An Incredible No Bake Chocolate Cake
The easiest chocolate cake you'll ever make. And it's always a huge hit. It's the sort of easy dessert perfect for summer, and entertaining, because you don't need to heat your oven.
I suspect this will be the easiest chocolate cake you'll ever make. And it's always a huge hit. It's the sort of easy dessert that is perfect for summer (and entertaining!) because you don't need to heat your oven. I think of it as a no bake chocolate cake, you wouldn't be far off calling it a slice-able truffle. Or, imagine an espresso-spiked, velvety, chocolate mousse you were able to cut into beautiful wedges. Sounds incredible, right? If you have ten minutes, some dark chocolate, cream, and something to infuse the cream with, you're in business. I also have some non-dairy variations as well.
When this Sort of Chocolate Cake is Perfect
This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. It's less trouble to make than it is to go out and buy something. A small slice really goes the distance. It's intense, it's hardcore chocolate. Paired with a touch of whipped cream (or whipped coconut cream) it's a total crowd-pleaser. I infused the cream used in the cake with espresso adn allspice in this version, but you could play it straight. Or take it in any direction you're inclined - there are dozens of great suggestions in the comments.
Choosing the Right Pan
This is a small but mighty chocolate cake. The choice of pan warrants a mention. You end up with with ~ two cups of batter, and for the most part you can pour that into any small-ish, parchment-lined cake pan you like. The parchment is important if you ever want to get the cake out of the pan. For this cake, I used a little loaf pan I like, but I've done this in small spring-form pans, and on occasion little tart pans. Just keep in mind, a bigger pan will mean a thinner slice. A small loaf pan like this yields a deeper slice, and so on. It's hard to screw up - I mean, it's a slice-able truffle cake. In the lead photo I've used a 6-inch springform pan. In the shot below, I've used a small loaf pan.
In a pinch - a number of you have mentioned that you simply pour the chocolate mixture into individual muffin tins, or dessert cups, allow it to set, and served this way. Brilliant! Less cake like, but I suspect no one will complain.
Variations
Want to avoid heavy cream? There are a number of substitutions that work well. I love using cashew cream in place of the heavy cream called for in the recipe. Make cashew cream by combining 1 part cashew nuts + 1 part water and process in a high speed blender until silky smooth. No need to strain. Coconut milk also works nicely as a substitution.
Choosing the Right Chocolate
Because this cake is all about the chocolate, you don't want to skimp on quality. I've been using Guittard Organic 74% Bittersweet Chocolate Wafers for this cake. It works beautifully. I often use it straight, meaning, without the added espresso or allspice noted in the recipe. So it's just the beautiful chocolate notes coming through. San Francisco family-run chocolate represent! But, any good chocolate between 70% - 80% will work.
Finishing Touches
I like to bring a bit of extra flavor (and some pretty) with a dusting of cocoa powder, a few dried rose petals, and a sprinkling of cacao nibs. Others like to finish things of with a few berries. Generally speaking, if it pairs nicely with chocolate, go for it. A few toasted nuts, or crumbled cookies wouldn't be unwelcome.
If this isn't quite the right chocolate cake for you, I have a few others to recommend! This flourless chocolate cake is a classic all-time favorite, and everyone loves this Violet Bakery Chocolate Devil's Food Cake, and you can't go wrong with these incredible brownies.
More Cake Recipes
- Chocolate Devil’s Food Cake
- Yellow Cake with Chocolate Frosting
- Flourless Chocolate Cake
- Glazed Lemon Cake
- Coconut Rum Cake
- Coffee Cake
- all baking recipes
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
No Bake Chocolate Cake
- butter, to grease pan
- 8 ounces / 225 g 70% chocolate, well chopped
- 8 ounces / 225 g heavy cream, cashew cream, or full-fat coconut milk
- 1/2 teaspoon allspice (optional)
- 2 teaspoons finely ground espresso (optional)
- 1/4 teaspoon fine grain salt
- cocoa powder, to serve
- optional other toppings: rose petals, cacao nibs
-
Lightly butter a 6-inch / 15cm springform pan or equivalent. I typically use small loaf pans which are less common, but many small pans will work here (see main entry). Line with parchment paper and set aside.
-
Barely melt the chocolate in a double boiler over gentle heat.
-
In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat and stir in the salt.
