Moose Dessert Refrigerator Cake
Indulge in the decadent simplicity of Moose Dessert Refrigerator Cake, a no-bake treat that combines rich chocolate mousse and layers of chocolate biscuits for the ultimate dessert experience. This recipe marries velvety melted chocolate, a touch of coffee for depth, and freshly whipped cream to create a light yet luscious mousse filling. With minimal prep time and no need for baking, this refrigerator cake is perfect for any occasion. Each layer absorbs the creamy goodness as it chills, resulting in a soft, cake-like texture that melts in your mouth. Finished with a whipped cream topping and optional dark chocolate shavings for an elegant garnish, this crowd-pleasing dessert is as stunning as it is delicious. Perfect for chocolate lovers, this make-ahead recipe is sure to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams semi-sweet chocolate
- 50 grams unsalted butter
- 400 ml heavy cream (whipping cream)
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
- 2 tablespoons hot water
- 250 grams chocolate biscuits (e.g., digestive or graham crackers)
- 20 grams dark chocolate shavings (optional, for garnish)
Instructions
Melt the semi-sweet chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring in between, or use a double boiler. Once melted, set aside to cool slightly.
In a small bowl, dissolve the instant coffee in the hot water. Add this to the melted chocolate mixture and stir until smooth.
Using an electric mixer, whip 300 ml of the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Reserve the remaining 100 ml heavy cream for the topping.
Once the chocolate mixture has cooled to room temperature, gently fold it into the whipped cream until fully incorporated. This forms the chocolate mousse layer.
To assemble, layer a rectangular dish (approximately 8x8 inches) with a single layer of chocolate biscuits, ensuring there are no large gaps.
Spread a third of the chocolate mousse evenly over the biscuit layer. Repeat the process, alternating biscuits and mousse, until you have three layers of each, ending with a mousse layer on top.
Whip the reserved 100 ml heavy cream to soft peaks and spread it over the top layer of mousse as a finishing layer.
Optional: Garnish the cake with dark chocolate shavings for a decorative touch.
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the layers to set and the biscuits to soften.
Slice and serve chilled. Enjoy your delicious Moose Dessert Refrigerator Cake!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 29.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
