Chocolate Biscuit Cake with Nutty Layers is a delightful no-bake dessert that combines layers of rich cocoa, crunchy walnuts, and roasted peanuts with a biscuit base. The creamy milk and dark chocolate layers, paired with a touch of orange zest, elevate this dessert into a decadent treat perfect for any occasion. It’s a wonderful dessert for those who crave chocolate but want something easy to prepare, as this cake comes together without an oven! The contrasting textures—from the soft chocolate to the crunchy nuts and biscuits—make it irresistible. This cake is a hit for family gatherings, special occasions, or even as a weeknight indulgence.

Full Recipe:

Ingredients

For the Cake Base:

• 400ml milk
• 120 grams sugar
• Zest of 1 orange
• 60 grams cocoa powder
• 150 grams butter
• 400 grams biscuits, broken into small pieces
• 100 grams walnuts, chopped

For the Chocolate Layers:

• 80 grams milk chocolate
• 25 ml vegetable oil (for milk chocolate)
• 60 grams roasted peanuts

For the White Chocolate Topping:

• 50 grams white chocolate
• 10 ml vegetable oil (for white chocolate)

Instructions: Step-by-Step

1. Prepare the Cocoa Mixture

• In a medium saucepan, pour 400ml of milk and add 120 grams of sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved.
• Add the zest of one orange and 60 grams of cocoa powder, whisking continuously to ensure no lumps form. The orange zest adds a zesty brightness that complements the richness of the chocolate.
• Once the mixture is smooth and slightly thickened, add 150 grams of butter. Stir until the butter melts completely, and the cocoa mixture becomes glossy.

2. Combine with Biscuits and Walnuts

• In a large mixing bowl, break 400 grams of biscuits into small pieces (about the size of a coin) and add 100 grams of chopped walnuts.
• Pour the warm cocoa mixture over the biscuits and walnuts. Stir well until all the dry ingredients are coated with the chocolate mixture.

3. Form the Cake

• Line a rectangular cake tin with parchment paper, leaving some overhang for easy removal later.
• Transfer the chocolate biscuit mixture into the prepared tin, pressing it down evenly to create a smooth, compact layer. Use the back of a spoon or your hands to level the surface.
• Place the cake in the refrigerator to chill and set for at least 1 hour.

4. Make the Milk Chocolate Layer

• In a microwave-safe bowl, melt 80 grams of milk chocolate in short 20-second intervals, stirring in between to prevent overheating.
• Once melted, stir in 25 ml of vegetable oil to create a smooth, glossy finish.
• Spread this melted chocolate evenly over the top of the chilled biscuit base.
• Sprinkle 60 grams of roasted peanuts on top of the milk chocolate layer, pressing them down gently to ensure they stick.
• Return the cake to the refrigerator to allow the chocolate layer to set for about 20-30 minutes.

5. Make the White Chocolate Topping

• In a small microwave-safe bowl, melt 50 grams of white chocolate in short bursts, stirring after each interval.
• Stir in 10 ml of vegetable oil for a smooth texture.
• Drizzle the white chocolate over the cake in a decorative pattern, creating a contrast with the darker layers.
• Chill the cake once more until the white chocolate is set, about 10-15 minutes.

6. Serve

• Once all the layers have set, carefully remove the cake from the tin using the parchment paper overhang.
• Slice into squares or bars and serve chilled.

Cooking Tips

• Biscuits: Any plain tea biscuits or digestive biscuits work well for this recipe. If you prefer a less sweet base, opt for sugar-free or whole wheat biscuits.
• Orange Zest: The orange zest is optional but adds a fresh, citrusy flavor that balances the richness of the chocolate.
• Chocolate Melting: Always melt the chocolate in short intervals in the microwave or over a double boiler to avoid burning the chocolate.
• Nuts: Walnuts and peanuts provide a great crunch, but you can substitute them with other nuts like almonds, hazelnuts, or pistachios.

Storage Tips

• Refrigeration: Store the chocolate biscuit cake in an airtight container in the refrigerator for up to 5 days. This keeps the chocolate firm and the biscuits crisp.
• Freezing: You can freeze the cake for up to 2 months. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag. To serve, thaw the cake overnight in the refrigerator.
• Room Temperature: This cake is best served chilled, but it can sit at room temperature for up to 1-2 hours during serving without melting too much.

Nutritional Facts (Per Serving, based on 12 servings)

• Calories: 350 kcal
• Protein: 6g
• Fat: 24g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 22g
• Sodium: 120mg

This chocolate biscuit cake is rich in calories and fats, primarily from the chocolate and butter. The nuts provide a good source of healthy fats and protein, while the biscuits contribute carbohydrates for energy.

 

Frequently Asked Questions (FAQs)

1. Can I use dark chocolate instead of milk chocolate?
   • Yes! Dark chocolate can be used for a richer, more intense chocolate flavor. You may want to increase the sugar in the cocoa mixture slightly to balance the bitterness of the dark chocolate.
2. Can I make this cake vegan?
   • Yes, you can substitute the milk with a plant-based alternative like almond or oat milk, use vegan butter, and opt for vegan biscuits and chocolate.
3. How long does it take for the cake to set?
   • The cake needs to set in the refrigerator for at least 1 hour, but for best results, let it chill for 2-3 hours to ensure the layers firm up nicely.
4. Can I add other mix-ins to the cake?
   • Absolutely! You can add dried fruits like raisins or cranberries, or even marshmallows for a fun twist.
5. Is it necessary to add oil to the melted chocolate?
   • Adding oil helps the chocolate spread more easily and creates a smooth, shiny finish. You can skip it, but the chocolate may harden faster and be harder to cut.

Conclusion

Chocolate Biscuit Cake with Nutty Layers is an easy yet decadent dessert that combines the best of rich chocolate and crunchy nuts. With no need for baking, this cake comes together quickly and can be customized with various flavors and textures. It’s perfect for any chocolate lover and a great option for busy days when you want something impressive with minimal effort. Whether you serve it at a special occasion or keep it for an after-dinner treat, this cake will surely satisfy your chocolate cravings!