This no bake chocolate cake is smooth, creamy and has a melt-in-your-mouth texture. It only needs 3 ingredients and doesn’t contain any flour or eggs. It is an easy dessert to make for an event or any other occasion.
This chocolate cake has such a smooth and silky texture, like a chocolate mousse cake. It is best served cold, which makes it a great dessert to make in the summer.
Ingredients
- Semisweet chocolate chips
- Pumpkin puree
- Butter
Semisweet chocolate chips: Semisweet chocolate chips are melted down to create the chocolate base for this cake.
Pumpkin puree: I used canned pumpkin puree. You won’t taste the pumpkin at all but when it is blended with the melted chocolate, it creates a flourless cake texture.
Butter: Adding a little melted butter to the batter is what gives the chocolate cake its silky smooth texture. This cake can be made without the butter if you are looking to make this cake dairy-free or a little healthier, but the cake texture will be more dense and less silky.
How to Make No Bake Chocolate Mousse Cake
- The chocolate and butter are first melted and mixed until smooth. The melted chocolate and pumpkin puree are then placed into a blender and blended until completely smooth. This is key to having a very smooth and silky texture.
- The batter is then poured into your prepared cake pan and placed into the fridge until set.
- If desired, you can also decorate the cake. I spread a layer of chocolate ganache frosting and some chocolate curls on top.
Texture and Sweetness
This cake has a very smooth and creamy texture, similar to a mousse. The cake has a rich chocolate flavor but is not super sweet. The sweetness level is that of semisweet chocolate. If you prefer your chocolate sweeter, like white or milk chocolate, then this cake may not be sweet enough for you.
More No Bake Chocolate Cake Recipes
- 2 Ingredient No Bake Chocolate Banana Cake
- 3 Ingredient No Bake Chocolate Oatmeal Cake
- 3 Ingredient No Bake Chocolate Coconut Cake
3 Ingredient No Bake Chocolate Cake
Ingredients
- 1 1/2 cups (269 g) semisweet chocolate chips
- 6 tbsp (85 g) butter melted
- 1 (15 oz/425 g) can pumpkin puree
Instructions
- Spray the interior of a 6-inch springform pan with cooking oil spray. Line the bottom with a 7-inch parchment round (I like using a bigger round at the bottom because it will make it easier to transfer the cake to a plate later). Also line the inner sides of the cake pan with strips of cut parchment paper.
- Add chocolate chips and butter to a microwave safe bowl. Microwave in 30-second intervals, stirring in between with a spatula, until the butter and chocolate are completely melted and smooth. Alternatively, you can do this over low heat in a double boiler on the stove.
- Transfer the chocolate to a blender. Add in the pumpkin puree. Blend until completely smooth.
- Pour the mixture into the prepared cake pan and smooth the top with an offset spatula or a butter knife.
- Put the cake in the fridge to set about 2-4 hours. Once cake is set, carefully release it from the cake pan and peel off the parchment paper on the sides. You can use the excess edges of the bottom of the parchment paper round to help move the cake onto a plate. I also sometimes just leave the parchment and the bottom cake pan piece in place to make it easier to serve.
- To achieve smooth cut slices, heat the blade of a large sharp knife with warm water. Wipe the blade dry and then cut into your cake, wiping down the knife after each cut and reheating the knife as needed. After the cake slices are cut, I also like to run the knife blade back up the side of the slices, which really smooths the cut edges.
Notes
- Make sure to use pumpkin puree and not pumpkin pie mix. I used Farmers Market pumpkin puree.
- 15 oz refers to weight, not volume.
- This cake is not super sweet. It has the same level of sweetness as semisweet chocolate. If you find semisweet chocolate to be too bitter, then this cake may not be for you.
- This cake is best made in a 6 inch springform pan* as it will be easier to remove. You can make it in a bigger springform pan such as a 7 or 8-inch, but your cake will be thinner.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Optional Chocolate Ganache:
- 2 oz heavy cream
- 1/2 cup semisweet chocolate chips
- Place chocolate chips in a mixing bowl. Heat heavy cream in a small saucepan until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake. You do not need to use all the ganache. I usually spread a layer over the top only with some dripping down the sides.
- I also added chocolate curls on top.
- Estimated nutrition is for the cake only and does not include optional ganache or curls.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can I use an 8″ or 6″ deep square baking dish instead of a springform pan? I know it wouldn’t look as nice, but would it still come out ok?
Hi Laura! You could give it a try. We just recommend spraying the interior with cooking oil spray and line the bottom with a parchment round (I like using a bigger round at the bottom because it will make it easier to transfer the cake to a plate later). Also line the inner sides of the cake pan with strips of cut parchment paper.
It tastes too much like pumpkin, and not enough like chocolate.
The sweetness level is that of semisweet chocolate! If you prefer your chocolate sweeter, like white or milk chocolate, then this cake may not be sweet enough for you.
Pumpkin is not children’s favorite thing but after making this recipe , they have no problem with pumpkin!
Thank you very much for sharing this recipe!
We’re so happy to hear that! We’re glad you enjoyed this recipe!
Does it have to be pumpkin puree I don’t think I can get that in my shops will it work with another fruit puree
We have only tested this recipe with pumpkin puree!
What’s the best replacement for the butter to make this vegan?
This cake can be made without the butter if you are looking to make this cake dairy-free or a little healthier, but the cake texture will be more dense and less silky.
Sounds simple & delicious. Can I substitute with coconut oil instead of butter? I have a dairy allergy.
We have not tested this recipe with coconut oil but this cake can be made without butter, you can use this recipe: https://kirbiecravings.com/2-ingredient-no-bake-chocolate-cake/
This sounded great , until I saw pumpkin purée as the next ingredient! I’d change it up and use vanilla chips with the pumpkin !
Your cake will not set with white chocolate. It needs the cocoa powder from the chocolate to help it set
I’ve not seen canned pumpkin puree in New zealand… can I use home cooked pureed pumpkin? Steamed or microwaved maybe?
We have only used canned pumpkin puree with this recipe but homemade should work!