-
Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren't at all separate. Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate until chilled throughout, a few hours, or overnight.
-
When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, sprinkle with any other toppings you like, and slice. Alternately, you can slice and serve from the pan.
Related Recipes
Flourless Chocolate Cake
A classic flourless chocolate cake recipe, like sliceable chocolate mousse, with a long list of variation ideas.
Chocolate Devil’s Food Cake
This is exactly what you want when you're craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender.
Yellow Cake with Chocolate Frosting
This is the yellow cake of dreams. Perfect for celebrating birthdays, graduations, or simply getting through a tough week. The crumb is tender and moist, the chocolate frosting thick, luxurious, and slathered on generously. If you’re nostalgic for an updated version of classic yellow cake, this one hits all the right notes.
Whole Wheat Chocolate Chip Skillet Cookie
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Spread the dough in an oven-safe skillet, and bake into a single mega-cookie.
Best Chocolate Cookies
This is the best chocolate cookie I bake. And I don’t say that lightly. It’s a crackle-edged puddle of chocolate with a texture like a collision between a soft meringue and a fudgy brownie. Part of my essential cookie repertoire!
Chocolate Bundt Cake
Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.
Turkish Coffee Chocolate Brownies
These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile.
Post Your Comment
Comments
This was just exquisite. Really just chocolate ganache as cake, but I’m totally good with that!!
I love making this. I’ve made it for a couple of potlucks, and I make it for my husband’s birthday. It is close to perfect. I have to say, the last couple times I made it, I noticed it’s a little salty. Maybe it’s the kind of chocolate I’ve been using? Callebaut Dark the last couple times. Maybe I’ll go darker like I have in the past!
I too would love to know the dimensions of the loaf pan you used – the size looks perfect! Sorry if I missed an earlier response!
Hi KH – I used a 9×9-inch square cake pan. Cut the cake in half and then stack to get that shape :).
We really like no bake recipes. Thanks for sharing
Do you think it would work with Bailey’s instead of heavy cream? Or maybe with half Bailey’s/half heavy cream?
Try it! -h
This was SO rich, SO delicious, and SO satisfying to chocolate lovers. I used some cinnamon and a bit of cayenne (you could hardly taste either). Pay attention to the direction to put it in a small pan — you want some height in the slices.
We served it with fresh raspberries and creme fraiche. The best part was I made it in no time the day before. THANK YOU!!!! For this fabulous addition to my repertoire!
Thanks Martha! And yes the small pan is key. Or doubling up on the recipe.
Can you freeze this?
Hmmm. I haven’t tested a freeze, but if anyone else has please give a shout!
I love this recipe very much and have made it few times. What I love more is the pan. Heidi, can you share the size of the small loaf pan you have used? If you can share a link on amazon then it would be great too. I have shortlisted a Pullman small pan but not sure if it gives a similar deeper slice.
Deeplai – I’m not sure of the dimensions of that exact pan, but it was quite narrow and long…apologies, for not being sure!
Would this work using creme fraiche instead of cream? Or would it be too sour/tangy?
Could be fantastic!
This reminds me so much of an amazing chocolate torte I had in a Seattle restaurant once. I still dream about it. I can’t wait to try this!
any dairy-free alternative for heavy cream?
My first time on this site, It is winter in SA so it will be Oxtail for my dinner party on Sat Looking for a light uncomplicated something for dessert any ideas…going to try this cake soon sounds amazing…thank you
Thanks so much for this recipe! I made it for a party this past weekend, with a few black-cap raspberries on top since they’re in season in our garden, and the dessert was VERY popular. I didn’t have a small enough pan, so I poured the chocolate mixture into individual dessert glasses, without parchment, and people just spooned the dessert out — worked fine.
Thank you for the recipe! Usually I am a disaster In the kitchen… I always screw something up and end up with a kitchen like the ones in Tom &Jerry in the endings… But not today! Thanks to you I have a delicious desert and a clean and happy kitchen!
I had friends over for dinner this week and was making olive oil gelato. I wanted something rich and chocolatey but quick and easy to serve with it. This was totally perfect! You always have such wonderfully creative and practical ideas–the very best kind. Thank you!
Wow! Your “no bake chocolate cake” looks firm and moist. I can imagine how it will melt in my mouth. I can’t wait to try this one.
