No-Bake Chocolate Biscuit Cake Recipe

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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
  • 60g Cocoa Powder
  • 250ml Milk
  • 60g Butter
  • A Pinch of Vanilla Extract

For the Glaze:

  • 100g Dark Chocolate
  • 130ml Heavy Cream (33% fat)

Directions

1. 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.

2. 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.

3. 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 (FAQs) for No-Bake Chocolate Biscuit Cake

  1. Can I use a different type of biscuit?
    • Yes, you can use any type of biscuit or cookie you like, such as Marie biscuits, shortbread, or even Oreo cookies (without the cream filling). Just keep in mind that different biscuits may slightly alter the texture and flavor of the cake.
  2. Can I substitute the dark chocolate in the glaze with milk chocolate?
    • Absolutely! If you prefer a sweeter glaze, you can substitute dark chocolate with milk chocolate. Just be aware that the glaze will be sweeter and less intense in chocolate flavor.
  3. What can I use instead of heavy cream for the glaze?
    • You can substitute heavy cream with coconut cream for a dairy-free option or use half-and-half if you prefer a lighter glaze. However, keep in mind that these substitutes may slightly alter the consistency and flavor of the glaze.
  4. How long can I store this cake?
    • The cake can be stored in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze the cake for up to 2 months. Thaw it in the refrigerator before serving.
  5. Can I add nuts or dried fruit to the cake?
    • Yes, you can customize the cake by adding chopped nuts (like almonds, hazelnuts, or walnuts) or dried fruit (such as raisins or dried cranberries) to the biscuit mixture for extra texture and flavor.
  6. Is it possible to make this cake vegan?
    • Yes, to make this cake vegan, use dairy-free biscuits, plant-based milk, vegan butter, and substitute the dark chocolate and heavy cream with vegan alternatives like coconut cream and dairy-free chocolate.
  7. How do I prevent the cake from sticking to the pan?
    • Lining the pan with parchment paper or plastic wrap ensures that the cake won’t stick and makes it easy to lift out of the pan. Make sure to leave some overhang on the sides for easy removal.
  8. What if I don’t have a food processor to crush the biscuits?
    • No problem! You can place the biscuits in a large zip-top bag and crush them using a rolling pin until they reach the desired consistency.
  9. Can I use this recipe to make individual servings instead of one large cake?
    • Yes, you can press the mixture into individual muffin tins or small ramekins lined with parchment paper to create single-serving portions. Just adjust the chilling time as needed.
  10. How do I know when the cake is properly set?
    • The cake is properly set when it is firm to the touch and holds its shape when cut. Make sure to chill the cake for at least 4 hours, but overnight chilling will give the best results
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