Chocolate Mousse Cake

This image courtesy of Mark T. Shapiro

Although this seems like a very labor-intensive cake, it really isn’t. In fact, it can be made a day ahead, making it a perfect do-ahead dessert. Plus, as an added bonus, it freezes beautifully.

NotesRead through the entire recipe before starting. That way, you know both the steps and the ingredients in the recipe before you start.

You can garnish cake with a sprinkling of chocolate chips or sprinkle it with pieces of broken sandwich cookies.




Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationkosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor, microwave, springform pan



Taste and Texturechocolatey, creamy, rich, sweet

Type of Dishcake


  • 36 cream-filled chocolate sandwich cookies
  • ¼ cup (50 mL) unsalted butter, melted
  • 2¾ cups (675 mL) semisweet chocolate chips
  • 4 cups (1 L) whipping (35%) cream, chilled and divided
  • 1 tbsp (15 mL) kirsch or other liqueur (see Variation)
  • 1 cup (250 mL) whipping (35%) cream, chilled
  • 3 tbsp (45 mL) confectioner’s (icing) sugar
  • ½ tsp (2 mL) vanilla
  • 10-inch (25 cm) springform pan, greased


  1. In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground. (You should have about 3 cups/750 mL.) Add melted butter and process just until combined. Firmly press cookie mixture onto bottom and up side of prepared pan. Freeze for 20 minutes to firm up crust.

  2. Filling: Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 cup (250 mL) of the cream. Microwave on High for 2 ½ minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. In clean food processor bowl, process chocolate mixture and Kirsch until smooth.

  3. In a large bowl, whip remaining cream until stiff peaks form. Add cooled chocolate mixture and whip until incorporated. Spread filling over prepared crust and refrigerate until firm, about 6 hours, or overnight.

  4. Topping: Whip cream with confectioner’s sugar and vanilla until stiff peaks form. Spread over chocolate mousse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes. Carefully run a knife around edge of pan before removing side. Do not remove bottom of pan. Slice and serve cake directly from bottom of pan.

  5. Variation:

  6. Substitute another liqueur for the kirsch (cherry brandy), such as Irish cream, crème de cacao or crème de menthe.


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