Chocolate Mousse Cake

Difficulty: Medium

Now, I haven’t posted in a little while and I apologise however I think all will be forgiven once you try this number.  My chocolate mousse cake features a rich, creamy layer of chocolate mousse on a crunchy, chocolatey biscuit base and the perfect and quick solution to your dessert dilemmas! So put your tongue back in your mouth and get into the kitchen.

Keep your eyes peeled for the Day & Night Mousse Cake which I’ll be posting soon!

Ingredients

Base

• 12 Digestive biscuits
• 1/2 cup margarine (I used Nuttelex), melted
• 2 tablespoons caster sugar
• 1/3 cup cocoa powder

Topping

• 2 cartons of Soyatoo Topping Cream
• 1 large block (250g) of Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted
• 1/2 cup icing sugar

Method

1. Grease a springform pan.
2. In a large bowl, crush digestive biscuits until fine.
3. Add the cocoa, caster sugar, margarine and mix well.
4. Press the biscuit mixture into the base of the tin firmly and evenly, set aside.
5. In a large bowl, fold the melted chocolate into the Soyatoo.
6. Sift in the icing sugar and mix well.
7. Pour the chocolate mixture onto the biscuit base and spread evenly on top.
8. Grate some dark chocolate on top and refrigerate for at least 2 hours before serving.