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
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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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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.
Suso says
Amazing cake for the lovers of chocolate!! And so easy to bake! Thanks for sharing the recipe, Jessica.
Jessica Holmes says
Yay! So glad you enjoyed it!
Daisy says
I made this cake and it turned out perfect.just delicious .everyone loved it. Will be making it again and again. Thank you.
Jessica Holmes says
So happy to hear that Daisy!
Grace says
Hi Jessice can I also mix it on top of my choco ice cream cake? Thanks
Jessica Holmes says
Hi Grace, do you mean can use the mousse to top an ice cream cake? I don’t see why not!
Dana says
Hi, I made this cake but I have a problem. When I mix the melted chocolate with the wiped cream, the chocolate gets cold and hard, it has small bits of chocolate; so the mixture is not smooth. Why do I do wrong?
I followed all the steps as per recipe. Thank you.
Jessica Holmes says
Hi Dana, it might be the type of chocolate you used. Some chocolate, like chocolate chips or melts, is designed to seize or set after it’s been melted and cooled. Next time, try using a different brand/type. I usually use a block of good quality chocolate. Hope that helps!
Mayssa sayed says
Hello, my son and I are very excited about this recipe. It sounds very delicious..but I don’t have thick whipping cream where do I live in UAE…Normal whipping cream and another kind of cream that is only thick cream(can be whipped but doesn’t form a fluffy cream) are available.Do u think I can still do the recipe? Will the cream be set if I put for 3 hours in the refrigerator? Thanks in advance.
Jessica Holmes says
Hi Mayssa, I’m sorry but I don’t know the answer without trying it myself. I worry that it might not set if your cream doesn’t whip in the same way ours does.
Antoinette says
I made it. Set bundt pan in hor water fir littke vit. Then held hot paper towels on bottim an it was perfect. Love it.
Jessica Holmes says
I’m so glad you enjoyed it!
Antoinette says
Can this be made in a bundt pan with no oreo crust?
Jessica Holmes says
Hi, you can definitely make this without the Oreo crust, but I worry it would be hard to remove from a Bundt pan.
Shirley says
I made this and it was delicious.
But the filling did not stick to the base at all. It just lifted straight off and was separate to the base.
Any idea why?
Jessica Holmes says
So glad you enjoyed it! Oh no, I’ve never had that happen. Did you make the base a long time before adding the mousse filling?
Suzanne says
Hi,
I made this recipe and wow it was amazing ! It was decadent and luscious too !
I made it again today but for some reason the mousse mixture, it got separated as I ran through the beater one last time for complete mix.
I am guessing that I overmixed it and shouldn’t have used the beater for the last mix.
Now the liquid and chocolate is completely separated.
What should I do ? Pls Help !
How can I reuse the chocolate that’s separated?
Jessica Holmes says
Hi Suzanne, so glad you loved it! Sorry to hear your mixture split, you may have over mixed like you mentioned. I’m not sure you can reuse chocolate that’s separated I’m sorry.
Rucha says
Can I add some gelatin to the cream and chocolate mixture to ensure it sets properly
Jessica Holmes says
I’m sure you can if you like.
Chris says
Hi! I wanted to try this recipe and I’m using only one brand of chocolate but unfortunately, I can’t find any stock of their Milk chocolate in our area, is it ok to substitute it with semi-sweet chocolate? Thank you!
Jessica Holmes says
Yes I think that would be fine!
Chris says
Thank you!
Jane says
Can you use cool whip?
Jessica Holmes says
Hi Jane, I haven’t tried because you can’t get Cool Whip in Australia but my guess is yes? If you do try it, let me know how it goes.
Livvy says
Hi! Just wondering if this mousse cake recipe would hold up in a silicone mold? Like the half sphere type. Looking to glaze it after it is removed from the mould. Without the gelatin I am wondering if it would keep its shape.
Jessica Holmes says
Hi Livvy, I’m not sure how it go in a silicone mould as I haven’t tried myself.
C says
Hi Jess, I love this recipe but my cookie base got really stuck to my pan. Did I under-butter? Do you have any hints for fixing this issue?
Jessica Holmes says
Hi, I haven’t had this problem myself, but I do have one trick that might help. If you are using a springform pan as suggested, try flipping the base of the pan upside down. It should still lock into place just fine but the base of your cake won’t get stuck in the annoying rim. This also makes it easier if you want to line the bottom with an oversized piece of parchment or baking paper. Hope that helps!
Alex Sambridge says
Hi Jessica, I made this cake and thought was lovely but very indulgent, so we have loads left and has been in the fridge since Sunday and is Wednesday now, can we put this cake in the freezer to save for another time please ?
Jessica Holmes says
Hi Alex, I can’t really recommend how long to keep the cake for but it can definitely be frozen. So glad you enjoyed it!
Marcia A Elkovits says
I found this recipe to be very easy and the result was very good. The only issues were that the top of my cake was not smooth like the picture, but more like the inside.
It also seemed to compress in the fridge and was not as fluffy as it was when I first made it.
I would like to make it again but need to remedy the issues above
Jessica Holmes says
Hi Marcia, it sounds like you may have slightly over whipped the cream. But dust the cake with cocoa and decorate with raspberries and it’ll look fantastic!
Afnan says
Hi Jessica,
Can I use unsweetened chocolate and then add sugar sweetness?
If so which step do I add the sugar?
It’s just that I got I unsweetened chocolate instead of semi sweetened 🤦🏻♀️
Please Help!
Jessica Holmes says
Hi Afnan, yes I think you could do that! Maybe it would be best to use icing sugar or powdered sugar if you have it so it dissolves well in the mixture. You could add it right at the end of whipping the cream, before you fold it into the melted chocolate.
Angelica says
Hi Jessica,
I made this last week, and it was a hit!! My husband and I loved it so much that I am making it again for an upcoming dinner with friends this weekend. What I’ll probably do next time though is to use a Dark Chocolate with higher percentage. I previously used only 45% and we thought it’ll probably taste even better if we use a chocolate with higher Cocoa content. We love Dark Chocolate! Thanks for sharing this recipe!
Jessica Holmes says
Yay! Love hearing that Angelica! And yes, you could definitely use a rich darker chocolate – delish!