No Bake Chocolate Cake
When I’m craving a moist, rich chocolate cake with no oven needed, this no bake chocolate cake is my go-to. It’s the perfect dessert for when I want something easy, indulgent, and delicious, without the hassle of baking.
Servings: 1 cake
Ingredients
- 200 g (7 oz) castor sugar
- 200 g (7 oz) full cream evaporated milk
- 1/2 teaspoon vanilla extract or 1 tsp vanilla essence
- 180 g (6⅓ oz) unsalted butter
- 2 eggs slightly beaten with fork
- 2 tablespoons rum optional
- 100 g (3½ oz) plain flour or all-purpose flour
- 50 g (1¾ oz) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Chocolate Fudge Topping
- 20 g (7 oz) cocoa powder sieved
- 200 g (7 oz) condensed milk
- 2 tablespoons corn oil
- 1 pinch salt
- 1/2 teaspoon vanilla extract or 1 tsp vanilla essence
Instructions
- Combine caster sugar, evaporated milk, vanilla extract or essence, and butter in a saucepan. Stir over low heat until the sugar dissolves and the butter melts. Remove from heat and keep warm. Once the evaporated milk mixture has slightly cooled, add the beaten eggs and rum (if using), and stir until well combined.
- Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Pour the egg mixture over the flour mixture and stir until well combined (the cake batter should be runny).
- Heat up the steamer. Line and grease an 8 or 9-inch (20 or 23-cm) round baking pan. Pour the batter into the prepared pan, place it in the steamer, and cover the top loosely with a piece of aluminum foil. Cover the steamer and steam over medium heat for 45 minutes. Allow the cake to cool in the pan before turning it out and decorating.
Chocolate Fudge Topping:
- Combine the sieved cocoa powder, condensed milk, and oil. Stir over low heat until the mixture thickens. Add the salt and vanilla extract or essence. Let the chocolate topping cool slightly before spreading it over the cake, then refrigerate before serving.
Notes
Source: CP Choong
- I always use room temperature butter and eggs—they mix so much easier and make the batter smoother, which means a perfectly even texture in the cake. If I forget to take the eggs out ahead of time, I just pop them in warm water for a few minutes.
- For that deep, rich chocolate flavor, unsweetened cocoa powder is my go-to. Sweetened cocoa just doesn’t give the same balance and can make the cake overly sweet.
- I loosely cover the pan with aluminum foil while steaming to stop water from dripping onto the cake. Using medium heat works best, and I try not to peek too often—it keeps the temperature consistent.
- I always wait until the cake is completely cool before adding the chocolate fudge topping. This keeps the topping smooth and prevents it from melting into the cake.
Nutrition
Serving: 1cake | Calories: 556kcal | Carbohydrates: 448g | Protein: 66g | Fat: 225g | Saturated Fat: 123g | Cholesterol: 840mg | Sodium: 2483mg | Fiber: 26g | Sugar: 331g