Print
This Black Forest Mousse Cake has layers of espresso-soaked lady fingers, a chocolate mousse, cherry pie filling and a whipped cream topping.

Black Forest Mousse Cake (No-Bake)


  • Author:
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 9-inch cake

Description

This No-Bake Black Forest Mousse Cake is layers of espresso-soaked lady fingers, a chocolate mousse, cherry pie filling and a whipped cream topping.


Ingredients

  • 1 pkg Chocolate pudding mix (3.4oz)
  • 1 C Milk
  • 1 ½ C Heavy whipping cream
  • ¾ C Powdered sugar
  • 1 C Water, boiling
  • 2 tbsp Espresso Powder
  • 1 ½ package Ladyfingers (7 oz pkg)
  • 2/3 can Cherry pie filling (21oz can- such as Lucky Leaf)
  • Topping
  • ¾ c Heavy whipping cream
  • ¼ C powdered sugar
  • Hot fudge sauce for drizzling

Instructions

  1. In a small mixing bowl, combine chocolate pudding mix with milk and whisk until dry mix is dissolved. Refrigerate 10-15 minutes until firm.
  2. Place mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy cream and whisk into chilled bowl, and use an electric mixer to beat heavy cream on medium-high speed until cream gets bubbly. Slowly add powdered sugar and continuing beating on high speed until stiff peaks form.
  3. Remove pudding from refrigerator and fold in whipped cream until well combined.
  4. In a microwave-safe bowl, heat water until boiling. Add espresso powder and whisk until espresso is dissolved.
  5. Line the bottom of a 9-inch square pan (2-inches deep) with parchment paper.
  6. Quickly dip the top of each lady finger in the espresso and align in the bottom of the pan. If you have to cut them to fit, do so before dipping in the espresso.
  7. Spread half of the chocolate mousse over the ladyfingers and smooth out layer with a spatula. Add 1/3 of a can of cherry pie filling. Try to pick out the cherries as opposed to the juices. Sprinkle over mousse and gently press into mousse with a spatula.
  8. Repeat previous steps: make second layer of lady fingers and dip them in espresso. Layer with remaining chocolate mousse and 1/3 of a can of cherry pie filling.
  9. For the topping:
  10. Place mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy cream and whisk into chilled bowl, and use an electric mixer to beat heavy cream on medium-high speed until cream gets bubbly. Slowly add powdered sugar and continuing beating on high speed until stiff peaks form. Spread over top of cake. Garnish with a drizzle of chocolate fudge sauce.
  11. Refrigerate 4 hours to allow all ingredients to set before serving.