Triple Chocolate Moist Mousse Cake with Chocolate “Ganache”

Gluten-free, grain-free, dairy-free, oil-free, refined sugar-free, & nut free.

Triple Chocolate Moist Mousse Cake with Chocolate “Ganache”

Cake Ingredients

• 1/3 cup unsweetened applesauce

• 3/4 cup pure maple syrup

• 1/4 cup coconut sugar

• 2 teaspoons vanilla

• 2 eggs *could try flax eggs if egg free

• 1/2 cup coconut milk (or just use the milk from the chilled can of coconut cream we will be using for the mousse. See note at the beginning of the recipe)

• 1/2 heaping cup of cocoa powder

• 1/2 tablespoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt (I use Himalayan)

• 1/4 cup coconut flour (not packed. Poured and leveled. About 26g of coconut flour)

• 1/4 cup arrowroot flour (not packed. Poured and leveled. About 30g of arrowroot flour)

Mousse Ingredients

• 1 can of coconut cream, chilled - just the cream. (Make sure it's just the cream on top and not the milk underneath. Chill the can in the fridge the day before making this recipe. You can use the leftover milk from this can in the cake recipe as mentioned above)

• 1/4 cup cocoa powder

• 1 teaspoon vanilla extract (to taste)

• 3 1/2 tablespoon maple syrup (to taste)

• Pinch of salt, optional

"Ganache" Ingredients:

• 1/2 cup chocolate chips (I use Hu)

• 1/3 cup coconut milk (there should be some leftover milk from that same coconut cream can)

• 1/2 teaspoon vanilla extract

• Pinch of salt

*Note about the can of coconut cream before you begin:

If you are using the leftover coconut milk from the can of coconut cream for the cake & ganache recipe, make sure the can of coconut cream has been chilled for at least 24 hours in the fridge prior, so the cream gathers to the top of the can. When ready to make the cake, pull the can of coconut cream out of the fridge. Spoon out the white stuff (the cream) that gathered on top of the can, & set it in a small mixing bowl - set aside in the fridge to use later for the mousse. Use the leftover milk from that can for the cake recipe & ganache recipe.

Cake directions

1. Set the oven to 325°F.

2. In a medium mixing bowl, whisk together the applesauce, maple syrup, coconut sugar, vanilla, eggs, & coconut milk.

3. Add the cocoa powder, baking soda, baking powder, salt, coconut flour, arrowroot flour, & whisk together until evenly combined.

4. Lightly spray the bottom of two 6” cake pans (or one 8” pan if you don’t want a layered cake) with cooking spray. Set the cake pans on parchment paper, trace around them, & cut the circles out. Line the bottom of the pans with the cut-out parchment circles. Spray the pans with cookie spray, & pour the batter into the pans.

5. Bake for 34 min or until toothpick comes out mostly clean with a few moist crumbs. Every pan & oven is different, it also depends on what size cake pan you use. *It’s okay if the middle sinks a little, this cake is extra moist & not a traditonal cake recipe with traditional ingredients, so don’t stress.

6. After the cake is out of the oven, cool in the cake pan for 10 minutes then carefully transfer to a cake stand &/or plate and let cool completely.

Mousse Directions

1. Add the coconut cream from the can to a mixing bowl. *JUST add the cream (the white stuff) that gathers on the top of the can.

2. Once the coconut cream is added to the mixing bowl, add the cocoa powder, vanilla, and maple syrup.

3. With a handheld mixer, whip the mousse.

4. Set aside in the fridge.

“Ganache” Directions

*This is not a traditional ganache recipe

1. In a medium heatproof bowl, add the chocolate chips & set the bowl aside.

2. In a saucepan over medium heat, add the coconut milk, vanilla, & salt.

3. Heat for 2-3 minutes (stirring occasionally) until hot & steamy.

4. Pour the hot mixture over the chocolate chips, & let it sit for 1 minute. GENTLY whisk together.

5. Let the ganache sit until it's time to assemble the cake.

Cake Assembly Directions:

1. When the cake has cooled completely, spread the chocolate mousse on top of the cake layer. Add the 2nd cake layer (if there is a 2nd layer), then spread the ganache on top. *If the “ganache” hardened, then set in the microwave for a few seconds and mix again.

2. Store in the fridge & enjoy!