A delicious no bake Chocolate Mousse Cake made using just 5 ingredients. This easy chocolate cake has a crunchy Oreo crust and is topped with whipped cream and fresh raspberries.
I made you a cake 💕
This Chocolate Mousse Cake is made using just 5 ingredients, but it looks spectacular. And it tastes even better than it looks.
A crunchy Oreo crust topped with silky, smooth chocolate mousse and clouds of freshly whipped cream. It’s the perfect no bake chocolate cake.
If you’re looking for something to satisfy your chocolate fix but don’t want to turn the oven on, this 👆🏻 Chocolate Mousse Cake is your answer. Not only is it super easy to make but it tastes amazing.
The cookie base is made using whole Oreos, so it’s buttery and sweet and just a little bit crunchy. But the star of the show is most definitely that chocolate filling. It’s made using just three ingredients – and two of them are chocolate.
Make no mistake, this Chocolate Mousse Cake is not for the faint-hearted. It’s oh-so-chocolately. Serve a slice with whipped cream and fresh raspberries for the ultimate no bake dessert.
This is my go-to recipe when I’m entertaining because you can make it ahead of time. Since you need to give it time to set in the fridge, it’s best to make it the night before.
It keeps really well in the fridge and you can just whip it out at a dinner party and it looks like you’ve spent hours making it. But the truth is, it takes less than 30 minutes to throw together.
You will love this cake because:
- You only need a handful of ingredients
- It’s quick and easy to make
- It looks super impressive – your guests will love it!
- The chocolate mousse just melts-in-your-mouth
- You can make it ahead of time
TIPS FOR MAKING CHOCOLATE MOUSSE CAKE
- Start your cake by crushing your Oreo cookies. You can leave the cream filling in, it adds extra flavour – and who wants to sit there dividing the Oreo cookies and the cream filling? Not me!
- If you don’t have a food processor, you can put your Oreo cookies in a plastic zip lock bag and bash them with a rolling pin. It takes a little extra time and elbow grease, but the result is ultimately the same.
- The chocolate mousse is made using chocolate and cream. I recommend a mix of half milk (sweet) chocolate and half dark (semi-sweet) chocolate. This gives you the perfect blend of chocolate flavour and sweetness – without having to add any extra sugar.
- The final important step is making sure you whip your cream properly. The cream is what is going to give the cake it’s luscious, full-bodied texture and it’s also going to help the cake set. To check your cream is whipped to stiff peaks, try the bowl trick – you should be able to tip your bowl upside down without any cream moving. That’s how you know you’re good to go!
MORE NO BAKE RECIPES
- No Bake Raspberry Chocolate Cheesecake
- Nutella Oreo Cheesecake
- Chocolate Malt Mousse Pie
- No Bake Key Lime Pie
- No Bake Peanut Butter Pie
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Let’s Bake
Chocolate Mousse Cake
A delicious no bake Chocolate Mousse Cake.
Ingredients
- 200 grams (approximately 20) Oreo cookies
- 60 grams (1/4 cup) butter
- 200 grams (1 and 1/3 cup) good quality milk chocolate, broken into pieces
- 200 grams (1 and 1/3 cup) good quality dark chocolate, broken into pieces
- 600 ml (2 and 1/2 cups) thickened or heavy cream, plus extra for decorating
- Fresh raspberries, for decorating
Instructions
- Lightly grease a 9 inch springform baking tin with a little butter and set aside.
- Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.
- Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
- Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.
- Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.
- To serve, decorate with extra whipped cream and fresh raspberries. Serve cold.
Notes
*To check if your cream is whipped – you should be able to tip the bowl upside down with any cream moving.
Hina says
Hi Jess. I want to try this but over the past few days I tried a mango mousse cake and it completely slid off one side as I think I didnt add enough gelatin. With this recipe I am worried how the mousse cake will hold up without any gelatin?
