Name: No-Oven Chocolate Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Global
Ingredients: 1 1/2 cups crushed chocolate biscuits (such as Oreos or Digestives); 1/4 cup melted butter; 1/2 cup milk; 1/2 cup sugar; 1/4 cup cocoa powder; 1 tsp instant coffee (optional, for enhanced flavor); 1 tsp vanilla extract; 1 tsp baking powder; 1/2 cup dark chocolate; 1/4 cup heavy cream

Jump to Recipe

If you’ve ever dreamed of a luscious, deeply chocolatey dessert but dreaded fussing with the oven, you’re going to fall head over heels for this No-Oven Chocolate Cake. Moist, rich, and impossibly easy, this cake comes together with everyday ingredients and a clever steaming method, yielding a melt-in-your-mouth treat with a dreamy ganache on top. Best of all, you won’t need to heat up your kitchen, making it perfect for any season or last-minute cravings!

No-Oven Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes the No-Oven Chocolate Cake truly magical is how simple, accessible ingredients can transform into something so satisfying. Each component brings its own special touch, creating the signature taste, crumb, and glorious finish this cake is known for.

Crushed chocolate biscuits: The backbone of your base, these provide chocolate flavor and sturdy texture. Digestives and Oreos work brilliantly.
Melted butter: Holds the crust together and adds richness; don’t skip this, as it gives that irresistibly buttery snap.
Milk: Delivers moisture and helps blend the batter smoothly; use full-fat for maximum creaminess.
Sugar: Sweetens the cake and balances the intensity of the cocoa powder.
Cocoa powder: Gives that deep, classic chocolate color and flavor—opt for unsweetened cocoa for best results.
Instant coffee (optional): A pinch amplifies chocolate notes without making the cake taste like coffee—give it a try!
Vanilla extract: Rounds out the flavor with a fragrant, comforting undertone.
Baking powder: Provides a gentle lift, ensuring your No-Oven Chocolate Cake is light yet satisfying.
Dark chocolate (for ganache): Essential for that glossy, decadent topping—choose a good quality bar for extra indulgence.
Heavy cream (for ganache): Creates a silky-smooth ganache that sets beautifully on the cake.

How to Make No-Oven Chocolate Cake

Step 1: Prepare Your Cake Pan

Start by greasing a round cake pan and lining it with parchment paper. This simple step is key for a flawless release—nobody wants half of their No-Oven Chocolate Cake sticking to the pan! Make sure to get the corners, too.

Step 2: Build the Biscuit Base

Melt the butter and mix it thoroughly with the crushed chocolate biscuits. Transfer this mixture to your prepared pan, pressing firmly to create an even, compact layer. This is what gives every slice a satisfying bite and anchors the delicate, tender crumb to come.

Step 3: Mix the Cake Batter

In a mixing bowl, whisk together milk, sugar, cocoa powder, instant coffee (if using), and vanilla extract until everything is blissfully smooth. Next, add the baking powder and gently stir it in—this ensures your No-Oven Chocolate Cake will rise just right.

Step 4: Assemble and Smooth

Pour the luscious chocolate batter over your biscuit base and use a spatula to smooth out the top. The contrast between the dark glossy batter and the sturdy base already looks irresistible!

Step 5: Steam the Cake

Place your cake pan in a steamer or large pot with simmering water. Cover with a lid, making sure no water drips onto the cake, and steam on medium heat for 40-50 minutes. When a toothpick comes out mostly clean, you know your No-Oven Chocolate Cake is perfectly done.

Step 6: Cool and Prepare the Ganache

Let the cake cool completely so the ganache glides on smoothly. Meanwhile, heat the heavy cream until just simmering, then pour it over chopped dark chocolate. Stir patiently until you have a luxurious, shiny ganache that practically begs to be tasted.

Step 7: Finish and Chill

Spread that glossy ganache evenly over the cooled cake, taking it right to the edges. Pop the cake in the fridge and chill for at least an hour—this helps the ganache set beautifully and intensifies the flavors. Then, slice and serve with joy!

How to Serve No-Oven Chocolate Cake

Garnishes

The right finishing touch makes every slice feel special. Shower your No-Oven Chocolate Cake with chocolate shavings, a shower of powdered sugar, or a few fresh berries for color and tang. If you want to go extra classy, add some edible gold leaf or a sprinkle of sea salt—they pair gorgeously with chocolate.

