No-Bake Chocolate Biscuit Mocha Mousse Cake Recipe

Can you see what I see? I mean, a cake that combines chocolate, biscuit, and mocha flavors in one bite – how can anyone on earth say no to this chocolate biscuit mocha mousse cake?

The only issue is that not all of us have the time or muscle for hours-long baking. Good news:  I have FINALLY cracked the code with an easy, no-bake version.

Why This Chocolate Biscuit Mocha Mousse Cake Is The Best

• Chocolate mixed with coffee is totally something else! And don’t worry —the coffee isn’t in-your-face strong. It just sneaks in a subtle hint that I bet all chocolate fans will dig.
• The mousse is not your average whipped cream situation, you know? I threw some mascarpone cheese in my recipe to take it to a WHOLE new level of fancy and a creamy, classy vibe that goes well with the chocolate.
• The thought of turning on the oven in summer already makes me melt faster than an ice cube. But here’s the biggest draw: no baking is required! And no fancy tools, either; basically a lifesaver for newbies or when you’re racing the clock.
• It might be a breeze to make, but it still looks so dang elegant and tastes like you have slaved for hours in the kitchen. You know what that means? Birthdays, anniversaries, or any other excuse for a celebration is where this cake will shine brilliantly. 

14 Basic Steps To Make No-Bake Chocolate Biscuit Mocha Mousse Cake

Chocolate Biscuit Base

Step 1.

Take out the biscuits and break them up into tiny pieces in a big bowl!

Step 2.

Now, let’s work on our chocolate syrup. Grab a small saucepan and toss in the cocoa powder and sugar. Give the mixture a good stir until it’s all mixed up, then slowly pour in the water while you keep stirring!

Add in the butter, put it on medium heat, and let it bubble away for 5 minutes or so (remember that we’re still stirring constantly). Once it’s off the heat, splash in some rum extract. Put that aside for another 5 minutes to cool a bit.

Step 3.

Pour this yummy syrup over the biscuit pieces in the bowl we set aside earlier in Step 1. Mix it all up nicely with a spoon or spatula.

Step 4.

Do you have a cake ring (the 8-inch one or something similar)? Good! 

Pop it onto a nice serving plate, then line it with acetate sheets. Dump the biscuit and syrup mix into the cake ring and firmly press it onto the bottom with a spatula.

Step 5.

That’s it, you guys! Cover the whole thing up and pop it in the fridge while we get cracking on our mocha mousse.

Mocha Mousse

Step 6. 

Grab your gelatin and sprinkle it over some cold water. Let it sit and puff up for about 5 minutes.

Step 7.

Next, take a big bowl and mix the mascarpone cheese, instant coffee, and powdered sugar until smooth like a dream. Throw in a splash of vanilla extract, too.

Step 8.

Gently heat up the gelatin until it melts completely. Pour this into the mascarpone mix and stir it all together nicely.

Step 9.

It’s time to whip some cream! Grab your cooled cream, and then, you know, whip it into the mousse. Keep going until you see soft peaks forming.

Step 10.

Pour the mousse over your chocolate biscuit cake. Make sure it’s all covered evenly, then slide the whole thing in the fridge. It should chill there for at least 4 hours, but overnight sounds even better if you can wait ~

Decadent Chocolate Ganache

Step 11.

Toss cream and chocolate in a heat-safe bowl. Fill a pan with steaming water, then place your bowl over it and melt everything together on low heat. 

Pro tip: My go-to for ganache is semisweet chocolate, but feel free to swap in milk chocolate if you have a sweet tooth or Nutella for a delightful nutty kick.

Step 12.

Once smooth and gooey, pour that rich ganache all over your cake. Again, make sure it’s spread evenly! 

Step 13. 

Pop the cake in the fridge for about 30 minutes. Trust me, it gives the ganache time to set and taste better than ever. Top it off with chocolate rocks or coffee whipped cream if you feel fancy – totally optional, but it obviously adds a nice finishing touch.

We have OFFICIALLY made it, everyone! Now, sit back and enjoy every bite of your perfect chocolate dessert!

Want to try other no-bake recipes? Check out my cheesecake, chocolate peanut butter bars, and chocolate peanut butter cookies!

Notes

1. I chose digestive biscuits for a reason; their mildly sweet yet malty flavor is to die for! But (a very important but) you can go with any other flavors you like. 

Chocolate cookies are great ideas, for example – although you shouldn’t choose ones that are too soft, or they might crumble like crazy in the base. 

Graham crackers also offer a lighter and slightly sweeter base than my digestive biscuits (not to mention a perfect dance partner for the coffee flavor in the mousse!)

How about shortbread biscuits? Sure, I love its buttery texture. But since they can be a tad… too sweet (and I’m not talking lightly here, guys), you may have to cut the sugar by a teaspoon or two. 

2. Rum (or brandy) extract adds a warm touch to the biscuit base and also embraces the chocolate and coffee flavors better than any add-in I have tried. 

But there’s no need to let it join the party if you’re not a huge alcoholic fan, you know. Just leave it out of my original recipe or try replacing it with almond extract for a nutty change. Some coffee extract also deepens the coffee flavor!

3. Nothing beats Mascarpone cheese, but if you’re really in a pinch, consider good-quality ricotta cheese instead! It has a slightly more grainy texture, however; you might want to blend it or pulse it in a food processor.

Cream cheese is… a fine option, but I’m not too fond of its tangy flavor (much more so than Mascarpone, to be honest). It also whips up lighter than Mascarpone, so the mousse might not be as thick and rich as we like it.

FAQs

Can I Leave Out The Instant Coffee In The Recipe?

I personally don’t think it’s a good idea because instant coffee also decides the final mocha texture. 

But what if you are REALLY not a fan of stronger coffee flavor? In that case, start with slightly less than what I recommend, then taste the mousse and add more coffee bit by bit until you are happy with the result.

Can I Freeze The Leftover Of My No-Bake Chocolate Mousse Cake?

Yup. Once fully assembled, put it in an airtight container and freeze it for up to three months, and you’re golden. 

Happy baking!

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