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No-Bake Chocolate Pudding Cake

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No-Bake Chocolate Pudding Cake

8 servingsINGREDIENTS435 g (1 1/2 cups) chocolate hazelnut spread, warmed24  graham cracker, halved2 packets instant chocolate pudding945 L (4 cups) milk225 g (8 oz) cream cheese100 g (1/2 cup) sugar1 teaspoon vanilla85 g (1/2 cup) chocolate, melted230 g (2 cups) chocolate frosting raspberry, for garnish graham cracker crumb, for garnish chocolate shaving, for garnishPREPARATION1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.2. Spread the chocolate hazelnut spread into an even rectangle, leaving 1/4 inch (6 mm) between each cracker.3. Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.4. Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.5. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.6. In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.7. In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.8. Fold in the melted chocolate until fully incorporated.9. Add the cream cheese mixture to the pudding mixture and stir until fully combined.10. Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.11. Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.12. Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.13. Fill the pan with the remaining pudding mixture and spread evenly across the top.14. Freeze the cake for at least 4 hours.15. Release the chilled cake from the pan and frost with chocolate frosting.16. Garnish with raspberries, crushed graham crackers, and chocolate shavings.17. Enjoy!
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8 servings

INGREDIENTS

435 g (1 1/2 cups) chocolate hazelnut spread, warmed

24 graham cracker, halved

2 packets instant chocolate pudding

945 L (4 cups) milk

225 g (8 oz) cream cheese

100 g (1/2 cup) sugar

1 teaspoon vanilla

85 g (1/2 cup) chocolate, melted

230 g (2 cups) chocolate frosting

raspberry, for garnish

graham cracker crumb, for garnish

chocolate shaving, for garnish

PREPARATION

1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.

2. Spread the chocolate hazelnut spread into an even rectangle, leaving 1/4 inch (6 mm) between each cracker.

3. Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.

4. Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.

5. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.

6. In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.

7. In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.

8. Fold in the melted chocolate until fully incorporated.

9. Add the cream cheese mixture to the pudding mixture and stir until fully combined.

10. Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.

11. Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.

12. Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.

13. Fill the pan with the remaining pudding mixture and spread evenly across the top.

14. Freeze the cake for at least 4 hours.

15. Release the chilled cake from the pan and frost with chocolate frosting.

16. Garnish with raspberries, crushed graham crackers, and chocolate shavings.

17. Enjoy!