Chocolate mousse cake is one of my favorites.
This no-bake chocolate cake is an easy and quick dessert to make. I usually make my kids this cake, that’s why I add cookies to reduce too much chocolate hit. This cake reminds me the Spanish birthday cake but with the creaminess and smoothness of a mousse.
I love it when my children get chocolate stains! I couldn’t be more excited 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. It´s flavour and texture is suitable for both adults and children. You will encounter many times the scenes of your child grabbing a spoon with one hand and her mouth full of chocolate.
Cake Decoration
This mousse cake deserves the best finery for its presentation. You can decorate it with chocolate shavings or strawberries; the latter give it a touch of color and the flavor combines very well.
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. Gradually, add the meringue into the chocolate mixture. Stir the meringue with a spatula with encircling movements to prevent it from deflating. Then, add in the whipped cream with encircling movements 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 Maria cookies
- 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.
- Add the meringue into this chocolate mixture a little by little. Stir with a spatula with encircling movements. Then add in the whipped cream also with encircling movements 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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