One of my first vegan desserts I ever made was this Black Forest Mousse Cake!
And it’s still one of my all time favorites!
However this recipe isn’t exactly a traditional Black Forest Cake
Since did you know that German law mandates you cannot truly call it a cake a Black Forest Cake if it does not include Kirshwasser in the recipe!?
Not to mention this Black Forest Mousse Cake has….well~ CHOCOLATE MOUSSE!
Chocolate Mousse is not a component of a true Black Forest Cake, but let me tell you it should be!
The combination of chocolate cake, cherries and whipped cream just naturally screams for chocolate mousse to join the party!
By all means substitute the canned cherry pie filling for traditional Kirshwasser macerated cherries
Like I did in my Tradtional Black Forest Cake recipe here
Be sure to watch the video to see how to assemble everything to make this recipe with ease!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS DESSERT!
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Notes for Success:
Individual desserts using 2½” diameter PVC Pipe from Home Depot (found in the plumbing aisle) is way cheaper than the stainless steel cake rings
Just be sure never to bake in PVC it is strictly for cold preparation desserts.
Fitted with food grade acetate strips this makes for a very simple and easy to handle individual dessert option.
Alternatively you can make this entire recipe into a 7″ cake instead
With a 7″ springform pan for the mold instead of individual PVC or cake ring molds
Cream of Tartar is not available to everyone so you can leave it out.
It is for stability and strength of your meringue but is not 100% necessary
Vegan Whipped Cream has come a long way in the last several years!
Pick your favorite to use here in this recipe or use my homemade recipe here!
Be sure NOT to use whipped topping Like SoDelicious
This type of Whip topping this is more like Cool Whip and it WILL NOT WORK!
Black Forest Mousse Cake
Instructions
- First prepare the chocolate cake recipe according to the instructions on that recipe post
- Bake the batter into a ¼ sheet pan in a preheated 350F oven for approximately 20 minutes or when it is springy to the touch when you gently press the center
- Meanwhile line your cake ring molds or PVC molds with acetate strips
- OR make 1 whole 7″ cake instead by using 7″ cake pans and a springform pan to mold the entire dessert
- Either way be sure to have your cooled cake slices ready by cutting out rounds of the ¼ sheet cake with a cookie cutter to the same diameter of the PVC molds or cake rings
- You will need 24 discs for the small individual portions as shown int eh video OR 3 layers of cake for a 7″ cake instead
- Place the first disc into and the bottom of each mold before you start the chocolate mousse recipe since it will start to set fast~ you have to be ready
- Prepare the chocolate mousse by first whipping the vegan cream to soft peaks and reserve in the refrigerator~ you should have about 1 cup total whipped volume
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Combine the hot coffee and the agar powder in a small sauce pot or in a microwave safe bowl & heat to boiling
- Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
- Add the reserved whipped coconut cream to the semi cooled chocolate and whisk smooth
- Whip the aquafaba with the cream of tartar to stiff peaks while adding the sugar slowly
- Then take a small portion of the meringue and fold into the chocolate mixture to lighten.
- Fold in the rest of the Aquafaba gently and then fold in the whipped cream last
- Now start layering the mousse with the cherries and remaining cake discs as shown in the video
- Refrigerate to set (approximately 3 hours) and then un-mold & top with more whipped cream, chocolate shavings and a cherry on top
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