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Mini Egg Mousse Cake

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

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
  • ⅓ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract

Chocolate Mousse:

  • 1½ 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.