Cocoa Coffee Mousse Cake


I was looking for light compared to traditional homemade weight cake which is heavier than store bought or box cake and I developed it in this easy to make eggless mousse delight. Iced with a COCOA COFFEE WHIP TOPPING. Served with a CHERRY BERRY GEL SAUCE!

I said make my day and I did!

Serves 8-12

Preheat oven to 350 degrees

Make the CHERRY BERRY GEL first: Makes 2-1/2 cups

3 c. water


1/4 c. granulated sugar

1/4 t. salt

1 t. malic acid

2 t. imitation vanilla

1 T. liquid smoke or to taste

2 T. Balsamic vinegar

1/4 c. potato starch/flour mixed in cup with 1/4 c. water

1- In medium saucepan combine water, dried fruit, sugar, salt and malic acid.

2- Bring to boil, reduce heat and continue at a slow boil/simmer for 15 minutes or till fruit is plump.

3- Add vanilla, smoke and vinegar. Stir to blend and cook five minutes longer.

4- Restir flour in cup with water, then add to fruit, stirring continuously till thickened. Cook 10 minutes, stirring occasionally till sauce darkens considerably and becomes smooth not frothy.

5- Cool at room temperature, transfer to lidded container and refrigerate till cold.


2-1/2 c. unbleached all-purpose flour

1/2 c. granulated sugar

1/2 c. light brown sugar

1 T. baking soda

2 t. xanthan gum powder

2 t. agar powder

1/4 c. unsweetened cocoa powder

3 T. ground espresso coffee – I used Cafe Caribe brand

2 T. imitation vanilla

1 t. liquid smoke

1/4 c. walnut oil

1-1/2 c. water

sev. twists black pepper

1/4 c. Balsamic vinegar

1– Grab an extra-large mixing bowl.

2- Place the flour in the bowl, then add each additional cake ingredient in the order it’s written, stirring thoroughly to evenly disperse each ingredient.

  • Don’t use beaters. Spoon mix.

3- Liberally oil 2, 8 inch cake tins from bottom to top not missing a spot.

4- Spoon 1/2 of the batter into each tin.

5- This is not your traditional batter, so you have to pat the top repeatedly to make it move to the edges, making it as even as you can. Spreading won’t work as well, since it’s gummed up somewhat. That will relax in the baking of it though.

6- Bake on middle rack of preheated 350 degree oven 25-30 minutes or till toothpick-clean

  • Insert toothpick in middle of cake clear down to bottom, when it comes out clean the cake is done. If it comes out clean and you want to dry the cake out a little more, then bake 5 minutes longer.

7- Remove tins from oven and wait about 10 minutes. Run a straight knife around cake and tin to loosen the cake. Place a rack on top of tin, invert, then tap all around bottom of tin till the cake loosens from bottom. Lift off tin, then place cake top rounded side up on rack. Cool completely before frosting it.


1 c. RICH’S WHIP TOPPING, completely thawed

1 t. imitation vanilla

2 t. liquid smoke

2 T. unsweetened cocoa powder

1- Place whip topping liquid in deep bowl and whip into soft peaks (electric beater works faster, but whisk will achieve same results if you keep with it).

2- Add vanilla and liquid smoke and whip till blended.

3– Add cocoa and whip into stiff peaks.


1- Place one cooled cake on plate rounded side up. Top and smooth with one half of the whip topping, not the sides.

2- Place second cake rounded side up on top of bottom cake. Top and smooth with remaining whip topping, not the sides.

3- Cut and serve with or without CHERRY BERRY GEL or refrigerate for service later.

Notes: Lighter than most homemade cakes. Tasty too. One might’ve thought it was store-bought at an animal-based bakery. NOT. But it could be.

Come to think of it, I don’t know any bakery that has tried to make or convert to eggless baked goods, not even dairy-free. What are you waiting for, THE FLOOD?

Notes: Measure level when baking or cooking in any style. Scoops don’t work and are too difficult to communicate amounts.

  • With gum powders, especially, be sure it’s a level measure with the rim of the measuring utensil – most don’t think to scrape it level thinking their eye is good enough. Why risk it?

Regarding leveling of a different type: Most bakers want their cakes level, so they slice off the bulging middle part and discard it. They want an equal space all the way around in the middle so the filling icing is equal everywhere.

I’m not that kind of baker. I use the whole cake and regard the larger spaces in the middle as a surprise to the guest when they dive their fork into a large cell of creamy delight not expected!

Another advantage of placing both cakes on top of each other rounded side up is that it adds height to the cake. Filling the gaps with cream is a bonus.

Regarding the fruit gel: Although I made a homemade fruit gel, you can use preserves, jams or jellies to accompany the cake when serving it. Thin it out a little bit with water or fruit juice if it needs it making it more like a sauce. Add a little smoke too.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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