Vegan Black Forest Mousse Cake

Make the Chocolate Mousse 

1. Place semi-sweet chocolate chips in a microwave bowl and heat for 30 seconds. Stir and heat again for another 30 seconds or until chocolate has fully melted. 
2. Remove the skin and pits of the avocado, place into food processor with ⅓ cup cocoa powder, ¼ cup oat milk, 2 teaspoons vanilla extract, and ¼ teaspoon salt. Pulse until smooth. 
3. Split the mousse in half and fold in the cherries into one portion. 
4. Place mousse into refrigerator while you make the rest of the cake. 

Make the Cherry Filling 

1. Add frozen cherries, ¼ cup cane sugar, maple syrup, corn starch, and water into the saucepot and mix well. 
2. Heat on medium heat until the cherries have softened and the mixture has slightly thickened. Take off heat and mash the cherries slightly.  
3. Place mesh strainer into a bowl and pour out the cherry mixture. Keep the liquid, then set aside to fully cool. 

Make the Chocolate Cake 

1. Stir together all-purpose flour, 1 ¼ cups cane sugar, ½ cup cocoa powder, baking powder, ½ teaspoon salt, baking soda, and instant espresso. 
2. Whisk the 1 ⅓ cups oat milk, avocado oil, apple cider vinegar, and 1 teaspoon vanilla extract in another bowl. 
3. Fold wet ingredients into dry until no dry ingredients are visible. 
4. Insert crisper plate into the air fryer basket. 
5. Place springform pan onto air fryer basket. 
6. Select the Air Fry function, adjust temperature to 450°F and time to 7 minutes, then tap Start/Pause to preheat.  
7. Coat preheated springform pan lightly with oil spray and carefully place parchment paper onto the bottom of the pan. 
8. Pour cake batter into the springform pan. 
9. Select the Bake function, adjust temperature to 300°F and time to 45 minutes, then tap Start/Pause.  
10. Remove pan carefully when done and cover tightly with foil. Use a kitchen towel or oven mitt to help with this task. 
11. Select the Bake function, adjust temperature to 325°F and time to 55 minutes, then tap Start/Pause.  
12. Remove when done, uncover, and set aside to fully cool. 
13. Even out the top of the cake and then flip upside down. Remove the parchment paper from the cake and slice cake into 2 layers. 

Assemble 

1. Assemble by placing one layer of cake onto a cake stand or plate. Drizzle about 1 tablespoon of the reserved cherry juice onto the cake. Spread half of the cherry chocolate mousse mixture and spread out about ½ inch from the edge. 
2. Place second cake layer on top and gently press down. Repeat previous step. 
3. Spread the reserved half of chocolate mousse all around the side and top of the cake. 
4. Shave the chocolate bar with a vegetable peeler all over the top of the cake.  
5. Refrigerate the cake for at least 30 minutes before slicing into 10 portions.