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

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

This chocolate cake is soft, rich and creamy. It is an easy dessert to make for any occasion.

Ingredients

• Dark chocolate
• Strawberries

Dark chocolate: Dark chocolate chips are used in this cake. I recommend using dark chocolate that has around 60% cocoa. If you need the cake to be dairy-free, make sure to use dark chocolate chips that are dairy-free.

Strawberries: Fresh strawberries are blended into a puree and mixed with the dark chocolate. Strawberries pair well with dark chocolate and adding the puree also creates a soft, rich, creamy texture. I recommend using fresh strawberries and not frozen strawberries. Frozen strawberries contain too much moisture. If you are looking for a substitute for strawberries, I have also made a version using raspberries.

How to Make No Bake Chocolate Cake

• The strawberries are blended in a blender until smooth. Strain the puree through a fine mesh strainer to remove seeds so that you have a very smooth puree.
• Melt the chocolate until smooth. Add the strawberry puree into the chocolate and stir until the puree is fully incorporated.
• Pour the batter into your prepared cake pan. Place into the fridge to set.
• Once the cake is set, you can release it from the pan. If desired you can add frosting on top or leave it plain. You can also decorate the cake with fruit.

Expert Tips

• This recipe works best with dark chocolate chips with around 60% cocoa. If your chocolate does not have enough cocoa, the cake may not set.
• Make sure your strawberry puree is room temperature before adding it to the chocolate. If it is too cold, it will cause the chocolate to seize.
• This cake is similar to a torte type of cake.
• The cake is very rich and does not need frosting but if you want to make it look nicer and a little taller, you can add a chocolate ganache frosting on top.

More No Bake Cake Recipes

• 2 Ingredient No Bake Orange Chocolate Cake
• 4 Ingredient No Bake Tiramisu Yogurt Cheesecake
• 2 Ingredient No Bake Chocolate Sweet Potato Cake

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5 from 6 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is creamy and rich. It only needs 2 ingredients and doesn't require any baking. The cake is easy to prepare and can be made for any occasion.

Servings: 12 slices

Prep Time: 20 minutes mins

Cook Time: 2 minutes mins

Total Time: 22 minutes mins

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Ingredients

• ▢ 1 1/4 cups (273g) strained strawberry puree, see note before starting
• ▢ 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa, see note

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 strawberries to a blender and blend until you have a smooth puree with very few seeds visible. I pureed mine on high for about 1 minute to try to blend as much of the seeds as possible. Pour the puree through a fine mesh strainer to strain out remaining seeds. You should be left with a very smooth strawberry puree with no seeds. Measure out 1 1/4 cups (273 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 strawberry puree into the chocolate mixture. Use a whisk to mix until the batter is uniform and no streaks of strawberry puree remain. Make sure your strawberry 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 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 frost or decorate the cake with 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

• Strawberry note: To make strained strawberry puree, wash and pat dry strawberries. Slice off the stems. I started with about 350 grams of strawberries (weight after cutting the stems). Add strawberries to blender and blend until smooth and most of the seeds are no longer visible. Strain the strawberry puree through a fine mesh sieve to remove any remaining seeds. Measure out 1 1/4 cups or 273 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 strawberry 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: 204kcal, Carbohydrates: 21g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 0.2mg, Fiber: 3g, 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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