Move Over, Classic Chocolate Cake: This No-Bake Version Is Silkier, Richer, and Way Easier

Sometimes you crave for something delicious and chocolate-rich, but have no desire to get out of the house to buy another bakery-made dessert. You know the feeling, right? When things like this happen, recipes for easy chocolate cakes come in handy, promising the perfect sweet treat without even having to use the oven.

This recipe is one of those, also reassuring everyone that all they need is some simple ingredients that can be easily found in a grocery store nearby.

Here’s what you need: 350 g of chocolate cookies, 60 g of butter + 80 g for the cream, 6–7 tbsp of milk, 400 g of 20% sour cream, 2 eggs, 120 g of sugar, 10 g of vanilla sugar, 50 g of cornstarch, a pinch of salt, 80 g of milk chocolate.

Crush the cookies into crumbs, add the melted butter and milk, and mix until you have a moist chocolate mixture. Divide it into three parts: put two parts into the pan, press down to form the base and sides, and set the third part aside to use as a topping.

For the cream, combine the sour cream, eggs, sugar, vanilla sugar, cornstarch, and a pinch of salt in a bowl, and whisk until smooth. Pour the mixture into a heavy-bottomed saucepan and cook over low heat, stirring constantly, until the cream thickens. Let it cool completely.

Once the cream has cooled, add the softened butter and chopped chocolate, and mix until smooth and silky.

Spread the cream over the prepared base, smooth it out, and sprinkle with the remaining chocolate crumbs. Place the cake in the fridge for at least 4 hours, preferably overnight, so it firms up well.