No-Bake Chocolate Biscuit Cake

No-Bake Chocolate Biscuit Cake

Preparation Time

• Prep Time: 15 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 8

Ingredients

For the Cake:

• 600g (about 2 1/2 cups) digestive biscuits or graham crackers, crushed
• 120g (1/2 cup) granulated sugar
• 60g (1/2 cup) unsweetened cocoa powder
• 250ml (1 cup) milk
• 60g (1/4 cup) unsalted butter
• A pinch of vanilla extract

For the Glaze:

• 100g (3.5 oz) dark chocolate, chopped
• 130ml (1/2 cup) heavy cream (33% fat)

Directions

1. Prepare the Cake Base:
   • Line the Pan: Use parchment paper or plastic wrap in a round or rectangular baking dish, allowing for overhang to facilitate removal.
   • Crush the Biscuits: Utilize a plastic bag and rolling pin or a food processor to achieve coarse crumbs.
   • Make the Chocolate Mixture: Combine sugar, cocoa powder, milk, and butter in a saucepan over medium heat. Stir until smooth and the butter has melted. Remove from heat and add a pinch of vanilla.
   • Combine and Press: Mix the crushed biscuits with the chocolate mixture until well coated. Press firmly into the prepared pan, smoothing it evenly.
2. Prepare the Glaze:
   • Melt the Chocolate: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream until boiling, then pour over the chocolate. Let it sit for a minute before stirring until smooth.
   • Spread the Glaze: Evenly coat the cake with the glaze.
3. Chill and Serve:
   • Refrigerate: Chill the cake for at least 4 hours until set.
   • Serve: Use the parchment overhang to lift the cake out, slice, and serve chilled.

Serving Suggestions:

• Pair with fresh berries for a tart contrast.
• Add whipped cream for extra indulgence.
• Enjoy alongside your favorite hot beverage.

Cooking Tips:

• Ensure a full 4-hour chilling time for optimal texture.
• For a smoother texture, crush biscuits finely; for chunkier bites, leave larger pieces.
• Ensure a smooth chocolate glaze for a shiny finish.

Nutritional Benefits:

• Dark Chocolate: Rich in antioxidants and may support heart health.
• Cocoa Powder: Offers dietary fiber and essential minerals.
• Digestive Biscuits: Provide dietary fiber and crunch.

Dietary Information:

• Vegetarian: Suitable for a vegetarian diet.
• Contains Dairy: Not recommended for those with dairy allergies or lactose intolerance.
• Nut-Free: Recipe does not contain nuts, but check labels for allergies.

Nutritional Facts (Per Serving):

• Calories: 350 kcal
• Protein: 4g
• Fat: 18g
• Carbohydrates: 45g
• Sugar: 28g
• Fiber: 3g

Storage:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Can be frozen for up to 2 months; thaw in the refrigerator before serving.

Why You’ll Love This Recipe:

• No-Bake: Ideal for hot days when you want a quick dessert.
• Quick and Easy: Simple steps make preparation a breeze.
• Rich and Delicious: Combines the deep flavors of cocoa and dark chocolate with a satisfying biscuit crunch.

Conclusion:

Enjoy this No-Bake Chocolate Biscuit Cake, a delightful dessert perfect for any occasion. Its rich chocolate flavor and crunchy texture are sure to impress family and friends. Happy indulging!

Frequently Asked Questions:

• Can I use different types of biscuits? Yes, feel free to substitute with your favorites, such as Marie biscuits or Oreos.
• Can I add nuts or dried fruit? Absolutely! Chopped nuts or dried fruit like raisins or cranberries can enhance flavor and texture.
• Is there a substitute for heavy cream? Coconut cream works well for a dairy-free option, or use milk mixed with a bit of butter.
• Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter; adjust sugar accordingly.
• How can I make this cake gluten-free? Use gluten-free biscuits for suitability.
• Can I skip the chocolate glaze? While optional, the glaze adds a rich finish that complements the base.
• How long can this cake sit at room temperature? Best kept refrigerated, but it can sit out for a couple of hours during serving.
• Can I use a different type of sugar? Yes, brown sugar or coconut sugar can be used, though they may slightly alter the flavor.
• Is there a way to make this cake less sweet? Reduce the sugar in the base or opt for unsweetened biscuits.
• Can I double the recipe? Yes, simply double the ingredients and use a larger pan or make two cakes.