If you’re a true chocolate lover, this cake is about to change your life. It’s rich, creamy, and melts in your mouth with every bite. And guess what? You don’t even need an oven! With a silky mousse texture and a soft chocolate ganache topping, this dessert feels like something straight out of a fancy bakery — but it’s surprisingly simple to make at home.
This mousse cake uses a cookie base, a fluffy dark chocolate mousse layer, and finishes with a glossy ganache glaze. Plus, I’ll give you all the tips to make sure you get that perfect texture and smooth finish, just like the pros. Whether you're making it for a birthday, a date night, or just because you want something sweet — this recipe is always a win.
Let’s jump right in. I used a 9-inch springform pan for this recipe. If you’re using a 6-inch pan, just cut all the ingredients in half.
🍫 Super Soft-Centered Chocolate Mousse Cake – No Oven Needed!
🍪 Cookie Base
Ingredients:- 200g crushed biscuits (like Oreos or Digestive)
- 100g unsalted butter (melted)
- Mix the biscuit crumbs with the melted butter until well combined.
- Press the mixture firmly into the base of your 9-inch springform pan.
- Chill in the fridge for 15 minutes to set.
🍫 Chocolate Mousse Layer
Ingredients:- 480g dark chocolate (70% cocoa is ideal)
- 360g whole milk
- 20g gelatin sheets (soaked in cold water ahead of time)
- 900g heavy whipping cream (cold)
- 30g granulated sugar (adjust to taste)
- In a small saucepan, gently heat the milk and add the chocolate. Stir over low heat.
- When about 2/3 of the chocolate is melted, remove from heat to prevent overheating.
- Add in the softened gelatin sheets and stir with residual heat until fully melted and smooth. Let cool.
- Meanwhile, whip the heavy cream and sugar until soft peaks form (chilled bowls help in warm weather).
- Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
- Pour the mousse over your chilled cookie base, smooth the top, cover with foil, and refrigerate for at least 4 hours (or overnight).
🍫 Chocolate Glaze (Mirror-Like Ganache)
Ingredients:- 270g dark chocolate (70% cocoa)
- 270g milk
- 15g gelatin sheets (softened in cold water)
- Combine chocolate, milk, and gelatin in a bowl.
- Microwave for around 1 minute (or use the stovetop if you prefer) until melted.
- Stir gently until smooth — don’t overmix to avoid bubbles.
- Pour over your chilled mousse cake, tap gently to release air bubbles.
- Refrigerate for another 1 hour until the glaze sets.
- Use a blow dryer (warm setting) around the edges of your pan to help release the cake.
- Slice using a hot knife for the cleanest cuts.
- Optional: top with chocolate shavings, berries, or a dusting of cocoa powder.
- Too thick mousse? Warm it slightly in the microwave for a smoother pour.
- Glaze texture weird? Don’t stir too much — it causes bubbles.
- Overnight chilling? Expect a slight dew-like surface. For a silky top, go for a shorter chill before serving.
This mousse cake is insanely good — rich, creamy, and totally satisfying. And the best part? You don’t need any baking skills to pull it off. Just patience, good chocolate, and a love for dessert. Try it and let me know how it goes!
Q&A: All About This No-Bake Chocolate Mousse Cake 🍫
Q: Why is this mousse cake recipe different from regular chocolate cakes?
A: Unlike baked cakes that use flour and need oven time, this one skips all that! It's made with a biscuit base and a creamy mousse layer that sets in the fridge — super easy and totally rich.
Q: What makes the mousse layer so soft and creamy?
A: The magic combo of dark chocolate, whipped cream, and just the right amount of gelatin makes it ultra-smooth with a melt-in-your-mouth texture. Chilling overnight gives it that perfect softness.
Q: Can I use other types of chocolate instead of dark chocolate?
A: Absolutely! You can use milk chocolate or even white chocolate if you like it sweeter — just adjust the sugar a bit to match your taste.
Q: What’s the purpose of the gelatin sheets?
A: They help the mousse set properly so it holds its shape when sliced, while still staying super soft in the center. No rubbery texture here!
Q: I don’t have a microwave — can I still make the glaze?
A: Totally! Just melt the chocolate, milk, and gelatin gently over a double boiler or on very low heat on the stove. Stir until smooth and glossy.
Q: How do I get that clean, mirror-like glaze look?
A: Make sure your mousse is super cold before pouring the glaze. Also, don’t overmix the glaze — it creates bubbles. Tap the pan gently after pouring to smooth it out.
Q: Can I freeze this cake?
A: Yep! Freeze it once it’s fully set and glazed. Just let it thaw in the fridge for a few hours before serving. Still tastes amazing!
Q: Any tips for slicing it perfectly?
A: Use a hot knife! Dip it in warm water, wipe it clean, then slice — gives you those sharp, clean layers every time.
