Chocolate Cake (3 Ingredients)
This 3-ingredient chocolate cake is smooth, creamy, and incredibly simple. Made with milk, Nutella, and agar agar, it sets into a glossy sliceable dessert with a texture closer to chocolate pudding or panna cotta than a traditional baked cake.
The appeal of this cake is its precision: three ingredients, one smooth texture, and enough chocolate richness to make simplicity feel intentional.
What I love most about this recipe is how elegant it looks without baking, flour, eggs, or butter. The Nutella gives the dessert its chocolate-hazelnut flavor, the milk keeps it creamy, and the agar agar helps it set into clean, firm slices.
Why You’ll Love This 3-Ingredient Chocolate Cake
This chocolate cake is creamy, rich, and very easy to prepare.
It is a great dessert when you want something chocolatey but do not want to bake. The texture is smooth and firm enough to slice, while still feeling soft and silky when eaten.
It also looks impressive with very little decoration. A light dusting of cocoa powder is enough to make it look polished and elegant.
The Ingredients That Make This Cake So Good
- Milk: Creates the creamy base and helps soften the richness of the Nutella.
- Nutella: Gives the cake its chocolate-hazelnut flavor, sweetness, and smooth texture.
- Agar agar: Sets the mixture firmly so the cake can be unmolded and sliced cleanly.
Helpful Tips Before You Start
- Whisk the agar agar into the milk very well so it dissolves evenly.
- Heat the mixture properly, as agar agar needs to boil briefly to activate.
- Stir constantly once the Nutella is added so the mixture becomes smooth.
- Pour the mixture into the mold while it is still warm and fluid.
- Let the cake cool slightly before refrigerating.
- Chill until fully set before unmolding or slicing.
- Use a sharp knife for clean slices.
The Best Way to Store Chocolate Cake
Store the cake covered in the refrigerator for up to 4 days.
Because it contains milk, it should stay chilled until serving.
For the cleanest slices, cut it straight from the refrigerator. Let it sit at room temperature for about 5–10 minutes if you prefer a softer texture.
Chocolate Cake Questions Answered
Does this cake taste like Nutella?
Yes. Nutella is the main flavor, so the cake has a strong chocolate-hazelnut taste.
Can I use gelatin instead of agar agar?
Agar agar and gelatin behave differently, so they cannot always be swapped in the same amount. If using gelatin, the texture will be softer and the quantity would need adjusting.
Is this a baked cake?
No. This is a no-bake chocolate cake that sets in the refrigerator.
Why is agar agar used?
Agar agar helps the milk and Nutella mixture set into a firm, sliceable cake while keeping the texture smooth and glossy.
