4-Ingredient Chocolate Shell Cream Cake

Creamy, tangy, chocolatey perfection — and the best part? It only takes 4 simple ingredients!

🧁 Ingredients

• 1 ½ cups heavy cream (for whipping)
• 1 ½ cups melted chocolate (milk or dark, your choice)
• 2 cups condensed milk
• 2 cups heavy cream (for blending)
• Juice of 6 lemons

👩‍🍳 Instructions

1. Whip the Cream:
   In a large mixing bowl, add 1½ cups of heavy cream. Whip until stiff peaks form.
   (This will give your cake that light, creamy texture.)
2. Add the Chocolate:
   Pour in the 1½ cups of melted chocolate and gently fold until smooth and fully combined.
   Set aside.
3. Blend the Cream Layer:
   In a blender, combine:
   2 cups condensed milk
   2 cups heavy cream
   Juice of 6 lemons
   Blend until thick and creamy.
4. Assemble the Cake:
   In a serving dish or cake mold, layer the chocolate mixture and the lemon cream mixture alternately, or pour one over the other depending on your desired texture.
   Chill in the fridge for 4–6 hours, or until set.
5. Serve & Enjoy:
   Slice and enjoy your smooth, rich, tangy Chocolate Shell Cream Cake — a no-bake dream dessert!

🍋 Tips

• Use fresh lemon juice for the best flavor balance against the sweet condensed milk.
• Top with chocolate shavings or a drizzle of melted chocolate before serving.