A dessert that’s equally delicious and easy: it’s a Chocolate cake that is not baked.
Rich, smooth chocolate The cake makes the tiniest portion of chocolate completely delicious, and the time required to make it ideal for any event.
It’s a Gluten-free sweet that can be easily converted to dairy-free with just two ingredients and takes very little preparation time.
If you’ve ever made chocolate truffles or ganache, you are familiar with the technique; however, I’d guess that you’ve never had a dessert similar to this.
While we go through the steps in this recipe, bear that the options for toppings and variations choices are virtually innumerable, and it’s the extras that will make this dessert unique.
How to Make a No-Bake Chocolate Cake
Step 1: Gather your materials.
Step 2: Chop your chocolate bars thoroughly.
You should aim for a reasonably delicate chop without straining the chunks.
Step 3: Add the chocolate chopped into an empty bowl.
If you wish, add the salt and one tablespoon of butter to the chocolate.
Step 4: Pour your cream into a saucepan and, keeping an eye on it, bring it up to a gentle simmer.
(Cream boils very quickly and is easily burned if you’re distracted. It is obvious when the cream develops an unpleasant, strong smell. When this occurs, just take it off and try it again.)
Step 5: With the chocolate in the fridge, make sure to pour the simmering cream inside the bowl totally over the chocolate.
Then, stop! Then, let the cream and chocolate remain inside the bowl for five minutes, unnoticed.
Step 6: After 5 minutes, Add the vanilla and mix until the mixture is uniform. (Beautiful, chocolate decadence! )
Step 7: Transfer the chocolate mixture to your pan, cover it with saran wrap, then put it in the fridge.
It’ll require, at the very least, an hour or two for an extra kick to get it set.
Step 8: After cooling completely, you can use a knife to lift the sides of the cake out of within the cake pan.
Use your long strip to remove the cake from the pan. Once it is out, you can easily remove the bottom and side parchment pieces. Set the cake in your preferred serving dish.
Step 9: The fun part is now over! Pick your favorite toppings to finish the cake.
If you are planning a party, think about colorful sprinkles. If it’s summer, and fresh berries are readily available, then pick the one you like best. For a simple approach, adding a pinch of cocoa powder will do the trick.
Here, I decided to include fresh blackberries, dark chocolate, chopped bee pollen, and a little uncooked sugar.
Step 10: Serve and have fun!
Servings of this should be small because it’s extremely rich and can be enjoyed with anything that goes well with chocolate.
No-Bake Chocolate Cake
yield: 1 Time to prepare: 15 minutes Additional time: 2 12 HOURS Total time: 2 12 HOURS
This chocolate cake that doesn’t require baking is the ideal dessert for all chocolate lovers!
- 8 oz of baker’s chocolate finely chopped
- 1/3 cup of heavy whipping cream
- 1/2 teaspoon salt (optional)
- 1 Tablespoon butter (optional)
- 1/2 teaspoon vanilla (optional)
Grease and line a 6-inch springform cake pan using parchment. If you are not using springform pans, see the tips below on how to line your pan.
Add the chopped chocolate as well as salt and butter into a large, heatproof bowl.
In a medium-sized pan, make sure the cream is brought to a simmer but pay close attention so in order to not let it get too hot.
Incorporate the cream in the bowl that is heatproof Cover the chocolate.
Allow standing for 5 minutes.
Add vanilla extract, and stir until it is uniform.
Transfer the chocolate mix to the cake pan you have prepared and wrap in the saran wrap, then place it in the fridge.
Cool completely before storing within 2 to 3 hours.
After cooling, remove from the pan and the parchment paper. Transfer the dish to a serving dish and decorate with toppings of your choice.
Making A No-Bake Chocolate Cake
To start, I’d like to show you how to make your own pan. I suggest making use of the 6-inch springform pan, such as the one shown here that it is enough to grease it and line the pan with parchment.
If you don’t own an apron pan, here is an easy trick to take this cake out without difficulty while maintaining its shape:
- Butter or oil.
- Cut parchment paper in order to be able to fit on all sides of the dish: A circle for the bottom and a long strip that wraps around the sides, making sure that the side piece is larger than the pan.
- At least cut three pieces from the parchment. Then, place long strips across the pan, in both ways.
- Place your parchment paper on the sides and bottom. There should be no visible evidence of the cake, so make sure that the cake does not reach the parchment paper; however, if you find gaps, the butter will release it in a proper manner.
The long strips allow you to gently lift the delicate cake in one swift swoop.
Ingredients for No-Bake Chocolate Cake
Once your pan is ready, Gather your ingredients:
- Heavy Cream
The high-quality ingredients you use will be evident in the finished product. This is particularly relevant when you are working with only a few ingredients. Make sure to buy baker’s chocolate found in bars of 4 oz within the baking aisle.
It’s your decision regarding the amount of cocoa and the fact that we include heavy cream. Therefore, milk chocolate has less depth than one might imagine. I suggest a baker’s chocolate with a minimum of 48% cocoa, such as this one.
A premium brand of heavy whipping cream is crucial here since some cheaper brands with less milkfat can melt quickly when heated and can curdle.
If you’d prefer this recipe not to contain dairy, There are several alternatives. The closest to the original flavor could be obtained with cashew milk. Another option is whole-fat coconut milk.
Vanilla, butter, and salt are available. They make a fantastic impact on the overall flavor.
(Some additional varieties you might consider mixing into include ground espresso or finely chopped pecans and cayenne pepper.)
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!