Chocolate Mousse Cake with Ladyfingers
This Chocolate Mousse Cake is perfect for any celebration! The mousse is deliciously rich and creamy, and there is absolutely no baking involved!
This Lady Fingers Dessert takes the work out of making a dessert. Using store-bought ladyfingers for structure makes this Mousse Cake Recipe a breeze to prepare!
Why You Should Make this Lady Finger Cake
- If you feel your baking skills are lacking, here is an easy, decadent chocolate mousse cake recipe that requires absolutely no baking!
- Made with grocery store ladyfingers, homemade chocolate mousse, and a whipped cream frosting, all you need is a mixer and rubber spatula, and a little patience as it chills.
- This is fancy enough for company or holidays, yet easy enough for any occasion.
- The hardest part about this recipe was finding soft, spongy ladyfingers. Since one of our major grocery chains went out of business, I had only seen the harder version used for tiramisu.
- When I finally located some, I snatched up two packages knowing I was way overdue to make this cake. Even though the packages stated 3 ounces on the label, it took part of a 3rd package to cover my loaf pan. So back to the market I went!
- PRO-Tip: Beware that the mousse layer of this cake contains raw eggs. If you plan to feed this dessert to any children, older folks, or anyone who has a suppressed immune system, you need to find some pasteurized eggs. See below how to pasteurize at home.
- Pasteurized eggs are gently heated to kill any food-borne bacteria without cooking the eggs. They have become more difficult to find locally just like soft ladyfingers.
- If you’re a mousse lover but worried about salmonella, I have a chocolate truffle mousse that’s actually cooked so it’s safe for all. But it wouldn’t necessarily work in this cake without some trial runs.
- As with many of my desserts, I use an offset spatula to smooth and level the mousse and spread the whipped cream over the cake.
- PRO-Tip: Did you know whipping the cream in a bowl that’s been chilled in the freezer helps stabilize the whipped cream?
- Adding powdered sugar instead of granulated sugar also helps the whipped cream from separating (while providing that needed touch of sweetness). It will still eventually separate, but using the powdered sugar extends the usable time frame.
How to Garnish
- Chocolate is always the easy answer when making a chocolate dessert. I made chocolate curls and then added some grated chocolate to finish it off.
- Chocolate shards are easier to make than curls and are also impressive. But if you see any beautiful red berries in the market, that’s another option.
- Years ago, when I first made this mousse cake, I placed a line of ripe raspberries down the center of the cake. It was simple and the red popped on top of the white whipped cream frosting. Strawberry halves would be another alternative.
How to Make
- Line your loaf pan with non-stick foil. It will help you remove the cake after it’s chilled and before it’s frosted.
- Next, Line the pan with ladyfingers, starting with the bottom, then the sides. Cut pieces from the leftover ladyfingers to fill any large openings.
- Layer half the mousse over the ladyfingers on the bottom of the pan, followed by the rest of the mousse, then more ladyfingers.
- Cover with plastic wrap, chill as directed, then invert on a serving plate, slice, and serve.
“Incredible,” was the first word out of Bill’s mouth. He claimed not to like ladyfinger desserts before tasting this one. It’s really quite simple to whip up. I might even up the amount of whipped cream icing next time to make it nice and billowy. It was the perfect way to end our holiday meal.
Frequently Asked Questions
Called ladyfingers because they’re shaped like a lady’s delicate fingers, and their texture can be cake-like or cookie-like. They are also known as boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, or biscuits alla cuiller depending upon where you’re located.
Ladyfingers have been around since the late 15th century. This recipe uses the soft, spongecake ladyfingers. The harder version is known as Savoiardi.
Either pound cake or sponge cake can be cut into the shape of ladyfingers and used in place of soft ladyfingers in a recipe. Biscotti may be used in place of hard ladyfingers if it makes sense with your recipe.
Since pasteurized eggs are almost impossible to find in the markets, to make this dessert safe for the young, elderly or immune-compromised, you can pasteurize your eggs at home. One good method is found on Simply Recipes.
You May Also Like:
- Classic Lava Cakes
- Frozen Chocolate Mousse Cake
- Chocolate Layer Cake
- Plus, more of my Best Chocolate Recipes
Chocolate Mousse Cake with Ladyfingers
A layered ladyfinger and chocolate mousse cake that's both elegant and delicious!!!