I think I’m going to try this in mini-muffin cups and then topping them with icecream and freezing for mini icecream bites for a company picnic. Maybe infusing the icecream with peppermint for a cooling option.
This sounds amazing! And just the thing to quell my chocoholic cravings when it’s way too hot to think about turning on the oven.
We really love your blog and would be delighted to work with you on something – if you’re interested in King Arthur Flour, feel free to send me an email!
I took this to a Microbrewery Supply business potluck along with 2 flavors of water kefir and homemade beer. Other brought fermented, spicy cabbage, pasta salad, spicy cole slaw, a fritatta, cookies, more beer, mead, etc. No one got sick despite such a crazy sounding spread. People called my cake “chocolate” rather than cake, possibly because it was so thin. I only had a 9″ spring form pan. I’ll use some mini loaf pans next time I saved from many Christmas banana/zucchini, etc cakes from my grandmother.
Cheers!
From the photos, I was thinking… how about doing this in verrine format?… And I’m thinking Amaretto, and a garnish of crumbled amaretti & toasted almonds… Besides, the verrine allows you to make a bit smaller portions and eliminate the guilt 😉
I made two batches of this – one with semi-sweet chocolate infused with vanilla and the second with 60% chocolate (could not find 70% anywhere!) and I infused the cream with a hazelnut liqueur. Served both with fresh rapsberries and whipped cream and it was divine and so incredibly easy to make. I think in the future I will add some toasted nuts to the bottom of the dish as a sort of crust and I also think I may make them in individual ramikins. But I will definitely make this again and again! Thanks!
this is absolutely divine! I added some orange essence and very very finely chopped almonds to mine and it was a complete chocolate lover’s dream! the consistency is so smooth and velvety, everyone has to try this 🙂
The cake is awesome with the roasted strawberries from Heidi’s new book. I sprinkled mine with a little toasted coconut.
omg this gives me too many ideas..whether to infuse the cream with cardamom or earl grey..(drool)
beautiful recipe & photos 😀
I made this for a BBQ last night and it was such a hit. Thanks for sharing the recipe!
I made this the other day – so rich and amazing. It only lasted two days. Thanks for the recipe!
This looks absolutely wonderful! I plan on making this today and was wondering what the downside would be to making it in individual little ramekins? Thank you so much for the recipe!
My beautiful daughter made this for dinner! We all loved it however it was a little bitter for me! Would it be possible to use a milk chocolate? What would be your suggestion!
Hi Annie – Sure! Use whatever chocolate you like to eat.
Yum! 🙂 I have to try this!
I made this today.
I’m not a dessert person at all but this recipe is so ‘wrong’ on so many different levels.
I tweaked it ever so slightly using several suggestions submitted by readers here. I added 1/4 teaspoon of red chili powder, and 25ml of Kahlua to it and dusted it with Dutch cocoa (24% fat) from Pensky’s . I’ll be serving it later this afternoon with a small scoop of Mitchell’s (bay area) Buko (baby coconut) ice cream.
Seriously, this is the most off-the-hook desert I’ve ever made.
Big smooches heidi!!!!!!
Serves 12? In my house this would serve one – ME! Looks delicious – I will try the recipe as soon as I can get to the store for chocolate…. I’ll leave out the epresso though or my children won’t be able to have any. Actually, nor will I, given my caffeine intolerance…..
wow! couldn’t believe how many comments I’ll have to add to 🙂 it looks pretty relaxing to eat.. something to really enjoy during a lazy day.. 🙂
I just made this with coconut milk in place of cow’s milk and a wonderful 70% dark chocolate with mint. Divine is the brand. I also whipped up some coconut milk, vanilla extract, and a bit of honey for some whipped cream to plop on top. Truly amazing! Thank you for this wonderful recipe!
I didn’t have a decent sized pan at the time – I made the mixture and poured it into mini muffin cases (used gold ones) and stuck a raspberry on top of each one. They came out just like my favourite truffles!!!! SO delicious. YUM!!! served with raspberry and coconut cream with lime zest!
Absolutely a winner, I’m hungry for slice…
For grainy lumpy chocolate, that happens when water somehow makes it’s way into the mixture. Could be from the double saucepans for melting chocolate or from wet utensils, or the cream used has too much water content.
