This no bake chocolate cake is rich and creamy. The cake only needs 2 ingredients and doesn’t require any flour, eggs, dairy, butter or oil. The cake is easy to prepare and can be made ahead of time.

This chocolate cake combines two of my favorite ingredients and flavors. The cake is soft, creamy and rich and you can’t tell that it is made with healthier ingredients.

Ingredients

  • Cherries
  • Dark chocolate

Cherries: This recipe features sweet, fresh cherries, which are also in season right now. Try to use sweet cherries. Any cherry variety should work, though the cake color may vary slightly depending on the cherries you use.

Dark chocolate: This recipe works best with dark chocolate chips with around 60% cocoa. Chocolate with less cocoa may not set. Chocolate with a little higher than 60% cocoa should be fine but the cake may be a little firmer and less sweet. If you need this cake to be dairy-free, make sure to use dairy-free chocolate.

How to Make No Bake Chocolate Cake

  • The cherries are pureed in a blender until there is very little to no visible skin. The puree is then strained. Straining the puree helps to achieve a smooth chocolate cake.
  • The chocolate is melted until smooth. The chocolate and strained cherry puree are blended until smooth.
  • Transfer the batter to your prepared cake pan. Place into the fridge to set, around 4 hours or overnight.
  • Once the cake is ready, you can cut the cake with a large sharp knife. You can also decorate the cake before serving. Mine is topped with chocolate ganache frosting and chocolate curls.

Expert Tips

  • If you don’t strain the cherry puree, your chocolate batter will have cherry skin and chunks of cherry pulp mixed in and it won’t be smooth.
  • This is a torte type of cake and has a soft and creamy texture. It does not have the crumb like a cake made with flour.
  • This cake can be served chilled or at room temperature. It will keep its form after being removed from the fridge.
  • The cake is very rich so you don’t need the chocolate frosting. It is definitely optional.


More No Bake Cake Recipes

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5 from 6 votes

2 Ingredient No Bake Chocolate Cake

This no bake chocolate cake is rich, soft and creamy. It only needs 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil.
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
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Ingredients

  • 1 cup + 2 tbsp (265g) strained cherry 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 pitted cherries to a high powered blender and blend on high until you have a smooth puree with very little visible cherry skin remaining. This can take a few minutes of blending on high speed. Use a fine mesh strainer to strain the cherry puree, to eliminate any skin and pulp. Measure out 265 grams of strained cherry puree (about 1 cup + 2 tbsp) and add it back to the blender to use 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.
  • Blend the cherry puree in the blender at low speed for a few seconds to make it smooth and runny again (it will gell a little when it sits out). You want the cherry puree to be the same smooth consistency it was as when you first strained it before adding the melted chocolate.
  • Add the chocolate into the cherry puree and blend until uniform and smooth. 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

  • Cherry note: Any cherry variety should work. I recommend fresh sweet cherries. I have not tested this recipe with frozen cherries. The cherries need to be pitted and stems removed before adding them to the blender. The weight and cup measurement is for the cherry puree after it is strained through a fine mesh sieve. Make sure to blend the cherries for a few minutes until there is little to no visible skin. If you don't blend the cherries long enough, the puree will be too thick to strain correctly.
  • 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: 211kcal, Carbohydrates: 23g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Fiber: 3g, Sugar: 18g, NET CARBS: 20
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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