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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.
This is usually the time of year when I get super excited for winter. The weather finally starts to cool down, mountains are slowly opening and I’ve got my annual Thanksgiving trip to Colorado coming up. I am itching to get back on my snowboard and the mountains in California are finally getting a little early season relief! 
However, I’ve got this little thing called my cookbook which is due in a little less than 2 months. I have worked my butt off all summer, but this a long process! I am so anxious and nervous about finishing it up! Like, “oh my gosh this is a real thing.” I keep telling myself that I just need to get through the end of the year and wrap up my book. When my book is done, I can go snowboarding.
Until then, I am locked in my kitchen. Things like this Black Forest Mousse Cake make me feel a lot better when I am stressing out about all the work I have. It has layers of espresso-soaked lady fingers, a chocolate mousse, cherry pie filling and a whipped cream topping. Can I get a heck-yes? 
I am still going through my tiramisu-everything-phase. So I thought about calling this a tiramisu dessert since there are espresso-soaked lady fingers in this cake, but I changed my mind at the last minute. One reason is because this is made with a chocolate mousse that combines chocolate pudding and whipped cream. I wouldn’t normally pick cherry as a flavor for myself, but when I combined with chocolate, it changed the entire aesthetic of the dessert. I made a Black Forest Poke Cake, and most recently shared my Black Forest Cookie Cups over at the Chocolate Chocolate and More blog. I’ve been dreaming up this tiramisu ever since. 
This time of year, I prefer to have a few simple desserts that can be prepared in advance so I don’t have to worry when things get stressful! I also LOVE no-bake desserts, anytime of the year, which is also why I chose to write a whole book about them. If anyone makes this any time soon, make sure to save a slice for me!
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Black Forest Mousse Cake (No-Bake)
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 9-inch cake
Print Recipe
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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
- In a small mixing bowl, combine chocolate pudding mix with milk and whisk until dry mix is dissolved. Refrigerate 10-15 minutes until firm.
- 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.
- Remove pudding from refrigerator and fold in whipped cream until well combined.
- In a microwave-safe bowl, heat water until boiling. Add espresso powder and whisk until espresso is dissolved.
- Line the bottom of a 9-inch square pan (2-inches deep) with parchment paper.
- 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.
- 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.
- 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.
- For the topping:
- 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.
- Refrigerate 4 hours to allow all ingredients to set before serving.
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