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Eggless Chocolate mousse cake | chocolate pastry | Triple layer chocolate pastry| chocolate cake | best chocolate cake| Eggless chocolate cake recipe | Best chocolate cake | chocolate cake with chocolate ganache | super moist chocolate cake | mousse cake with step by step pictures and video recipe. Check out the Best Eggless Chocolate mousse cake video. If you like the video pls SUBSCRIBE to my channel. Other cake video recipes in TMF

Eggless Chocolate mousse cake | Tripe layer chocolate pastry| chocolate cake | best chocolate cake| Eggless chocolate cake recipe | Best chocolate cake | chocolate cake with chocolate ganache | super moist chocolate cake | mousse cake is tasty triple layer chocolate pasty - moist spongy chocolate layer, creamy chocolate mousse, and tasty chocolate ganache. no butter, no eggs, no gelatin, no lemon juice Mousse cake. Eggless chocolate cake with chocolate ganache is super easy to make and a great beginner-friendly cake.

Why should I sieve dry ingredients?

Cocoa power might turn the cake batter lumpy. Over mixed batter result in a dense cake so always sieve the dry ingredients well before mixing.

How long should I microwave wet ingredients?

The exact time might vary based on your microwave oven setting. For preparing chocolate ganache microwave the heavy cream till it turns hot. After mixing chocolate chips if you feel chips didn't melt, microwave for an additional time ( 30 seconds)

Can I cook wet ingredients on the stovetop?

Yes, heat heavy cream till it starts to boil, turn off the stove and add chocolate chips, mix well. I prefer microwaving as it saves time and avoid washing additional utensil.

Can I bake mousse cake in the pan?

Yes place a stand and preheat the pan for 10 minutes on medium flame. Place the cake pan on top, cover with a lid and cook for 30-40 minutes on low flame until the toothpick inserted comes out clean

Should I refrigerate Eggless Chocolate mousse cake?

Yes for better shelflife always refrigerate the cake. It also helps the texture of smooth chocolate mousse texture.

Should I refrigerate the chocolate ganache?

Since we prepare chocolate ganache for both mousse and ganache layers, refrigerating ganache is a must. Refrigerated ganache consistency will be thick. Even though we add heavy cream it won't turn smooth like white chocolate ganache. Make the chocolate ganache for the third layer after refrigerating the mousse cake for 12 hours if you prefer flowing ganache.

Can I cut the Eggless chocolate mousse cake right after adding ganache?

You can cut but for the ganache to set I would recommend a few hours of standing time before cutting the cake. I added a chocolate mousse layer and refrigerated it for 12 hours. Then added chocolate ganache layer and refrigerated for other 3 hours.

Can I use wheat flour instead of all-purpose/flour?

For a light, moist and spongy cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3 tbsp of water. Use a generous amount of chocolate syrup or simple syrup in between the layer to moisten the cake.

Can I use butter instead of oil?

Yes, oil can be substituted with melted unsalted butter but as I told you in my Eggless white forest cake, oil makes the best eggless moist cake.

Is coffee decoction necessary for chocolate cake?

Little coffee enhances the chocolate cake flavor. You can skip it according to your preference. Believe me, you won't even taste coffee.

Is chocolate syrup required for Eggless chocolate cake?

The cake is moist on its own. Chocolate syrup helps with extra flavoring and also makes the cake light.

