When summer heat kicks in or your pantry’s running low, there’s one dessert that always comes through: a 2-ingredient chocolate no-bake cake. It’s rich, smooth, and shockingly easy to whip up—no oven, no flour, no stress.
Whether you’re a seasoned home cook or just looking for a quick chocolate fix that doesn’t heat up the kitchen, this is your new go-to. All it takes is good chocolate and your favorite creamy base (I’ll explain the best options below), a quick mix, and a chill. That’s it. Really.
In this article, I’ll walk you through how to make it, smart swaps to customize it, and my personal tips for getting that perfect chilled texture every single time. If you’re already a fan of quick desserts like our 3-ingredient no-bake cookies or that insanely creamy no-bake chocolate pie, this cake will fit right into your sweet rotation.
Table of Contents
Table of Contents
The Dessert That Saves the Day
Why Simple Recipes Always Win
If you’ve ever opened the fridge at 8:30 p.m. with nothing sweet in sight, you know the panic. I’ve been there—too tired to bake, too hot to turn on the oven, and very much in need of chocolate. That’s how this two-ingredient cake was born in my kitchen. Out of desperation? Maybe. But also out of brilliance.
The beauty of this dessert is in its simplicity. Chocolate is already rich and indulgent on its own. When you blend it with a creamy, cool ingredient like full-fat Greek yogurt, coconut cream, or plant-based skyr, something magical happens: it sets into a fudgy, truffle-like cake that slices clean and melts in your mouth.
And you don’t need to be a pastry chef to pull it off. It’s ideal for beginners, kids, or those of us who just want dessert to be easy. If you like desserts that don’t require a single measuring cup or thermometer, you’ll probably love our 3-ingredient no-bake dessert collection. Same vibe, same joy.
My Go-To for Last-Minute Sweet Cravings
Here’s the best part: this cake isn’t just about getting by with fewer ingredients. It’s a flavor-packed treat that actually feels impressive when sliced. I’ve served it at backyard barbecues, last-minute weeknight dinners, and even for a birthday when I forgot to preheat the oven (sorry, Dan!).
My favorite version uses 70% dark chocolate and plain Greek yogurt, but I’ve also tried it with oat-based skyr for a dairy-free version. It holds up beautifully in the fridge for days and honestly gets better by the second day—like many no-bake desserts do. Want something similar with even more nutrition? Try our healthy no-bake desserts that are just as satisfying, minus the guilt trip.
Whether you eat it chilled right from the pan or dress it up with sea salt and berries, it’s the kind of recipe that works hard without looking like it. And honestly, that’s the best kind.
2-Ingredient Chocolate No-Bake Cake
Ingredients
- 200 g dark chocolate at least 60–70% cocoa
- 200 g full-fat Greek yogurt or coconut cream for dairy-free
Instructions
- Break chocolate into small pieces and gently melt using a double boiler or microwave in 30-second intervals, stirring each time.
- Once melted, let it cool slightly. Add the yogurt (or coconut cream) and stir until fully combined and smooth.
- Line a loaf pan or square dish with parchment paper.
- Pour the chocolate mixture into the pan and smooth the top.
- Chill in the refrigerator for at least 3–4 hours, or until firm.
- Slice and serve cold. Optionally top with berries, sea salt, or whipped cream.
Notes
- Use dairy-free yogurt or coconut cream to make it vegan.
- Semi-sweet or sugar-free chocolate also works if preferred.
- Optional flavor add-ins: peanut butter, vanilla extract, espresso powder, or shredded coconut.
- Best stored covered in the fridge for up to 4 days. Can also be frozen.
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
What You’ll Need + How to Make It
Only 2 Ingredients—Here’s What Works Best
Let’s get right to it. For this no-bake chocolate cake, you only need:
- Good-quality chocolate (dark, semi-sweet, or even sugar-free)
- A creamy base like Greek yogurt, skyr, coconut cream, or dairy-free yogurt
That’s it. No eggs. No flour. No sweeteners—unless you want to tweak it later.
Now, the secret is in the quality of those two ingredients. For the chocolate, go for bars or chips that melt easily—at least 60% cocoa for richness. If you want a deeper, more bittersweet flavor, 70% or higher works great. For a sweeter, milder version, go with semi-sweet chips or chocolate hazelnut spread (yes, really).
For the creamy base, I love using full-fat Greek yogurt for that thick, cheesecake-like texture. If you’re dairy-free, coconut cream gives the cake a smooth finish with a subtle tropical twist. I’ve also tried oat-based skyr for a tangy vegan version that held up well and sliced beautifully.
For more ideas on nutritious swaps, check out our chocolate date bark—another minimalist dessert that blends healthy and indulgent in every bite.
Step-by-Step: Melt, Mix, and Chill
This recipe comes together in three easy steps:
- Melt the chocolate
- Break your chocolate into pieces and gently melt it in a bowl over simmering water (double boiler method), or microwave it in 30-second bursts, stirring each time. Don’t overheat—it just needs to be smooth.
- Stir in the creamy base
- Off the heat, quickly stir in your yogurt or coconut cream. The mixture will look glossy and thick. If it seizes a little, keep stirring—it usually smooths out. (Tip: both ingredients should be room temperature to avoid clumping.)
- Chill to set
- Line a small loaf pan or square baking dish with parchment paper. Pour in the chocolate mixture, smooth the top, and chill for 3–4 hours. For the cleanest slices, chill overnight.
