A true ode to chocolate: a moist cake with a deep chocolate flavour and a velvety texture. The combination of a rich chocolate cake with an airy chocolate mousse makes every bite intense and luxurious. Perfect as a dessert for special occasions, or when you simply feel like something extra chocolatey.
Double chocolate cake
Double chocolate cake
Method
01
Make the chocolate mousse
Bring 250 g of plant-based milk to the boil with the sugar. Pour over the pieces of chocolate in a heatproof bowl and blend with a stick blender until the chocolate has been completely absorbed. Add the remaining 200 g of milk and blend to a smooth, glossy mixture. Pour into a shallow dish, lay cling film directly on the surface and leave to set for 3–4 hours in the fridge.
02
Whip the mousse
When the mixture is completely cold, whisk it for approx. 2 minutes until creamy and spreadable again.
03
Make the chocolate cake
Preheat the oven to 160 °C and line the base of a springform tin (Ø 20 cm) with baking parchment. Heat the milk to just below boiling and pour over the chocolate; stir until melted. Add the olive oil to a smooth ganache. In another bowl, mix the flour, cocoa powder, sugar, baking powder and sea salt. Add the dry ingredients to the ganache and mix with a silicone spatula to a smooth batter.
04
Bake
Pour the batter into the tin and tap gently on the work surface. Bake for 22–26 minutes, until the cake has risen slightly, springs back when touched and a skewer comes out with a few moist crumbs (not wet batter). Leave to cool completely.
05
Finish the cake
Take the cake out of the tin and place on a serving plate. Spread the whipped mousse evenly over the top. Chill for approx. 1 hour so the mousse firms up. Lightly dust with cocoa powder just before serving.
06
Serve
Cut into neat pieces with a sharp knife (dipping it in hot water and wiping dry each time for clean cuts). Serve well chilled.
Tips & notes
This dessert also happens to be entirely plant-based (no eggs or dairy), a nice surprise for your guests. Feel free to make the mousse a day ahead; setting overnight is fine too. Keep the cake with mousse covered in the fridge for a maximum of 3 days; the plain cake also freezes well. Check the label of the plant-based milk and the chocolate for soya, gluten or traces of milk.
Variations
- Replace the mousse layer with whipped cream for a lighter finish.
- Add a splash of espresso to the batter to intensify the chocolate flavour.
Contains:
Gluten
| Calories | 230 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 32 g |
| Fat | 11 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
