Mocha Layer Cake

Name: Mocha Layer Cake
Yield: Serves 18–24
Ingredients: 4 tablespoons cacao powder; ¼ teaspoon salt; ¼ cup coconut oil; 1 tablespoon sweet potato flour; 3¾ ounces cashews, soaked; ½ cup coconut meat; 3½ ounces agave; ⅛ teaspoon salt; 2 teaspoons coffee, brewed; 1 cup coconut meat; 1½ teaspoons agar agar powder; ⅓ cup maple syrup; 3⅔ ounces cashews, soaked; 1¼ teaspoons vanilla extract; ¼ cup double espresso, prepared; 1 vanilla bean, seed scraped out; ¾ teaspoon ground cardamom; ¾ cup plus 1 teaspoon water; ¼ cup plus 1 teaspoon agave; 1 cup dried apricots; ¾ cup orange juice; 1¼ teaspoons coconut oil; 1½ teaspoons agar agar; ½ banana; 1 cup pecan flour; ¼ cup lemon juice; 2 tablespoons maple syrup; ¼ teaspoon pink salt; Edible flowers (garnish); ½ cup plus 1 teaspoon maple syrup

Chocolate Mousse. Coffee Cream Mousse. Vanilla Cardamom Cream. Sous-Vide Apricot Purée. Pecan Tuile. Chocolate Sauce

Preparation info

Serves
18–24

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Chocolate Mousse

Makes 1 layer
3¾ ounces cashews, soaked
3½ ounces agave

Vegan
Sous vide
Cake

Method

Chocolate Mousse

Blend all the ingredients, except the sweet potato flour and the coconut oil, in a high-speed blender until smooth. Then reduce speed to low and gradually add the sweet potato flour and coconut oil. Once incorporated, increase speed to high and blend until the mixture is hot enough to set the sweet potato flour, 160°F, about 3–4 minutes in