Cocoa grains in the chocolate absorb the water when hot and get cooked and starchy forming lumpy and grainy chocolate… I learnt from experience.. hope it helps
I ate it with vanilla ice cream and chocolate syrup! It is beyond tasty, great job! Hooray for National Ice Cream Month!
this recipe is absurd. Absurdly good. Absurdly too much time spent licking the bowl after making. Absurdly looking forward to eating it chilled, too. To make it more Mexican, I added cinnamon and cayenne instead of allspice. I also one and a half’d the recipe, mostly so it would better fit the pan I have. Any recipe that is hard to mess up is my kind of recipe. Thanks!
I am curious about the dimensions of your loaf pan. Care to share?
This was wonderful, Heidi, and arrived in my inbox just at the right moment. It was easy comfort food when we needed great comforting. Thank you.
LOVE IT!!! just like making biscuit cake 😀
On vegan options: I made it with coconut cream and it worked fine.
I have ghirardelli semi-sweet chocolate bars at home – do you think can I use those? I doubt they’re 70% chocolate.
Good Grief, I Love Chocolate, and you certainly can’t go wrong with this recipe! I would be tempted, on occasional evenings after work, to pair it with a nice glass of red and call it dinner. Kudos, Heidi!
Who wants to turn the oven on in this heat? Such a fabulous recipe you have here! Can’t wait to give it a shot!
I made this the other day and it was absolutely perfect! Served a few pieces with vanilla ice cream and whipped cream. Thank you thank you!
I made a vegan version of this with almond-cashew cream instead, it turned out great! Makes a pretty awesome ganache-y frosting actually as well!
oh, goodness.
GOODNESS.
how did i never think of this?!
bookmarking…
hi there!
just wanted to let anyone who is interested that i made this with sugarfree chocolate and mascarpone instead of the heavy cream and it was still incredible! everyone loved it so dont worry about substitutions!
keep up the good work heidi!
esen
In response to mary up above asking if you could sub something in place of the chocolate – try carob. My sister is allergic to chocolate too, so my Mom made everything (frostings, cupcakes, brownies, you name it) with carob. You can get carob as a powder (use in place of cocoa powder, just be aware that carob is sweet by itself, no sugar added, unlike cocoa, which is bitter) or as chips or melting pieces, just like you can get chocolate chips or bars. I’m going to try it with carob too and let you know!
Thank you ESEN & LARSON19 for posting something from someone who has already made this dessert!!
I agree with LARSON119, What until you have made it and tell everyone how it turned out!
P.S. I made it and it was as easy as it was decadent!
hmmmm. i’m going to infuse it with lavender!
You are a genius Heidi!
I think this would lend itself to becoming the base for an icebox cake. I’d be tempted to layer in some simple cookies, whole or broken, to bulk it up and break the aggresive chocolate onslaught! (Gah! Who am I?) Of course, to soften them you’d have to plan on making this which would take away from the emergency dessert imperative! Or you could just melt some ice cream and lay a slab in a puddle of it for a quick fix. Anyway you embellish it, it’s chocolate, not much could improve or detract from it!
Oh yum! I’ve been very into the flavor of allspice with chocolate lately. I made a chocolate cream pie with ground ginger and allspice the other weekend and loved it.
Thanks for a no-bake dessert-they’re my favorite this time of year!
Sliceable ganache, huh? I can’t believe I didn’t think of this brilliant idea myself.
Yum!..I don’t have any much extensive training in the kitchen but I’m going to try this “no bake cake”…Sounds like a plan…It really looks great and delicious.
A no bake cake in the heat of summer sounds wonderfully simple and delicious!
This looks delightfully simple, even for a non-baker like myself!
Looks great – love the last comment about adding a touch of Grand Marnier. . .I’m trying this.
So simple and delicious. I can’t wait to try this served with mixed berries, or maybe cinnamon whipped cream, or maybe Irish whipped cream. Yummy! Thanks for the great pictures also.
O please, Heidi, tell us if this can be made with some kind of non-dairy substitution for the cream. It looks so good.
In exchange I offer an idea for infusion for the cream that you may or may not have in SF: Honeysuckle. It’s off the charts.
A perfect solution to the question of how to make chocolate cake in the Phoenix summer!
