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2 Ingredient No Bake Chocolate Cake Recipe

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4 from 14 reviews

This 2 Ingredient No Bake Chocolate Cake combines the natural sweetness of persimmon puree with rich dark bittersweet chocolate for a decadent yet simple dessert. Ready in just 15 minutes of prep with no baking required, it’s perfect for a quick, elegant treat that sets in the fridge to a lush, velvety texture.

  • Total Time: 15 minutes prep + 4-5 hours chilling
  • Yield: 12 servings

Ingredients

Ingredients

  • 1 1/2 cups (330g) persimmon puree (see note for preparation)
  • 2 3/4 cups (443g) dark bittersweet chocolate chips, 60% cocoa

Instructions

  1. Prepare Cake Pan: Spray the interior of a 7-inch springform pan with cooking oil spray and line the bottom with a parchment round. Line the sides with long strips of parchment paper to ensure easy removal of the cake later.
  2. Make Persimmon Puree: Using a high powered blender, blend persimmon flesh until completely smooth. Measure out 330 grams or 1.5 cups for the recipe, reserving any extra for another use.
  3. Melt Chocolate: Place the dark bittersweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted and smooth. Alternatively, melt chocolate gently over low heat using a double boiler on the stove.
  4. Combine Ingredients: Add the persimmon puree (at room temperature to avoid seizing chocolate) to the melted chocolate in the blender. Blend until the mixture is fully incorporated and uniform in color, forming a smooth batter.
  5. Pour and Smooth: Transfer the chocolate-persimmon batter to the prepared cake pan and smooth the surface carefully with a spatula.
  6. Chill to Set: Refrigerate the cake for 4-5 hours or overnight until fully set and firm. Once set, carefully release the cake from the springform pan and peel off the parchment paper from the sides and bottom.
  7. Serve and Store: Optionally decorate with frosting or fresh fruit before slicing into small portions due to its richness. Store leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

  • To make persimmon puree, select fully ripe Fuyu or Hachiya persimmons, remove stems and skin, then blend the flesh until smooth.
  • Ensure persimmon puree is at room temperature before adding to melted chocolate to prevent chocolate from seizing.
  • For frosting, consider a simple whipped cream or dollop of mascarpone cheese to complement the rich chocolate flavor.
  • Use a sharp, large knife when slicing to achieve clean cuts.
  • This cake is rich, so small slices are recommended per serving.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://recipeteach.com/2-ingredient-no-bake-chocolate-cake-recipe/