This ultra creamy and luscious Peppermint Mocha Mousse Cake is truly a dreamy combination of flavors. With layers of brownie cake, mocha mousse, and peppermint mousse, all topped with crushed candy canes, it’s the ultimate holiday dessert!
Made with Let's Do Organic Heavy Coconut Cream and Let's Do Organic Sweetened Condensed Coconut Milk by @chloescreativeeats
This mousse cake has the smoothest, silkiest texture while being unbelievably dairy free and vegan.
RECIPE:
Servings: 8
INGREDIENTS:
Brownie Cake:
-1/2 cup non-dairy milk
-1 tsp apple cider vinegar (or white vinegar)
-1/3 cup vegan butter sticks
-1/3 cup (2.4 oz) non-dairy dark chocolate chips
-1 tsp instant coffee (or espresso powder)
-1 tsp vanilla extract
-1 cup + 2 tbsp all purpose flour (gluten free flour also works)
-2/3 cup brown sugar, loosely packed
-1/3 cup cocoa powder
-3/4 tsp baking powder
-1/2 tsp salt
Peppermint Mousse and Mocha Mousse:
-2 cans (13.5 oz each) Let’s Do Organic Heavy Coconut Cream
-1 can (7.4 oz) Let’s Do Organic Original Sweetened Condensed Coconut Milk
-2 tsp vanilla extract
-1/4 tsp salt
-1/4 tsp peppermint extract
-1/4 cup + 1/2 tbsp (2 oz) non-dairy dark chocolate chips
-1 tbsp instant coffee (or espresso powder)
-2 tbsp hot water
Topping:
-2 candy canes, crushed
INSTRUCTIONS:
1) Prep Coconut Cream: Place the cans of coconut cream in the fridge overnight before making the recipe. They must be chilled!
2) Prep Cake Pan: Preheat oven to 350°F. Coat the entire inside of a 9-inch round springform pan with a thin layer of cooking spray. Place a round sheet of parchment paper in the bottom of the pan, and line the sides with additional strips. The cooking spray will help the parchment paper stay in place. Add another thin layer of spray to the bottom parchment paper.
3) Make the Cake: In a bowl, mix together the non-dairy milk and vinegar. Let sit for 10 minutes to curdle. Meanwhile, in a separate bowl, whisk together flour, brown sugar, cocoa powder, baking powder, and salt. In another bowl, combine chocolate chips with vegan butter. Microwave for 30 seconds. The butter should be melted. Stir until the chocolate is melted and smooth. Add in the milk and vinegar mixture, instant coffee, and vanilla. Whisk until combined. Pour the wet ingredients into the dry, and stir until just combined. Batter will be very thick. Transfer into the prepared cake pan and spread evenly. Bake for 15-20 minutes, or until firm. Keep the cake in the pan and let cool completely.
4) Make the Mousses: In a small bowl, add chocolate chips. Microwave in 30 second intervals, stirring in between, until melted. In a separate small bowl, stir together instant coffee with hot water until dissolved, then stir this mixture into the melted chocolate. Set aside to cool for about 10 minutes- it should be pourable and not too thick. Meanwhile, open the chilled cans of coconut cream. Do not shake the cans. Scoop the thick part off the tops of both cans, saving the liquid for another recipe. Add the coconut cream to a mixing bowl. Use a hand mixer (or stand mixer) to whip until fluffy and expanded in size, 1-2 minutes. Add in the whole can of sweetened condensed coconut milk, vanilla, and salt, and whip until combined. Divide mixture evenly into two bowls. To one of the bowls, add in the cooled chocolate mixture, and to the other bowl, add peppermint extract. Gently fold each mixture together with a rubber spatula until completely combined. Spread the mocha mousse evenly over the cooled cake. Place in the freezer for 20 minutes. Spread the peppermint mousse on top.
5) Chill: Cover the mousse cake and place in the fridge for 4 hours or overnight.
6) Serve: Remove mousse cake from the springform pan and peel off parchment paper. Sprinkle with crushed candy canes, slice, and serve!
