Chocolate mousse cake is one of my favorites.
Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.
I love it when my kids get chocolate stains!
I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.
This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.
Cake Decoration
You can decorate this chocolate mousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!
Chocolate Mousse Cake Recipe
1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.
3. Let your chocolate sit at room temperature.
4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
Assembly
7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!
If you like chocolate as much as I do, on this blog you can find other chocolate desserts such as the spanish birthday cake or chocolate truffles.
And if you like homemade cakes , you can try to make other recipes such as our cheesecake, pavlova, lemon and meringue cake , or puff pastry apple tart with almond cream.
Chocolate Mousse Cake Recipe
Ingredients
- 250 grams chocolate for melting (70%)
- 125 grams butter
- 4 eggs
- 1 pinch of salt
- 125 grams sugar
- 250 grams heavy whipping cream
- 16 Marie biscuits
- Milk to dip cookies in
Instructions
- In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
- Melt the dark chocolate in a microwave together with the butter.
- Let your chocolate sit at room temperature.
- Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
- Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
- In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
Assembly
- Line 8 inch cake pan with parchment paper.
- Dip the Maria cookies in milk and place them on the base of the mold.
- Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
- Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!
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