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–+ servings

No-Bake Chocolate Dream Cake

YUMMY KITCHEN
A rich and indulgent Chocolate Dream Cake made with soft chocolate cake bars, creamy homemade chocolate pudding, and a crisp chocolate shell. This easy no-bake dessert is finished with unsweetened cocoa powder and is perfect for chocolate lovers, celebrations, and dessert boxes.
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Prep Time 15 minutes
Cook Time 10 minutes
CHILL TIME 2 hours 30 minutes
Total Time 2 hours 42 minutes
Course Dessert
Cuisine Filipino
Servings 6
Calories 390 kcal

Equipment

  • 6-inch round aluminum pan with lid
  • Small saucepan
  • Silicone spatula
  • Whisk or spoon
  • Sifter
  • Heatproof bowl
  • Microwave or double boiler
  • Refrigerator

Ingredients
  

Chocolate Cake Base

  • Chocolate cake bars enough to cover the bottom of a 6-inch round pan

Chocolate Pudding

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1 cup evaporated or fresh milk
  • 2 teaspoons cornstarch or all-purpose flour
  • 1 tablespoon butter or margarine

Chocolate Shell

  • 1/2 to 1 cup chopped chocolate or chocolate chips
  • Unsweetened cocoa powder for dusting

Instructions
 

  • Remove the wax paper from the chocolate cake bars.
  • Arrange the chocolate cake bars tightly in the bottom of a 6-inch round container or pan. Cut some pieces into smaller portions to fill gaps and create an even cake base.
  • For the pudding, sift the cocoa powder, sugar, and cornstarch into a saucepan. Add the milk and stir until well combined and free of lumps.
  • Cook the mixture over low heat, stirring continuously, until thick and smooth.
  • Add the butter or margarine and stir until completely melted and the pudding becomes glossy.
  • Pour the chocolate pudding over the prepared cake base. Spread evenly.
  • Allow the cake to cool slightly, then refrigerate for about 30 minutes to help the pudding set.
  • Melt the chopped chocolate or chocolate chips using a microwave or double boiler.
  • Pour the melted chocolate over the chilled pudding layer and spread evenly to completely cover the surface.
  • Refrigerate for at least 2 hours or until the chocolate shell becomes firm.
  • Dust the top generously with unsweetened cocoa powder.
  • Break through the chocolate shell with a spoon and serve chilled.

Notes

  • Fudgee Barr, Lava Cake, or similar chocolate cake bars can be used for the base.
  • Arrange the cake bars closely together so there are minimal gaps.
  • Cook the chocolate pudding over low heat and stir continuously to prevent burning or lumps.
  • If the pudding becomes too thick, add a small amount of milk and stir until smooth.
  • Use dark chocolate for a less-sweet, deeper chocolate flavor or milk chocolate for a sweeter version.
  • Chill the cake thoroughly before serving so the chocolate shell has time to become firm.
  • Individual tubs can be used to make personal-sized Chocolate Dream Cakes.
  • Keep refrigerated until ready to serve.

Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 20mgSodium: 180mgPotassium: 300mgFiber: 5gSugar: 31gCalcium: 120mgIron: 4mg
Keyword chocolate cake recipe, Chocolate Dream Cake, Chocolate Dream Cake Recipe, Chocolate Pudding Cake, Easy Chocolate Dessert, Filipino Chocolate Dessert, No-Bake Chocolate Dream Cake, No-Bake Dessert
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