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After I’m craving a moist, wealthy chocolate cake with no oven wanted, this no bake chocolate cake is my go-to. It’s the right dessert for once I need one thing straightforward, indulgent, and scrumptious, with out the effort of baking.
Greatest Moist Chocolate Cake – No Oven Wanted
After I’m craving a wealthy, moist chocolate cake however don’t have an oven, this no bake chocolate cake recipe is my go-to. It’s easy to make, steamed as an alternative of baked, and nonetheless has that buttery richness and decadent texture that everybody loves.
Not each residence has an oven, and that’s okay! I keep in mind rising up after we didn’t have an oven, however we nonetheless loved selfmade desserts.
This no bake chocolate cake is ideal if you happen to don’t have an oven or if you happen to’re simply in search of an straightforward, fuss-free dessert. The result’s all the time a moist, scrumptious cake that’s certain to impress. Topped with a easy chocolate fudge glaze, it’s much more irresistible. To make it even higher, I really like including recent berries like blueberries or strawberries to make it each lovely and scrumptious. Make sure you try my straightforward step-by-step directions and suggestions beneath to make it good!
Searching for a baked model? Take a look at my baked Chocolate Cake recipe!
Why I Love This Recipe
- No oven wanted. This no-bake cake recipe is accessible to anybody who loves chocolate cake.
- Moist and wealthy. The steaming methodology retains the cake extremely moist, with a gentle, melt-in-your-mouth texture that I do know everybody will love. It’s an ideal steadiness of buttery richness and decadence.
- Fast and straightforward. What I really like most about this recipe is how fast and easy it’s, with just some easy steps.
- Excellent outcomes each time. This recipe has by no means failed me. Whether or not it’s for an important day or only a deal with for myself, I can all the time rely on it to end up completely.
Elements You’ll Want
- Caster sugar – You should use common sugar if you happen to don’t have caster sugar, however it may take a bit of longer to dissolve.
- Full cream evaporated milk – The key ingredient for that decadent, melt-in-your-mouth texture and wealthy taste.
- Vanilla extract
- Butter – Use room temperature butter; it mixes higher and creates a smoother batter. Chilly butter could make it tougher to mix and result in a denser cake.
- Egg – Use room temperature eggs. Chilly eggs could make the batter seize up, however don’t fear – if you happen to overlook, simply put them in a bowl of heat (not sizzling) water for a couple of minutes to deliver them to room temperature rapidly.
- Rum
- Plain flour
- Cocoa powder – Go for unsweetened cocoa powder for the perfect wealthy chocolate taste.
- Baking powder and baking soda – Make sure that they’re nonetheless recent! Take a look at check them beneath.
- Condensed milk
- Corn oil
- Salt
Please check with the recipe card on the backside of this put up for full particulars on every ingredient.
How To Take a look at If Your Baking Powder And Baking Soda Are Nonetheless Recent:
– Baking Powder: Merely add a teaspoon to a cup of water. If it bubbles, it’s nonetheless good to make use of!
– Baking Soda: Combine a small quantity with vinegar or lemon juice. If it fizzes, it’s nonetheless energetic and able to go.
How To Make No Bake Chocolate Cake
Step 1: Mix caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low warmth till the sugar dissolves and the butter melts. Take away from warmth and hold heat. As soon as the evaporated milk combination has barely cooled, add the crushed eggs and rum (if utilizing), and stir till nicely mixed.
Step 2: Sift the flour, cocoa powder, baking powder, and baking soda into a big mixing bowl. Pour the egg combination over the flour combination and stir till nicely mixed (the cake batter ought to be runny).
Step 3: Warmth up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) spherical baking pan. Pour the batter into the ready pan, place it within the steamer, and canopy the highest loosely with a chunk of aluminum foil. Cowl the steamer and steam over medium warmth for 45 minutes. Permit the cake to chill within the pan earlier than turning it out and adorning.
