This cake is easy to make - so easy that even people who can't bake to save themselves will be able to conquer this one. I often refer to this as a Lamington-styled cake with it's moist vanilla cake base, light and fluffy chocolate mousse and smooth ganache that has a hint of coconut to add a perfect partnership with the chocolate.
There are multiple elements to this cake and if you are not feeling up to baking it in one go, you can easily cook it across two days. Once glad wrapped you can leave it in the fridge overnight. However, if you leave it for too long out of an airtight container, the cake will dry out.
Ingredients Vanilla Cake (Makes 2x 20cm)
3 cups plain flour
2 cups white sugar
1 tsp baking soda
1 tsp salt
2 cups icy cold water
1 cup oil (I used vegetable)
3 tsp vanilla
3 tbsp lemon Juice
Coconut & Chocolate Mousse 2x 400ml full fat coconut milk, refrigerated overnight (please use full fat coconut milk that is found in supermarkets, not coconut cream or light coconut milk)
120g vegan chocolate, melted
Chocolate Ganache 1 cup full fat coconut milk
1/3 - 1/2 cup cocoa powder
1-2 tbsp agave or sugar
1/2 tsp vanilla essence
Pinch of salt
Preheat oven to 180 degrees C.
Grease 20cm cake tins or if you are like me and only have one cake tin you will have to divide the ingredients in half to create the two layers.
Sift flour, sugar, salt and baking soda into a bowl and give it a quick mix to make sure it is combined.
In a separate bowl combine oil, water and vanilla essence. Add liquid ingredients, except for the lemon juice to the dry mixture and stir to combine. Add the lemon juice and quickly stir then pour into prepared cake tin.
Bake for 40-45 minutes or until a toothpick comes out clean. If you are baking the cakes in two batches make sure the freshly cooked cake has had time to cool before removing it from the tin. Set cakes aside to cool completely.
To prepare the mousse layer, take the tinned coconut milk out of the fridge and open upside down. You can then pour out the coconut water and left behind will be coconut cream. Do not use the coconut CREAM that is found in the supermarket, as it does not have the same affect when refrigerated.
Place the coconut cream in a bowl and give it a quick beat to make it light. Add in melted chocolate and give a good stir.
Once your cake has fully cooled, line your cake tin with glad wrap and place one cake on the bottom. Layer with mousse and place the second cake on top of that. Wrap remaining glad wrap around and place in the fridge, ready for icing.
To prepare the chocolate ganache, heat the coconut milk and cocoa/cacao powder over the stove in a saucepan or double boiler.
Take off heat and whisk in sugar, vanilla essence and salt. Transfer into container and place in fridge. It will thicken slightly as it cools. It usually takes about 1 hour.
Once your ganache is ready to be applied to the cake, remove glad wrap and with a butter knife gently smooth the outer mousse layer into the cake. Using a butter knife or icing knife, ice your cake with the chocolate ganache.