OooooooH! The cake looks so good. Can’t wait to try it. Could one add toasted chopped nuts to this?
Hi Vinita – yes, absolutely!
yum! this looks perfect for a summer dessert
orange…maybe a touch of Grand Marnier and a few bits of orange zest….
will definitely make this for the next dinner guests, maybe with a cherry-chili salsa for some exotic flair…
There’s no question that a chocolate dessert is the biggest crowd pleaser. And the no-bake attitude of this cake is no doubt welcomed by anyone looking to please a crowd without having to turn the oven on in this heat!
This is fantastic, my man will be going gaga over it. I will definitely make it for him. & the fact that it is so simple, well that’s just fabulous. Love your inspired flavour combo here too. Just beautiful.
Heidi xo
Thank you for the great idea. This is a fabulous quick dessert to make for guests without the hassle.
Just a quick question – if I have neither a 6 inch springform or a small loaf pan, is there another size pan that you think would work?
Wow, for someone lacking energy to do to much, you’ve certainly pulled out a winner. This looks amazing, sooooo tasty. Im such a chocolate fan. Mmmmmm. Im going to try this little beauty tonight. Have all the ingredients, just gotta do. Yummo!
Love the summer flowers, they sure do make a house feel lovely. We are in the midst of freezing winter, perhaps Ill grab some flowers to liven the place up. Thanks lovely for a gorgeous recipe.
I am going to give this a melt and chill with vegan friendly cashew cream. Simply amazing!
I have a friend who makes something like this, and you’re so right… it is indeed “hardcore chocolate”!
This looks amazing!! I find that I’m too lazy to make a good dessert after preparing a main dish and sides, but this is totally do-able! And i usually have all of those things on hand. Thanks for the recipe!!
Oh I love desserts like this that are simple to prepare and perfect for company!
This is a great recipe especially 4 some of us students who’d like to host once in a while…..Am in the Philippines n its hard to come across an oven on campus!
This looks amazing! I think I’ll make this as a dessert to my spaghetti squash & meat sauce tonight. Thanks, sweetie!
this would be fantastic drizzled with the last of the chile-raspberry sauce i’ve got in my fridge! or with a cinnamon & nutmeg infusion! which to try first?!?! what a delicious dilemma! 😉
Just made this and had the same experience as previous poster–went all clumpy after I stirred in the chocolate (slowly, and seemed to be cooperating!). At the end, it began to separate as well… what did I do wrong? Temperature??
Yuuuuum! Just made this (in a piecrust, made from Anzac cookie dough, an idea I got from you). Any idea how long I can keep it in the fridge for?
Hi Amy – a few days? Should be a-ok. LOVE this idea.
looks just like what we used to call Chocolate Pate, though some recipes I’ve seen add eggs and Liqueurs, anywho, looks yummy…
This is my kind of indulgent treat: chocolate and cream fused into one thick, creamy, chocolate slab, enough to give me goosebumps from the richness! Love it!
I’m in love with the idea of not having to turn on my oven to make a treat! It’s just too hot today.
I am adding some orange zest to the cream as it heats to infuse with a lovely orange flavor (will remove zest after infusing).
This is such an attractive and simple treat. Perfect for entertaining! Believe it or not, I’m so into the mini loaf pan! I like the unusual! I’m excited about trying this recipe 🙂
Hi Heidi!
Would coconut milk work here as a substitute for the cream?????? I’m visioning a chocolate coconut cupcake in my head but only ten times better in a truffle/cake form!!! Thanks for all the great ideas/inspiration …. also LOVE the new book!! 🙂
This looks just like aslice of dessert I had in Avignon, France once that they called Fondant. I have never figured out what it was though, and I think this must be it!!! Ohhhh Yum!!!!
I definitely need a reason to make this cake – how perfect for summer, when you don’t want to turn on the oven. Served up with some fresh berries and a dollop of whipped cream, it would be perfect.
This is terrific! You had me at no-bake…but when you added “chocolate”…well, then this is it! I can’t wait to try this recipe. It looks yummy and the fact that it’s so easy, is such a bonus. Thanks for sharing!
OMG, I have some organic chocolate bars with blueberries…can’t wait to make this!
I make something similar with coconut milk and finely chopped crystallized ginger. It’s seriously insane.
