Eggless Mango Mousse Cake

Decided to make this cake that suitable for vegan therefore I decided to use the eggless chocolate cake. This cake is very simple to put together. 

Ingredients: 

For the eggless chocolate cake:

• 11/2 cup plain flour
• 1 cup castor sugar
• 4 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup vegetable oil
• 2 tbsp lemon juice or white vinegar
• 1 tsp vanilla extract 
• 1 tsp coffee (optional)

For the mango mousse:

• 2 cups mango puree
• 2 cups whipping cream
• 2 tbsp sugar, add more or less depending on the sweetness of the mango 
• 4 tbsp gelatin soaked with 4 tbsp water or 3 tsp agar agar soaked in 3 tbsp water

Method:

For the chocolate cake:

Pre heat the oven to 180°C/160°C for fan oven. Grease and line a 9" pan. 

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add the coffee powder to the water and mix well. Set aside.

Beat the sugar and oil. Add the lemon juice/vinegar and vanilla extract and beat again. 

Sift in the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. 

Test with skewer or tooth pick in about 30 minutes into the baking, if it comes out clean then the cake is done. Remove and cool in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mango mousse:

Soak gelatin in water, let it bloom for 5 minutes. Then microwave for 30 seconds. Set the gelatin aside to allow the gelatin to cool completely. If using agar agar add it to warm water and heat it up and stir for about a minute or until it becomes clear. 

Once the gelatin is cool, add to the mango puree and mix well. Set aside. 

Remove the base of a springform pan and set the ring on your serving platter or a cake board. Use parchment paper to build the side if the ring will be lower than the cake.

Place the cooled cake inside the ring. Soak cake with the sugar syrup**and set aside.

Whip the cream in high speed until it forms stiff peaks. Now fold in the mango puree and gelatin mixture with the whipped cream. Mix well.

Add the mango mousse over the cake and spread well using a spatula or spoon. Cling wrap and allow to set in the refrigerator for at least  4 hours. 

For the mango glaze:

• 1/2 cup mango puree
• 2 tsp gelatin or 11/2 tsp agar agar
• 3 tbsp water

Once the mousse is set, prepare the glaze.

Soak the gelatin or agar agar in 3 tbsp of water and allow to bloom for 5 minutes. Then heat in a microwave for 30 seconds. Allow to cool completely. If using agar agar, add it to warm water and heat it up for a minute or until it becomes clear. Keep stirring to avoid it form clumping. 

Bounce the gelatin/agar agar has cooled down, mix in the mango puree. Mix well. Pour over the set mousse and spread lightly.

Put the cake back in the refrigerator until the glaze sets completely. Once set remove the springform ring and slowly remove the parchment paper.

Slice and enjoy. 👍

** to make the sugar syrup, add 3 tbsp sugar to 1 cup water, boil it and cool completely.