Chocolate Mousse Cake recipe

by Klaraslife

This post is also available in german/deutsch.
Hello chocolate lovers out there! Creamy, chocolaty and tender melting. Crunchy biscuit bottom and creamy filling. You don`t need many ingredients for this delicious cake and the oven will not work today. You think this cake is complicated. You are wrong, its super easy. Cookie Base, ready within 5 minutes. Coconut chocolate filling, 10 minutes and chocolate ganache 5 minutes. and you need 2-3 ingredients per layer. You must try it, it worth it.Cookie Base

Cookie Base is such an easy way to create an crunchy texture for your creamy cake filling. I love the mix of crunchy and creamy. You need only 2 ingredients. Cookies and melted butter. It´s so easy and fast. Crunch the cookies fine and combine with butter and press in your cake tin. Put in the fridge for 30 minutes and ready is your cake base.

Schokoladenmousse kuchen
Schokoladenmousse kuchen

Chocolate mousse cake

Springform 18 cm ø
ground
100 g whole grain biscuits
50 g vegan butter, melted
filling
1 can of coconut milk, refrigerated overnight
2 tbsp powdered sugar
1/4 cup oatmilk
100 g dark chocolate, chopped
ganache
100 g dark chocolate, chopped
150 ml oat cream or soy cream, hot

Method

Lay out the cake pan with baking paper and grease the edges.
ground
Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.
filling
Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Melt the chocolate and stir in the coconut cream.
Distribute on the biscuit bottom and chill for 3 hours.
ganache
Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
Decorate with cocoa nibs or with vanilla frosting or fresh berries.

Schokoladenmousse kuchen
Schokoladenmousse kuchen

If you try this chocolate mousse cake or one of our other recipes, please leave us a comment how you liked it. 

For Instagram: Tag your picture with @KLARASLIFE on Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

Print

Chocolate mousse cake

Creamy and tender melting. Crunchy biscuit bottom and creamy filling. You don`t need many ingredients for this chocolate mousse cake.
Course bake
Cuisine Dessert
Keyword chocolate, no bake
Prep Time 20 minutes
Resting Time 4 hours
Servings 1 Cake
Author Klaraslife

Ingredients

Cake tin 18 cm ø

    ground

    • 100 g whole grain biscuits
    • 50 g vegan butter melted

    filling

    • 1 can of coconut milk refrigerated for 24 hours
    • 2 tbsp powdered sugar
    • 1/4 cup oatmilk
    • 100 g dark chocolate chopped

    ganache

    • 100 g dark chocolate chopped
    • 150 ml oat cream or soy cream hot

    Instructions

    • Lay out the cake pan with baking paper and grease the edges.

    ground

    • Mix the biscuits in the blender, add butter and mix again. Press into the springform pan and refrigerate for 30 minutes.

    filling

    • Open the can without shaking it or turning upside down. Carefully spoon out the top layer. Add 2 tbsp of powdered confectioners sugar and oatmilk. Mix with the hand mixer. Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
    • Melt the chocolate and stir in the coconut cream.
    • Distribute on the biscuit bottom and chill for 3 hours.

    ganache

    • Heat the oat/soy cream and let the chocolate melt while stirring, allow to cool slightly and then spread the mousse on the chocolate mousse and chill for another 30 minutes.
    • Decorate with cocoa nibs or with vanilla frosting or fresh berries.

    Did you make a recipe?

    Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  


    ©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


    0

    You may also like

    3 comments

    Schokoladen Mousse Kuchen (einfach) - Klara`s Life 20. February 2019 - 18:20

    […] English […]

    0
    Reply
    Katarina 10. June 2020 - 10:04

    Hello Klara! Wondering how many ml the can of coconut milk is that you used for this recipe? 🙂

    0
    Reply
    Klaraslife 11. June 2020 - 09:29

    Hi Katarina,
    it’s 14 oz (400ml).
    All the best

    1+
    Reply

    Leave a Comment

    Recipe Rating