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No-Bake Chocolate Biscuit Cake Recipe

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3.8 from 15 reviews

This No-Bake Chocolate Biscuit Cake combines crunchy digestive biscuits and toasted nuts with a rich homemade chocolate syrup and silky ganache topping. It’s an easy, no-bake dessert that sets in the refrigerator, making it perfect for a quick yet impressive chocolate treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes (includes chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Ingredients

Dry Ingredients

  • 28 oz (800g) digestive biscuits (tea biscuits)
  • 1 cup (100g) nuts (walnuts or hazelnuts)
  • 1 cup (200g) sugar
  • 1/2 cup (60g) unsweetened cocoa powder

Wet Ingredients

  • 1 cup (240 ml) water
  • 2/3 cup (150g) butter
  • 1 tsp vanilla extract
  • 1/2 cup (120g) whipping cream (35% fat)
  • 4 oz (120g) bittersweet chocolate, chopped

Instructions

  1. Break biscuits: Break the digestive biscuits into small, bite-sized pieces and place them into a large mixing bowl.
  2. Toast nuts: Heat a non-stick pan over medium-high heat, then add walnuts or hazelnuts. Toast for about 5 minutes, stirring frequently to ensure even toasting. Once toasted, add the nuts to the bowl with the biscuit pieces.
  3. Make chocolate syrup: In a medium saucepan, combine sugar and cocoa powder. Stir well to mix, then gradually add water while stirring to form a smooth mixture. Add butter and place the pan over medium heat. Bring the mixture to a boil, stirring constantly for 7-8 minutes until smooth and glossy. Remove from heat and add vanilla extract. Allow the syrup to cool slightly for 10-15 minutes.
  4. Combine syrup with biscuits and nuts: Pour the chocolate syrup over the biscuit and nut mixture. Using a large spatula or spoon, mix thoroughly to coat all the pieces evenly.
  5. Transfer to cake pan: Spoon the mixture into a 9-inch (23 cm) non-stick round cake pan or springform pan lined with parchment paper. Press down firmly using the back of a spoon or an offset spatula to compact the mixture.
  6. Refrigerate to set: Cover the pan and refrigerate for 30 minutes to 1 hour to allow the cake base to firm up before adding the ganache.
  7. Prepare chocolate ganache: In a small saucepan, heat the whipping cream until it just begins to boil. Remove from heat and pour the hot cream over the chopped bittersweet chocolate. Let it sit for 1 minute, then stir until the ganache is smooth and glossy.
  8. Pour ganache over cake: Pour the prepared ganache evenly over the set biscuit cake base.
  9. Chill to set ganache: Refrigerate the cake for 3 to 4 hours, or ideally overnight, to allow the ganache to firm up completely.
  10. Decorate and serve: Optionally, decorate the top with toasted nuts. Cut into slices and serve chilled for a rich, satisfying dessert.

Notes

  • Use digestive biscuits for best texture and flavor; tea biscuits work as a substitute.
  • Toasting nuts enhances their flavor and adds crunch to the cake.
  • Allow the chocolate syrup to cool slightly before mixing to prevent melting the biscuits excessively.
  • The cake sets best if refrigerated overnight but can be served after 3-4 hours chilling.
  • Store leftovers in the refrigerator, covered, for up to 5 days.

Find it online: https://allcookedup.com/no-bake-chocolate-biscuit-cake-recipe/