Salted Chocolate No-Bake Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This salted chocolate no bake cake is my go to dessert when I want something impressive without turning on the oven. Dark chocolate, which is packed with antioxidants, forms the rich base alongside butter and a hint of espresso to deepen those chocolatey flavors. What I love most is that you can have this beauty ready in just 20 minutes with zero baking required. The finishing touch of sea salt and crushed peanuts creates an irresistible contrast that keeps everyone reaching for seconds. It's the perfect recipe when you're short on time but big on cravings.
Ella x
Ingredients
- 400dark chocolate
- 250 gunsalted butter
- 400 ggranulated sugar
- 10 gsalt
- 150 gall-purpose flour
- 150 mlmilk
- 20 gespresso powder
- 5 mlvanilla extract
- 100 gcrushed peanuts
- 100 gunsalted chocolate chips
- 5 gsea salt
Detail level
Instructions
- 1
In a medium saucepan, combine dark chocolate, unsalted butter, granulated sugar, and salt. Place the saucepan over low heat and stir until the sugar has dissolved.
Tip: Be patient as the mixture melts.
- 2
Remove the saucepan from the heat and stir in the all-purpose flour until well combined.
Tip: Avoid lumps by stirring thoroughly.
- 3
Stir in the milk until the mixture is smooth.
Tip: Use a spatula for easy folding.
- 4
Add the espresso powder and vanilla extract, stirring until well combined.
Tip: Espresso powder is optional, but enhances chocolate flavor.
- 5
Pour the mixture into a greased 20cm springform pan.
Tip: Use parchment paper for easy removal.
- 6
Sprinkle crushed peanuts evenly over the top of the cake.
Tip: For added crunch and flavor.
- 7
Melt the unsalted chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Tempering chocolate is not necessary for no-bake cakes.
- 8
Pour the melted chocolate over the cake, spreading evenly.
Tip: Use a spatula for an even layer.
- 9
Let the cake cool completely in the pan before refrigerating.
Tip: Chill for at least 4 hours or overnight.
- 10
Sprinkle sea salt over the top of the cake before serving.
Tip: A pinch will do, as the saltiness will fade with time.
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