavor of the raspberries. All of this goodness is finished off with a rich coffee-infused chocolate ganache... are you convinced to make this yet or what? This recipe is vegan and gluten free and features ingredients from Primal Palate and Pascha Chocolate.

45 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	484
Fat:	33 g
Carbohydrates:	40 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	384 mg
Fiber:	7 g
Sugars:	22 g
Calculated per serving.

Serves: 8

Ingredients

Brownie Cake:

0.5 cup Soy Milk
1 tsp Apple Cider Vinegar
0.333 cup Plant Based Butter
0.333 cup Pascha Vegan No Milk Chocolate Baking Chips
1 tsp Coffee Concentrate, or instant coffee
1 tsp Pure Vanilla Extract
125 grams Primal Palate Gluten-free All-Purpose Flour, about 1 cup + 2 tbsp + 2 tsp
0.333 cup Cocoa Powder, 35 grams
0.666 cup Brown Sugar
0.75 tsp Baking Powder
0.5 tsp Himalayan Pink Salt

Mocha and Raspberry Mousses:

2 tsp Agar Agar Powder, helps thicken the mousse
2 Tbsp Water
20 oz Coconut Cream, from 4 cans of full fat coconut milk, refrigerated overnight (thick part at the top of the can)
2 tsp Pure Vanilla Extract
0.5 tsp Himalayan Pink Salt
7 oz Dairy-Free Sweetened Condensed Milk (click for recipe), divided (I like sweetened condensed coconut milk)
1.5 pint Organic Raspberries, about 18 oz or 3 packed cups, divided
1 whole Pascha 70% Cacao Organic Vegan Dark Chocolate Bar
2.5 tsp Coffee Concentrate, or instant coffee

Mocha Ganache:

1 whole Pascha 70% Cacao Organic Vegan Dark Chocolate Bar
6 Tbsp Coconut Milk, from 1 can full fat coconut milk (shake the can before opening), refrigeration is not necessary
0.5 tsp Coffee Concentrate, or instant coffee

For Decoration:

0.5 pint Organic Raspberries, about 6 oz or 1 packed cup
1 sprig Mint Leaves, fresh
1 Tbsp Roasted Coffee Beans
1 pinch Sprinkles

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The day before making the cake, place 4 cans of full fat coconut milk in the fridge and refrigerate overnight or longer.
When ready to make the cake, preheat oven to 350°F (180°C). Coat the entire inside of a 9″ round springform pan with a thin layer of cooking spray (this helps the parchment paper stick to the pan so it stays in place), then cover the bottom with a round sheet of parchment paper and line the sides with additional strips of parchment paper. Two to three strips should be enough to wrap around the inside of the pan. Make sure the parchment paper on the sides is at least as tall as the pan or sticking out a bit taller. Spray the bottom parchment paper with a thin layer of cooking spray.
In a medium bowl or measuring cup, mix soy milk and apple cider vinegar to make vegan buttermilk. Set aside.
In a medium saucepan on medium-low heat, melt plant based butter and vegan milk chocolate chips together until they are melted and well combined. Remove from heat.
Add the vegan buttermilk mixture , coffee concentrate, and vanilla extract to the saucepan and mix thoroughly until well combined.
In a large mixing bowl, whisk together gluten-free all purpose flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
Pour the wet mixture into the dry mixture and mix gently with a wooden spoon or rubber spatula until just combined.
Transfer cake batter to the prepared pan and spread evenly. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Prepare raspberry sauce for the raspberry mousse. Add 1 pint (about 12 ounces or 2 packed cups) of the raspberries to a blender and blend into a puree. Pass through a fine mesh sieve into a measuring cup, measuring out 2/3 cup raspberry juice. Press puree through the sieve with a spoon or rubber spatula and stir around to press out the juice. Save any remaining puree for another recipe.
Pour raspberry juice into a medium saucepan. Add in half of the dairy-free sweetened condensed milk (3.5 ounces). Cook on medium-low heat for 15-20 minutes, or until thickened. Set aside and let cool completely.
In a microwave safe bowl, add the dark chocolate bar with the remaining half of the dairy-free sweetened condensed milk. Melt in 30 second intervals, stirring in between each, until smooth. Stir in coffee concentrate. Let cool, stirring occasionally, for about 10 minutes, until it’s no longer hot, but still remains a thin, pourable consistency.
While raspberry sauce and chocolate mixture are cooling, make the mousse. Stir together agar agar powder and water in a small bowl and set aside.
Open the 4 cans of chilled coconut milk. Do not shake the cans. Keeping the cans upright, scoop out the thick part at the top of each can into a large mixing bowl. Measure out 20 ounces. Save any remaining coconut cream and coconut water at the bottom of the cans for smoothies or other recipes.
Using a handheld mixer or stand mixer, whip the coconut cream on medium speed for 5 minutes or until fluffy and thick and increased in size. Add in the agar agar and water mixture along with vanilla extract and salt. Whip for 1 minute to combine everything.
Divide this base mousse mixture evenly into two medium bowls. You can weigh them for accuracy. Add the raspberry sauce into one bowl and the chocolate mixture into the other. Gently mix each with a rubber spatula until just combined. Gently fold the remaining 1/2 pint (about 6 ounces or 1 packed cup) of raspberries into the raspberry mousse until evenly distributed.
Pour the mocha mousse overtop of the cooled brownie cake and smooth it evenly to meet the edges. Refrigerate for at least 25 minutes for the top to set enough to add the next layer.
Gently spread the raspberry mousse on top of the mocha mousse layer and smooth it evenly to meet the edges. Refrigerate for at least 4 hours, but overnight is best.
To make the mocha ganache, add the dark chocolate bar to a microwave safe bowl. Melt in 30 second intervals, stirring in between each, until smooth. Vigorously shake 1 can of full fat coconut milk and open it. Stir 6 tablespoons of coconut milk into the melted chocolate, pouring in a little at a time, until smooth. Stir in coffee concentrate. Let the ganache cool down, stirring occasionally, for about 10 minutes, until it’s no longer hot, but still remains a thin, pourable consistency.
Remove the cake from the springform pan. Carefully peel off the parchment from the sides and the bottom, then place onto a serving platter or cake stand. Clean any dirty areas on the platter.
Smooth the ganache over the top of the cake with a straight-edged spatula. Put in the freezer for about 10 minutes for the ganache to set.
Decorate with raspberries, fresh mint leaves, coffee beans, and sprinkles. Slice and serve.