My husband loves a sweet pick-me-up to start his day, but there are times when I just don’t have the time (or energy) to fire up the oven. That’s when I turn to my go-to recipe for a simple, no-bake coffee mousse cake with chocolate ganache. The best part is it stays fresh in the fridge for up to a week. So, whenever he needs a quick and delicious pick-me-up, it’s always there, ready to be enjoyed!

Why You’ll Love This No-Bake Coffee Mousse Cake With Chocolate Ganache

The flavor combination of chocolate and coffee is so indulgent.

Chocolate and coffee are a match made in heaven. The richness of the chocolate perfectly complements the deep, earthy notes of the coffee, creating a taste experience that’s absolutely indulgent. It’s that bittersweet kick from the espresso combined with the luxurious sweetness of the chocolate ganache or frosting that keeps you coming back for another bite.

The creamy, velvety, smooth texture is irresistible.

The mousse layers are so creamy and smooth that it feels like it just melts in your mouth. The mascarpone gives the mousse this subtle richness, while the whipped cream adds an airy lightness. Every bite is a delicate balance of silky, creamy goodness. And then there’s the chocolate ganache—smooth and glossy, coating the cake like a rich, velvety blanket.

This is a foolproof recipe.

Here’s the best part: this decadent dessert is so easy to make, and you don’t need to turn on your oven! As a busy baker, I can tell you that no-bake recipes, like no-bake cheesecake or no-bake chocolate peanut butter bars, are a lifesaver when I want something decadent without spending hours in the kitchen. No stress, just layers of deliciousness!

10 Basic Steps To Make No-Bake Coffee Mousse Cake with Chocolate Ganache

Step 1

Start by taking 150g of your favorite chocolate chip cookies (I usually go for a classic brand, but feel free to use whatever you have!) and grind them in a food processor or blender until they’re finely crumbled. The finer, the better! Put the crumbs in a medium bowl.

Melt 30g of butter (don’t let it get too hot—just enough to melt) and add it to the cookie crumbs. Mix it all together until the crumbs are moist and stick together.

Step 2

Now, pour your moist crumbs into a 15cm pan (I use a bottomless pan for easy removal later) and press it down firmly. I like to use a spatula to make sure it’s packed tightly so it doesn’t crack later.

Pop it into the fridge for about 20 minutes to set. You could even make this part the day before if you’re prepping in advance!

Step 3

Start with blooming 1 tablespoon of gelatin powder in 2 tablespoons (about 60ml) of cold water. Set it aside for 10 minutes. Pro tip: blooming ensures the gelatin dissolves evenly without lumps!

Step 4

While the gelatin is setting, take 100g of mascarpone cheese and whisk it by hand until smooth. I like to use a balloon whisk for this—it helps break up any lumps easily.

Add 50g of sweetened condensed milk (this gives the mousse its delicious creaminess) and 1/2 teaspoon of vanilla extract. Whisk everything together until smooth.

Step 5

Now, microwave your bloomed gelatin for 10-12 seconds to dissolve it completely. Once it’s melted, take a spoonful of the mascarpone mixture and mix it into the gelatin.

This helps to temper the gelatin, making sure it blends in perfectly. Then, gently fold the gelatin mixture back into the rest of the mascarpone mixture.

Step 6

In a separate bowl, whip 350ml of heavy cream with 30g of sugar using an electric mixer with a whisk attachment. You don’t need it to be fully whipped like stiff peaks—just around 50% stiff and still a little runny. This keeps the mousse light and airy. Be careful not to overwhip!

Step 7

Gently fold the whipped cream into the mascarpone mixture. Don’t overmix—be gentle here to maintain that airy texture. Now, take about 150g of this mixture and set it aside in another clean bowl (we’ll use this for the white layer later).

Into the remaining mixture, add 1 tablespoon (5g) of espresso powder. Stir it in carefully, but once again, avoid overmixing!

Pour this espresso-flavored mousse onto your chilled cookie crust. Tap the pan gently on the counter to release any air bubbles that might have formed.

Cover it with plastic wrap and pop it back into the fridge for 30 minutes. You need to give this mousse time to set slightly before adding the next layer.

Step 8

Take the reserved white cream mixture out of the fridge. If it’s gotten a little too thick, don’t panic! Just microwave it for about 15 seconds—this will soften it up so it’s easier to pour.

Once the coffee mousse has set for 30 minutes, gently pour the white layer over the top. Smooth it out with a spatula if needed.

Now, cover it and chill in the fridge for at least 3 hours. Trust me, this waiting time is totally worth it. You’ll be rewarded with that perfectly smooth, creamy texture!

Step 9

Pour 125g of heavy cream into a saucepan and heat it over low heat, stirring constantly. Watch it closely until it just starts to boil. Don’t leave it unattended—you don’t want it to burn!

Once your cream is hot, add 1 teaspoon of espresso powder to 125g of dark chocolate. Pour the hot cream over the chocolate, whisking until everything is smooth and the chocolate is fully melted.

Add 25g of vegetable oil (or 30g of room-temperature butter). Mix everything together and let it cool down to about 28-30°C.

This is the perfect temperature to pour over the cake without it being too runny or too thick.

Step 10

Now comes the fun part! To make sure the cake comes out of the pan easily, wrap a hot towel around the outside of the pan for a few seconds. It’ll loosen the edges beautifully. Then, carefully unmold your cake.

Place your cake on a cake stand or serving platter (don’t forget a tray underneath to catch any drips).

Pour the rich chocolate ganache over the cake slowly, letting it cover the top and sides. Use an offset spatula to smooth everything out evenly.

I love to finish this off with a sprinkle of cocoa nibs around the bottom of the cake. It adds a lovely crunch and a touch of bitterness that balances the sweetness.

Let the ganache settle by chilling the cake for another hour. The dark chocolate ganache will firm up and look stunning.

Melt 20g to 30g of chocolate chips and drizzle it over the top for extra glamour.

Slice into your beautiful coffee mousse cake. The layers should be perfectly defined, and the mousse should be creamy and light. Enjoy with a hot cup of coffee (or maybe a glass of wine if you’re feeling fancy!).

Some Baking Tips

Storing

Once you’ve baked and assembled this beauty, the best way to keep it fresh is by wrapping it with plastic wrap and storing it in an airtight container in the fridge. It will stay good for up to a week, which means you can enjoy a slice of indulgence every day! I find that the flavors actually develop and intensify after a day or two in the fridge—it’s like it gets better with time.

Important: Don’t leave this cake out at room temperature for too long, especially with that delicate mousse filling. The cream can get a bit too soft and lose its structure. And, as tempting as it might be, don’t freeze it!

Topping Variations

If you’re in the mood for a different twist, there are plenty of delicious frosting options you can try. For a richer, fudgier finish, a chocolate fudge frosting will elevate the cake with a dense, melt-in-your-mouth texture.

If you prefer something tangy to balance the sweetness, cream cheese frosting is a fantastic option. For those who want to stay in the coffee realm, a coffee buttercream frosting will add a smooth, slightly buttery coffee flavor that complements the mousse layer perfectly.

Or, for a decadent pairing, chocolate cream cheese frosting can bring together that creamy, tangy goodness with a touch of chocolate.