Chocolate Mousse Cake

Chocolate Mousse Cake

I bake a lot of cakes all year round, but this is hands-down my favourite no-bake cake!

It’s way too simple and quick, which makes it my best dessert option for when I call friends over. It’s also a good option since it’s eggless.

The best part is that it needs a day to set in the refrigerator, and so I can make it much ahead of time and leave the rest of the cooking for the last minute! (which is how I like my cooking-quick & easy)

You’ll need:

For the base:

150 grams cookies (I use whatever I find in my pantry — plain cookies that I bake, or for when I don’t have time, I opt for digestives)

10-12 almonds

100 grams softened butter

For the mousse:

600 grams dark chocolate

400 ml whipping cream

100 grams softened butter

4-5 tablespoons of Amarula or Baileys (not necessary!)


1. Crush the cookies well. (my trick to non-messy crushing is putting them all into a large ziplock bag and pounding on it with a rolling pin)

2. Crush the almonds too. Make sure you don’t powder them. Leave it at small pieces.

3. Put the cookies and almonds into a bowl and add 100 grams of butter. Mix it all together until the better is well-distributed.

4. Take a spring release cake tin and spread the cookie mixture. Press it down with your fingertips, forming an even base for the cake. Leave aside.

5. For the mousse, chop the chocolate into pieces. Take the cream and pour into a pan. Bring it to a boil over a low flame, then add the chocolate pieces.

6. Stir until the chocolate and cream are mixed together smoothly.

7. Remove the pan and add the butter little by little until it melts in the chocolate mixture.

8. Add in the Amarula/Baileys and stir.

9. Pour this into the cake tin over the cookie base.

10. Set in the refrigerator, preferably overnight. Release the spring tin edge & voila! You’re all ready with a fancy heavenly chocolate cake!