Paleo Princess Coffee & Chocolate Mousse cake

 

 

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For all my coffee and chocolate loving fans, this recipe is a must try. The definitive layers of moist coffee cake, chocolate cake, chocolate & vanilla mousse give this dairy free gluten free cake the ‘wow factor

 

 

To make this cake, you will need to prepare the mousse and the cake layers the evening before you wish to eat the cake. The instructions set out the steps to take the day before. This cake tastes delicious and many friends say this is the best cake that I have created so far.  Enjoy x M

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Paleo Princess Coffee & Chocolate Mousse cake
 
This cake requires you to make prepare the mousse, coffee cake and chocolate cake layers the night before. The next day, you get to assemble the cake and wow your family, friends & guests. Dairy free, Gluten free – and worth the preparation!
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • COFFEE CAKE LAYER
  • 1 cup mashed sweet potato
  • ¾ cup almond meal
  • ¾ cup coconut flour
  • ¼ teaspoon finely ground himalayan salt
  • 1 tablespoon baking powder
  • 1 tablespoon instant coffee granules
  • ½ cup coconut oil
  • ⅓ cup water
  • 4 eggs
  • ⅓ cup honey
  • 1 cup coconut milk
  • 1 Tablespoon ground cinnamon
  • An additional 1 tablespoon of honey
  • An additional 1 teaspoon of instant coffee
  • A further 1 tablespoon of honey
  • CHOCOLATE MOUSSE LAYER
  • 2 x 400ml cans full cream (not low fat) coconut cream
  • 1½ Tablespoons gelatine powder
  • 6 Tablespoons raw cacao powder
  • 6 Tablespoons honey
  • CHOCOLATE CAKE BASE LAYER
  • ½ cup coconut flour
  • ½ cup cacao powder (unsweetened)
  • ½ cup coconut oil
  • 4 eggs (room temperature)
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ⅓ cup water
  • ½ cup coconut cream (or coconut milk)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon himalayan salt
  • VANILLA MOUSE (for top layer)
  • 2 x 400ml cans full cream (not low fat) coconut cream
  • 1½ tablespoons gelatine powder
  • 4 tablespoons honey
  • 1 tablespoon vanilla extract
Instructions
  1. DAY ONE (Preparing the chocolate mousse)
  2. In a small mug add gelatine powder to 2 tablespoons of boiling water and mix until well combined.
  3. Place the coconut cream (800ml) into a saucepan on medium heat and stir until it is almost boiling, then add the gelatine mixture and stir continuously for about 5 minutes. Remove from heat and place in a container or bowl to cool.
  4. Once cool, place in your refrigerator to allow the mixture to set for at least 3 hours.
  5. After 3 hours has passed and the coconut cream has set into a wobbly to firm jelly like texture, you can place in a bowl with the 6 tablespoons of cacao powder and 6 tablespoons of honey. Blend with beaters or with a stick mixer until the mixture is smooth and consistent with no lumpy bits. Place in an airtight container and return to fridge. Allow it to set overnight.
  6. DAY ONE (Preparing the vanilla mousse)
  7. In a small mug add gelatine powder to 2 tablespoons of boiling water and mix until well combined.
  8. Place the coconut cream (800ml) into a saucepan on medium heat and stir until it is almost boiling, then add the gelatine mixture and stir continuously for about 5 minutes. Remove from heat and place in a container or bowl to cool.
  9. Once cool, place in your fridge to set overnight.
  10. DAY ONE (Make the Coffee cake layer)
  11. Preheat oven to 175 degrees celsius
  12. Grease and line a brownie tray with baking paper.
  13. Whisk eggs, coconut oil and the ⅓ cup of honey together in a large bowl until light and fluffy.
  14. Add mashed sweet potato and whisk until combined.
  15. In a small mug mix together the coffee granules with 2 tablespoons of hot water until dissolved, then add to egg mixture.
  16. In a separate bowl mix together the almond meal, coconut flour, salt and baking powder.
  17. Add the egg mixture to the dry ingredients and mix until well combined.
  18. Pour cake mixture into the baking tray.
  19. In a small mug mix together the additional 1 tablespoon of honey and ground cinnamon with 1 tablespoon of hot water.
  20. Spoon the cinnamon mixture onto the cake and swirl it through the cake using a knife (so it looks like the cake in the photo below).
  21. Place in oven and bake for 25 minutes.
  22. Remove from oven and allow it to cool (keeping it in the baking tray).
  23. Once cool, over the tray with a tea towel or plastic wrap and leave on your kitchen bench overnight (the cake will become more moist overnight if left at room temp).
  24. DAY ONE (Make the Chocolate cake layer)
  25. Preheat oven to 175 degrees celsius
  26. Grease and line a brownie tray with baking paper and set aside
  27. In a large bowl mix together eggs, honey and coconut oil using a whisk, beaters or a stick mixer until mixture is light and fluffy.
  28. Add water and coconut cream and mix until well combined.
  29. In a separate bowl, mix together the dry ingredients (the ground cinnamon, baking powder, salt, cocoa powder and coconut flour.
  30. Add wet ingredients to dry ingredients and mix until well combined with no lumps.
  31. Pour mixture into baking tray and place in oven for 25 minutes.
  32. Remove baking tray from oven and set aside until cake has cooled.
  33. Cover with plastic wrap and leave on your kitchen bench overnight.
  34. DAY TWO (Preparing the vanilla mousse top layer & the final cake)
  35. Place vanilla mousse mixture (which should be wobbly to firm in texture) into a large bowl.
  36. Add honey and vanilla extract and mix together using an electric beater or a stick mixer until smooth with no lumps.
  37. Place the chocolate cake on the bottom of a rectangular or square casserole dish and push the cake down firmly so that the bottom of the casserole dish is evenly covered with chocolate cake mixture.
  38. Evenly cover the chocolate cake with the chocolate mousse (which should be set and quite firm). This will involve you squashing the mousse down with a spoon to make sure that the mousse is evenly spread and there are no air gaps.
  39. Next, place the coffee cake into a large bowl and mash it up roughly with your hands (it should be quite moist).
  40. Place handfuls of the coffee cake mixture on top of the chocolate mouse and you will need to use your hands to push down on the cake to ensure that it is spread evenly over the mousse and there are no air gaps.
  41. Mix together one teaspoon of coffee granules with one tablespoon of hot water and I tablespoon of honey.
  42. Drizzle the coffee mixture over the coffee cake layer evenly (this will slowly be absorbed by the coffee cake).
  43. Cover the coffee cake layer with the vanilla mousse mixture.
  44. Sprinkle grated dark chocolate over the top of the cake to finish and place in the fridge until ready to serve.
  45. Using a knife and a cake server (or egg flip) you will be able to easily slice and serve the cake.
Notes
* The sweet potato in the coffee cake, keeps the coffee cake moist.
* Depending on the size of your casserole dish, you may end up with left over vanilla mousse or left over chocolate mousse. Which is completely fine because it tastes fantastic with fresh fruit!