This cake came about kind of by accident. The cake I made for Lou Who’s birthday – well, one of my friends there suggested that it would make an excellent trifle due to its breaking apart qualities and what about CHOCOLATE, because ALMOND JOY.
For the cake, I used Chloe’s cocoanut cake, in a 13×9 pan instead of 2 rounds. For the milk I used lite cocoanut milk.
For the mousse:
1 packet of silken tofu, around 12 oz.
2 T non-dairy milk (i used oat)
2 T sugar
1 tsp of vanilla
8-10 oz. chocolate, melted (i used chips)
1 tsp cocoanut oil
Put tofu, milk, sugar, and vanilla in a food processor and process. Melt chocolate and cocoanut oil in a pan, double boiler, or microwave and then scrape into food processor. Process until smooth and then layer on top of the cooled cake.
Sprinkle with sliced almonds and store cake in refrigerator.
Variation: This would make an awesome trifle, too. In fact, that was my original plan, but because the thrift store failed to provide me with a suitable trifle dish right when I needed it, I went with the cake route. You would just do multiple layers of crumbled cake and mousse, and almonds on top.
Tomorrow: Caturday #1.