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Ingredients

Dry ingredients:

3/4 cup all-purpose flour
2 tablespoon cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt

Wet ingredients:

1/4 cup sugar
1/2 teaspoon of vanilla extract
1/4 flavorless oil
1/2 cup water
1/4 teaspoon of vinegar
1 teaspoon coffee decoction

Chocolate ganache:

3/4 heavy cream
1 + 1/2 chocolate chips

Chocolate mousse:

3/4 cup heavy cream
1/4 cup powdered sugar
3/4 cup chocolate ganache

Chocolate syrup:

1 tablespoon chocolate syrup
1 tablespoon water

Chocolate ganache layer:

leftover chocolate ganache
1/3 cup of heavy cream
1 tablespoon powdered sugar

Instructions

Bake Chocolate cake:

Preheat the oven to 350 degrees Fahrenheit or place a stand on a pan and preheat for 10 minutes
Place parchment paper on a cake pan and grease with baking spray
Firstly take flour, cocoa powder, baking powder, and baking soda and sieve to get a lump free smooth flour
Furthermore, add salt and mix well
Add sugar, vanilla extract, oil, water, vinegar, and coffee decoction and mix gently
fold and mix. Avoid over mixing
For sweettooth add extra sugar and mix
Transfer the batter and tap the pan to remove air bubbles

Bake cake in the oven

Place the cake and bake for 30 - 40 minutes (until a toothpick inserted comes out clean )

Bake cake in pan

Place cake pan on the stand, cover with a lid and bake for 30 - 40 minutes (until a toothpick inserted comes out clean )

unmold and cool the cake

Leave the cake for 5 minutes then unmold the cake and remove parchment paper
Keep aside and cool completely

Prepare chocolate ganache

Take heavy cream in a microwave-safe glass and microwave for 1 minute
immediately add chocolate chips, mix well and set aside, and cool completely. Microwave for additional time if chocolate chips are not melted
Keep aside and cool ganache at room temperature

Prepare Eggless Chocolate mousse

After smooth chocolate ganache is completely cool
Take cream in a wide vessel and beat well till it turns soft white peaks
Add 3/4 cup of ganache and mix well
Furthermore, add powdered sugar and mix well

Assemble Chocolate mousse cake

Place the cake back to the pan
Prick holes with a toothpick
Add chocolate syrup and water in a small vessel and mix well
Pour chocolate syrup on top of the cake
Add the entire batch of chocolate mousse and spread

prepare chocolate ganache layer

Add heavy cream and microwave for 30 seconds
Optionally add powdered sugar, mix well and keep aside at room temperature

Assemble triple layer chocolate cake

After 12 hours run a cake leveler and around the cake and unmold the cake
Place cake stand on a plate
Make sure chocolate ganache is completely cool then add it on top of the cake
Spread the ganache on top and around the cake
Optionally sprinkle grated chocolate

Video

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Notes

Chocolate syrup is optional but it makes the cake soft and chocolatey
For light moist cake avoid over mixing
Vanilla essence is an artificial flavoring agent so use only a few drops
Avoid adding hot ganache to the cake
Add mousse layer only after the cake is completely cool
Always use child heavy cream for preparing mousse
You can use a chocolate bar instead of chocolate chips
Refrigerate the cake for at least 12 hours after adding the mousse layer. also, refrigerate the cake for at least 2hours after adding the ganache layer
The coffee decoction is optional but it enhances the chocolate flavor. you can also use instant coffee powder instead of decoction

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Ingredients:

Dry ingredients:

3/4 cup all-purpose flour

2 tablespoon cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

Wet ingredients:

1/4 cup sugar

1/2 teaspoon of vanilla extract

1/4 flavorless oil

1/2 cup water

1/4 teaspoon of vinegar

1 teaspoon coffee decoction

Chocolate ganache:

3/4 heavy cream

1 + 1/2 chocolate chips

Chocolate mousse:

3/4 cup heavy cream

1/4 cup powdered sugar

3/4 cup chocolate ganache

Chocolate syrup:

1 tablespoon chocolate syrup

1 tablespoon water

Chocolate ganache layer:

leftover chocolate ganache

1/3 cup of heavy cream

1 tablespoon powdered sugar

How to make Eggless Chocolate mousse cake with step by step pictures:

Bake Chocolate cake:

Preheat the oven to 350 degrees Fahrenheit or place a stand on a pan and preheat for 10 minutes
Place parchment paper on a cake pan and grease with baking spray