No-bake chocolate mousse cake recipe. Learn how to make this soft and delicious cake with a smooth and creamy chocolate filling topped with chocolate ganache. An egg-free dessert, quick and easy to make!
If you like no-bake recipes, you will love this No-Bake Chocolate Cake, the No-Bake Chocolate Peanut Butter Cheesecake, or the 3-Ingredient No-Bake Chocolate Dessert.
Prep time: 20mins | Yield: 9-12 servings
Ingredients:
For the Filling:
- 220g (about 1 1/2 cups) Semi-sweet chocolate, chopped or chips
- 1 cup (226g) Cream cheese at room temperature
- 1 1/2 cups (360g) Heavy cream, cold
- 2/3 cup (90g) Powdered sugar
- 1 tsp (5g) Vanilla extract
- For the Cake:
- About 300g Ladyfinger (Savoiardi) cookies*
- About 1 1/2 cups (360g) of Milk
- * When you moisten this type of cookie, they get the same texture as a real cake, so I recommend you don’t substitute this ingredient.
For the Chocolate Ganache:
- 150g (about 1 cup) Semi-sweet chocolate, chopped or chips
- 2/3 cup (160g) Heavy cream (bring to room temperature)
Video:
Directions:
For the Filling:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes.
- Add the cream cheese and beat on medium speed until well combined, scraping down the sides of the bowl when needed. Set it aside.
- Combine the cold heavy cream, powdered sugar, and vanilla. Beat on medium speed until stiff peaks form, being careful not to overbeat, or the cream will turn out buttery.
- Fold the whipped cream gently into the cream cheese mixture in three additions.
Assembling the Cake:
- Quickly dip the cookies in milk, one at a time. Don’t soak them too long, or the cookies will get soggy.
- Arrange them evenly at the bottom of a 9in (23cm) square baking dish. Spread half of the filling on top.
- Repeat the process with another layer of moistened cookies and the remaining filling.
- Refrigerate for about 30 minutes while making the ganache.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes.
- Spread the ganache evenly on top of the cake.
Refrigerate for at least 4 hours. Keep the cake refrigerated until serving time.
You may also like:
Chocolate Peanut Butter Mousse Cake
Super Moist Nutella Mousse Cake
Egg-Free Chocolate Mousse Cake