- 2-3 (3 ounce) packages of ladyfingers
- 18 ounces semisweet chocolate, chopped
- 1/4 cup powdered sugar
- 7 egg yolks (pasteurized eggs preferred)
- 5 egg whites
- 1 1/2 teaspoons vanilla
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Raspberries or chocolate curls to garnish
- Split ladyfingers and arrange them on the bottom of a 9 x 5 x 3-inch loaf pan lined on all sides with either parchment or non-stick foil. Trim ladyfingers to fill any empty spots. Set aside.
- Melt chocolate with 3 tablespoons of water in the microwave. Start, stop, and stir at 30-second intervals till the chocolate is melted and smooth. The mixture will be thick.
- Stir in powdered sugar, egg yolks, and vanilla. Beat till smooth. Allow it to cool.
- Beat the egg whites till soft peaks form. Mix some of the whipped egg whites into the chocolate mixture, then fold and mix in the rest till completely combined.
- Spread half of this chocolate mousse over the ladyfingers, then place a second layer of ladyfingers over the mousse.
- Top with the remaining mousse and then another layer of ladyfingers. Cover with foil or plastic wrap. Chill for at least 6 hours or overnight.
- To serve, whip heavy cream with powdered sugar and vanilla. Invert the pan onto a serving plate and remove the foil or parchment.
- Frost the cake with whipped cream and garnish with berries or chocolate curls.
Recipe courtesy of Sue Thomson. Look for ladyfingers in the bakery area of a large grocery store. They're more likely available around the holidays.
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Serving Size:1 slice
Amount Per Serving: Calories: 409Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 161mgSodium: 49mgCarbohydrates: 41gFiber: 3gSugar: 35gProtein: 7g
91 Comments on “Chocolate Mousse Cake with Ladyfingers”
Beautiful Chocolate Mousse cake to ring in the New Year!
Aw you are going to make me cry. Thanks so much for that my friend. That brightened my day in a big way. Rough week, this was just the pick me up I needed to put a smile on my face. Happy New Year my friend, may it be filled with blessings and lots of food, preferably chocolate! xx
Happy New Year, Lizzy! The cake looks amazing!
mmm those peanut truffle brownies are lovely and so is the first cake with always present divine raspberries 🙂 Are those real or plastic ones, Lizzy :)))) Just kidding 🙂
Your cake looks terrific, as do the chocolate chip cookie dough brownies. Too bad I’ve given up chocolate for a month!
Looks great! I hope you bring as many awesome recipes in 2012 as you did this year! 🙂 Happy New Year!
So it seems that most of your favorite recipes include chocolate. I knew I liked you for a reason. 🙂 That mousse looks divine!
What a sweet post!! Happy New Year!!
Happy new year, my lovely friend. This dessert looks fabulous, I love the lady fingers. I hope your year is filled with blessings. I’m looking forward to all the deliciousness! 🙂 xo
Lizzy- Your chocolate Mousse cake is just another one of your glorious chocolate creations. You should publish a cookbook!
I am grateful that we are foodie blogger friends, and can’t wait to see what’s in store for 2012!
Awww.. Lizzy!! You are so very sweet to include me in your post. I am beyond honored. 🙂 I have really enjoyed getting to know you and help each other out. I call you the complete foodie package… you are an amazing cook, fabulous baker and all around wonderful human being. 🙂 I wish you success and prosperity this year and hope 2012 is simply the greatest for you and your family!! All the best my dear friend! Happy New Year! ~ Ramona xxoo
Ok, your secret is out, you are a chocoholic! 3 out of 4 favorites contain chocolate, but I have no problem with that-yum! Happy New Year!
Happy new year. The top 4 look awesome, actually everything on your site is awesome. I will ask my parents whether I am up for adoption:)
Happy New Year Lizzy, your photos are always inspiring to me and recipes it keeps me trying to be as great as your are in both! I love how you support this cyber world, you had a delicious year for us you shared! looking forward to more! THANKS for mentioning me here, I am blessed to have met you… thanks again and have a healthy 2012~
Your chocolate mousse cake looks so yummy! I also love the pastry wrapped caramel apples. That recipe I have to give a try! I’m a sucker for anything that has apples.
I wanted to wish you and your family a Happy New Years! I’m so glad we became foodie blogger friends! I absolutely love your blog and I can’t wait to see what recipes you will post this year.
By the way, your White Chocolate Raspberry Bars, I must of made them 3 times now. I love them and so do all my friends!
Happy New Years!
What an incredible looking cake! happy new year!
Wish you and family a very happy new year:-)
The Mousse cake looks just awesome:-)
Cheers my friend!!! That cake looks AMAZING:-). I will be going and checking out the recipe for the Chocolate Chip Cookie Dough Brownies, OH MY YUM:-) Hugs, Terra
It looks incredible!
Happy New Year!