This No-Bake Chocolate Biscuit Cake is a simple yet delicious dessert perfect for any occasion. Combining the rich flavors of cocoa and dark chocolate with the crunch of digestive biscuits, this cake is easy to prepare and requires no baking. It’s ideal for those who want a quick and delightful treat that can be made ahead of time.
Preparation Time:
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
Ingredients: For the Cake:
- 600g biscuits (digestive biscuits or graham crackers preferred)
- 120g sugar (1/2 cup)
- 60g cocoa powder (1/2 cup)
- 250ml milk (1 cup)
- 60g butter (1/4 cup)
- A pinch of vanilla extract
For the Glaze:
- 100g dark chocolate (3.5 oz)
- 130ml heavy cream (1/2 cup + 2 tbsp)
Directions: Prepare the Cake Base:
- Line the Pan:
- Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
- Crush the Biscuits:
- Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.
- Make the Chocolate Mixture:
- In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.
- Combine and Press:
- Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.
- Press the mixture into the prepared pan, smoothing it out evenly.
Prepare the Glaze:
- Melt the Chocolate:
- Chop the dark chocolate and place it in a heatproof bowl.
- Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.
- Spread the Glaze:
- Spread the glaze evenly over the cake.
Chill and Serve:
- Refrigerate:
- Refrigerate the cake for at least 4 hours or until set.
- Serve:
- Lift the cake out using the parchment overhang, slice, and serve chilled.
Nutritional Information:
- Calories: 350 kcal per serving
- Servings: 8 servings
Why You’ll Love This Recipe:
- No-Bake: Perfect for hot days when you don’t want to turn on the oven.
- Quick and Easy: Simple steps make this dessert easy to prepare.
- Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.
Conclusion: Enjoy this No-Bake Chocolate Biscuit Cake, a delightful and easy-to-make dessert that’s perfect for any occasion. With its rich chocolate flavor and crunchy biscuit texture, it’s sure to be a hit with family and friends. Happy indulging!
Frequently Asked Questions:
- Can I use other types of biscuits?
- Yes, you can use any crunchy biscuits like Marie biscuits or shortbread.
- Can I add nuts or dried fruit to the mixture?
- Absolutely! Adding nuts or dried fruit can add extra texture and flavor.
- How long can I store this cake?
- It can be stored in the refrigerator for up to 5 days.
- Can I use white chocolate for the glaze?
- Yes, white chocolate can be used for a different flavor profile.
- Is it necessary to use heavy cream for the glaze?
- Heavy cream gives a rich, smooth glaze, but you can substitute with full-fat milk or coconut cream.
- Can I make this cake vegan?
- Yes, use dairy-free biscuits, plant-based milk, and vegan butter and chocolate.
- What can I use instead of cocoa powder?
- You can use drinking chocolate powder, but reduce the sugar as it’s already sweetened.
- Can I freeze this cake?
- Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before serving.
- How do I prevent the cake from sticking to the pan?
- Make sure to line the pan with parchment paper or plastic wrap with overhang for easy removal.
- Can I use milk chocolate for the glaze?
- Yes, but reduce the sugar in the chocolate mixture as milk chocolate is sweeter than dark chocolate.