Eggless Chocolate Mousse Cake Without Eggs Gelatin

Eggless Chocolate mousse cake | Tripe layer chocolate pastry| chocolate cake | best chocolate cake| Eggless chocolate cake recipe | Best chocolate cake | chocolate cake with chocolate ganache | super moist chocolate cake | mousse cake is tasty triple layer chocolate pasty - moist spongy chocolate layer, creamy chocolate mousse, and tasty chocolate ganache. no butter, no eggs, no gelatin, no lemon juice Mousse cake. Eggless chocolate cake with chocolate ganache is super easy to make and a great beginner-friendly cake.

Why should I sieve dry ingredients?

Cocoa power might turn the cake batter lumpy. Over mixed batter result in a dense cake so always sieve the dry ingredients well before mixing.

How long should I microwave wet ingredients?

The exact time might vary based on your microwave oven setting. For preparing chocolate ganache microwave the heavy cream till it turns hot. After mixing chocolate chips if you feel chips didn’t melt, microwave for an additional time ( 30 seconds)

Can I cook wet ingredients on the stovetop?

Yes, heat heavy cream till it starts to boil, turn off the stove and add chocolate chips, mix well. I prefer microwaving as it saves time and avoid washing additional utensil.

Can I bake mousse cake in the pan?

Yes place a stand and preheat the pan for 10 minutes on medium flame. Place the cake pan on top, cover with a lid and cook for 30-40 minutes on low flame until the toothpick inserted comes out clean

Should I refrigerate Eggless Chocolate mousse cake?

Yes for better shelflife always refrigerate the cake. It also helps the texture of smooth chocolate mousse texture.

Should I refrigerate the chocolate ganache?

Since we prepare chocolate ganache for both mousse and ganache layers, refrigerating ganache is a must. Refrigerated ganache consistency will be thick. Even though we add heavy cream it won’t turn smooth like white chocolate ganache. Make the chocolate ganache for the third layer after refrigerating the mousse cake for 12 hours if you prefer flowing ganache.

Can I cut the Eggless chocolate mousse cake right after adding ganache?

You can cut but for the ganache to set I would recommend a few hours of standing time before cutting the cake. I added a chocolate mousse layer and refrigerated it for 12 hours. Then added chocolate ganache layer and refrigerated for other 3 hours.

Can I use wheat flour instead of all-purpose/flour?

For a light, moist and spongy cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3 tbsp of water. Use a generous amount of chocolate syrup or simple syrup in between the layer to moisten the cake.

Can I use butter instead of oil?

Yes, oil can be substituted with melted unsalted butter but as I told you in my Eggless white forest cake, oil makes the best eggless moist cake.

Is coffee decoction necessary for chocolate cake?

Little coffee enhances the chocolate cake flavor. You can skip it according to your preference. Believe me, you won’t even taste coffee.

Is chocolate syrup required for Eggless chocolate cake?

The cake is moist on its own. Chocolate syrup helps with extra flavoring and also makes the cake light.

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