Food
Comments 3

Turning 26 & my chocolate mousse birthday cake

I celebrated my 26th birthday last week and even though this isn’t a very special age I feel like I am at a turning point in my life. I just finished my studies and will start my very first “real” job in a couple of days. With all these crazy thoughts and changes there is one thing in life that helps staying calm and that’s sitting on the couch with a big cup of coffe and a nice piece of chocolate cake.

Time flies so fast and I realize more and more how important it is to value the moment you are in right now. We tend to overthink the future or dwell in the past and totally forget to live right here and right now! For just some minutes every day I want to stop and be grateful for the small moments which make me happy. Be it the cup of coffee and a good book or the warmth of the sun in my face, the smile of a stranger on the train or the feeling of coming home to my cozy flat and boyfriend after a long day.

For now I am happy with this delicious raw chocolate mousse cake. Hope you will enjoy it as much as I do.

chocolate_mousse_cake-2chocolate_mousse_cake-3

Ingredients

For the bottom:

  • 40g oats
  • 40g spelt flakes
  • 60g walnuts
  • 50g hazelnuts
  • 25g chia seeds
  • 70g dried figs
  • 70g dried dates
  • 30g melted coconut oil
  • 1 tsp cocoa powder
  • 40g melted darl chocolate

For the chocolate mousse layer

  • 150g chopped hazelnuts
  • 5 tbsp maple syrup
  • 5tbsp cocoa powder
  • 450g coconut cream

For the raspberry mousse layer

  • 70g chopped almonds
  • 2 tbsp raw cane sugar
  • 2 tsp coconut flakes
  • 2 tsp raspberry powder (or frozen raspberries)
  • 200g coconut cream

 

Start with the bottom. Put oats, spelt flakes, nuts and chia seeds in your blender and blend shortly. Cut dates and figs in smaller pieces and add to the blender. Melt chocolate and coconut oil and also add to the blender together with the cocoa powder. Blend again until everything gets a smooth and creamy texture. If necessary add a tiny bit of any kind of plant milk.

Now fill the cream into a tray. I use a tray with high walls which is approx 15×20 cm big. If you want the layers to turn out really pretty and exact you need to freeze the layers seperately. Start freezing the bottom for at least half an hour then add the chocolate mousse layer and freeze again and last add the raspberry layer. If that is to complicated for you or takes to much time you can also add all layers on top of each other and then freeze for 2-3 hours.

For the chocolate mousse layer you need to prepare coconut cream. Take canned coconut milk and put in the fridge for at least an hour. Use only the solid part of the coconut milk, not the water. Otherwise your cake won’t stay solid. Put all ingredients into the blender and again blend until a smooth cream turns out.

The raspberry mousse layer is exactly the same. Use the solid coconut cream and blend with the rest of the ingredients.

After freezing the cake should be stored in the fridge and be taken out of the freezer at least 2-3 hours before serving.

I like decorating this cake with a little bit of melted dark chocolate or chocolate covered strawberries. It tastes amazing on warmer days because it is cool and refreshing but I like eating it all year 😀

 

Advertisements

3 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s