Jessica Holmes says
Hi Hina, the cream is what will help the cake hold its shape. If you make sure you use high fat (at least 35% fat) cream that’s suitable for whipping – and make sure you beat the cream until it forms stiff peaks, you shouldn’t have a problem with it setting.
Hina says
Thank you so much. If i fo want to add gelatin how muxh should i add and will it alter the creaminess of tbe cake?
Jessica Holmes says
Hi Hina, I haven’t tested the cake with gelatins so I can’t say, I’m sorry!
Ray says
Hi Jessica ,
Tried it . The mousse part tastes nice . But my Oreo base stuck to the springform pan and was so hard I could not cut it . How to avoid this ?
Jessica Holmes says
Hi Ray, next time you could try lining your pan with parchment paper to make it easier to remove the Oreo crust. The crust might have been a bit too cold and may have needed a few more minutes out of the fridge to make it easier to cut.
Liz says
Can this be made using milk and white chocolate instead of dark chocolate?
Jessica Holmes says
Yes you could Liz! It’ll just be sweeter.
Chinh Nguyen says
Do I put both chocolates in the microwave?
Jessica Holmes says
Yes that’s right!
Lauren V says
Was there supposed to be no sugar or vanilla in it? It was good but I’m just wondering if sugar would have made it better.
Jessica Holmes says
Hi Lauren, yes it doesn’t have sugar, but the sweetness could be effected by the type of chocolate you used. The dark chocolate I usually use is around 50%. But you could add a little sugar if you like!
Melissa says
Hi, when put in the fridge to set, do you cover it with a pladtic wrap? If so, how do you make sure when you servce, the top comes out smooth and pretty? Thank you
Jessica Holmes says
Hi Melissa, I keep the cake in the springform tin to set in the fridge. I find a piece of aluminium foil is able to cover the top and fit snugly around the edges without sticking to the mousse. Hope that helps!
Pye Trinidad says
Hi! Can I make this in an 8″ pan? Thanks for sharing!
Jessica Holmes says
Yes you can!
Yvonne says
How long can i keep them ?
Jessica Holmes says
Hi Yvonne, this cake keeps well in the fridge for up to 3 days.
Paula says
Hi! Can I ask can I just whip up the cream using whisk if I don’t have a electric mixer and if I can use all purpose cream? Thanks!
Jessica Holmes says
Hi Paula, yes you can whisk the cream by hand – just make sure it’s fully whipped. We don’t have all purpose cream in Australia but as long as it can be whipped (it should say on it) it’ll be fine!
Pye says
Thank you for sharing! Do you think I can use an 8″ pan for this?
Jessica Holmes says
Yes absolutely!! I just recommend using a springform pan if you can so it’s easier to remove when serving!
Mikhala says
Delicious!
Jessica Holmes says
So glad you enjoyed it Mikhala!
Rebecca says
Could I use this recipe to make cupcakes?
If so, what measurements should I use to make no more than 12?
Jessica Holmes says
Hi Rebecca, you could use this recipe and make mini ones in a muffin pan. I’ve never tried myself so not sure how many it would make.
Rebecca says
I used 2/3 of the recipe I.e. 400ml whipping cream and it turned out amazing! It yielded 18 cupcakes!
I was trying to upload a photo but it seems I’m unable to do so.
Loved the recipe!
Jessica Holmes says
Amazing! Thanks for the feedback Rebecca!
Yen says
Hi how long can it be kept in room temperature? I want to make for a pot luck at my neighbours’, may need to leave it out. thanks
Jessica Holmes says
Hi Yen, this one really should stay in the fridge until you are ready to serve!
Arielle says
Is it possible to make this in a regular cake pan?
Jessica Holmes says
Hi Arielle, you can, it’s just a little tricky to get out of the pan!
Invisiblekid says
Dead simple, dead nice. It can easily be added to also with a ganache on top, or different biscuit base, cherries added to the cream all sorts. Fab
Just a tip the I think needs adding is to take it out of the fridge a good 30 mins before serving
Jessica Holmes says
So glad you enjoyed it!!