Raw Vegan Chocolate Mousse Cake With A Peanut Butter Swirl Recipes

Steps:

• Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
• To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
• To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
• To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
• Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
• Garnish with peanuts if desired.

Steps:

• Prepare cake mix according to package directions.
• Pour into 2 lightly greased 8-inch round cakepans.
• Bake according to package directions.
• Cool in pans on wire racks 10 minutes.
• Remove from pans; cool on wire racks.
• Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
• Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
• Stir in vanilla, and cool 25 minutes.
• Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
• Stir one-third of whipped cream into peanut butter mixture.
• Fold into remaining whipped cream.
• Spread between cake layers; cover and chill.
• Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
• Add chocolate morsels; remove from heat and let stand 5 minutes.
• Stir until morsels melt and mixture is smooth.
• Pour glaze over cake.
• Serve warm; or chill and serve at room temperature.

Steps:

• For peanut butter mousse: Line 6-cup loaf pan with foil.
• Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
• Mix in cream.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
• Fold whites into peanut butter mixture in 2 additions.
• Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
• Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan – with half the pan empty).
• Set pan in freezer, propping to hold angle.
• Freeze until mousse is firm, about 1 hour.
• For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
• Transfer to medium bowl and refrigerate until well chilled.
• Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
• Cool 5 minutes.
• Dissolve espresso powder in hot water in small bowl.
• Whisk in yolks.
• Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
• Let stand until batter is cooled to room temperature, but not set.
• Beat chilled cream to soft peaks.
• Fold cream into chocolate mixture in 2 additions.
• Set pan with frozen peanut butter mousse flat onto work surface.
• Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
• Smooth top.
• Cover pan.
• Freeze until chocolate is firm, about 6 hours or overnight.
• For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
• Turn off heat.
• Add chocolate and whisk until mixture is smooth.
• Let cool until thickened but still of pouring consistency, about 1 ½ hours.
• Invert loaf onto cake rack.
• Remove pan; remove and discard foil.
• Pour glaze over mousse and smooth all surfaces.
• Transfer mousse to a serving platter.
• Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
• Cut mousse into ½ inch thick slices.
• Garnish with berries and mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
• Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.