You may have seen the viral chocolate mouse cake that skips the flour, baking powder, oil, and eggs. Well, this is my version. It is made with apples, semi-sweet chocolate chips, and loads of vanilla. It can be chilled and sliced as a cake, or you can fill small ramekins for a pot-de-creme without all the work.
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Skill Level: Beginner
Flavor Remix: Swap for freeze-dried raspberries for a tangier twist
Allergy Watch: Gluten Free, Dairy Free Option, No Eggs, Nut-Free
This isn't a pudding pretending to be cake. Once it sets, it slices like a soft mousse cake and holds its shape beautifully. The apple provides structure and flavor. It is great when you want a treat with less sugar, it makes an elegant passover dessert, and it is perfect when it is too hot to turn that oven on!
The original recipe used just two ingredients, including very dark chocolate. And while I didn't want to add additional sugar, it just had a chocolate-covered apple vibe and was a little bland.
Swapping out for semi-sweet chocolate gave it better balance but it did make it softer and harder to slice. My solution was to chill for a full 8 hours and pop it in the freezer for 30 minutes before you slice it. If you need a treat while you wait, try my chocolate mug cake recipe.
I used an 8x8 pan because that is what I had on hand. Using a 6-inch springform pan will yield a taller cake. I did a dusting of cocoa powder and a dollap of honey whipped cream. But a drizzle of salted chocolate sauce would be great too.
Ingredient Notes
- Chocolate: Dairy-free chocolate chips are fine. But whatever you choose besure you enjoy the taste of the chocolate on its won as it is th eprimary flavor.
- Apples: Skip the tart apples in favor of sweet apples like Honeycrisp or Gala.
- Vanilla Extract: Or use an equal amount of vanilla paste.
Tips for Making No Bake Chocolate Cake
A step-by-step visual guide for making a no bake mousse cake. You can skip to the recipe for the full written instructions.
- An 8x8 pan gives neat squares, while a small springform makes it feel more like a celebration cake.
- Blend while the apples are still warm so the chocolate stays fluid.
- Use a high speed blender for the smoothest texture.
- Melt the chocolate gently using a double boiler. Low heat matters here. Chocolate that gets too hot can seize
- Do not rush the chill time. The cake will taste fine sooner, but will not slice cleanly.
- If you need the cake sooner, use individual ramekins and chill for 3 to 4 hours.
Make Ahead and Storing
Make Ahead: This cake is best made the day before serving.
Storing: Keep covered in the refrigerator for up to 4 days.
Freezing: Do not freeze.
📖 Recipe
3 Ingredient Chocolate Cake (No Bake)
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Ingredients
- 4 apples peeled and chopped
- 10 ounces semi-sweet chocolate chips
- 1½ teaspoons vanilla extract
- ⅓ teaspoon kosher salt
- Cocoa powder for dusting
Instructions
- Line an 8x8 pan, or small spring form pan, with parchment paper and set aside.
- Add the chopped apples to a large pan and add enough water to cover. Bring to a boil, cook for 15 minutes until very soft but not falling apart.4 apples
- While the apples are cooking set up the double boiler*. Melt the chocolate over low heat until smooth.10 ounces semi-sweet chocolate chips
- Add the cooked apples, melted chocolate, vanilla extract, and salt to a blender. Blend until completely smooth and glossy. Pour the cake batter into the prepared pan and smooth the top.1½ teaspoons vanilla extract, ⅓ teaspoon kosher salt
- Chill overnight, for 8 hours, and dust with cocoa powder before serving.Cocoa powder
Equipment
- blender
- 8x8 baking pan
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