2 Ingredient No Bake Chocolate Cake (No Flour, Eggs, Dairy, Butter or Oil)

This no bake chocolate cake is soft and creamy. It only needs 2 ingredients and doesn’t require any flour, eggs, dairy, butter or oil. The cake takes only a few minutes to prepare and can be made ahead of time.

This rich chocolate cake is an easy dessert to prepare for any occasion. You can even make it a few days ahead of time.

Ingredients

• Dark chocolate
• Blackberries

Dark chocolate: This recipe works best with dark chocolate chips that contain around 60% cocoa. If the chocolate contains too little cocoa, it will not set. If the cocoa amount is too high, the cake will turn out too firm and bitter. If you need this cake to be dairy-free, make sure to use dairy-free dark chocolate chips.

Blackberries: Blackberries are in season right now, which is why I chose them for this cake. The blackberries are pureed in a blender and then strained through a fine mesh sieve. Blackberries have very firm seeds so you do want to strain those seeds out before making this cake. If you need a substitute for blackberries, I do have a raspberry version.

How to Make No Bake Chocolate Cake

• The blackberries are blended until smooth and strained through a fine mesh sieve.
• Add the chocolate to a large mixing bowl and melt in 30 second intervals in the microwave until smooth. You can also melt the chocolate using the double boiler method on the stove.
• Add the strained blackberry puree to the melted chocolate and whisk until the puree is fully incorporated and the batter is uniform in color.
• Transfer the batter to your prepared cake pan. Place into the fridge until set.
• If desired, you can garnish the cake with fruit or frosting before serving. This cake is garnished with chocolate ganache and chocolate curls.

Texture

This cake is similar to a torte cake. It is very rich and creamy.

Expert Tips

• This recipe works best with fresh blackberries. Frozen blackberries contain too much moisture, which can cause the chocolate to seize or the cake to not set properly.
• Blackberries have large, firm seeds, so it is important to strain the seeds out before adding the puree to the cake for a smoother cake texture.
• The cake can be made 1-2 days ahead of time.
• The cake can sit out at room temperature and it will not melt if it sits out for a few hours. It should be stored in the fridge because the cake contains fresh fruit.

More Chocolate Cake Recipes

• 2 Ingredient No Bake Chocolate Strawberry Cake
• 2 Ingredient Chocolate Cake
• 2 Ingredient No Bake Chocolate Cottage Cheese Cake

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5 from 1 vote

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is rich, soft and creamy. It only needs 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil. The cake can be made ahead of time for an event.

Servings: 12 slices

Prep Time: 15 minutes mins

Cook Time: 2 minutes mins

Total Time: 17 minutes mins

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Ingredients

• ▢ 1 cup (250g) strained blackberry puree, see note before starting; you will need around 380 grams of blackberries to start
• ▢ 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa, see note before starting

Instructions

 

• Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Also line the sides with long strips of cut parchment paper.
• Add blackberries to a blender and blend until you have a smooth puree. Pour the puree through a fine mesh strainer to strain out remaining seeds. You will need to use a spatula to press on the puree to help it strain through. You should be left with a very smooth blackberry puree with no seeds. Measure out 1 cup (250 grams) of strained puree and set aside.
• Add chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
• Add the blackberry puree into the chocolate mixture. Use a whisk to mix until the batter is uniform in color and no streaks of puree remain. Make sure your puree is room temperature and not cold before adding it to the chocolate. If it is too cold, it will cause the chocolate to seize.
• Pour the mixture into the prepared cake pan. Smooth the surface with a spatula.
• Put in the fridge to set, around 3-4 hours or overnight. Once cake is set, carefully release it from the cake pan and peel off the parchment paper. If desired, you can decorate the cake with frosting or fresh fruit before serving. The frosting I used is in the recipe notes.
• Cut the cake with a large sharp knife. I recommend small slices because the cake is very rich. Store uneaten cake in an airtight container in the fridge or freezer.

Notes

• Blackberry note: To make strained blackberry puree, you will need to start with about 380 grams (about 2.5 cups) of blackberries. Wash and pat dry the blackberries. Add the blackberries to blender and blend until smooth. Strain the puree through a fine mesh sieve to remove seeds. Use a spatula to help the puree move through the strainer. Measure out 1 cup or 250 grams for the recipe.
• Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. If you need the cake to be dairy-free, make sure to choose dairy-free dark chocolate. Also make sure your dark chocolate chips contain lecithin. Chocolate without lecithin may seize and harden once you add in the puree.
• The cake in the photos include an optional chocolate ganache frosting.
• Optional ganache frosting:
  • 1 cup dark chocolate chips
  • 1/2 cup (4 fluid ounces) canned coconut milk or heavy cream (if you don't need the cake to be dairy-free)
  • Add chocolate chips to a medium bowl and set aside. Heat coconut milk or heavy cream in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk/heavy cream over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
  • Frost over the surface of the cake. Please note you do not need to use all the frosting.
• Estimated nutrition does not include frosting. The servings assumes 12 slices of cake. While the photos in this post show the cake cut into very generous sized slices, this is a very rich cake, so I recommend small slices, around 12-14 per cake.

Serving: 1slice, Calories: 206kcal, Carbohydrates: 22g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 0.2mg, Fiber: 4g, Sugar: 16g, NET CARBS: 18

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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