Chocolate mousse cake, an irresistible dessert

Chocolate mousse cake

Who can resist this cake? I tried it on a birthday and couldn't help but look for a similar one for future celebrations. And this is chocolate mousse cake With chocolate coating it has a very soft texture, an intense and cold flavor and goes wonderfully in summer.

You don't need an oven to cook it and you can prepare it the day before, Two advantages for me. And preparing the menu for a celebration for a good number of people is very laborious and it is always good to be able to leave something ready in advance, don't you think?

Doing it is very simple; You only need a base of well-pressed ladyfingers and a chocolate cream for which you will have to get half a dozen ingredients, all of them for sale in any supermarket. Don't you already want to try it?

The recipe

Chocolate mousse cake, an irresistible dessert
This chocolate mousse cake is perfect for summer. It is soft, delicate but with an intense flavor and cold. Plus, you don't need an oven to cook it.

Recipe type: Dessert
Rations: 8

Preparation time: 
Cooking time: 
Total time: 

  • Ladybug sponge cakes for the base
  • 200g. milk or dark chocolate
  • 100 g. of sugar
  • 400 ml. whipping cream
  • Egg whites 3
  • 6 gelatin sheets
For coverage
  • 75g. of dark chocolate.
  • 75 g. whipping cream
  • 15 g. of butter.

  1. We hydrate the gelatin in water for 10 minutes.
  2. We line the walls of the mold (26×18 or equivalent) with acetate paper and I put it with baking paper.
  3. Then we place the cakes on the base of a removable mold well glued and flattening them so that there is a solid and flat base. Then we reserve in the refrigerator.
  4. For prepare the mousse, we whip the cream on one side with half the sugar. And on the other, the egg whites with the other half of the sugar.
  5. Then we melt the chocolate Bain-marie.
  6. Once melted we remove it from the heat and we mix with the gelatin drained until it is perfectly dissolved and integrated.
  7. Then we mix the chocolate with the whites whipped with enveloping movements, making sure that the chocolate is not hot but warm.
  8. Once done, We also add the whipped cream mixing well with enveloping movements.
  9. We carefully put the mixture on the cake base, flatten the surface with a spatula and let it cool at leasts 5 hours in the refrigerator so that it sets and compacts.
  10. Then we prepare the coverage. To do this, we boil the cream in a saucepan and pour it over a bowl in which we will have put the chopped chocolate. We add the butter to add shine and softness and let everything melt. So yes, we mix.
  11. We take the cake out of the refrigerator and we extend coverage all over the surface.
  12. We freeze the cake for 24 hours and then we unmold by removing the acetate.
  13. We enjoyed the late cold chocolate mousse.

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