Mini Egg Mousse Cake

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This Mini Egg Mousse Cake has a moist chocolate sponge layer, topped with the creamiest chocolate mousse packed with crushed mini eggs, and is finished with cocoa powder and Easter chocolates. It’s perfect for celebrations and easy to make without eggs or dairy!

This cake features a layer of moist chocolate sponge, topped with creamy chocolate mousse packed with crushed mini eggs, and finished with a dusting of cocoa powder and more Easter chocolates. It’s egg-free, can be made dairy-free, and is easy to make!

Mini Egg Mousse Cake

Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Course Dessert

Ingredients
  

Chocolate Sponge:

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup dark cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract

Chocolate Mousse:

  • cups dairy-free whipping cream like coconut cream or soy whipping cream
  • 1 cup dairy-free dark chocolate chips
  • ½ cup crushed dairy-free mini eggs or other vegan chocolate candies

Topping:

  • Cocoa powder for dusting
  • Additional crushed mini eggs or dairy-free Easter chocolates

Instructions
 

Prepare the Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line the bottom of a 9-inch springform pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients, stirring until just combined.
  • Pour the batter into the prepared pan and spread it evenly.

Bake:

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is firm.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Mousse:

  • Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
  • In a large bowl, whip the dairy-free whipping cream until it forms soft peaks.
  • Gently fold the melted chocolate into the whipped cream until combined.
  • Fold in the crushed mini eggs.

Assemble the Cake:

  • Once the chocolate sponge is completely cooled, place it on a serving plate.
  • Spread the chocolate mousse evenly over the top of the sponge.
  • Chill in the refrigerator for at least 2 hours, or until the mousse is set.

Decorate:

  • Dust the top of the cake with cocoa powder.
  • Sprinkle with additional crushed mini eggs or decorate with dairy-free Easter chocolates.

Serve:

  • Slice and serve chilled. Enjoy this festive and indulgent treat!

Notes

  • Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
  • Mini Eggs: Use dairy-free mini eggs or other vegan chocolate candies to keep the recipe egg-free and dairy-free.
  • Chocolate Chips: Ensure the dark chocolate chips are dairy-free if you’re keeping the recipe vegan.

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