Another weekend is behind me and I managed to add another one sweet treat to my list of no-bake cakes 🙂 This time, I prepared a no-bake cake with fudge mousse. Some time ago, I bought cocoa-flavored fudge in a can and somehow I forgot about it, it was lying in my cupboard. Now, it turned out to be the perfect ingredient for this cake. I combined it with fresh sour cherries. It really tasted delicious. You can find the recipe for a fudge mousse cake below. You must try it 😉
Ingredients for fudge mousse cake.
- 400 g canned fudge cream
- 27 ladyfinger biscuits
- 250 g mascarpone cheese
- 400 ml whipping cream (36%)
- 500 g sour cherries (pitted)
- 40 g crystal sugar
- 40 ml water
- 2 tablespoons of instant kissel
- 50 g dark chocolate
How to make fudge mousse cake with cherries.
Put the pitted sour cherries in a bowl, add crystal sugar, mix it and set it aside for 15 minutes. After that, put them in a pot and bring them to boil. Mix the instant kissel with water in a cup. When the cherries are starting to boil, pour in the kissel from the cup. Bring it to boil again and cook for 2 minutes. When cooked, remove it from the heat and let it cool down.
Put cold cream into a bowl and whisk until almost stiff. At that point, add the mascarpone and the fudge cream. Whisk together for a few seconds until the ingredients are perfectly combined.
Put the first layer of ladyfinger biscuits on the bottom of a round-shaped baking tin and pour 1/3 of the fudge mousse onto them. On the mousse, put 1/3 of the cherry kissel, cover it with 1/3 of the biscuits and again 1/3 of cherries. Repeat this step one more time. In total, you should make 3 layers of biscuits. Sprinkle the cake on top with grated chocolate. Put the cake in the fridge for at least a few hours, best for the whole night to allow the mousse to set.
Good to know when making fudge mousse cake.
I used a round-shaped baking tin with a diameter of 21 centimetres. I lined it with cling film on the bottom.
This cake is gelatin-free. It is not the kind of cake that will stand stiffly for an hour after being sliced. If you want to achieve such an effect, you have to add at least 10 grams of gelatine to the fudge mousse (dissolved in 50 ml of water). On the photos, you can see a cake without gelatine. For me, it was perfect that way. The fudge mousse was as light as mist and personally, I do not think it needed any gelatine.
Kissel can be replaced by powdered pudding or potato starch.
Fudge cream you can buy under the name creamy fudge or fudge sauce. Important that it has a thick consistency.
Do you like making cakes that do not require baking? If so, try our recipe for No-bake custard square cake.