Afsoon’s Posties

Because of many requests for this (and the Chocolate Mint Ice Cream Cake) recipe, I decided to post it up for you guys (I never post up recipes because I’m selfish like that. Hehe. No, it’s because I don’t really consider my blog to be solely a food blog, but all of the above).

I made this dessert for my friend, Rachel, who gave me the mini cake pans. So I owed her a cake. Luckily she obsesses over peanut butter as much as I do and owns a sweet tooth as well. And thus I gave birth to the Mini Double Chocolate Chip Peanut Butter Mousse Cake with Chocolate Ganache (yes, it’s a mouthful. Suck it up) and it didn’t hurt. This recipe was inspired by my hugemungus 1950’s cookbook that I treasure.

The Magical Items (Remember this is for a mini cake. The dimension of the pan should be 5”. You’ll be needing 2 mini cake pans) :

• 1/2 cup Soy Milk (or any other non-dairy milk)
• 1/2 tsp Apple Cider Vinegar
• 3 tbsp Sugar & 3 tbsp Light Brown Sugar
• 2 tbsp Canola Oil
• 1/2 tsp Vanilla Extract
• 1/4 tsp Almond Extract
• 1/2 cup Flour
• 2 tbsp Cocoa Powder
• 1/8 tsp Cinnamon
• 1/4 + 1/8 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 cup Semi-Sweet Chocolate Chips (or more if you luuuurve chocolate. My favorite are Enjoy Life Chocolate Chips, they’re perfectly small enough for this cake and incredibly cute)

• 1/2 pack Mori-Nu Extra Firm Silken Tofu
• 1/4 cup All Natural Smooth Peanut Butter (I use dry roasted peanut butter. I find it a lot creamier and distinct in flavor)
• 2 tbsp Soy Milk
• 1/4 tsp Vanilla Extract
• 1 tbsp + 2 tsp Agave Syrup

• 1/4 cup Soy Milk
• 1/2 cup Semi-Sweet Chocolate Chips
• 1 tbsp Agave Syrup

• set aside – 1/4 cup All Natural Smooth Peanut Butter

Create The Magic:

    Preheat oven to 350° F, lightly coat cake pans with non-stick cooking spray.

     Whisk (using a fork) together the soy milk and vinegar in a measuring cup until foamy, set aside for it to curdle. In a medium bowl sift together flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Mix thoroughly with a spatula. In a large bowl whisk together soy milk/vinegar mixture, both sugars, canola oil, and both extracts until foamy. Fold in the dry ingredients into the wet in two batches until it is just mixed. Fold in the chocolate chips. Pour batter into both cake pans and bake for 22-24 minutes or until toothpick inserted in the middle of the cake comes out clean. Place on cooling rack and let them cool in the pans. Remove when fully cooled down.

    While the cake is baking, make the mousse filling. In a blender put in the tofu, peanut butter, soy milk, vanilla extract, and agave. Puree until smooth. Transfer to an air tight container and refigerate for about an hour.

    Make the ganache by heating the soy milk until it just boils. Take it off the heat and stir in the chocolate chips and agave until no lumps remain and everything has melted. Set aside to cool in room temperature.

The Magic:

      If the cakes baked into a little dome on the top, then thinly cut off the tops of them. Take one of the cakes and spread a layer of peanut butter (from the extra 1/4 cup that was set aside). Then put the mousse filling on top. The remaining cake, spread another layer of peanut butter and put that side down on top of the mousse. On top of the cake, spread yet another layer of peanut butter. Take the ganache and pour all over the cake until every inch is covered with it. Take a fork and dip it in the rest of the peanut butter and drizzle it over the chocolate ganache. And voilà! You’ve got yourself a mini cake.

 *As far as the chocolate mint version of this recipe goes. Take out the cinnamon and add in a drop of peppermint oil. Replace the mousse with mint chocolate ice cream (I love So Delicious’ Mint Marble Fudge). Top the ganache with a pretty mint leaf. Place in freezer for an ice cream cake.

Image ™ J. Afsoon A.