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No-Bake Chocolate Biscuit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: European
  • Diet: Vegetarian

Description

This No-Bake Chocolate Biscuit Cake is a rich and indulgent dessert that combines crunchy digestive biscuits with a smooth, chocolatey mixture. It features a luscious chocolate ganache topping and requires no oven time, making it a quick and easy treat perfect for any occasion. The cake is chilled until firm, resulting in a delightful slice that’s both satisfying and simple to prepare.

Ingredients

Scale

Base Ingredients

  • 2 cups crushed digestive biscuits or tea biscuits (about 7 ounces)
  • 1/2 cup chopped nuts (optional – walnuts, almonds, or hazelnuts)
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt

Chocolate Ganache Topping (optional)

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Prepare Biscuit Mixture: In a large mixing bowl, combine the crushed biscuits and chopped nuts if using, mixing them evenly to create a textured base for the cake.
  2. Make Chocolate Mixture: In a medium saucepan over low heat, melt the butter. Add sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt. Whisk continuously until the mixture is smooth and fully combined. Bring to a gentle simmer to incorporate all ingredients thoroughly, then remove from heat.
  3. Combine Mixtures: Pour the warm chocolate mixture over the crushed biscuits and nuts. Stir thoroughly until every piece is well coated in the chocolate mixture, ensuring an even consistency throughout.
  4. Press Into Pan: Line an 8×4 inch loaf pan or a round cake pan with parchment paper. Transfer the biscuit mixture into the pan and press it firmly and evenly with the back of a spoon or your hands, smoothing the top surface for an even finish.
  5. Prepare Ganache Topping: Gently heat the heavy cream until it is hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a small bowl and let it sit for 2 minutes to soften the chocolate, then stir until the ganache is smooth and glossy. Pour this ganache evenly over the biscuit cake and smooth out the top with a spatula.
  6. Chill: Refrigerate the cake for at least 4 hours or until it is completely firm and set, allowing the flavors to meld together and the texture to stabilize.
  7. Serve: Once set, carefully lift the cake out of the pan using the parchment paper, slice into 10 pieces, and serve chilled for the best texture and flavor.

Notes

  • For extra texture and flavor, add chopped dried fruit like raisins or cherries into the biscuit mixture.
  • Use gluten-free biscuits to accommodate dietary restrictions.
  • Store the cake in the refrigerator where it keeps well for up to 5 days.

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Find it online: https://peruvianfoodrecipes.com/no-bake-chocolate-biscuit-cake-recipe/