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

This no bake chocolate cake is rich, soft and creamy. The cake only requires 2 ingredients and doesn’t need any flour, eggs, dairy, butter or oil. The cake can be made ahead of time and can be customized.

This chocolate cake is great for any occasion. I especially enjoy making it this time of year when I want to serve a rich dessert, but don’t want to turn on the oven.

Ingredients

• Mangoes
• Dark chocolate

Mangoes: This cake is made with ripe mangoes which add natural sweetness and help create the cake’s soft texture. Mangoes are in season right now which is why I chose to work with mangoes. You will want to use a mango variety that has little to no fibers, such as Champagne, Kent, or Keitt. Avoid using mangoes that are fibrous because this will affect the texture of the cake.

Dark chocolate: Dark chocolate is used to give the cake its rich chocolate flavor. You will need to use dark chocolate with around 60% cocoa. If you use chocolate with less cocoa, the cake will not set. If you need the cake to be dairy-free, make sure to use dairy-free chocolate.

How to Make No Bake Chocolate Cake

• Blend the mango flesh in a high powered blender until completely smooth, with no fibers remaining.
• Melt the chocolate until smooth.
• Whisk together the mango puree and melted chocolate until you have a smooth, uniform batter, with no mango streaks remaining.
• Transfer the batter to your prepared cake pan. Place into the fridge for several hours or overnight to set.
• If desired, you can garnish the cake with fresh fruit or add frosting before serving. This cake is decorated with chocolate ganache and chocolate curls.

Texture

This cake has a soft, creamy texture similar to a torte cake. It does not have a crumb like a classic baked chocolate cake. The cake is not super sweet since it is made with dark chocolate.

Expert Tips

• You will want to use very ripe, sweet mangoes so that the cake is sweet enough. Also try to choose a mango variety that does not contain a lot of fibers.
• Depending on the type of mangoes, you may need to blend the mangoes for several minutes to remove all the fibers. My puree was very warm when it was done.
• Don’t add more mango puree than the recipe calls for. Adding too much mango will prevent the cake from setting.
• You can also make individual mini cakes instead of one full cake.

More No Bake Cake Recipes

• 2 Ingredient No Bake Chocolate Blackberry Cake
• 2 Ingredient No Bake Chocolate Strawberry Cake
• 2 Ingredient No Bake Lemon Yogurt Cake

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5 from 4 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is rich and creamy and doesn't require any baking. It needs just 2 ingredients and is easy to prepare and can be made ahead of time for any event. No flour, eggs, dairy, butter or oil required.

Servings: 12 slices

Prep Time: 15 minutes mins

Cook Time: 2 minutes mins

Total Time: 17 minutes mins

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Ingredients

• ▢ 1 1/2 cups (350g) mango puree, 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 mango flesh to a high powered blender and blend on high until you have a smooth puree. Depending on the mangoes, this may take several minutes and your puree may be very warm when it is ready. To check that the puree is smooth and no longer has any stringy fibers, you can taste it a few times. Measure out 1 1/2 cups (350g) of puree 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 mango puree into the chocolate mixture. Use a whisk to mix until the puree is fully and evenly incorporated, 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 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

• Mango note: Make sure to use a mango variety that has very little to no fibers. Champagne, keitt and kent mangoes work well. If you have a scale, you can add 350 grams of mango flesh to your blender. If you don't have a scale, you can add the flesh of 3-4 large mangoes to the blender and blend until smooth and then measure out 1 1/2 cups of puree for the recipe. Adding too much puree to the recipe can prevent the cake from setting, so it is best to use a scale if you own one.
• 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. 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: 225kcal, Carbohydrates: 26g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 7mg, Fiber: 3g, Sugar: 21g, NET CARBS: 23

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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