Imagine a dessert so rich, creamy, and irresistible that it requires zero oven time and delivers maximum flavor. This No Bake Chocolate Cream Cake is the ultimate shortcut to dessert heaven - perfect for busy home bakers, chocolate lovers, and anyone who wants to impress without breaking a sweat in the kitchen. With layers of velvety chocolate cream and crisp graham crackers, this recipe is about to become your new go-to sweet sensation that'll have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package chocolate graham crackers
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup chocolate pudding
- 1/2 cup milk
- Chocolate shavings for garnish
Instructions
- Begin by preparing your workspace. Gather all the ingredients: chocolate graham crackers, heavy cream, powdered sugar, chocolate pudding, milk, and chocolate shavings for garnish. Make sure you have a 9x9 inch or similar-sized dish ready for assembling the cake.
- In a medium-sized mixing bowl, combine the chocolate pudding and milk. Whisk them together until the mixture is smooth and well combined. Set this aside to thicken for about 5 minutes.
- While the pudding is thickening, take another mixing bowl and pour in the heavy cream. Using an electric mixer, whip the cream on medium speed until it starts to thicken. Gradually add the powdered sugar and continue to whip until soft peaks form. This should take about 3-5 minutes.
- Once the pudding has thickened, gently fold it into the whipped cream. Use a spatula to combine the two mixtures, being careful not to deflate the whipped cream. The result should be a light and fluffy chocolate cream filling.
- Now, it's time to assemble the cake. Start by placing a layer of chocolate graham crackers at the bottom of your dish. You can break them into pieces if needed to fit the dish snugly.
- Spread a layer of the chocolate cream filling over the graham crackers, smoothing it out with a spatula. Make sure to cover the crackers completely.
- Repeat the layering process: add another layer of graham crackers followed by another layer of the chocolate cream filling. Continue this process until you have used all the graham crackers and filling, finishing with a layer of the cream on top.
- Once assembled, cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set. However, if you're in a hurry, it can be enjoyed after just 30 minutes.
- Before serving, remove the cake from the refrigerator. Garnish the top with chocolate shavings for a decorative touch. You can create chocolate shavings by using a vegetable peeler on a bar of chocolate or by using pre-made chocolate shavings.
- Slice the cake into squares and serve chilled. Enjoy your delicious no-bake chocolate cream cake!
Tips
- Chill Your Mixing Bowl: For the fluffiest whipped cream, refrigerate your mixing bowl and whisk/beaters for 15 minutes before whipping the heavy cream.
- Room Temperature Ingredients: Ensure your milk and cream are cool but not ice-cold for optimal mixing and texture.
- Folding Technique: When combining pudding and whipped cream, use a gentle folding motion to maintain the cream's airiness.
- Uniform Layers: Use a spatula to create even layers for a professional-looking dessert.
- Make Ahead Magic: This cake actually tastes better after sitting in the refrigerator overnight, allowing flavors to meld perfectly.
- Chocolate Shaving Hack: For beautiful garnish, let chocolate sit at room temperature for a few minutes before creating shavings.
- Storage: Keep the cake refrigerated and consume within 3-4 days for best taste and texture.
Nutrition Facts
Calories: 322kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 32mg
