Double Deckadent Mousse Cake

Difficulty: Medium-Hard

My family had an argument over what to call this cake, that’s how good it is. To be honest with you, no name can do it justice. If you liked my Chocolate Mousse Cake, you will absolutely adore its Double Deckadent cousin. Sporting all of the delicious features of it predecessor, DD goes that extra mile with a creamy layer of white chocolate. OMG indeed.

Ingredients

Base

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

Topping Layer 1

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

Topping Layer 2

• 2 cartons of Soyatoo Topping Cream
• 2 1/2  blocks (250g) Sweet William White Chocolate 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 dark chocolate into the first two cartons of 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. Place carefully in the fridge for about an hour.
9. In the meantime fold the white chocolate into the remaining cartons of Soyatoo in a large bowl.
10. Sift in the icing sugar and mix well.
11. Remove the chilling cake from the fridge and carefully spread the white chocolate layer on top.
12. Grate some dark chocolate and white chocolate on top and refrigerate for at least 2 hours before serving. It works best if you can chill it overnight so the cake best holds its structural integrity when cut.

Sorry Mum, Double Deckadent it is.