Hi Heidi,
I am curious, and just want to make this so bad, however it really contains no sugar at all? Not that I am sugar freak, I just thought it would have some sugar in it. I guess thinking like it is a Ganache, which would be more like a truffle.
Mitchell
Hi Mitchell – no added sugar 🙂 Enjoy!
i can’t believe how crazy delicious this looks! it looks almost creamy!
Wow! This looks magnificent. I make my own truffles all the time, but I never thought to turn the filling into a cake. I will definitely make this sometime soon. Maybe tomorrow…
What an incredibly simple and versatile “cake”! I’ll have to share it with my gluten-free friends. 🙂
Add sauce Melba and call it a chocolate/raspberry pate
I don’t even LIKE chocolate and this cake looks AMAZING!!!
this looks amazing, i would like to infuse this cake
with maybe some orange zest or add some kind of nut.
This sounds diviiiiiiiiiiine… must try it some time when I have friends to entertain. Not a coffee fan, but would definitely have a go with some of those other variations people have suggested, particularly hazelnuts. I always enjoy your blog, Heidi – thanks!
PS Comments are closed on the recipe for Nikki’s Healthy Cookies, but I also wanted you to know that these – with slight variations (I leave out the coconut, and call them biscuits, being Australian) – are now an essential part of my repertoire too. Thanks. 🙂
What a brilliant dessert idea – very quick & easy and looks like it will satisfy the hard-core chocolate lover. I’m not a fan of coffee, but would happily sub some Cointreau. Seems to me there may be a place for nuts in this too …
Just made this and something went terribly wrong. When I combined the chocolate and cream the mixture became grainy and clumpy. Very disappointed…because yours looks so good.
HS: I’m so sorry to hear that Kelly, I’ll drop you an email – let’s see if we can figure out what happened! Chocolate can be temperamental for sure. Sometimes if water or steam hits (while in the double boiler) the chocolate it can seize.
Wow, does that ever sound rich! I’m used to a similar “ganache-y” type dessert (except mine is called pate, not cake!) with avocado & chocolate. It’s pretty darned rich, too, except no dairy. I’ve never tried it with espresso–I know my hubby would love that addition. And mini pans for individual servings are great. 🙂
Its summer, you are supposed to be lazy!
@ bhaeravii……..you are correct. This is also known as a chocolate pate. And, there are numerous varieties, many of which use countless infusions to dress up the presentation and ultimate tasting sensation. The unaccomplished kitchen novice could actually pull this off with caution and attention to detail.
hello heidi,
have really enjoyed your blog since finding it 3-4 months ago. many thanks.
my question is a sticky one. 1st, this dessert is quick, looks great and i’m sure delicious. 2nd, i am allergic to chocolate. 3rd, is there another ingredient that could slip into the place of chocolate? i know it probably defeats the purpose of utter decadence, but i’d love to have something i can use in place of chocolate when i see the structure of a really good recipe.
stay well,
mary
I love truffles, but have always struggled with making them at home – instead of gorgeous balls of chocolate, I make a mess. This cake seems more up my alley. I’m printing the recipe now – thank you!
Another great liqueur to add to this would be Frangelico! Nice nutty flavour. For orange, I’d go with Grand Marnier.
Looks like it would be great with a cup of coffee after dinner.
Looks great, never heard of no-bake chocolate cake, will give this a try!
Can you freeze this? I made it a few hours ago and it is still setting up in the fridge. I am having company in a few days and thought I would just put it in the freezer until they arrive. BTW, I used half & half instead of heavy cream and only had a few oz of 70% chocolate, so just semi- sweet morsels too…do you think that is ok…oh and I forgot the salt…will any of the above hurt the consistency? Thank you for a great recipe…I will try to make it better next time…
Goodness! That absolutely looks delicious! Perfect the hot July days that are (hopefully) coming 🙂
I suspect it would travel well, no?
My sister loves no frills chocolate, and I’ll be visiting her (in your neck of the woods, sort of) in a couple of weeks.
That’s my kind of cake! You could go so many ways with this. Infuse with herbs, citrus, fruits. Or, my personal favorite, add a peanut butter swirl. Yikes!
Lovely and tempting recipe.. looks absolutely delicious.. thanks for sharing !!