Side Dishes

A scoop of vanilla ice cream alongside a warm slice is simply dreamy, especially when that creamy coldness meets fudgy warmth. You could also try a dollop of lightly sweetened whipped cream or a spoonful of tart raspberry coulis to brighten up each bite.

Creative Ways to Present

If you’re serving No-Oven Chocolate Cake for a special occasion, try cutting it into petite squares and stacking them for a dramatic tiered effect, or serve individual slices on colorful plates with a swirl of ganache and a few crunchy chocolate pearls. You can even make mini versions in ramekins for a delightful personal treat!

Make Ahead and Storage

Storing Leftovers

No-Oven Chocolate Cake keeps beautifully in the fridge. Simply cover tightly with plastic wrap or place in an airtight container to lock in freshness. It will stay moist and delicious for up to 4 days—if any lasts that long!

Freezing

To freeze, slice the cake and wrap each piece individually in parchment, then store in a freezer bag. This way, you can grab a single slice whenever the craving hits; just thaw overnight in the fridge or at room temperature for a few hours.

Reheating

If you love a bit of warmth, microwave a slice for 10-15 seconds before serving. This brings the ganache back to its glossy best and gives the cake that “just-baked” feel—all without an oven in sight.

FAQs

Can I make No-Oven Chocolate Cake without a steamer?

Yes! You can easily steam the cake in any large pot with a tight-fitting lid. Place a rack or inverted plate in the bottom and add hot water, just be sure the water doesn’t touch the pan with your cake batter.

Can I use gluten-free biscuits?

Absolutely. Gluten-free chocolate biscuits work wonderfully as a base, and the remaining ingredients are naturally gluten-free. Just make sure your biscuits are crunchy for the best texture.

How can I tell when the cake is done?

Peek at your cake after about 40 minutes of steaming. Insert a toothpick or skewer in the center—it should come out with a few moist crumbs but not wet batter. The surface will look set and bounce back lightly to the touch.

Can I use milk chocolate instead of dark for the ganache?

Definitely! If you prefer a sweeter, creamier ganache, swap the dark chocolate for milk chocolate. Just reduce the sugar in your batter slightly to balance the extra sweetness if that’s your style.

Is No-Oven Chocolate Cake suitable for vegans?

With a few swaps, yes! Use plant-based biscuits, dairy-free butter, your favorite non-dairy milk, and coconut cream for the ganache. Check your chocolate to ensure it’s vegan-friendly, and you’re good to go.

Final Thoughts

If you’re craving pure chocolate bliss but want to skip the oven, this No-Oven Chocolate Cake will quickly become your go-to indulgence. It’s easy, endlessly adaptable, and always a crowd-pleaser. Give it a try and share a slice of happiness—you’ll be surprised at just how simple and rewarding homemade chocolate cake can be!

No-Oven Chocolate Cake Recipe

★★★★★

4.8 from 29 reviews

Author: Ethan
Total Time: 1 hour 10 minutes
Yield: 1 cake (8-10 servings) 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this No-Oven Chocolate Cake. With a crunchy biscuit base and a velvety chocolate ganache topping, this no-bake dessert is a true delight for chocolate lovers.

Instructions

Prepare the Cake Pan: Grease and line a round cake pan with parchment paper.
Make the Biscuit Base: Mix crushed biscuits with melted butter and press into the bottom of the pan to form the base.
Prepare the Cake Batter: In a bowl, whisk together milk, sugar, cocoa powder, coffee, and vanilla. Stir in baking powder.
Assemble and Steam: Pour the batter over the biscuit base and smooth the top. Place the pan in a steamer or large pot with boiling water, cover, and steam on medium heat for 40-50 minutes or until a toothpick comes out clean.
Cool and Make Ganache: Let the cake cool completely. For the ganache, heat heavy cream and pour over chopped dark chocolate. Stir until smooth.
Finish and Serve: Spread ganache over the cooled cake, chill for at least 1 hour, slice, and serve.

Notes

You can customize the biscuit base by using your favorite chocolate biscuits.
Feel free to adjust the sweetness of the cake by altering the amount of sugar to suit your taste.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Steaming
Cuisine: Global