Ingredients

Main Cake Ingredients:

• Vanilla biscuits: 600 g (21 oz)
• Wafers: 200 g (7.1 oz)
• Walnuts: 200 g (7.1 oz), finely chopped
• Milk: 450 ml (15 fl oz)
• Sugar: 80 g (2.8 oz)
• Vanilla sugar: 30 g (1.1 oz)
• Butter: 100 g (3.5 oz), softened
• Cocoa powder: 80 g (2.8 oz)

Chocolate Glaze:

• Milka milk chocolate: 70 g (2.5 oz), for melting
• Milka milk chocolate bars: 2 pc, for garnish

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Chill Time: 3-4 hours
• Total Time: 4 hours 20 minutes

Steps to Make the Chocolate Walnut Biscuit Cake

Step 1: Prepare the Base Mixture

1. In a medium saucepan, combine the milk, sugar, vanilla sugar, and cocoa powder.
2. Heat over medium-low, stirring constantly, until the sugar dissolves and the mixture is smooth. Avoid letting it boil.
3. Add the softened butter and continue stirring until it melts completely. Set the mixture aside to cool slightly.

Step 2: Assemble the Biscuit Layers

1. Break the vanilla biscuits into smaller pieces (not crumbs) and place them in a large mixing bowl.
2. Crush the wafers into small chunks and mix them with the biscuits.
3. Add the finely chopped walnuts to the mixture, ensuring they’re evenly distributed.

Step 3: Combine with the Cocoa Mixture

1. Gradually pour the warm cocoa mixture over the biscuits, wafers, and walnuts.
2. Use a wooden spoon or spatula to gently fold the ingredients together, ensuring every piece is coated with the chocolate mixture.

Step 4: Shape the Cake

1. Line a rectangular cake pan or a springform pan with plastic wrap, leaving enough overhang to cover the top of the cake.
2. Transfer the mixture to the pan, pressing it down firmly with the back of a spoon or your hands to create an even layer.
3. Cover the top with the overhanging plastic wrap and refrigerate for 3-4 hours or until firm.

Step 5: Prepare the Chocolate Glaze

1. Melt the Milka milk chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals.
2. Once melted, pour the chocolate glaze evenly over the chilled cake.

Step 6: Garnish and Serve

1. Decorate the cake with additional Milka milk chocolate pieces or shavings for an elegant finish.
2. Return the cake to the refrigerator for 15-20 minutes to set the glaze.
3. Slice into squares or rectangles and serve chilled.

Nutritional Information

• Servings: 12
• Calories (per serving): Approximately 330 kcal
• Protein: 5 g
• Carbohydrates: 34 g
• Fat: 20 g
• Saturated Fat: 10 g
• Sugar: 22 g
• Fiber: 2 g

Why This Recipe is Timeless

The no-bake biscuit cake is a dessert that transcends generations. It’s a recipe often passed down from grandparents to parents, and now to younger cooks looking for easy yet impressive desserts.

The appeal of this recipe lies in its simplicity and adaptability. Using pantry staples like biscuits, cocoa, and milk, you can create a dessert that feels luxurious without requiring expensive or hard-to-find ingredients. The addition of Milka milk chocolate and walnuts adds sophistication, turning a humble cake into a showstopper.

Moreover, this cake is endlessly customizable. You can swap the walnuts for hazelnuts or almonds, add a splash of rum or vanilla extract for extra flavor, or use dark chocolate for a more intense taste. The recipe adapts to the ingredients you have and the preferences of those you’re serving, making it a versatile classic.

FAQs

1. Can I use a different type of biscuit?
Yes, any plain tea biscuits or digestive biscuits work well. Adjust the sweetness of the cocoa mixture if your biscuits are already sweet.

2. What if I don’t have Milka chocolate?
You can substitute any milk chocolate of your choice. If you prefer a richer flavor, dark chocolate works beautifully.

3. Can I make this cake nut-free?
Absolutely! Simply omit the walnuts or replace them with dried fruit like raisins or cranberries.

4. How long does this cake keep?
The cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.

Tips for Perfect Chocolate Walnut Biscuit Cake

1. Chill Time Matters: Don’t rush the chilling process. Allowing the cake to set properly ensures clean slices and a firm texture.
2. Press Firmly: When layering the mixture in the pan, press it down firmly to avoid air pockets.
3. Use High-Quality Chocolate: The chocolate glaze is the finishing touch, so opt for high-quality chocolate for the best flavor.
4. Add Layers: For a more decorative cake, alternate layers of the biscuit mixture with thin layers of melted chocolate.

Storage Tips

1. Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
2. Freezing: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

The Chocolate Walnut Biscuit Cake is a dessert that combines the simplicity of no-bake recipes with the richness of classic chocolate cakes. Its versatility, ease of preparation, and delightful flavors make it a favorite for both novice bakers and seasoned chefs.

This cake isn’t just a dessert; it’s a memory in the making. The process of crushing biscuits, mixing ingredients, and layering the cake can be a family activity, with everyone contributing to create something delicious. And when it’s time to serve, the joy on everyone’s faces as they take their first bite is priceless.

Perfect for birthdays, holidays, or just a weekend treat, this cake proves that you don’t need fancy equipment or techniques to create a dessert that’s both beautiful and satisfying. So, grab your ingredients, clear some fridge space, and prepare to enjoy a slice (or two) of this timeless masterpiece.