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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
- 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.
- 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.
- 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.