No-Bake Chocolate Biscuit Mocha Mousse Cake
This amazing no-bake dessert, Chocolate Biscuit Mocha Mousse Cake has a delightful chocolate rum biscuit cake at the bottom, with a mocha Mascarpone mousse and a layer of chocolate ganache on top.
Ingredients
Chocolate Biscuit Cake
- 12 oz (350g) digestive biscuits
- 1/3 cup (70g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (120ml) water
- 5 tbsp (70g) butter
- 1 tsp (5g) rum extract
Mocha Mascarpone Mousse
- 9 oz (250g) Mascarpone cheese
- 1/3 cup (40g) powdered sugar
- 2 tsp (4g) instant coffee
- 1/2 tsp (3g) vanilla extract
- 1 cup (240ml) whipping cream
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) water
Chocolate Ganache
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) whipping cream
For Decoration
- 1 cup (240g) whipping cream
- 2 tsp (4g) instant coffee
- mini Chocolate rocks
Instructions
Prepare the chocolate biscuit base.
- Break the biscuits into small pieces into a large bowl.
- Prepare the chocolate syrup. In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 5 minutes stirring constantly. Remove from heat and add rum extract. Set aside to cool slightly for about 5 minutes.
- Pour the syrup over the biscuits and combine well using a spatula or spoon.
- Place a 8 inch (20cm) cake ring on a serving plate and line with an acetate sheet.
- Transfer the mixture inside the ring and press well using the back of the spoon or a spatula.
- Cover and refrigerate until you prepare the mocha mousse.
Prepare the Mocha Mascarpone Mousse.
- Dissolve gelatin in cold water and let it swell for about 5 minutes.
- In a large bowl mix mascarpone with powdered sugar and instant coffee until smooth. Add vanilla extract.
- Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
- Add chilled cream and whip until soft peaks form.
- Pour the mocha mousse over the chocolate biscuit cake.
- Cover and refrigerate for 4-6 hours or overnight.
Prepare the chocolate ganache.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the cake.
- Refrigerate for another 30 minutes before serving.
- Optional, decorate with coffee whipped cream and mini chocolate rocks.
- Enjoy!
Video
Nutrition
Serving: 1 servingCalories: 328kcalCarbohydrates: 29.8gProtein: 5gFat: 22.3gSaturated Fat: 11.4gCholesterol: 54mgSodium: 177mgPotassium: 122mgFiber: 1.4gSugar: 18.1gCalcium: 79mgIron: 1mg