Double Decker Chocolate Cake

Oh.  My.  God.


This cake is unreal.  Just look at it.

2 layers of rich chocolate cake.  The bottom one a decadent chocolate cake filled with secret ingredients that will do your body good.  The top a creamy chocolate mousse with a protein boost.

Together they creat an amazing dessert, fit for the table of anyone, whether they’re health conscious or not.

I made this cake for my moms birthday a couple weeks ago.  I knew it had to be something extra special because my mom didn’t deserve anything less.

This cake delivered.  Big time.  She loved it, and I couldn’t have been happier.

Double Decker Chocolate Cake

For Bottom Layer (cake):

  • 120 g canned beets (about 2/3 cup)
  • 130 g frozen cauliflower, thawed (about heaping 1/4 + 1/3 cup)
  • 1 tsp vanilla extract
  • 2/3 cup milk
  • 2-4 tbsp maple syrup
  • 2/3 cup cocoa powder
  • 1 cup spelt flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp ground flaxseeds
For Top Layer (mousse):
  • 1 12.3 ounce package mori-nu silken firm tofu
  • 1/2 cup cocoa powder
  • pinch salt
  • 2 tbsp milk
  • 2 tbsp maple syrup
  • 1/2 cup chocolate chips, melted
Directions for Bottom Layer:
  1. Preheat oven to 350F.
  2. Combine wet ingredients (this included beets and cauliflower) in food processor and procees until very smooth.  No clumps should remain.
  3. In another bowl mix together dry ingredients.
  4. Pour wet into dry and mix until a thick batter has formed.
  5. Scoop batter into a well greased 10 inch pan.  Bake for 18 minutes in preheatved oven, or until a toothpick inserted comes out clean.  Remove from oven and let cool.
Directions for Top Layer:
  1. Combine all ingredients in food processor, (you don’t need to totally wash processor between uses, just quickly rinse and dry) and blend until very smooth and creamy.  
  2. Scoop mousse over baked cake layer and spread into an even layer.  You can swirl the mousse a bit for presentaion.
  3. Chill cake for at least 8 hours before slicing into 10 slices and serving
  4. Enjoy!

Just make this.

For christmas, for your birthday, for breakfast.  It doesn’t matter.  You just need to taste it.  And how can you say no when you take a look at the nutrition label below?  Answer:  You can’t.

*Nutrition information is for 10 slices.

Revisited  Recipe of the Day:

Pumpkin Chocolate Mousse Pie

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  • Reply
    December 12, 2012 at 3:36 pm

    This looks delicious! I’m just wondering about the addition of the cauliflower? Does it serve a purpose or is it just to up the nutrition? Either way, I’d love to make it! 🙂

    • Reply
      December 12, 2012 at 3:41 pm

      Good question! The caulifower, while adding good nutrition, also helps to make the cake moist. Thas way, you can’t tell that the cake is virtually fat free. If you’re worried about tasting the cauliflower, I wouldn’t worry. NO ONE can tell it’s there!

  • Reply
    Katie Mar
    December 12, 2012 at 4:01 pm

    i can’t believe how low calorie this is!! awesome!! it looks fabulous.

    • Reply
      December 12, 2012 at 4:16 pm

      Isn’t it incredible? I have a hard time believing it myself. I guess it’s all those veggies hidden inside that keep the calorie count low!

  • Reply
    Heide M (TM)
    December 19, 2012 at 2:19 am

    Wish I had a bite of this chocolate cake. It looks yummy.

    • Reply
      December 27, 2012 at 2:15 pm

      It’s a lot easier than it looks! I’m sure you could whip it up as long as you set your mind to it. And then you could get that bite…

  • Reply
    sally @ sallys baking addiction
    January 4, 2013 at 4:39 pm

    cauliflower!! oh my goodness! This is so clever! I’ve never heard of cauliflower in chocolate cake before. wow! this cake looks too good to be true. Thank you for linking it on my page. 🙂

    • Reply
      January 4, 2013 at 4:45 pm

      Oh no problem!

      Thank YOU so much for checking it out. I’m happy to see you’re not scared of a veggie cake!

  • Reply
    January 6, 2013 at 8:36 am

    Have you eaten the mousse by itself as a dessert? It looks seriously good, I can picture it in a glass with fresh berries!

  • Reply
    Neva Modzelewski
    January 7, 2013 at 12:27 pm

    OH. MY. GOODNESS! A mouthwatering chocolate cake at its finest! Hah, all I can do now is turn my gaze off the pictures to keep me from craving for it! >.< I’ll try doing this one of these days and hope to have a successful upshot as well.

    • Reply
      January 7, 2013 at 4:14 pm

      Thank you so much! That made me smile. Be sure to tell me if you give the recipe a try!

  • Reply
    Trisha Wright
    January 26, 2013 at 11:10 pm

    Is there a way I can make this without Tofu? I can’t have soy products. Would an almond yogurt or something like that work?

    • Reply
      January 27, 2013 at 9:08 am

      If anything would work in place of the tofu, it would be yogurt. However, I’ve never had almond yogurt, so I’m not sure. Providing it’s more creamy than watery it should be ok. You’d definitely need to experiment a bit, though. The maple syrup, cocoa, and chocolate chips amounts would probably have to change.

  • Reply
    January 28, 2013 at 6:01 pm

    Too many ingredients not in a typical pantry… I am all for eating healthy, but I think I rather roast my cauliflower and munch on a square of dark chocolate instead.

    • Reply
      January 28, 2013 at 6:09 pm

      I don’t know what it says about me, but those are all ingredients I keep on hand. I guess I’m a bit weird.

      And cauliflower cakes aren’t for everyone. Do what you’d rather do. Dark chocolate sounds just fine!

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    April 3, 2013 at 6:45 pm

    Wow! Thank you so much for this recipe! I’m both vegan and gluten-free, so it’s hard to find a cake recipe that fits into my diet and also tastes good. I just substituted almond milk, gluten-free flour, and vegan chocolate chips, and it turned out great! Thanks again!

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      April 3, 2013 at 7:15 pm

      Oh, I am SO glad to hear that Anna! It’s great that you could customize the recipe to fit your needs. Thanks for stopping by!

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    July 29, 2013 at 12:25 pm

    Awesome recipe. Do the beets make it sweet? I was surprised by the only 2 tablespoons of maple syrup used.

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      July 30, 2013 at 4:15 pm

      Yep, the beets help to add sweetness.

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