Why You’ll Love This Recipe

I love how effortlessly this dessert comes together—no baking required, and all the ingredients are easy to find. Each layer brings something special: rich chocolate cake, sweet caramel, velvety mousse, and fluffy whipped cream. It’s a no-fuss dessert that feels fancy enough for special occasions but simple enough for a midweek treat. I also like that it can be made ahead, making it perfect for parties and gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 x 350g packets frozen chocolate cake
1 cup thick caramel (dulce de leche), plus extra, to serve
1 cup milk
70g sachet chocolate mousse mix
300ml carton thickened cream
1/3 cup chocolate-coated almonds, coarsely chopped

Directions

I start by unwrapping the frozen chocolate cakes and letting them thaw slightly so they’re easier to slice. Using a large serrated knife, I cut each cake in half horizontally.

I place the iced half of one cake into a 20cm square baking dish, then use about two-thirds of the base of one cake to fill any gaps, making sure the bottom of the dish is completely covered.

Next, I spoon the caramel over the cake base and gently spread it using the back of a spoon. It doesn’t need to cover perfectly—just an even layer works fine.

In a separate bowl, I combine the milk and chocolate mousse mix, preparing it according to the packet directions. Once it’s ready, I spread the mousse over the caramel layer and smooth out the surface. I chill this in the fridge for about an hour or until the mousse sets.

Then I place the remaining iced cake half (iced side up) on top of the mousse layer. Again, I use two-thirds of the remaining cake base to fill any gaps. I keep the offcuts aside for a little chef’s treat!

Using electric beaters, I whip the thickened cream until firm peaks form. I spread this whipped cream over the top layer of cake, cover the dish with plastic wrap, and refrigerate it for at least 6 hours or overnight so the layers set beautifully.

Just before serving, I sprinkle chopped chocolate-coated almonds over the top and drizzle with extra caramel for a glossy finish.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 20 minutes
Chilling Time: 7 hours
Total Time: 7 hours 20 minutes

Variations

I sometimes switch the chocolate mousse mix for caramel or coffee-flavored mousse for a twist. For extra crunch, I like to add a layer of crushed biscuits or toffee shards between the mousse and cream. If I want a nutty version, I stir chopped hazelnuts or pecans into the caramel layer. For a richer dessert, I drizzle melted chocolate over the top before chilling.

Storage/Reheating

I keep any leftovers covered in the fridge for up to 3 days. Since it’s a chilled dessert, I don’t reheat it—just serve it cold straight from the fridge. If I want to make it ahead, I prepare it the night before and let it set overnight for the best texture and flavor.

FAQs

Can I make this dessert ahead of time?

Yes, I always make it the day before. It needs several hours in the fridge to set, and it tastes even better when chilled overnight.

Can I use homemade chocolate cake instead of store-bought?

Absolutely. If I have leftover cake or feel like baking one from scratch, it works perfectly here.

What kind of caramel should I use?

I prefer thick caramel or dulce de leche—it spreads easily and holds its layer nicely.

Can I use a different mousse mix?

Yes, any chocolate mousse mix works fine. I sometimes use caramel or hazelnut mousse for variety.

How can I make it nut-free?

I simply skip the chocolate-coated almonds or replace them with chocolate flakes or sprinkles.

How long does it need to chill?

It should chill for at least 6 hours, but overnight gives the best texture and flavor.

Can I freeze this dessert?

I don’t recommend freezing it because the texture of the mousse and cream can change after thawing.

Can I use whipped topping instead of fresh cream?

Yes, I can use a ready-made whipped topping for convenience—it saves time and still tastes delicious.

How do I cut neat slices?

I use a sharp knife dipped in hot water, wiping it clean between slices for smooth, clean layers.

What can I serve with it?

It’s rich on its own, but I sometimes add a scoop of vanilla ice cream or a few fresh berries on the side for balance.

Conclusion

I love how this choc caramel dessert lasagne combines convenience with indulgence. With layers of chocolate cake, caramel, mousse, and cream, it’s an effortless showstopper that always impresses. Whether I’m making it for a family dessert or a special celebration, it’s guaranteed to disappear fast—no baking, no stress, just pure chocolatey bliss.