Easy Chocolate Mousse Cake Recipe

One day, I was in the mood for a rich, decadent chocolate treat, but I just couldn’t bring myself to bake. I wanted something quick, easy, and indulgent without the hassle of an oven. So, I got creative and came up with this simple no-bake chocolate mousse cake that’s as delicious as it is simple. And the best part? Even my little daughter can make this cake by herself! Check out the recipe right below!

Why This Chocolate Mousse Cake Is A Total Winner

The rich chocolate flavor and velvety, fudgy texture

It’s all about that rich chocolate flavor and the velvety, fudgy texture. You get that perfectly balanced sweetness without it being overwhelming. The gelatine gives the cake a soft, almost jelly-like texture that’s so fun to eat—it jiggles and melts in your mouth. Every bite feels indulgent and luxurious, but the texture is light enough that you don’t feel weighed down. 

Super easy recipe

As an experienced baker, I know how precious time is in the kitchen. That’s why this recipe is such a game-changer—it’s super simple! Like this no-bake coffee mousse cake with chocolate ganache, there’s no baking involved, and you can have everything prepped and ready in less than 30 minutes. The fridge will do the heavy lifting here. For busy days when you want something impressive but don’t have hours to spend in the kitchen, this is your go-to recipe.

No eggs and no flour

Another reason I absolutely love this recipe is that it’s perfect for those days when you’re out of eggs or flour or simply want to make something that’s a little different. This cake skips both eggs and flour, which means it’s naturally gluten-free and still delivers all the flavor and texture of a traditional dessert. If you have friends with dietary restrictions or just want a change from the usual cake formulas, this recipe is a fantastic option. 

8 Basic Steps To Make Chocolate Mousse Cake

Step 1

First things first, grease your pan with a bit of flavorless oil. I use vegetable oil or a neutral type like sunflower or canola. This step is key, so your cake comes out easily once it’s set. Trust me, there’s nothing worse than struggling to remove a cake from the pan!

Step 2

Now, grab 200g of milk chocolate. You can use any type of milk chocolate, and honestly, I don’t get too fancy here. Just make sure it’s a good quality chocolate (aim for something with 50-60% cocoa). 

I love using whatever’s available in convenience stores—no shame in that! Chop the chocolate into coarse crumbs (much like chocolate shavings), or if you prefer, you can use chocolate droplets (the nut-sized ones are perfect because no chopping is required).

Step 3

In a small bowl, sprinkle 1 tablespoon of gelatine powder over 2.5-3 tablespoons of room-temperature water. Let it sit and bloom for 5 minutes. If you’ve never bloomed gelatine before, don’t worry—it’s easy, and it helps the cake set perfectly later on.

Step 4

We’re going to need 200ml of milk for this recipe, plus 300ml of heavy cream. I just use the same cup to measure both—no need to make it complicated. Together, that gives you 500ml of liquid goodness, which is the base of this delicious cake. 

I always make sure to use full-fat cream because the fat ratio with the gelatine is what helps the cake set, so it jiggles just right.

Step 5

Pour your milk and cream into a medium saucepan and heat it over medium heat. Stir it often, and don’t walk away! You don’t want it to burn at the bottom. 

Once the liquid is just about to boil (you’ll see small bubbles around the edges), lower the heat and add in the chopped chocolate.

Let the chocolate melt slowly in the warm milk and cream mixture. Stir gently and be patient—the chocolate will melt into this luscious, creamy mixture. Once it’s completely melted, take the pan off the heat.

Step 6

This is where the magic happens. Add your bloomed gelatine to the warm chocolate mixture and stir well. The gelatine should dissolve completely, giving the mixture a beautiful, smooth texture.

To make sure there are no lumps (we want silky smoothness here!), sift the chocolate mixture into a clean bowl. This ensures that every bite will be velvety and perfect.

Step 7

Now, pour that glorious chocolate mixture into your greased pan. Let it cool to room temperature before covering it with plastic wrap and popping it in the fridge. This step is essential—let it chill for at least 6 hours or overnight for the best results. The longer it sits, the better it sets.

Step 8

Once the cake is set, it’s time for the fun part—removing it from the pan. I lightly press the edges with a rubber spatula just to help it release. You’ll notice it starts to pull away from the sides. Be gentle; you don’t want any nasty cracks on that smooth surface.

Flip the pan over onto a serving plate and gently tap the bottom to release the cake. It should come out in one beautiful piece. Don’t rush it—patience is key!

To make it look as beautiful as it tastes, lightly dust the top with cocoa powder. It adds a nice touch and makes it look extra tempting.

Before cutting the cake, dip your knife in hot water for about 5 seconds and wipe it dry with a paper towel. 

This helps the knife glide through the jelly-like texture and gives you clean, neat slices. Now, slice it up and enjoy the luscious, chocolatey goodness.

Pro Tip: This cake is so rich and creamy, and you’ll want to savor every bite. It’s perfect for a dinner party, a special occasion, or just when you need a little treat to lift your spirits. And if you’re like me and love a good texture contrast, serve it with some fresh berries or a dollop of whipped cream—so good!

See? Flourless cakes are just as decadent as other desserts! Give my flourless matcha cake and flourless moist chocolate cake a try!

Some Baking Tips

Delicious Flavor Twists

If you’re looking to elevate this cake, why not add a delicious twist? For a deeper, more intense flavor, try adding a splash of coffee extract or even a bit of hot coffee to the chocolate mixture. The coffee brings out the richness of the chocolate and gives it a beautiful depth. 

Or, if you’re craving something with a little zest, a few drops of orange extract will infuse a refreshing citrusy note that pairs wonderfully with the chocolate. To really take it over the top, top the cake with a velvety chocolate ganache, fresh berries, or even colorful sprinkles for that extra pop of flavor and texture.

Fix A Crack Cake

If you notice cracks in your cake, don’t panic—it usually happens due to insufficient chilling or rough handling. When mixing, be gentle, and don’t overwork the mixture. Before chilling, tap the pan lightly to get rid of any air bubbles that might cause cracks later. 

And don’t skip sifting the chocolate mixture; it helps keep everything smooth and lump-free. When it’s time to remove the cake from the pan, do it gently—patience is key! Make sure the cake has chilled for at least 6 hours, or better yet, overnight. Don’t rush this step; giving it enough time to set will ensure a smooth, flawless finish.

What if the cake still ends up cracking despite your efforts? Easy Peasy! Cover it up with fluffy whipped cream or rich chocolate ganache!

FAQs

How To Store This Mousse Cake?

Cover the cake with plastic wrap and put it in an airtight container. Then, into the fridge, it goes. The cake will stay happily there for 3-5 days. If frozen, it can last for several weeks. Remember to let the frozen cake thaw in the refrigerator for about 1 hour before serving.

Can I Use Dark Chocolate Bars?

Of course! If you love a richer chocolate note, go for dark chocolate! But make sure to add some granulated sugar to the chocolate mixture to balance the bitterness.

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Happy baking, and enjoy every delicious bite!