Want more of these chill-and-slice desserts? You’ll love our no-bake cherry cheesecake—equally effortless, and topped with glossy fruit that makes it feel fancier than it is.
Add-Ons, Swaps, and Smart Shortcuts
Turn It Into a Vegan, Keto, or Holiday Treat
The best part of this 2-ingredient chocolate no-bake cake? You can easily dress it up to fit almost any dietary style—or occasion.
Vegan version? Use dairy-free chocolate (most dark chocolates over 70% are naturally vegan) and coconut cream or oat-based yogurt.
Keto-friendly? Use unsweetened baking chocolate or keto-approved chips and blend them with full-fat unsweetened Greek yogurt or nut-based cream. You can even add a few drops of liquid stevia or monk fruit sweetener to adjust the taste.
Holiday-worthy? Once chilled, sprinkle crushed peppermint on top or swirl in a bit of orange zest before setting for a festive twist. You can even mold it into shapes using silicone molds to create bite-sized versions—perfect for gifting.
This flexibility is what makes it feel special while staying practical. If you’re looking for more “just chill and serve” style desserts, our no-bake Oreo dessert and healthy date-based recipes also offer endless room for personalization.
Flavor Boosters: Peanut Butter, Coconut, Espresso & More
Once you’ve mastered the basic cake, you’ll want to try all the fun mix-ins. Here are a few of my favorite flavor boosters:
- Peanut Butter or Almond Butter: Swirl in 2 tablespoons before setting for a nutty twist
- Instant Espresso Powder: Just ½ teaspoon intensifies the chocolate flavor
- Toasted Coconut: Stir into the batter or sprinkle on top for crunch
- Vanilla or Almond Extract: Adds subtle depth—½ teaspoon is enough
- Crushed Pistachios or Sea Salt Flakes: For that “Pinterest-fancy” finish
The base is forgiving, so feel free to get creative. Just don’t add anything too watery (like fruit juice or syrups), or the texture may suffer.
If you like recipes that invite this kind of playful flexibility, you’ll also enjoy our sweet and salty no-bake dessert, which is built for balance and bold flavors.
Serving Tips, Storage, and What to Pair It With
How to Store It Without It Getting Mushy
This cake may be no-bake, but it still deserves a little care once it’s chilled. After setting in the fridge, cover it tightly with plastic wrap or store slices in an airtight container. It will hold beautifully for up to 4 days in the refrigerator—making it a perfect make-ahead treat for busy weeks.
If you want to freeze it, go ahead—just wrap individual slices in parchment and store them in a sealed bag. Let them thaw in the fridge overnight or enjoy them half-frozen for a cold, fudge-like texture.
Avoid leaving it at room temperature for too long, especially in warmer weather. It softens quickly, and while still delicious, it loses that signature clean slice texture.
Need more make-ahead dessert inspiration? Try our no-bake biscuit roll recipe—it also stores beautifully and comes together fast.
Perfect Pairings: From Summer Fruit to Salt Flakes
Though this cake shines on its own, you can take it up a notch with easy toppings or sides. Here are a few crowd-pleasing ways to serve it:
- Fresh berries: Strawberries, raspberries, or blueberries balance the richness with a fresh pop
- Whipped cream or coconut whip: Especially lovely if serving to guests
- Sea salt flakes: A pinch on top makes the chocolate flavor sing
- Vanilla yogurt drizzle or ganache: Add right before serving for an extra layer of indulgence
- Coffee or espresso: The best sidekick to a rich chocolate slice
These combinations turn a minimalist dessert into something that feels bakery-worthy. And if you’re planning for summer celebrations, our no-bake 4th of July desserts offer more easy, crowd-pleasing options.
FAQs About 2-Ingredient Chocolate No-Bake Cake
Can I use plant-based yogurt or skyr?
Absolutely. Coconut cream, almond yogurt, or oat-based skyr all work beautifully. Just make sure it’s full-fat and unsweetened for best results. This keeps the texture firm and the flavor rich.
How long does it take to set in the fridge?
You’ll need at least 3 to 4 hours of chill time. For clean slices and a firm texture, overnight is even better. Store in the fridge until ready to serve.
What kind of chocolate works best?
Choose high-quality dark or semi-sweet chocolate with 60%–80% cocoa content. Want a sweeter result? Use chocolate chips or baking bars labeled “semi-sweet.” For richer flavor, go with 70% dark.
Can I freeze this no-bake cake?
Yes! Wrap slices in parchment paper and store in a sealed freezer bag. Thaw in the fridge before serving—or eat it half-frozen for a firmer, fudge-like bite.
Conclusion: Why This Cake Belongs in Every Fridge This Summer
This 2-ingredient chocolate no-bake cake isn’t just easy—it’s a lifesaver. It proves that dessert doesn’t have to be complicated to be memorable. With just a few minutes and a little fridge space, you’ve got something rich, satisfying, and entirely fuss-free.
Whether you’re beating the summer heat, baking on a budget, or simply craving chocolate without the oven, this cake will meet the moment. And once you’ve made it once? You’ll be making it again and again.
For more simple, crowd-pleasing desserts, don’t forget to check out our 3-ingredient no-bake cookies or our creamy no-bake chocolate pie. Your fridge will thank you.
Want to save this recipe or discover more no-bake treats like it? Follow us on Pinterest, where we pin our easiest, creamiest, and most-loved chocolate desserts daily.