Step 4: Mix the sieved cocoa powder, condensed milk, and oil. Stir over low warmth till the combination thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool barely earlier than spreading it over the cake, then refrigerate earlier than serving.
Secrets and techniques To Excellent No Bake Chocolate Cake
- I all the time use room temperature butter and eggs—they combine a lot simpler and make the batter smoother, which implies a wonderfully even texture within the cake. If I overlook to take the eggs out forward of time, I simply pop them in heat water for a couple of minutes.
- For that deep, wealthy chocolate taste, unsweetened cocoa powder is my go-to. Sweetened cocoa simply doesn’t give the identical steadiness and might make the cake overly candy.
- I loosely cowl the pan with aluminum foil whereas steaming to cease water from dripping onto the cake. Utilizing medium warmth works greatest, and I attempt to not peek too typically—it retains the temperature constant.
- I all the time wait till the cake is totally cool earlier than including the chocolate fudge topping. This retains the topping easy and prevents it from melting into the cake.
Steadily Requested Questions
Sure, preheating the steamer helps create constant steam proper from the beginning, which ensures even cooking. Consider it like preheating an oven!
Completely! If you happen to don’t have a steamer, simply use a big pot with a heatproof plate or rack on the backside. Add water to create steam and place your cake pan on the rack. Cowl it with a lid, and also you’re good to go!
In case your cake feels dense, you might need overmixed the batter or steamed it on too excessive warmth. Combine gently and hold the steaming temperature regular for the perfect texture.
Sure! Steam the cake the day earlier than, let it cool, and retailer it within the fridge with out the topping. Add the fudge glaze proper earlier than serving for the perfect texture and look.
Cowl the cake tightly and retailer it within the fridge for as much as 5 days. For the perfect texture, let it sit at room temperature for a bit earlier than serving.
This recipe is just 556 energy per serving.
What To Serve With No-Bake Chocolate Cake
For a pleasant afternoon tea get together, I like to recommend the next recipes:
I hope you take pleasure in this put up as a lot as I do. If you happen to attempt my recipe, please depart a remark and think about giving it a 5-star ranking. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand spanking new updates.
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Forestall your display from going darkish
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Mix caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low warmth till the sugar dissolves and the butter melts. Take away from warmth and hold heat. As soon as the evaporated milk combination has barely cooled, add the crushed eggs and rum (if utilizing), and stir till nicely mixed.
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Sift the flour, cocoa powder, baking powder, and baking soda into a big mixing bowl. Pour the egg combination over the flour combination and stir till nicely mixed (the cake batter ought to be runny).
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Warmth up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) spherical baking pan. Pour the batter into the ready pan, place it within the steamer, and canopy the highest loosely with a chunk of aluminum foil. Cowl the steamer and steam over medium warmth for 45 minutes. Permit the cake to chill within the pan earlier than turning it out and adorning.
Chocolate Fudge Topping:
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Mix the sieved cocoa powder, condensed milk, and oil. Stir over low warmth till the combination thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool barely earlier than spreading it over the cake, then refrigerate earlier than serving.
- I all the time use room temperature butter and eggs—they combine a lot simpler and make the batter smoother, which implies a wonderfully even texture within the cake. If I overlook to take the eggs out forward of time, I simply pop them in heat water for a couple of minutes.
- For that deep, wealthy chocolate taste, unsweetened cocoa powder is my go-to. Sweetened cocoa simply doesn’t give the identical steadiness and might make the cake overly candy.
- I loosely cowl the pan with aluminum foil whereas steaming to cease water from dripping onto the cake. Utilizing medium warmth works greatest, and I attempt to not peek too typically—it retains the temperature constant.
- I all the time wait till the cake is totally cool earlier than including the chocolate fudge topping. This retains the topping easy and prevents it from melting into the cake.
Serving: 1cake, Energy: 556kcal, Carbohydrates: 448g, Protein: 66g, Fats: 225g, Saturated Fats: 123g, Ldl cholesterol: 840mg, Sodium: 2483mg, Fiber: 26g, Sugar: 331g
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
