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This No-Bake Chocolate Cake is the most delicious and fudgy chocolate cookie cake you will ever have! It’s made with just 5 ingredients and it requires no baking! It stores well in the freezer in small portions and can be taken out and served whenever you like! Perfect for all of you chocoholics! Made without flour and can be made gluten-free.

A slice of no-bake chocolate cake on a cake slice

There is never a bad time for chocolate cake! This cake is perfect for when you need a chocolate fix in a hurry or have unexpected guests, as it ‘s ready to serve in jus 30 minutes. Delicious, rich and indulgent!

Be sure to check out my other chocolate treats. My Triple Chocolate Avocado Brownies and Classic Chocolate Chip Pancakes are two favorites!

Why This Chocolate Cake Is So Good!

  • No bake: There are some days when you just don’t want to turn on the oven, and this freezer cake is perfect for those times. No hassle, no constant checking, it’s so effortless!
  • Quick: It’s so quick to make this cake, it shouldn’t take longer than 15 minutes to mix everything together, then you just have to wait!
  • Make ahead: This is a great cake if you are planning to serve it as part of a party of family dinner. It can be made ahead and just kept in the freezer until you want to serve it.
  • Gluten-free: This cake can be made with gluten free tea biscuits to accomodate those with allergies or intolerances to gluten or wheat.

No-Bake Chocolate Cake Ingredients

  • Dark and milk chocolate: Use good quality chocolate for this recipe for the best flavors. I like Lindt or Ghirardelli.
  • Sweetened condensed milk: Adds sweetness and creaminess to the cake. It adds flavor without the need for adding sugar.
  • Thick fresh cream: For creaminess and it also helps the cake to set. Don’t use thin or low fat cream.
  • Butter: The butter makes the chocolate smooth and creamy. Use unsalted butter.
  • Tea biscuit: The biscuits and texture to the cake and help to absorb any excess liquid.

How To Make No-Bake Chocolate Cake

  • I always start by breaking the tea biscuits, just the plain tea biscuits. I get mine from World Market or any oriental store close to me. They are not hard to find. The brand I use is Maria and World Market always has them.

Tea biscuits in a bowl

  • Melt the chocolate in a double boiler with 1/4 stick of butter.
  • Pour over the sweetened condensed milk as well as a can of the thick fresh cream. Whisk very well to make sure the chocolate is silky and has no lumps.

The chocolate being melted and cream added to it

  • Pour the chocolate fudge ganache over the cookies and toss to coat completely.
  • Pour into a lined cake pan.
  • Place in the freezer for at least 6 hours before serving.

The chocolate being mixed with the biscuits and poured into a cake pan

Recipe Notes and Tips

  • I recommend placing a layer of either parchment, wax paper, or a plastic food wrap in the cake pan before adding the batter. This makes it easier to remove the cake because it gets sticky.
  • You can use any shape of pan you like. You can use two smaller pans to make the portion into two batches, freeze and serve whenever you like.
  • Another way to make this cake. Simply just scoop the mix onto plastic wrap and wrap it into a roll shape and freeze it. When you are ready to serve, just take it out of the freezer and cut it into pieces and serve.

Frequently Asked Questions

Can you make it ahead of time?

Yes, this is a great make ahead dessert! Keep in mind, it will require at least 6 hours in the freezer before you are ready to serve it. It will keep in the freezer for up to 4 months, if it ever lasts that long!

How do you serve it?

When ready to serve the cake, remove it from the freezer and dust with cocoa powder. If you use a round, square or rectangular pan, you can always decorate the top with some whip cream after you dust with chocolate and add some ground hazelnut on top for garnishing. It will look so much prettier! You can also add fresh fruits to decorate or even my Easy Chocolate Covered Strawberries!

Can you re-freeze it?

After you serve the cake, do not refreeze it. If you don’t eat it all, you can store in an air tight container in your fridge for up to 2-3 days.  They don’t go bad, but it will lose its crunch

A slice being served from the no-bake chocolate cake

That’s how simple it is to make this super yummy No-Bake Chocolate Cake! It’s labeled easy for a reason! But I assure you, you will love it! I have not met anyone who doesn’t.

I even made it for my sons school one time, and everyone was asking me if I can make it for their kids birthdays and they will pay me for it. LOL. I said, here is the recipe and save your money! It’s as easy as 1, 2, 3.

More Easy Dessert Recipes

I hope you enjoy all the recipes I share with you including this delicious and simple Easy No-Bake Chocolate Cake. I hope you try it, enjoy it, and share it with your friends and family!

You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…

4.72 from 7 votes

Easy No-Bake Chocolate Cake

This easy no-bake chocolate cake is the most delicious and fudgy chocolate cookie cake you will ever have! It's made with 5 ingredients and it requires no baking!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients 

  • 7 oz. Dark Chocolate, Lindt or Ghirardelli
  • 7 oz. Milk Chocolate, Lindt or Ghirardelli
  • 1 can sweetened condensed milk
  • 6 oz. can thick fresh cream
  • 1/4 stick butter
  • 12 oz. tea Biscuit

Instructions 

  • Break the tea buscuits in a bowl.
  • In another bowl, break the chocolate and add the butter in. Place on a double boiler and bring to melt. Add in the sweetened condenced milk, as well as the fresh cream and whisk well to obtain a smooth ganache.
  • Pour the chocolate ganache onto the biscuits and coat well.
  • Pour the cake mix into a plastic or parchement lined pan and press down with a spoon.
  • Cover with foil paper and store in the freezer for at least 6 hours before serving.
  • Remove from the freezer and dust with some cocoa powder before serving. You can also decorate with some whip cream and crushed hazelnut.

Notes

  • I recommend placing a layer of either parchment, wax paper, or a plastic food wrap in the cake pan before adding the batter. This makes it easier to remove the cake because it gets sticky.
  • You can use any shape of pan you like. You can use two smaller pans to make the portion into two batches, freeze and serve whenever you like.
  • Another way to make this cake. Simply just scoop the mix onto plastic wrap and wrap it into a roll shape and freeze it. When you are ready to serve, just take it out of the freezer and cut it into pieces and serve.ย 

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 74.7g | Protein: 7.8g | Fat: 33.8g | Saturated Fat: 11.9g | Sodium: 224.1mg | Sugar: 43.2g
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6 Comments

  1. You have shared with us a really amazing recipe in this blog. I wasn’t aware that making a cake could be so easy and quick. I will definitely maker this recipe on special occassions when I have guest coming to my place. Thank you for sharing this tasty recipe with us.

  2. This is a yummy recipe. One thing you should consider before making it is that the recipe Is touted to be gluten-free because you use no flour. That said, One of the major ingredients is Maria tea biscuits (or other) which definitely do have wheat flour in them. Bottom line, although this is a delicious recipe it is not gluten-free

    1. Hi Amy,
      Thank you for leaving a review. There was a mistake with communication. They can be made gluten free by using gluten free tea biscuits, which Maria also carries, but the Maria I used are not gluten free. I have adjusted the wording.