Elizabeth's Chocolate Mousse Birthday Cake
free of dairy, wheat, soy, chicken eggs
1 pkg Pamela's Chocolate Cake Mix prepared with 1/2 cup safflower oil, 1 1/4 cup water and 2 duck eggs.
Bake in 9" springform pan (next time maybe bake in 2 layers - might be easier to assemble) 350 degree oven until toothpick comes out clean. Cool. Slice cake horizontally to create 2 layers (or just use 2 layer pans)
2 good quality dark chocolate bars (about 7 oz total). I used 90% but maybe next time will try something more like 75%. Melt the chocolate in a bowl over boiling water. Set aside to cool to room temperature. Set aside about 1/3 of the melted chocolate to drizzle over the top of the cake.
2 eggs, separated (I used duck eggs since Elizabeth is allergic to chicken eggs)
Whip the whites until stiff peaks form, set aside.
2 cans full fat coconut milk, refrigerated and the heavy fat strained off. Save the liquid for future baking. Beat the coconut milk fat until it has a whipped cream consistency. Add 1 teaspoon vanilla extract and 1/8 cup each honey and agave nectar. Mix well. Remove 1/3 of whipped coconut cream mixture from bowl and put aside in refrigerator for topping.
Mix the egg yolks into the melted chocolate, then mix in 2/3 whipped coconut cream. Blend thoroughly. Fold in egg whites.
This is the mousse filling that goes between the two layers of cake. Spread it evenly over the bottom layer, then add the second layer of cake.
The topping layer is the reserved 1/3 whipped coconut cream, spread evenly over the top of the cake.
Pour the reserved melted chocolate into a sandwich bag. Cut a tiny tip off one corner and use this to drizzle the chocolate over the top of the cake in a decorative manner.
Chill until ready to serve. This cake keeps well in the refrigerator and also freezes well for a few days (but no longer because the cake will begin to dry out)