Gosh, death by chocolate! I make something pretty similar around christmas time but in a round cake tin with crushed amaretti biscuits in the base, so when you flip it out it has a delicious crumbly topping. so so rich but absolutely heavenly 🙂
I love the idea of infusing the cream with espresso and allspice. A nice little kick!
I can imagine throwing in some hazelnuts in the batter for an extra crunch.
How heavenly!
This is perfect for our picnic tomorrow – I just made it (and of course licked the bowl, and the spoon…) I was considering substituting cinnamon for the allspice – I’m so glad I didn’t! The flavors are perfect together! Yum!
Heidi, this looks lovely and I have to ask, where did you get that cute little loaf pan? Or any of your awesome, antique looking pans for that matter. I’m going to be in San Francisco at the end of July so please tell me even if it’s some little local shop!
HS: Hi Lisa – most of them come from garage sales and flea markets. There is a big flea market across the bay in Alameda the 1st Sunday of each month, and another south of SF on the third Saturday I believe. Cookin’ on Divisadero St. is packed with second-hand cake and tart pans if you don’t mind digging.
This looks amazing. I love that it’s gluten-free without really trying!
I didn’t even know I wanted to eat this cake until you shared it! Thanks for the fantastic idea. My stomach is just growling now….
At last – a sinful desert that’s diabetic friendly!!!!
Perfect timing for a special but Monday night dinner tonight. Ricki I have never tried the avocado version but I do make a silken tofu + choc. Similar idea. (truly cdn’t bring myself to use an avo that way!)
Why didn’t I think of that? Brilliant. Perfect for keeping the kitchen cool on a sweltering day. Canning jars are my favorite vases.
What a great recipe! The possibilities for flavorings in endless. A nut layer, maybe chilies. Love this.
The idea of not having to turn on an oven right now makes me smile.
Just made this…so easy! My egg allergic, chocolate lovin tot loves it. 🙂
Wow, this is stunning!
Good lawd that looks sinfully delish!!!!
I want this now. I wish I weren’t on a diet!
This is similar to a “cake” my Nana used to make, but she lined the pan with ladyfingers, placed them on top as well, and then put in in the icebox, hence her name for it was “chocolate icebox cake”. It was seriously chocolate, rich and dense.
HS: I love reading the variations on this. Ladyfingers!
this type chocolate concoction is commonly referred to as a chocolate pate, not a cake. there are lots of versions with a variety of flavors. these were very popular in the 1980s in restaurants.
Wow. Heavenly!!! 🙂
You didn’t specify as to what chocolate you used – bitter sweet or milk chocolate?
HS: Hi Janet – I used a 70% bittersweet.
For some reason I have a deep desire to make this with with a “crust” of chopped toasted almonds, ground almonds, a little melted butter and a little brown sugar pushed into the pan before pouring the chocolate mixture in. I could possibly even mix in some toasted almonds directly into the chocolate instead. Anyway, I’m very excited to try this recipe, it sounds absolutely amazing!
wow, this looks amazing! your flowers are beautiful too!
Oh God Heidi you just read my mind!!! I have a lunch in an hour I have make a cake for it and completely failed… this cake looks perfect!!!! many many many thanks!
No sugar in the recipe. Was that a mistake? Can I add a little agava if I think it is needed?
HS: No mistake – I find there’s enough sweetness in the chocolate.
I wonder if you could substitue coconut milk instead of heavy cream for a dairy free/vegan version of it? Anyone have experience with that? Heidi’s Vegan Chocolate Amaretto Mousse is a favorite in my household and with guests.
Truffle cake? Sign me up. I’m all about avoiding the oven lately, and this cake looks rich, decadent, and absolutely delectable!
Great Cake! I was wondering if a bit of hot chili powder, in lieu of or in addition to the allspice, would work for a south of the border dessert menu?
Looks incredible! i’m glad allspice is optional. While I think it would be delicious in the dish – I’m allergic. Thanks for another great post – the pictures are beautiful1
Well…..I am thinking, why not get a nice silver spoon and eat it!!! Sounds good to me. And with a wee bit o Bailey’s too yummmmm
I am so making this! I love the espresso addition. In Romania we call this ” Baton de ciocolata ”
Heidi…once again you have made your fans happy. What a perfect way to end a meal.
This definitely looks intense! Beautiful photos, as always
i have to make this now! if only stores weren’t closed on sundays in germany. it looks absolutely divine. thank you for sharing such treats!
