This no bake chocolate cake is soft, creamy and rich. 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.
A slice of no bake chocolate cake on a white plate with a fork

This no bake chocolate cake is an easy dessert to make. It comes out so rich and creamy. It’s hard to believe it’s made with just two ingredients.

Ingredients

  • Oranges
  • Dark chocolate

Oranges: I made this cake with oranges since they are in season right now. Orange flavor pairs really well with dark chocolate and keeps the cake from tasting too rich or sweet. I recommend using seedless oranges to save time. You will need to remove the peels from the oranges before pureeing them, but you do want to keep the pith on. The pith is the white stringy substance that covers the orange segments underneath the peel layer.

Dark chocolate: I recommend using a dark chocolate with around 60% cocoa. If you need this cake to be dairy-free, make sure to use a dairy-free dark chocolate.

How to Make No Bake Chocolate Cake

  • Add the peeled oranges to a blender and blend until completely smooth. Your mixture should be very liquidy, like orange juice but slightly thicker.
  • Melt the chocolate until smooth. Transfer to the blender and blend until you have a smooth, uniform batter.Oranges blended in a blender and then mixed with chocolate in a baking pan
  • Transfer the batter to your prepared cake pan. Place into the fridge for a few hours or overnight until set.
  • When the cake is set, it should look solid and feel mostly firm on the surface.
  • If desired, you can decorate the cake with frosting. Cut the cake with a sharp knife.

A chocolate cake decorated with chocolate frosting and chocolate curls

Texture

This cake does not have a texture like a baked chocolate cake made with flour. Instead, it is creamy, rich and soft, like a torte-type of cake. The cake is not very sweet since it is made with bittersweet chocolate and oranges.
A bite taken from a slice of no bake chocolate cake

Expert Tips

  • Make sure to blend the oranges with the pith. You need the pith and pulp so that it’s not just pure juice being added to the chocolate.
  • You can use oranges with seeds, but you’ll have to remove the seeds before blending. I used seedless oranges to save time.
  • Try to choose sweet oranges so that the cake is sweeter.

A no bake chocolate cake cut into slices

More No Bake Chocolate Cakes

5 from 16 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is rich, soft and creamy. It needs just 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil. The cake is easy to prepare and can be made ahead of time.
Servings: 12 slices
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 11 fl oz (325ml) orange puree (see note for making orange puree), about 300 grams peeled seedless oranges
  • 2 3/4 cups (443g) dark chocolate chips, around 60% cocoa

Instructions
 

  • Spray the interior of a 7-inch springform pan with cooking oil spray. Line the bottom with a parchment round. Line the sides with long strips of cut parchment paper.
  • Add peeled oranges to a blender and blend until you have a smooth puree. The pulp should be completely blended. Your mixture will look very liquidy, like orange juice but a bit thicker. Make sure your orange mixture is room temperature, otherwise it will cause the chocolate to seize.
  • Add chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
  • Transfer the melted chocolate to the blender with the orange puree. Blend on high speed for a few seconds until you have a smooth, uniform, chocolate batter.
  • Pour the mixture into the prepared cake pan. Smooth the top with a spatula if needed.
  • 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 before serving. The frosting I used is in the recipe notes.
  • Cut the cake with a large sharp knife. Store uneaten cake in an airtight container in the fridge or freezer.

Notes

  • Orange puree note: This recipe works best with seedless oranges. You can use oranges with seeds but if you do, make sure to remove the seeds before blending them. To make the orange puree: The oranges need to be peeled, but keep the pith on. The pith is the white stringy bits covering the orange segments. If using a scale, measure out 300 grams of peeled oranges and add to blender. Blend until smooth. You should have about 11 fluid ounces of puree. If you don't have a scale, I recommend peeling 3 medium seedless oranges. Blend until smooth and then measure out 11 fluid ounces for the recipe. 
  • Try to use sweet oranges. 
  • 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 orange puree.
  • 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. This cake is very rich so I recommend small slices, around 12-14 per cake.
Serving: 1slice, Calories: 209kcal, Carbohydrates: 23g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Fiber: 3g, Sugar: 17g, NET CARBS: 20
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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