Boston Mousse Cake

Instructions

First prepare the chocolate cake recipe as per the instructions on that recipe post and then divide the batter into 2-7″ cake pans that have been greased & parchment lined.Bake in a preheated 350°F oven for approximately 20 minutes or when they are springy to the touch when you gently press the centersCool the cakes in the pans and then flip them out onto a cooling rack to cool the rest of the way.Wash & re-grease & re-parchment line the pans, but this time you need 3-7″ cake pansPrepare the yellow cake recipe as per the instructions on that recipe post & divide the batter evenly between your prepared pansBake in a preheated 350°F oven for approximately 20 minutes or when they are springy to the touch when you gently press the centersCool the cakes in the pans and then flip them out onto a cooling rack to cool the rest of the way.Meanwhile prepare the chocolate buttercream according to the instructions on that recipe postNext prepare the custard: combine all the ingredients except for the vanilla extract and the vegan butter in a medium sauce pot over and cook over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .Once it starts to bubble let it boil on low heat for about 10 seconds.Remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth, reserve aside while you prepare the chocolate mousse recipeFor the chocolate mousse: Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowlCombine the hot coffee. sugar and the agar powder in a small sauce pot and bring it to a rolling boil.Keep it warm or the agar will set and you will have to remelt.Next open the can of coconut milk that has been refrigerated overnight and carefully scoop out the fat that is on top and whisk it to smooth medium peaks in a small bowl with a hand whiskAdd the hot brewed coffee with the agar and then the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.Cool the chocolate mixture to about 80°F or tepid to the touch before folding in the whipped cream or it will melt back to liquid.Add the reserved whipped coconut cream and whisk smoothWhip the aquafaba with the cream of tartar to stiff glossy peaksTake a small portion of the AF meringue and fold into the chocolate mixture to lighten.Fold in the rest of the AF gentlySet up your first cake layer in a cake ring mold lined with acetate cake strips *see video tutorialThen build the cake inside the ring mold with a chocolate buttercream border to hold everything in, with the warm custard and the freshly made chocolate mousse alternating the cake layers as shown in the video tutorial