This no-bake chocolate cake is a dream come true. It has no flour and no eggs, and it takes only 15 minutes of hands-on time. The secret is a spoonful of yogurt, which keeps the cookie crust from crumbling when you slice the cake.
A luxurious mousse filling meets a glossy ganache topping, for a dessert that tastes like it came from a pastry shop. Want to know how to get a crust that is tender instead of hard?
How do you make a no-bake chocolate cake?
Crush the cookies and mix them with cocoa, melted butter and a spoonful of yogurt. Press the crumbs into the pan. Heat the milk and melt the chocolate in it. Fold the cooled mixture into whipped cream. Pour it over the crust and let it set.
At a Glance
- Prep time: 15 min
- Cooking time: 10 min (+ 5–6 hours chilling)
- Servings: 12 slices (8-inch / 20 cm pan)
- Difficulty: Easy
- Calories: about 350 kcal per slice
- Trend: No-bake / Flourless / Eggless / Quick dessert
Ingredients
For the cookie crust
- 3.5 oz (100 g) butter cookies or chocolate cookies, finely crushed
- 1 tablespoon unsweetened cocoa powder, bitter cocoa
- 3 tablespoons (40 g) butter, melted
- 1 tablespoon plain yogurt, the key ingredient
For the chocolate mousse
- 1/2 cup (125 ml) milk
- 6.3 oz (180 g) dark chocolate, ideally 70%
- 3/4 cup (180 ml) sweetened whipping cream (for example, a sweetened non-dairy whipping cream)
For the ganache topping
- 2/3 cup (150 ml) sweetened whipping cream
- 3.5 oz (100 g) chocolate, dark or milk
Instructions
- Crush the cookies to a fine powder in a food processor.
- Tip the crumbs into a bowl and add the cocoa.
- Pour in the melted (not hot) butter and stir.
- The key trick: Add the spoonful of yogurt. The crumbs will be moist and will not fall apart.
- Press the mixture onto the bottom of an 8-inch (20 cm) springform pan with a glass. Refrigerate.
- Chocolate mousse: Heat the milk (1/2 cup / 125 ml) until just below a simmer. Remove from the heat.
- Break 6.3 oz (180 g) dark chocolate into the milk. Stir until completely melted. Let it cool to room temperature.
- In a bowl, whip 3/4 cup (180 ml) of sweetened whipping cream until stiff.
- Slowly fold the cooled chocolate mixture into the whipped cream with a spatula.
- Pour the mousse over the cookie crust and level the top.
- Ganache topping: Heat 2/3 cup (150 ml) cream until just below a simmer. Pour it over 3.5 oz (100 g) chocolate and stir until smooth.
- Pour the cooled ganache over the mousse layer. Refrigerate for 5–6 hours, until completely set.
Video Recipe
Tips for Perfect No Bake Chocolate Mousse Cake
- The yogurt trick: Do not skip the yogurt in the crust. It keeps the base from breaking when you slice and leaves it tender instead of rock hard.
- Sweetened cream: This recipe calls for sweetened whipping cream (often a non-dairy product). If you use regular unsweetened heavy cream (36%), the cake will taste quite bitter, so whip it with powdered sugar to taste (about 2–3 tablespoons).
Easy Variations
- Fruit version: Arrange fresh raspberries over the mousse before pouring on the ganache.
- Coffee mousse: Dissolve 1 teaspoon of instant coffee in the hot milk (in step 6).
Frequently Asked Questions (FAQ)
Why is my cake bitter? You most likely used dark chocolate (70%) together with unsweetened heavy cream. In that case the cream needs a little sugar.
Can I use milk chocolate? Yes, but the cake will be considerably sweeter. We recommend keeping the 70% chocolate for a balanced flavor.
Why does my crust crumble when I slice it? You left out the yogurt or used too little butter. The yogurt is what makes this crust tender.
Slice the cake with a hot knife for perfectly clean cuts. Store it in the refrigerator, where it keeps for 3–4 days.
The recipe is based on a version by ricette arabe, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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