I'm planning to bake a 4 layer chocolate cake with hazelnut chocolate mousse filling between each layer. The 4 layers are from 2 cakes cut in half. The cake recipe I'm planning to use is vegan due to egg allergies, essentially a chocolate wacky cake. The mousse recipe is this minus the gelatin (I'm vegetarian, dairy is okay): http://www.epicurious.com/recipes/food/views/Chocolate-Glazed-Hazelnut-Mousse-Cake-233810 I plan to make double that mousse recipe and put 1/4 of it between each layer and on top of the cake. The layers (from top to bottom) would be ganache (just like the link), mousse, cake layer 1, mousse, cake layer 2, mousse, cake layer 3, mousse, cake layer 4. I'm planning to top each cake layer with mousse in a springform pan to get the smooth finish like the picture in the link and then stack all layers for final assembly. I had a couple of questions:
1. Am I wasting my time trying to get that "set" look for the mousse without gelatin? 2. Even if I got the mousse to set, would the bottom-most layer of mousse be able to take the weight of the cake and mousse layers above it? If its going to end up smoosehed, I wouldn't bother with the spring form pan but simply slather the mousse on top of each layer. 3. Would this be enough to serve about 20 people?
AForgot to add that the 2 cake layers are 8 inch rounds.
I just typed into Google: vegan gelatin and got this:
They suggest using Agar or Carrageen instead of the gelatin. I know there are some vegan bakers on here, so maybe they'll pipe up on how those are used.