This is genius — I love that it’s gluten free, easy, and delicious. Again, your recipes make me swoon.
What a simple and elegant recipe!! I’m not much of a baker but this looks so easy I feel like even i can make it. My day yesterday was pretty lazy too — I also slept in, ran a few errands and then spent the evening at an awesome dinner on University Ave in Palo Alto. Aren’t those types of days the best? 🙂
No Sugar????
I a new to this kind of cake and plan on making it very soon.
Yummmmmm!
if you accomplished nothing all day other than to make (and eat!) this chocolate cake, then it was a super productive day 🙂
The cake looks stellar and I love how easy it is!
Love how you said it’s easier to make this cake than actually go out and buy a dessert.
Yay for easy chocolate cake!
So great to see how a concept morphs into new ideas. . . .. layers, raspberries, nuts. All solidly sitting on a base recipe of slicable truffles. Possibilities are endless and the premise is genius. Will definitely use this idea. Thanks!
This looks like a heavenly (and sinfully!) way to top off our hot Tucson monsoony nights! Also, I loved seeing your ravioli salad in the big summer edition of Everyday Food!!! Gosh, I can say I’ve been reading your blog since way back when! Happy summer to you & your peeps!
It looks delicious! I was just wondering how to use up some of the cream I have left over in the fridge from making baked maple custards this weekend. Thanks for the recipe!
i am intrigued by the allspice. i bet cardamon would pair nicely with the coffee infusion or even on it’s own. any thoughts on green summer herbs for the infusion–lavender, thyme, or rosemary?
thanks, as always!
I immediately thought it reminded me of a torte that had pistachios and tart dried cherries that I had many years ago and still think of. It was that good.
Looks delicious!!!!! let me just say: wowwwww!!!!!
Oh my, I am totally making this for book group in a couple weeks. What a beautiful treat!
Wow Heidi, you’re crazy (in a very good way though;-))!! I’m reading this just after my resolution to cut back on chocolate…. then again, it’s dark chocolate…. it’s healthy… And I could add some raspberries… 😉
Wow – looks like a wonderful summer dessert.
sounds rich and decadent! thanks for sharing!
This sounds wonderful. I sure wouldn’t want a big slice, but a small one would be nice. Yum!
Chocolate cake in snap! Perfect.
That cake looks absolutely delightful, the non-baking aspect as well as the result. Thanks for sharing, this is going to be tried out soon around here!
Mmm… I love chocolate desserts that fall under the hazy combination of of cake-truffle-fudgy brownie category. It tastes like pure chocolate but better! I would love to try this cake out.
And as a side note, I made your otsu the other day and it was wonderful. Can’t wait to try the black sesame version from your new book.
Yum, some nuts and dried fruit would also be lovely tossed into the mix. And for a dairy-free version I’d use coconut milk/cream in place of the heavy cream. I adore easy desserts 🙂
I haven’t heard of anything like this before, but being the chocoholic that I am, I’m hooked! This would make a brilliant low-stress dessert. Can’t wait to try it.
Mmm, that looks amazing. I love that it’s a cake that’s basically a truffle. That is awesome and such a cute idea 😀 The cocoa powder on top makes it look especially beautiful!
Katie, I like the way you think. I’m obsessed with cherries right now and was thinking a splash of kirsch could be nice. The no bake cake looks yum- dense and rich, and I’m sure a little goes a long way. I love a little nibble of desserts like this after a good meal.
Wow…this looks incredible!
It looks like solid chocolate fudgey heaven… Wow! Excellent idea Katie – maybe even a little Kahlua or Baileys…?!
Wow, this looks like a pretty seriously chocolatey cake! What’s the consistency like? From the looks of the ingredients and the process, it seems not unrelated to the ganache you might find in the middle of a truffle. Would a splash of brandy be out of place if that’s the case?
it’s like eating a slice of icing without the cake!
miammmm un délice
I can imagine this garnished with a few fresh strawberries or raspberries and perhaps whipped cream (although that may be a little decadent). I love the no-bake aspect in this summer heat. Thanks
and I’m infusing it with lemon zest 🙂
I’m so excited! I’m making this instead of chocolate ice cream right this minute!
More Recipes
Weekly recipes and inspirations.
Popular Ingredients