2 Ingredient No Bake Chocolate Cake
This no bake chocolate cake is rich and creamy. It is made with just 2 ingredients and doesn't require any flour, eggs, dairy, butter or oil. The cake can be made ahead of time and stores well.
Ingredients
- 1 1/4 cups (276g) zucchini 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 2 inches of water to a large pot and bring to a boil over medium-high heat. Place the zucchini in a steamer basket and set it over the pot (the water should not touch the basket). Cover and steam for 10-16 minutes, or until the zucchini is very, very soft and easily pierced with a fork. It's important to steam the zucchini and not boil it or let it touch the water because the zucchini will absorb too much water if it is cooked in the water. Let zucchini cool for about 15-20 minutes (with the lid off) so excess steam can escape.
- Slice off the zucchini stems and slice the zucchini into about ½ inch slices. Place the zucchini slices into a blender and blend until completely smooth and no visible skin flecks remain. This took about 1-2 minutes in my Nutribullet. Measure 276 grams of puree (about 1 1/4 cups) to be used for the recipe. Let the zucchini come to room temperature.
- 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 zucchini puree to the chocolate. Make sure your zucchini puree is not cold or hot. Cold puree can cause the chocolate to seize. Hot puree can cause the chocolate to separate. Whisk until the zucchini 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 4-6 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.
Notes
- Zucchini note: I started with 2 medium whole zucchini (about 500 grams total). I steamed them until very, very tender. It's important to steam the zucchini and not boil them. Steaming them will release some of their water. Boiling them will cause the zucchini to absorb more moisture. Once the zucchini are steamed, allow them to cool. Then slice off the stems and slice into about 1/2 inch pieces. Blend the zucchini until you have a very smooth, uniform green puree, with no visible flecks of skin remaining. Measure out 276 grams or about 1 1/4 cups for the recipe. If you have a kitchen scale, it is best to measure out the puree. Do not add all of the puree because 2 zucchinis will yield more than the recipe needs.
- 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. 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: 176kcal, Carbohydrates: 20g, Protein: 0.3g, Fat: 12g, Saturated Fat: 9g, Sodium: 2mg, Fiber: 3g, Sugar: 13g, NET CARBS: 17
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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