Melt together chocolate and nougat, set aside and let it cool down to room temperature. Stir occasionally. This will be used later for the mousse.
Preheat the oven at 180 degrees Celsius.
Put dry ingredients in a stand mixer and mix together for 2 min.
Add sparkling water, oil and plantbased milk and mix the batter at the highest speed.
Grease the 20 cm springform with oil and dust it with some flour.
Pour in the batter and bake it for 12 min at 180 Celsius degrees. Level it out and let it cool down completely.
Mix whipped cream into a stable foam.
While mixing at high speed start adding first sugar powder, then melted chocolate with nougat, vegan cream cheese and strong espresso, making sure that all the ingredients are well incorporated and mixed.
Pour the mousse over the cake base, level it out and put in the freezer for minimum 6 hours or overnight.