No-bake chocolate cake recipe
This quick and easy no-bake chocolate cake will be perfect for when you want to make a cold treat that is a crowd-pleaser. The 3-layer consistency of this cake is the best thing about this preparation: it has a crunchy base, a soft filling and a hard topping.
To make this cold chocolate cake even easier to prepare, you can skip the cookie crust and just make the filling and topping. However you decide to make it, all you have to do is keep reading to find out how to make chocolate cake without an oven. Go for it!
Ingredients to make no-bake chocolate cake:
- For the cookie base:
- 1 package of Maria-type cookies (200 grams)
- 4 tablespoons cold butter
- For the filling:
- ½ can of condensed milk
- 1 can of milk cream
- 200 grams of dulce de leche
- 200 milliliters of milk
- ½ cup chocolate or cocoa powder
- 1 envelope of unflavored gelatin (10-12 grams)
- For coverage:
- 300 grams of medium bitter chocolate
- 1 milk cream
How to make no-bake chocolate cake:
- Prepare the cookie base by grinding the cookies in a blender or processor.
- Then put them in a bowl, add the butter and mix with your hands until you get a moist crumb.
- Hack: This easy cold chocolate cake can also be prepared without the cookie base, but it tastes better with it!
- On a greased cookie sheet, spread the cookie and butter mixture and press well with your hands to cover the entire bottom.
- She reserves in the fridge while you continue to prepare this chocolate cake and cookies.
- Hack: Use a baking tray of approximately 24 cm in diameter and preferably a removable bottom to make it easier to unmold the dessert when it is ready.
- Mix the gelatin with 2-3 tablespoons of cold water.
- Leave for a few minutes until stiff and microwave on low power for 30 seconds.
- Tip: It is important to use gelatin in this recipe because it will make the filling firm!
- In a blender, beat all the other filling ingredients: condensed milk, cream, dulce de leche, milk, and chocolate or cocoa powder.
- The result should be a smooth, runny mixture, similar to a chocolate milkshake. If, instead, you want to make a dulce de leche cake, remove the chocolate or cocoa powder from the preparation.
- Pour the previous mixture on the tray with the cookie base. Reserve in the refrigerator for 2 hours or in the freezer for 1 hour.
- Over time, the chocolate filling should be firm. If it is not, leave it 30 minutes or 1 hour more.
- Finally, prepare the chocolate glaze. Chop the chocolate and put it in a microwave or melt it in a water bath.
- When completely melted, add the cream and mix until fully incorporated. Pour over the cold cake, reserve in the fridge for another 30 minutes.
- Your no-bake chocolate cake will be ready when the chocolate icing is hard. Unmold, serve and enjoy!
