When summer is here, many of us don’t feel like spending a lot of time behind a hot oven. But the cravings for chocolate cake are still there. So what to do? That’s where this No-Bake Chocolate Cake comes in. It’s a rich, chocolatey dessert made from cookie dough filled with hazelnut cream. The cookie dough is made by mixing together crushed cookies, melted chocolate, and yogurt—so no baking is necessary! This recipe can be modified according to your taste, so make sure to check out our tips below! With this recipe, you can satisfy your chocolate cravings without ever having to switch on the oven.
No-Bake Chocolate Cake Ingredients
Cookies – use any of your favorite chocolate cookies
Yogurt – plain, full-fat yogurt
Chocolate – high-quality milk chocolate
Hazelnut Cream – Nutella will work
How to Make No-Bake Chocolate Cake
Prepare the cookies first. Place them in a thick Ziploc bag, and use a wooden roller to crush the cookies until you get a fine crumb.
Mix the cookie crumbs with melted milk chocolate and yogurt to form a thick ‘dough’.
Press some of the dough into a round dish to form the ‘base’ of the cake, then top with hazelnut cream.
Roll out the rest of the cookie dough. Then use it to top the chocolate cake. Cover and refrigerate for one hour.
Dust with cocoa powder and serve.
Tips
If you prefer, you can use vanilla-flavored yogurt (or even berry-flavored yogurt). Just note that the cake will be slightly sweeter.
If you prefer the cake to be less sweet, use dark chocolate instead of milk chocolate.
Don’t feel like a hazelnut filling? Use dulce de leche (or caramel spread), cookie butter (like Biscoff spread), or even vanilla custard instead.
For multiple single servings, make this dessert either in a mug or create individual servings using a muffin mold.
How to Store No-Bake Chocolate Cake
Store the cake in the fridge (wrapped or in an airtight container) for up to 4 days.
Can I Make It Ahead?
This No-Bake Chocolate Cake is a great cake to make ahead of time. Simply assemble the cake and refrigerate until you’re ready to serve it. Dust with cocoa powder right before serving.
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Ingredients
Instructions
Place the cookies in a large Ziploc bag.
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Place the cookies in a large Ziploc bag.
Use a rolling pin to crush the cookies to a fine crumb. Transfer the cookie crumbs to a mixing bowl.
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Prepare an 18-cm/6-inch round bowl by lining it with plastic wrap. Take ⅓ of the cookie dough and set it aside. Spread ⅔ of the dough into the bowl, pressing it down to form a base.
Add the melted chocolate to the cookie crumbs.
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Top the base with hazelnut cream.
Add the yogurt, then mix to form a chocolate dough.
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Roll out the leftover ⅓ of the dough and cover the hazelnut filling with it.
Prepare an 18-cm/6-inch round bowl by lining it with plastic wrap. Take ⅓ of the cookie dough and set it aside. Spread ⅔ of the dough into the bowl, pressing it down to form a base.
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Pinch the edges. Chill the cake in the fridge for at least one hour.
Top the base with hazelnut cream.
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Sprinkle with cocoa powder and serve.
Roll out the leftover ⅓ of the dough and cover the hazelnut filling with it.
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Enjoy!
Pinch the edges. Chill the cake in the fridge for at least one hour.
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Sprinkle with cocoa powder and serve.
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Enjoy!
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