3 Ingredient No Bake Chocolate Cake
This no bake chocolate cake is a rich, decadent dessert that’s surprisingly easy to make. This cake offers a smooth, silky and melt-in-your-mouth texture without the need for eggs or heavy cream.
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.
Serving: 1cake slice, Calories: 254kcal, Carbohydrates: 27g, Protein: 0.4g, Fat: 18g, Saturated Fat: 11g, Sodium: 2mg, Fiber: 4g, Sugar: 18g, NET CARBS: 23
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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