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5 from 3 votes

2 Ingredient No Bake Healthier Chocolate Cake

This healthier chocolate cake needs just 2 ingredients and includes a healthy hidden ingredient. No flour, eggs, butter or oil needed. The cake is easy to make and is a rich chocolate treat.
Servings: 12 slices
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 1 1/2 cups (340 g) 4% cottage cheese, brought to room temperature, see note before starting
  • 2 1/4 cups (368 g) dark chocolate chips, 60% , see note before starting

Instructions
 

  • Spray the interior of a 6-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 cottage cheese to a blender and blend until completely smooth. When you’re done, it should look like yogurt. You do need to make sure it is completely smooth and no little chunks of cottage cheese remain, otherwise you’ll see the little cottage cheese chunks in the final cake. See the notes section for tips on blending cottage cheese.
  • Add chocolate chips to a large microwave safe mixing bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is completely melted and smooth. Alternatively, you could do this over low heat in a double boiler on the stove.
  • Working quickly, add the cottage cheese to the melted chocolate and mix until uniform and no cottage cheese streaks remain. I used a whisk and a spatula to mix. Your mixture will be thick, like a chocolate pudding consistency. See photo in post for reference. You do need to work quickly because the chocolate will immediately thicken once it comes in contact with the cottage cheese and it will continue to firm up as the chocolate cools. You want to get everything mixed before the cake batter is too firm to work with.
  • Transfer the mixture into the prepared cake pan and smooth the top with an offset spatula.
  • Put in the fridge to set, around 3-4 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 before serving.
  • When cutting cake into slices, use a large sharp knife and wipe the blade after each cut. Store cake in the fridge or freezer in an airtight container.

Notes

  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains around 60% cocoa. If you use a higher percentage cocoa, your cake will be too firm and if you use a lower percentage cocoa, your cake may not set. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth.
  • I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
  • Cottage cheese note: Make sure to use 4% cottage cheese. Low fat cottage cheese is too watery and can cause the chocolate to seize. You also need to make sure the cottage cheese is room temperature. If it is still cold when added to the chocolate, it will cause the chocolate to seize. I used Whole Foods 4% cottage cheese.*
  • I use this 6-inch springform pan.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Cottage cheese blending tips: When blending a small amount of cottage cheese, I like to use a personal blender. I use my personal Ninja blender. I did have to run it through a few smoothie cycles and scrape down the sides several times to help the blender blend until completely smooth. You can also use an immersion blender to blend. In my experience, the immersion blender is easier to help get the cottage cheese close to smooth, but then I still transfer to a blender to get it completely smooth. You can also blend in a regular sized blender but make sure it is a high powered blender like a Vitamix. You will have to stop several times and scrape the sides to help it blend.
  • Optional chocolate frosting:
    • ½ cup dark chocolate chips
    • ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream)
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
    • Frost the surface of the cake with ganache. If desired, you can also garnish with chocolate curls.
  • This cake is very rich so I suggest very thin slices. The slices in the photos are more generous sized slices. I usually cut my cake into about 12 slices.
  • Estimated nutrition is for the cake only and does not include optional frosting or decoration.
Serving: 1slice, Calories: 191kcal, Carbohydrates: 18g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Sodium: 98mg, Fiber: 2g, Sugar: 13g, NET CARBS: 16
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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