This no bake chocolate cake is soft and creamy. The cake only needs 2 ingredients and doesn’t require any flour, eggs, dairy, butter or oil. The cake can be made ahead of time and stores well.
A slice of No Bake Chocolate Cake on a plate with a fork

This cake is rich and creamy. It doesn’t require any baking and you can make it ahead of time for an event.

Ingredients

  • Dark chocolate
  • Raspberries

Dark chocolate: The cake gets its rich, creamy, bittersweet chocolate flavor from dark chocolate. If you need this cake to be dairy-free, make sure to use a dark chocolate that doesn’t contain dairy. I recommend using dark chocolate with around 60% cocoa. You can use a higher cocoa percentage but your cake will be more bittersweet and may also be firmer.

Raspberries: Raspberries are in season and so sweet right now. Raspberry flavor also pairs really well with chocolate. This cake uses fresh raspberries which are blended and then strained to remove the seeds.

How to Make No Bake Chocolate Cake

  • Blend the raspberries until smooth. Strain the raspberry puree through a fine mesh sieve to remove any remaining seeds.
  • Melt the chocolate until smooth.
  • Add the strained raspberry puree and melted chocolate to the blender and blend until uniform.
  • Transfer the mixture to your prepared cake pan. Place into the fridge until set.Raspberry puree in a glass bowl and mixed with chocolate in a cake pan
  • If desired, you can garnish the cake with fresh fruit before serving. You can also add a frosting.

A No Bake Chocolate Cake topped with frosting and chocolate curls

Texture

This cake has a soft, creamy, rich texture. The texture is similar to a torte type of cake.
A bite taken from a slice of No Bake Chocolate Cake

Expert Tips

  • Make sure to strain the puree. The chocolate cake will not be as smooth and will have firm raspberry seeds mixed in if you don’t strain it first.
  • Since raspberries have a slight natural tart flavor, I recommend using dark chocolate with around 60% cocoa. The cake may not be sweet enough if you use a higher percentage of cocoa. If you use semisweet or milk chocolate, the cake may not set.

Slices of chocolate cake on white plates with forks

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4.75 from 8 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake doesn't require any baking and is just 2 ingredients. It doesn't require any flour, eggs, dairy, butter or oil.
Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
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Ingredients

  • 1 1/4 cups + 2 tbsp (350g) strained raspberry 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 raspberries to a blender and blend until you have a smooth puree with very little seeds visible. I pureed mine on high for about 1-2 minutes 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 raspberry puree with no seeds. Rinse out your blender before reusing. Measure out 1 1/4 cups + 2 tbsp (350 grams) of strained puree and add back to the clean blender.
  • 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.
  • Make sure your raspberry puree is room temperature and not cold before adding chocolate. Transfer the melted chocolate to the blender with the raspberry 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. You do want to work quickly because the chocolate starts to set soon after it is mixed with the raspberry puree. 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

  • 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 raspberry puree.
  • Raspberry note: Try to choose sweet raspberries, otherwise your cake may be too tart. You will need around 450 grams of raspberries to start with to end up with 350 grams of strained raspberry puree. When blending the raspberries, you do need to blend for 1-2 minutes, or until most of the seeds are blended and no longer visible. If there are still a lot of visible seeds, the puree will be too thick to strain.
  • Make sure your raspberry puree is not cold when using. If it is cold, it will cause the melted chocolate to seize.
  • 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: 212kcal, Carbohydrates: 23g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Sodium: 0.3mg, Fiber: 4g, Sugar: 16g, 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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