Triple layer chocolate brownie cake.

I have been dreaming up this cake for a while and am really pleased with how it turned out. It isn't difficult to make, just a bit of effort and time to make the three layers! This would make a great birthday cake, valentines treat or any special occasion!


Triple Layer Chocolate Brownie Cake:

Bottom layer:

Half a pack of silken tofu. I use the Mori Nu brand as it is the smoothest I have discovered so far.
1/4 cup of soya or non dairy milk
1/2 cup of flavourless oil such as sunflower or canola
1 cup of non bone char sugar
1 cup flour
1/2 cup of cocoa powder
1 tbsp of cornflour
1/2 tsp of baking powder
1/2 teaspoon salt
1/2 cup of chocolate chips

In a bowl whisk up the tofu, milk and oil. Than add the sugar, mix well to get rid off any lumps.

Then add the flour, cocoa powder, cornflour, baking powder and salt. Then finally stir in the chocolate chips.

Spread this into a greased 8x8 tin or you can do a couple of 4'' round tins like I did to make it look more special. The 8x8 inch will be just as great and will show off the layers when you cut it into squares, so don't panic or rush out and buy a round tin just for this! Save your money and invest in some good quality chocolate for the recipe instead! Make sure though it is a fairly high sided tin to be able to get the other two layers in!  Then pop them in the oven at 200c for 15 mins for two small 4'' tins or if you are doing one 8x8 tin the check after 18 mins. Please do not over cook it! You want it to have a crust on top (not wet) and when pressed you want it to feel a little squidgy and springy underneath. Like if you were to press your finger in it it would be gooey. The brownie will also be coming away from the edge of the tin slightly. If yours is like this it's done! If not pop it back in for another 5 mins. It will firm up when cool and one of the many great things about vegan cooking is you can't get ill from it if it is a little under done unlike the eggy version!
Leave to cool while you get going with the rest of the layers!

Middle Layer:

The other half packet of tofu
1/2 cup of chocolate chips
1 tbsp of  non bone char icing sugar

In a food processor whizz up the tofu and icing sugar until smooth. In a bain marie melt the chocolate chips.

Then mix the the two together to form a wonderful chocolate mousse!

Set this in the fridge to cool. You want both the brownie cake and the mousse to be cold before you can assemble the layers. I waited about half an hour, but you can check by placing your hands on top of the brownie to see if it is cool. In the mean time the third layer is just coconut cream which is my new favourite coconut ingredient. It is light but creamy and great in place of cream. It is the consistency of single cream but so much healthier!

Top layer:

Coconut cream. I use the Blue Dragon coconut cream.
And a whisk!

Whisk the coconut cream gently for a minute or two and then place it in the fridge to firm up a little.

Right now it's just layering it up! While it is still in the tin/tray spread a layer of the chocolate mousse onto the completely cool brownie, then gently spoon on the coconut cream.

Place back in the fridge for 15 mins or until needed. Use a pallet knife and gently run it round the edge of the cake to release it. Add seasonal berries to the top and serve!