Ever fancied homemade chocolate cake, but didn’t want to actually bake?
Baking can be a relaxing, fun hobby, but it’s not always ideal to turn on the oven and get your mixing bowl out.
If it’s the middle of the night when your cake craving hits, or you just can’t be bothered with the hassle of a full-on bake, this recipe is for you.
Check out this three-ingredient chocolate cake, which needs no eggs, no oven, and no steamer.
You might be thinking that a recipe like this couldn’t possibly exist, but it does – and you don’t need to bake it at all.
Of course, there are some key differences between bake and no-bake recipes.
No-bake recipes often require refrigerator or even freezer storage, and they won’t give you a “real” cake.
However, no-bake cakes can still be delicious when you follow the right recipe.
This 3-ingredient chocolate cake is almost like a chocolate-covered cookie, and you won’t believe how easy it is to make.
Let’s get into the recipe.
You will need:
- 200 g cooking chocolate
- 400 ml coconut milk
- 250 g oatmeal
For the icing:
- 80 g cooking chocolate
- 50 ml instant hot coconut milk
1. Prepare your ingredients
Finely chop your 200 g cooking chocolate and scrape it into a mixing bowl and set aside. Pour 250 g oatmeal into a separate mixing bowl and leave for now. Add the 400 ml coconut milk to a pot.
2. Heat the milk
Heat the pot on medium, stirring the coconut milk until it has become thinner in consistency. Don’t let the coconut milk stick to the bottom of the pot.
3. Combine the ingredients
Pour the warm coconut milk into the mixing bowl with the chocolate. The chocolate should start to melt instantly. Leave for 2 minutes for the chocolate to fully melt, then stir the ingredients together.
4. Add the oatmeal
When the mixture is properly combined, tip the oatmeal into the bowl. Stir to combine. You’ll be left with a thick, clumpy mixture. Don’t worry – this is what you’re looking for!
5. Prepare the cake tin
Line the bottom of a cake tin with baking paper and grease it with some butter or margarine. Then pour the cake mix into the tin, pressing it down to spread it evenly across the surface.
6. Store the cake
Store the cake in a refrigerator for at least 3 hours. It can be tempting to ignore this rule and get stuck straight in, but letting the cake sit will allow it to firm up, which is what you’re looking for with this recipe. After storing, you’ll eventually be able to remove the sides from the cake tin and slide the cake onto a serving plate.
7. Make the chocolate icing
Finely chop the 80 g cooking chocolate and add it to a small mixing bowl withn50 ml instant hot coconut milk. Stir to combine, then drizzle the sauce over the cake, spreading it out to cover the top surface and sides. Add chocolate flakes as a final touch.
And voila! Your no oven, no egg, no steamer cake is ready to eat.
Mouth watering after reading this recipe? Check out the video below to really send your tastebuds into overdrive!
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