Preheat the oven to 350F. Prepare a 9″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl, whisk together the dairy free yogurt, vegan butter, brown sugar, sugar, and vanilla extract. Add in the flour mixture, and continue to whisk while you pour in the dairy free milk. Once nearly combined, pour in the HOT coffee, and whisk just until it’s incorporated in the cake batter.

Pour the batter into the springform pan and bake for 33-35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake out of the pan, and use a large kitchen knife to level off the top of the cake. Carefully place the cake back into the springform pan and allow it to fully cool before you begin the mousse, about 1-2 hours.

Place a large bowl or stand mixer bowl into the freezer, along with the whisk attachment. In a microwave safe bowl or in a saucepan over medium-low heat, heat 1 cup (240 mL) of the heavy cream until hot, about 100F. Once hot, pour over the chocolate chips in a separate heat safe bowl. Allow the mixture to sit for a few minutes to melt the chocolate (make sure that the chips are fully submerged). Then whisk the mixture until the chocolate is completely melted into the heavy cream, like a ganache. Set aside to cool at room temperature.

In the chilled bowl, add in the remaining vegan heavy cream. Begin to cream the heavy cream until you reach stiff peaks. Then pour in the chocolate mixture, and mix again on medium-high speed, scraping the bowl as needed.

Pour the mousse on to the chocolate cake layer, and use an offset spatula to smooth the top. Place the mousse cake into the fridge to chill for 3 hours, preferably overnight with a piece of plastic wrap over it to prevent drying out.

An hour before ready to serve, prepare the chocolate ganache by heating the vegan heavy cream again until hot. Pour the hot heavy cream over the chocolate chips in a heat-safe bowl. Let the chocolate sit for 2-3 minutes to melt fully submerged in the cream. Then whisk until smooth. Set the ganache aside to cool for 30 minutes at room temperature.

Once the ganache reaches room temperature, pour or spoon the ganache over the top of the set chocolate mousse. Place the chocolate mousse cake back into the fridge to set for 20-30 minutes before serving.

Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and server immediately. When not slicing, keep the mousse cake in the fridge or freezer.

Store any leftovers in an airtight container in the freezer for up to 2 months.