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Christian Vegetarian Association Presents:
Take Heart!
Unbelievable Triple-Layer Chocolate Mousse Fudge Cake

For the cake layer:
 ■3/4 cup whole-wheat flour
 ■1/2 tsp baking soda
 ■2 tablespoons cocoa powder
 ■tiny bit over 1/4 tsp salt
 ■1/3 cup sugar
 ■1 tsp vanilla extract
 ■3 tablespoons oil
 ■1 tsp cider vinegar
 ■1/3 cup cold water
Mix dry ingredients. Then add wet. Mix with a fork (not beaters). Pour into an oiled, lined cake pan, and bake in a preheated oven at 355 F for about thirty minutes. Cool before removing from the pan.
For the mousse layer:
 ■12 oz silk-firm tofu (such as Mori-Nu or Mori-Nu lite)
 ■1 tsp cocoa powder
 ■1 tsp pure vanilla extract
 ■2 tablespoons nondairy milk
 ■scant 1/8 tsp salt
 ■8 to 10 oz chocolate chips (a little over 1 and 1/3c)
 ■2-3 tablespoons agave or other sweetener (if you like really dark chocolate, you can omit).
Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Assembling: Transfer the cake layer to an eight inch springform pan. This next step is optional, but it adds an elegant touch: stand sliced strawberries up along the side of the springform, facing outwards. Then layer the mousse on top of the cake layer, as shown in the photo. Either serve immediately, or refrigerate for a few hours to allow the mousse to firm up. Apply the whipped cream topping mentioned below just before serving.
Topping: Top with store bought whipped cream (such as Soyatoo and MimiCreme). 

Your question and comments are welcome

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