2-Ingredient No-Bake Dark Chocolate Ganache Cake: the Recipe for an Easy, Flourless and Creamy Cake!

Craving chocolate? Whip up this effortless 2-ingredient no-bake ganache cake… a decadent and delightful dessert that requires minimal effort and only two ingredients. This no-bake ganache cake is your answer to those last-minute cravings or a show-stopping finale for a summer dinner party. Imagine rich, dark chocolate melted to silky perfection and swirled with smooth, heavy cream. Forget complicated baking techniques – this recipe is all about melting chocolate and a quick chill in the fridge. The result? A luxurious cake with a deep chocolate flavor and a smooth, creamy texture. Serve it chilled for a refreshing summer treat, or pair it with a dollop of whipped cream for an extra decadent experience.  And because it requires no oven time, it's the perfect option for hot days when you don't want to heat up the kitchen.

What Is a Ganache Cake?

This cake is a decadent dessert with only two ingredients: dark chocolate and heavy cream. The chocolate is melted and combined with the heated cream to create a smooth, rich batter. This batter is then chilled to set, resulting in a dense, fudgy cake with a luxurious ganache-like top layer.

Ganache, a simple yet luxurious chocolate sauce made with cream and chocolate, has been around since the late 19th century. It's a staple in pastry kitchens worldwide, and its rich flavor profile makes it a natural choice for cake fillings and frostings. In recent years, there's been a growing trend towards simpler dessert recipes that require fewer ingredients and less time. This two-ingredient cake perfectly fits that bill, offering incredible flavor without the fuss.

Tips

• Don't skimp on the chocolate! Use high-quality dark chocolate with a cocoa content of at least 50% for the best flavor. Higher percentages will result in a more intensely bitter cake, so adjust based on your preference.
• Chop the chocolate into small, even pieces before melting. This ensures it melts evenly and incorporates smoothly with the cream.
• When heating the cream, aim for a simmer, not a boil. Overheating can cause the cream to curdle, ruining the smooth texture of your cake.
• Line your baking pan with parchment paper for easy removal and cleanup.
• For a touch of complexity, add a pinch of salt to the base mixture. This will enhance the chocolate flavor without overpowering it.
• Get creative with toppings! Dust with cocoa powder, drizzle with melted white chocolate, or add a dollop of whipped cream and fresh berries for a visually appealing dessert.
• Fold in chopped nuts like almonds or hazelnuts for added crunch. Dried fruits like cranberries or cherries can also add a delightful textural contrast.

Can I Use Milk Chocolate Instead Of Dark Chocolate?

Yes, you can! However, the flavor profile will be sweeter and less intense.

What If I Don't Have Heavy Cream?

Unfortunately, heavy cream is essential for the richness and texture of this cake. There are no direct substitutes, but you could explore alternative recipes that use different ingredients. Coconut cream can be a good option.

My Chocolate Isn't Melting Smoothly!

The cream might be too hot. Ensure it's just warm and not boiling before adding it to the chocolate.

Can I Add Anything to The Cake Batter?

Yes! A pinch of salt enhances the chocolate flavor. You can also fold in chopped nuts, dried fruit, or even a splash of espresso powder for a deeper coffee note.

More 2-Ingredient Desserts!

2-Ingredient Chocolate Mousse

2-Ingredient Chocolate Cake

2-Ingredient Marshmallows

How To Store Two-Ingredient No-Bake Ganache Cake

Store the cake in the fridge, in an airtight container, for up to 3 days.

This cake also freezes beautifully. Simply slice it into portions and store them in an airtight container for up to a month. Thaw overnight in the refrigerator before serving.

How To Make Two-Ingredient No-Bake Ganache Cake

In a heat-resistant bowl, combine finely chopped chocolate (at least 70% cocoa solids for a richer flavor) with heavy cream.

Using a double boiler or a heatproof bowl set over a pan of simmering water (ensure the water doesn't touch the bowl), gently heat the cream until just simmering. Remove from heat and let sit for a minute to allow the chocolate to soften. You can also use a microwave. Using a whisk, gently stir the chocolate and cream mixture until smooth and completely combined.

Line a cake pan with parchment paper. Pour the prepared chocolate ganache into the lined pan and use a spatula to spread it evenly, creating a uniform surface.

Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, or until the ganache is completely set. Once fully set, remove the cake pan from the refrigerator. Carefully invert the pan onto a serving plate and gently peel away the parchment paper.

Dust the top of the cake with a fine layer of unsweetened cocoa powder using a sifter for even distribution. Slice and serve.