Looking for a fast, easy and no-bake dessert? Here it is: a delicious chocolate mousse cake made with ladyfingers. It comes together really fast, and there’s absolutely no baking involved!
Chocolate mousse cake
Even if this delicious chocolate mousse cake may look complicated and finicky, you don’t need to worry about that! The chocolate mousse is so ridiculously easy to make as you can see in this tutorial for making dark chocolate mousse. You’ll be wondering why you didn’t try to make it earlier. You only need a few tools like a mixer and a spatula and very few ingredients to make it.
More chocolate desserts you will love:
- Wacky cake recipe
- Chocolate fudge cupcakes
- Homemade chocolate fudge with milk powder
- Chocolate peanut clusters
- Nutella puff pastry flowers
What is chocolate mousse cake?
My dark chocolate mousse cake is probably the simplest and easiest version of the mousse cakes! Once you have the mousse ready, it all goes so incredibly quick! Also please note the mousse layer of this cake does not contain raw eggs so it’s perfectly safe to serve to anyone, especially if you’re worried about food safety for kids.
It’s a no bake dessert made of layers of ladyfingers and dark chocolate mousse with a few raspberries in between these layers. These will balance out the sweetness and the richness of the chocolate mousse but are totally optional.
After this easy chocolate mousse cake is assembled, it goes in the fridge where the mousse chills and helps the layers stick together. Then the cake is covered in whipped cream and decorated with chocolate syrup and raspberries.
Tips and tricks to make the best choco mousse cake
- It’s best to use soft, spongy ladyfingers instead of the harder ones;
- Whipping the cream in a bowl that’s been chilled will help it whip better and have a stiffer texture;
- Powdered sugar instead of granulated will incorporate faster and help keep the whipped cream from separating; however I found that granulated sugar gives me better results i both taste and texture.
- If you want to keep your cake taste fresh, make the whipped cream and decorate the cake just before serving;
- For a stronger flavor, use dark chocolate or chocolate chips. If you seek a richer flavor, replace them with semisweet ones;
- Keep the cake in the fridge for at least 6 hours before serving, to allow it to chill and harden.
What to use for dipping the ladyfingers?
There’s no need to dip the ladyfingers before using in this recipe. They will absorb just a little moisture from the mousse but still keep their crunchy texture.
But if you’d rather have a softer layer of ladyfingers, they can be lightly dipped in many kinds of sauces to soften them. Coffee is usually the most at-hand alternative. Most of us also like to dip them in rum, brandy or liquor, but these should be left aside if you plan on serving this chocolate mousse cake to children, as they shouldn’t have coffee or alcohol.
The safer version would be making a simple syrup for dipping the ladyfingers or a caramel milk sauce.
How to assemble the cake?
I used a loaf pan to help me assemble my cake but you can use any kind of dish: cake pan, regular baking dish etc. Just make sure you use a hard pan (not a silicone one) to make sure your cake will keep its shape.
You can also assemble it in small cups for a fancier look. Use clear cups to show the layers, or solid colored ones for a surprise cake.
How can I garnish this no bake chocolate mousse cake?
- The easiest way of decorating is by adding a row of raspberries or strawberry halves between the layers and on top. They will add such a nice pop of color to the white whipped cream. Mixed berries would also look cute on top of this cake.
- Chocolate shards or chocolate curls are other great garnishes that stand out on the white base, as well as a dust of cocoa powder.
- Almond shaves would also make a good addition to this cake.
- For a colorful, cheerful cake, cover it in sprinkles
How long does chocolate mousse cake last in the fridge?
I keep mine in the fridge for up to 5 days (when I manage to keep it away from my family this long).
This cake also keeps well in the freezer for up to 3 months. Store it as a whole, in a large airtight container or cut into slices in smaller containers. Thaw in the fridge over night.
Please comment with your own ideas and tips for the greatest chocolate mousse cake from ladyfingers. I know you love this one, but I’m also sure you all have your own preferences.
Chocolate mousse cake recipe
What do I need to make this mousse cake?
- Ladyfingers – store bought or homemade are both good choices.
- Chocolate mousse – I used my dark chocolate mousse but any mousse will do.
- Raspberries – optional.
- Heavy cream
- Sugar – granulated works best for me but icing sugar will work great too.
- Chocolate syrup – optional, to decorate the cake
How to make chocolate mousse cake at home?
- Grab a loaf pan and cover the bottom and the sides in a layer of ladyfingers.
- Add a layer of mousse and some raspberries.
- Top with another layer of ladyfingers and a second layer of mousse and raspberries.
- Continue in this matter until the pan is filled completely.
- Turn over onto a plate and chill in the fridge for a few hours.
- Make the whipped cream by beating heavy cream and sugar until you get stiff peaks.
- Remove the loaf pan to reveal the cake and cover the cake in whipped cream. Decorate with raspberries and chocolate syrup.
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Chocolate mousse cake
For the cake
- 30 ladyfingers
- chocolate mousse
- chocolate syrup to decorate
For the whipped cream
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Make the chocolate mousse and chill before using to make the cake.
- Cover the bottom and the sides of the pan in ladyfingers.
- Add a layer of mousse.
- Add as many raspberries as you like. I found that just a few go a long way.
- Continue with a layer of ladyfinger and mousse until the pan is completely filled.
- Finish with layer of mousse.
- Flip the pan onto a plate and transfer to the fridge for 6 hours.
- To make the whipped cream, mix heavy cream and sugar in a mixing bowl, using a hand mixer on high, and beat until you get stiff peaks. Keep in the fridge until the cake is ready.
- Remove the pan from the cake.
- Cover it in whipped cream. Decorate with raspberries and chocolate syrup.