3 ingredients no bake chocolate cake recipe

3 ingredients no bake chocolate cake recipe
3 ingredients no bake chocolate cake recipe

 

 

This no-bake chocolate oatmeal cake is an easy dessert to make and something a little different from your typical cake.

 

It takes only three ingredients and doesn’t require flour, eggs, or oil.

 

I got the recipe from Kirbie cravings, and the batter took only about 5 minutes to prepare.

 

INGREDIENTS

 

  • 1 1/2 cups (259 g) semi-sweet chocolate chips
  • 3/4 cup (6 oz) vegetable milk
  • 1 3/4 cup (150 g) quick oats

 

INSTRUCTIONS

 

  • Spray the interior of a 6-inch springform pan. Line it with parchment paper (both bottom and inner sides. I used a pre-cut round piece for the bottom and then cut strips of parchment for the sides.)
  • Add chocolate and milk to a large microwave-safe mixing bowl. Heat at 1-minute intervals, whisking in between, until chocolate is completely melted and smooth. (I needed 2 minutes total). Alternatively, you can melt the milk and chocolate on the stove using the double boiler method, but it will take a little longer.
  • Stir in oats until evenly combined and fully coated in the chocolate mixture. Your batter will be thick.
  • Pour batter into prepared cake pan. Use a spatula to smooth the surface and ensure the batter is evenly distributed across the cake pan.
  • Place cake into the freezer for 30-60 minutes or until firm and set. Remove the cake and let it come to room temperature before cutting and serving. The cake needs to come to room temperature before serving; otherwise, the chocolate will be too firm. Uneaten cake can be stored in an airtight container at room temperature for 1-2 days and longer in the fridge.

 

NOTES

 

  • This cake is best made in a springform pan lined with parchment paper. Otherwise, it will be challenging to remove.
  • You can use a bigger pan, but your cake will not be as tall.
  • Regarding ingredient substitutions:

 

Semi-Sweet Chocolate Chips: I used semi-sweet chocolate chips to make this recipe. She doesn’t recommend using bittersweet chocolate because your cake will not be sweet enough. The cake is not overly sweet, and the only sweetness comes from the chocolate. If you want an even sweeter cake, you can use milk chocolate. You can use chopped chocolate bars instead of chocolate chips. Just make sure to weigh your chocolate to have the right amount.

 

Milk: I used almond milk, but any milk can work. You can use whole milk, skim milk, or milk substitutes like soy milk or almond milk like I did.

 

Quick Oats: If you only have whole rolled oats, I recommend pulsing them in a food processor a few times to break them down into smaller pieces. Kirbie chose quick oats for this cake because she thought the smaller fragments of quick oats would work better for a cake-like dessert. They are evenly distributed and not too chewy.

 

This is not your typical fluffy flour-based cake, but when the chocolate is combined with the milk, it prevents the chocolate from solidifying, so it stays soft (like a ganache texture). It will feel quite firm when you cut it, but it should be easy to chew and eat.

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