Mocha Mousse Cake
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Gemma finally got round to making this recipe for her birthday - a delicious chocolate treat full of goodness! From Green Kitchen at Home by David Frenkiel and Luise Vindahl
Ingredients (when in italics available from the van)
Serves 12, you’ll need a 20cm cake tin or equivalent, blender, saucepan and heatproof bowl. 4 hours freeze time as part of recipe.
BASE
150g hazelnuts (approx £3.90)
10 large soft dates (approx £1.70)
3 tbsp cocoa powder (approx £38p)
1 tbsp virgin coconut oil
pinch of sea salt
FILLING
80ml plant-based milk of choice (approx 18p for oat milk powder)
100g dark chocolate buttons (approx £3.75)
200g cooked black beans (approx 100g dried 55p)
5 large medjool dates (approx £1.75)
1 tbsp virgin coconut oil
4 tbsp espresso or coffee
Total cost from Incredible Bulk approx £12.21
Method
If your black beans aren’t already cooked you’ll need to soak overnight and then cook ready to use in cake (approx 90mins simmering, 40mins in pressure cooker).
Get your espresso/coffee ready.
Prepare your cake tin - grease and line with parchment paper.
Place the hazelnuts in blender/food processor and pulse until roughly chopped. Add in rest of base ingredients- dates, cocoa powder, coconut oil and sea salt and blend until mixture holds together when pinched. Transfer mix to your cake tin and press mixture down firmly to create an even and compact base. Transfer to freezer.
To prepare filling, create bain-marie with heatproof bowl over saucepan of hot water. Gently heat the milk and then add in your chocolate buttons and stir until nearly melted, then remove from heat, continue to stir until chocolate fully melted and set aside.
Place beans, dates, oil and coffee in your blender (no need to clean out after base ingredients) and blend on high speed until completely smooth. Add in chocolate milk mix and bland again on high speed - you want a silky smooth finish.
Remove your base from the freezer and pour filling over the base. Tap tin lightly to smooth out surface and return to freezer to set for at least 4 hours or overnight.
Once set / ready to serve, remove cake from freezer - will need to thaw for about 30mins - you can then cut into slices (using a sharp knife dipped in hot water helps).
Serve on its own, with fresh berries, chocolate sauce or cream/yogurt!
Zero Waste Tips
Buy ingredients from your local zero waste shop and avoid single use packaging.
Cake slices can be stored in freezer in airtight container and will keep for few months - just thaw before serving.