No Bake Chocolate Cake
Indulge in the ultimate no-effort dessert with this rich and velvety No Bake Chocolate Cake! Perfectly crafted for chocolate lovers, this recipe combines the classic decadence of dark chocolate with an irresistibly crumbly chocolate cookie crust—all without turning on the oven. In just 20 minutes of hands-on time, you'll create a stunning, luxurious treat featuring a smooth, creamy ganache layer enhanced with a hint of vanilla and a pinch of salt for balance. Customize with a sprinkle of chopped nuts or colorful sprinkles for a finishing touch. It's the perfect no-bake dessert for parties, holidays, or simply satisfying those chocolate cravings, and it’s sure to impress every time. Refrigerated to perfection, this make-ahead chocolate cake is a stress-free addition to any dessert table!
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Recipe Information
Ingredients
- 250 grams Chocolate cookies
- 100 grams Unsalted butter
- 200 grams Dark chocolate
- 200 ml Heavy cream
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 50 grams Chopped nuts or sprinkles (optional for garnish)
Instructions
Grease a round 8-inch springform pan with a small amount of butter or line it with parchment paper for easier removal of the cake.
Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
Melt the unsalted butter in a small saucepan over low heat or in the microwave, then pour it into the crushed cookies. Stir until the mixture resembles wet sand.
Press the cookie crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it firmly. Refrigerate while you prepare the filling.
In a heatproof bowl, combine the dark chocolate (broken into pieces) and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate and cream together in the microwave, stirring every 20-30 seconds to prevent burning.
Remove the melted chocolate mixture from heat and stir in the granulated sugar, vanilla extract, and a pinch of salt until fully combined.
Allow the chocolate mixture to cool slightly, then pour it over the prepared cookie crust, spreading it out evenly with a spatula.
If desired, sprinkle the top of the cake with chopped nuts or sprinkles for decoration.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the cake is fully set and firm.
Once set, remove the cake from the springform pan and transfer it to a serving plate.
Slice and serve the no-bake chocolate cake chilled. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 28.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
