Looking for a sweet treat that requires no baking but still delivers on richness and flavor? This No-Bake Chocolate Biscuit Cake with Peanuts is the perfect solution! With layers of crushed biscuits and a creamy chocolate mixture, topped with roasted peanuts for added crunch, this cake offers a delightful texture and taste combination. Ideal for any occasion, it’s simple to make, and there’s no need to turn on the oven. Whether you’re a beginner or an expert in the kitchen, this recipe is a crowd-pleaser that anyone can whip up. If you love the combination of chocolate and crunchy textures, this cake is bound to become a favorite!

Full Recipe:

Ingredients

For the Cake:

300ml milk
120 grams sugar

10 grams vanilla sugar
60 grams cocoa powder
150 grams butter

400 grams biscuits (digestive or tea biscuits)
120 grams chocolate (dark or milk)
30 ml vegetable oil

60 grams roasted peanuts, chopped

Step-by-Step Instructions

Step 1: Prepare the Chocolate Base

Heat the Milk: In a medium-sized saucepan, combine the 300ml milk, 120 grams sugar, and 10 grams vanilla sugar over medium heat. Stir until the sugar is completely dissolved.
Add Cocoa and Butter: Once the milk is warm and the sugar dissolved, whisk in 60 grams cocoa powder and 150 grams butter. Stir until the butter is melted and the mixture is smooth and well combined.

Melt the Chocolate: Break the 120 grams of chocolate into pieces and add it to the cocoa mixture. Stir continuously until the chocolate melts and blends into the mixture.
Add Vegetable Oil: Stir in the 30 ml vegetable oil to give the chocolate a glossy finish.

Step 2: Crush the Biscuits

Break the Biscuits: While the chocolate mixture cools slightly, take the 400 grams of biscuits and break them into small, bite-sized pieces. You can do this by hand or place them in a sealed plastic bag and lightly crush them with a rolling pin. Aim for a mix of small chunks and crumbs.

Step 3: Combine Biscuits and Chocolate

Mix Together: In a large mixing bowl, combine the crushed biscuits with the chocolate mixture. Use a spatula or spoon to gently fold the ingredients until all the biscuit pieces are coated with the chocolate mixture.

Step 4: Shape the Cake

Prepare the Pan: Line a 9×9 inch (23×23 cm) square pan or a round springform pan with parchment paper to ensure easy removal.
Fill the Pan: Pour the biscuit and chocolate mixture into the prepared pan, pressing down lightly to create an even layer.

Step 5: Add Peanuts for Crunch

Top with Peanuts: Sprinkle the 60 grams of roasted peanuts evenly over the top of the cake. Gently press them into the cake with the back of a spoon or your fingers to ensure they stick to the surface.

Step 6: Chill and Set

Chill the Cake: Place the cake in the refrigerator for at least 3 hours, or until it is firm and set. For best results, let it chill overnight.

Step 7: Slice and Serve

Serve: Once set, remove the cake from the pan and slice into squares or wedges. Serve chilled for a refreshing and indulgent treat.

Cooking Tips

Biscuit Variations: You can use any type of plain biscuits such as graham crackers or digestive biscuits for this recipe. If you want extra flavor, try using chocolate-flavored biscuits.
Nut Alternatives: If you’re not a fan of peanuts or have allergies, you can substitute with other nuts like almonds, hazelnuts, or even pistachios. For a nut-free version, omit the nuts entirely or replace them with dried fruit like raisins or cranberries.
Chocolate Choices: You can use either milk or dark chocolate depending on your preference. If you prefer a less sweet cake, opt for dark chocolate.

Extra Flavor: For a twist, add a tablespoon of instant coffee powder or cinnamon to the chocolate mixture to deepen the flavor.

Storage

Refrigeration: This no-bake chocolate biscuit cake should be stored in the refrigerator, covered, for up to 5-7 days. Make sure to keep it chilled so that it remains firm.
Freezing: You can also freeze the cake for up to 3 months. Wrap individual slices in plastic wrap and store them in an airtight container. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Serving, based on 12 servings)

Calories: 320 kcal
Protein: 5g
Fat: 22g

Saturated Fat: 9g
Carbohydrates: 32g
Fiber: 3g

Sugar: 15g
Sodium: 180mg
Cholesterol: 30mg

FAQs

Can I make this cake vegan?
- Yes, you can make this recipe vegan by using plant-based milk, dairy-free butter, and vegan chocolate. Ensure that the biscuits you use are also vegan-friendly.
Can I add other ingredients to the cake?
- Absolutely! You can customize this recipe by adding ingredients like dried fruits, different types of nuts, or even marshmallows for a fun twist.
What if I don’t have roasted peanuts?
- If you don’t have roasted peanuts, you can roast raw peanuts in the oven for 8-10 minutes at 350°F (175°C), or you can skip the peanuts altogether if you prefer.

How long does it take for the cake to set?
- The cake will take about 3 hours to set in the refrigerator. For best results, chill it overnight to ensure it firms up perfectly.
Can I use white chocolate instead of dark or milk chocolate?
- While the recipe calls for dark or milk chocolate, you can experiment with white chocolate. However, keep in mind that white chocolate is sweeter, so you may want to reduce the sugar slightly to balance the flavors.

Conclusion

This No-Bake Chocolate Biscuit Cake with Peanuts is the perfect dessert for anyone who loves the rich, decadent flavor of chocolate combined with the satisfying crunch of biscuits and nuts. Not only is it incredibly easy to make, but it’s also versatile enough to be adapted to your taste preferences. Whether you’re preparing it for a party, family gathering, or simply a mid-week treat, this cake will leave everyone asking for more. With no oven required, it’s a hassle-free, indulgent dessert that you can enjoy any time of the year. Give it a try, and you’ll have a new favorite go-to dessert in your repertoire!

Pin1