Easy no-bake chocolate cake recipes to try

Chocolate cakes you don’t have to bake? Yes please…

Choc and Cherry Cake with Shortbread and Ginger

This no-bake fridge cake from Waitrose, rich in fruit, nuts and orange-scented chocolate is a real teatime treat.

Preparation time : 15 minutes
& 2 hours setting time

Serves: 10

Credit: Waitrose

Ingredients

  • Icing sugar, to dust
  • 2 x 100g bars Green & Black’s Maya Gold Chocolate
  • 50g butter, diced
  • 4 tbsp golden syrup
  • 175g tub Waitrose Mini Shortbread Rounds made with Butter
  • ½ x 200g jar Opies Crystallised Stem Ginger, roughly chopped
  • 100g whole blanched hazelnuts
  • 200g Waitrose Provençal Glacé Cherries
  • 1 tsp cocoa powder

Method

1.Break the chocolate into a small pan, then add the butter and syrup. Heat very gently, stirring from time to time, until smooth and glossy.

2.Place the shortbread rounds in a large bowl and break into small pieces with your fingers. Stir in the ginger, hazelnuts and cherries, then pour in the chocolate mixture and stir until evenly coated.

3.Tip the mixture into a 20cm loose-bottomed cake tin, patting down carefully. Chill for at least 2 hours. Dust the surface with cocoa powder and icing sugar before slicing and serving.

​No-bake Chocolate Wafer Cheesecake

This no-bake Waitrose recipe is perfect to whip up anytime for family and friends. The combination of smooth creamy filling on top of a crunchy biscuit and chocolate wafer base is hard to resist.

Preparation time: 35 minutes, plus chilling

Serves: 12

Credit: Waitrose

Ingredients

  • 80g unsalted butter, melted, plus extra for greasing
  • 150g digestive biscuits
  • 5 KitKat Original bars, split into 10 fingers
  • 150ml whipping cream
  • 150g dark chocolate, roughly chopped
  • 180g tub Philadelphia Soft Cheese
  • 50g icing sugar
  • 100g Greek natural strained yogurt
  • ½ tsp vanilla bean paste

Method

1. Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.

2. Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.

3. Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.

Thousands of recipes can be found at www.waitrose.com/recipes

Faye Dixon

Lifestyle Journalist and Blogger from the North East.

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