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 also doesn’t require any baking. The cake can be made ahead of time for an event.
A slice of chocolate cake on a white plate with a silver fork

This cake is so rich, smooth and creamy. It comes together easily, is made with healthier ingredients, and is an easy dessert to make the night before for an event.

Ingredients

  • Dark chocolate
  • Plums

Dark chocolate: This cake works best with dark chocolate chips with around 60% cocoa. You can use a higher percentage of cocoa but your cake will be less sweet and slightly firmer. I don’t recommend using chocolate chips with less than 60% cocoa because the cake will not set. If you need this cake to be dairy-free, make sure to use dairy-free chocolate chips.

Plums: Plums are in season right now. I recommend using sweet ripe plums, which will add natural sweetness to the cake. Most plum varieties should work. I used red plums which add a nice color to the chocolate cake. You will want to remove the skin and seeds of the plums before using them. The plum flesh is blended until smooth before being mixed with the chocolate.

How to Make No Bake Chocolate Cake

  • The plum flesh is blended until completely smooth.
  • Melt the chocolate until smooth.
  • Add the plum puree to the melted chocolate and whisk until you have a smooth batter and the plum puree is fully incorporated.The steps to make a no bake chocolate cake
  • Transfer the batter to your prepared cake pan. Place into the fridge for several hours or overnight to set.
  • You can decorate the cake with fruit or frosting before serving. I used chocolate ganache frosting and chocolate curls.

A cake decorated with chocolate ganache frosting and chocolate curls

Expert Tips

  • I recommend keeping the cake in the fridge until ready to serve. While the cake will still hold up at room temperature, it will get a little melty in warm weather, making it messier to serve or eat.
  • Frosting is definitely optional. The cake is already very rich without it.
  • This cake has a texture similar to a torte type of cake. It is creamy. rich and smooth.
  • Make sure to choose sweet ripe plums. It is easier to remove the skin on ripe plums and the sweetness from the plums will add natural sweetness to the cake. This recipe should work with any plum variety. I tested this recipe with red plums and black plums.

A chocolate cake cut into eight slices
A bite of cake on a fork next to a slice of chocolate cake

More No Bake Chocolate Cake Recipes

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5 from 1 vote

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is rich, smooth and creamy. It only needs 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil.
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 1 cup + 3 tbsp (265g) plum puree, skin and pits removed, see note before starting
  • 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 plum flesh to a high powered blender and blend on high until you have a smooth puree. This can take a few minutes of blending on high speed. Measure out 265 grams of puree (about 1 cup + 3 tbsp) for the recipe.
  • 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 plum puree to the melted chocolate and whisk until fully combined and the batter is uniform in color. Make sure your plum puree is room temperature before adding. If it is 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 4-6 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

  • Plum note: You will need around 6 medium plums to yield 265 grams of plum puree. This recipe works best with very ripe plums because the skin will be easy to remove and the plums will be sweeter. If the skin of your plums are not easy to remove, you can do a quick blanch to make it easier to remove the skin. You do want to make sure the skin is removed because the skin is very tart. After blending the plums, measure out 265 grams or 1 cup + 3 tbsp for the recipe. If you have a scale, I do recommend measuring with a scale for more accuracy. Adding too much puree can cause the cake to not set.
    • Blanch method for removing skin: Use a small sharp knife and score an "x" in the plum skin at the bottom of each whole plum (cut only the skin and not the flesh). Then cover the plums in a pot of simmering water for about 15 seconds. Remove plums and immediately place them in an ice bath. The skin should then peel off very easily.
  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. Anything less than 60% may cause the cake to not set. It should be okay to be a little higher than 60% but your cake will not be as sweet and may set slightly firmer. 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. 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: 207kcal, Carbohydrates: 22g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Fiber: 3g, Sugar: 17g, NET CARBS: 19
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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