This Chocolate Peanut No-Bake Cake is a decadent dessert that’s rich, creamy, and crunchy, made with cookies, cocoa, peanuts, and a luscious chocolate glaze. Perfect for a quick and easy treat, this cake requires no baking, making it an ideal choice for summer or any time you want a hassle-free dessert.
Preparation Time:
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Ingredients:
For the Cake:
- 40 g (⅓ cup) cocoa powder
- 100 g (7 tbsp) butter
- 300 ml (1 ¼ cups) milk
- 350 g (12 oz) cookies (digestive or tea biscuits), broken into small pieces
- 40 g (⅓ cup) peanuts, roughly chopped
- 180 g (6 oz) sweetened condensed milk
For the Chocolate Glaze:
- 100 g (3.5 oz) chocolate (dark or milk)
- 20 g (1 ½ tbsp) vegetable oil
- 40 g (⅓ cup) peanuts, roughly chopped
Directions:
Prepare the Cake Base:
- In a saucepan, combine the cocoa powder, butter, and milk. Cook over medium heat, stirring continuously until the mixture boils. Remove from heat and allow it to cool to room temperature.
- In a large mixing bowl, break the cookies into small pieces. Add 40 g of chopped peanuts and mix.
- Pour the cooled cocoa mixture and condensed milk into the bowl. Stir until everything is well combined.
Assemble the Cake:
- Line a loaf pan (31×12.5×7 cm) with parchment paper or plastic wrap.
- Transfer the mixture into the pan, pressing it firmly to remove air pockets and ensure an even surface.
- Cover the top and place the pan in the freezer for 2 hours to set.
Prepare the Chocolate Glaze:
- Melt the chocolate with vegetable oil in a microwave or double boiler, stirring until smooth.
- Mix in the remaining 40 g of chopped peanuts.
Finish the Cake:
- Remove the cake from the freezer and spread the chocolate glaze evenly over the top.
- Place the cake in the refrigerator for 2 hours to allow the glaze to set.
Serve:
- Slice the cake and serve chilled. Enjoy!
5 Serving Suggestions:
- Serve with a dollop of whipped cream or vanilla ice cream.
- Garnish with fresh berries like strawberries or raspberries for a fruity contrast.
- Pair with a hot cup of coffee or tea.
- Dust with powdered sugar or cocoa for an elegant finish.
- Add a drizzle of caramel sauce for extra indulgence.
Cooking Tips:
- Use your favorite cookies or biscuits for a personalized flavor.
- For a nut-free version, substitute peanuts with chopped dried fruits or omit them.
- Ensure the cocoa mixture is fully cooled before mixing with the cookies to prevent sogginess.
- Line the loaf pan thoroughly to make it easier to remove the cake.
- Use good-quality chocolate for the glaze for a richer taste.
Nutritional Benefits:
- Cocoa provides antioxidants and a rich chocolate flavor.
- Peanuts add protein and a satisfying crunch.
- A great make-ahead dessert for parties or family gatherings.
Dietary Information:
- Contains dairy, gluten, and nuts.
- Not suitable for vegan or gluten-free diets unless modified with substitutions.
Nutritional Facts (per slice, approximate):
- Calories: 320
- Protein: 6 g
- Carbs: 35 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 22 g
Storage:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
- No baking required, making it quick and easy to prepare.
- The combination of rich chocolate, crunchy peanuts, and sweet cookies is irresistible.
- Perfect for any occasion, from casual treats to festive celebrations.
- A freezer-friendly dessert that can be made ahead of time.
Conclusion:
This Chocolate Peanut No-Bake Cake is a delightful dessert that combines the simplicity of no-bake recipes with the decadence of chocolate and peanuts. Easy to make and perfect for sharing, it’s a recipe you’ll want to make again and again. Try it today and enjoy a dessert that’s as satisfying as it is indulgent!
10 Frequently Asked Questions with Answers:
- Can I use a different type of nut?
Yes, almonds, walnuts, or hazelnuts work well as substitutes for peanuts. - What if I don’t have condensed milk?
You can substitute with heavy cream and sugar, or use a homemade condensed milk recipe. - Can I use dark chocolate for the glaze?
Absolutely! Dark chocolate adds a richer flavor to the glaze. - What type of cookies work best?
Digestive biscuits, graham crackers, or tea biscuits are ideal. - Can I make this recipe vegan?
Yes, use plant-based milk, vegan butter, dairy-free condensed milk, and vegan chocolate. - How do I prevent the cake from sticking to the pan?
Line the pan with parchment paper or plastic wrap, ensuring it extends over the edges for easy removal. - Can I add other flavors to the cake?
Yes, try adding vanilla extract, orange zest, or a splash of rum for extra flavor. - How long does it take to set in the freezer?
The cake needs about 2 hours to set firmly in the freezer. - Can I skip the vegetable oil in the glaze?
The oil helps create a smooth and shiny glaze, but you can skip it if preferred. - Can I serve this immediately after glazing?
It’s best to refrigerate the cake for at least 2 hours after glazing to ensure it sets properly