2 Ingredient No Bake Chocolate Cake (No Flour, Eggs, Dairy, Butter or Oil)
This no bake chocolate cake is soft and creamy. 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 for an event.
This rich chocolate cake doesn’t require any baking. It is a torte-style cake with a rich, creamy texture.
Ingredients
- Dark chocolate chips
- Persimmons
Dark chocolate chips: This recipe uses dark chocolate chips, also called bittersweet chocolate chips, that contain around 60% cocoa. Anything less than that and the cake may not set. If you need your cake to be dairy-free, make sure to use dairy-free chocolate chips.
Persimmons: Persimmons are in season right now and they are a great baking ingredient because they are naturally sweet and provide a very creamy texture when blended. Make sure to use very ripe and soft persimmons. This recipe works best with Hachiya type persimmons, which will turn soft when they are ripe, so they can easily be blended smooth. Fuyu persimmons stay firm when they are ripe so they don’t work as well though it is possible to use them–it just requires a few extra preparation steps.
How to Make No Bake Chocolate Cake
The persimmon flesh is blended in a blender until smooth. Melt the chocolate chips until smooth.
Add the melted chocolate to the blender and blend until the mixture is uniform.
Transfer the batter to your prepared cake pan. Place into the fridge until the cake is set.
If desired, you can garnish the cake with fresh fruit or frosting. This cake is topped with chocolate ganache frosting and chocolate curls.
Expert Tips
- The persimmons need to be blended until smooth, so it is best to use persimmons that turn soft when they are ripe, like Hachiya persimmons. If you have persimmons that stay firm when ripe, like Fuyu persimmons, put them into the freezer for 24 hours and then let them defrost before using. Freezing the persimmons will soften their flesh and allow you to blend them smooth.
- You can use chocolate with slightly higher than 60% cocoa, such as 63% or 65%, but your cake will not be as sweet and may set a little firmer.
More Chocolate Cake Recipes
- 4 Ingredient Chocolate Apple Cake
- 2 Ingredient No Bake Chocolate Pear Cake
- 2 Ingredient No Bake Chocolate Zucchini Cake
2 Ingredient No Bake Chocolate Cake
Ingredients
- 1 1/2 cups (330g) persimmon 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.
- See note for full details of making persimmon puree. Add persimmon flesh to a high powered blender and blend until completely smooth. Measure out 330 grams or 1.5 cups of puree for the recipe. Remove any remaining puree from your blender to be used for another 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 persimmon puree and melted chocolate to the blender. Make sure your persimmon puree is not cold. Cold puree will cause the chocolate to seize. Blend until the persimmon puree is fully incorporated into the chocolate and the batter is uniform in color.
- Pour the mixture into the prepared cake pan. Smooth the surface with a spatula.
- Put the cake in the fridge to set, around 4-5 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.
Notes
- Persimmon note: This recipe requires very ripe persimmons. To make persimmon puree, you only want to use the flesh. Do not use the skin, seeds or stem. This recipe works best with soft ripe persimmons. There are two types of persimmons: astringent and non-astringent. Astringent varieties (like hachiya) need to be soft before they are ready to eat. This is the best kind to use for this recipe because the flesh is soft and blends easily. Non-astringent varieties (like fuyu) will still be firm when ripe, but if you allow them to turn very, very ripe, they become semi-soft, which make them easier to blend. If you are using non-astringent persimmons and they are still firm, place them into the freezer for 24 hours and then let them fully defrost before using. Freezing them will soften the flesh. (You also still need to remove skin and seeds before blending).
- Dark chocolate note:Â 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.
- 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. 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.