This no-bake chocolate cake is the perfect dessert for any occasion, requiring no oven and minimal effort. Rich, creamy, and intensely chocolatey, it’s a decadent treat that’s sure to impress. The cake features a velvety chocolate ganache layer resting on a buttery cookie crumb crust, and it’s finished with a glossy glaze or a sprinkle of cocoa powder. Best of all, it’s customizable—add nuts, berries, or even a hint of coffee to elevate the flavors. Whether for a special dinner or a quick chocolate fix, this cake is as delightful to eat as it is to make.
Ingredients
For the crust:
- 2 cups (200g) chocolate cookies or graham crackers, finely crushed
- 1/2 cup (115g) unsalted butter, melted
For the filling:
- 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the topping (optional):
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
- Cocoa powder or fresh berries for garnish
Instructions
- Prepare the crust:
- In a mixing bowl, combine the crushed cookies and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan or a tart pan with a removable bottom. Use the back of a spoon or a flat-bottomed glass to even it out.
- Chill the crust in the refrigerator while preparing the filling.
- Make the filling:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
- Stir in the vanilla extract and a pinch of salt.
- Pour the chocolate filling over the prepared crust, smoothing it out with a spatula.
- Refrigerate the cake for at least 4 hours or until set.
- Prepare the topping (optional):
- Heat the cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate in a bowl.
- Let it sit for 2-3 minutes, then whisk until smooth.
- Allow the ganache to cool slightly before pouring it over the set cake. Spread evenly for a smooth finish.
- Return to the refrigerator to set the topping, about 1 hour.
- Serve:
- Remove the cake from the pan and transfer it to a serving plate.
- Dust with cocoa powder, decorate with fresh berries, or add a sprinkle of sea salt for a gourmet touch.
- Slice and serve chilled. Enjoy!
This no-bake chocolate cake stores well in the fridge for up to 5 days, making it a fantastic make-ahead dessert!
