No-Bake chocolate biscuit cake recipe

Is there anything better in life than cake? Chocolate cake is at the top of the list, and this no-bake version is just as delicious as any oven-baked cake.

Plus, it’s so easy to make. You don’t even need an oven! All you need is refrigerated and a few simple ingredients.

So if you’re looking for an easy (and chocolatey) dessert, give this biscuit cake a try. You won’t be disappointed!

How to Make chocolate biscuit cake recipe:

Start by melting a few ingredients together. You can either do this in a saucepan on the stovetop, or another option is in the microwave.

Measure out 1 cup, 225g, or 2 sticks of butter.

Pour half a cup or 125mls of golden syrup into the butter. Another option is corn syrup or light treacle if you can’t find golden syrup.

Ensure it isn’t too dark, as the flavor can be overpowering.

As this is chocolate flavored, we’ll also need half a cup or 50g of cocoa powder.

Unsweetened is best as we already have enough sweetness with the other ingredients.

Lastly, add half a cup or 100g of sugar and 1/4 cup of water.

Place the saucepan over medium to low heat to melt the ingredients together.

Stir them occasionally just to make sure nothing is getting stuck on the bottom of the pan.

The main ingredient in this cake instead of flour is biscuits, with a few different kinds you can choose from.

The most traditionally speaking biscuit to use would be digestives or tea biscuits, but it’s really up to you.

If you don’t have digestive biscuits where you live, graham crackers are very similar.

Those biscuits don’t have a huge flavor, so you’re letting the other ingredients come through.

Although, if you do decide to use something different, choose something with a pretty hard texture so it won’t turn to mush.

In between, make sure to give the butter and chocolate mixture a good stir.

You’ll need 800g or 28 ounces which may seem like a lot, but this will make a 20cm or 8-inch cake that can easily serve 8-12 people.

The packets I had were 400g each, so use two, but just check the measurement to see how much you need.

Break the biscuits up using clean, dry hands, or another option is in a bag with a heavy object like a rolling pin or fry pan.

You don’t want to use a food processor as we don’t want crumbs. We want a variety of sizes.

Some smaller pieces will absorb a lot of the butter and chocolate mixture, and some larger pieces will provide a great texture to the cake.

Make sure you’re using a large enough bowl as we’ll need to mix the butter and chocolate at the end.

This is a simple cake with few ingredients, meaning it’s incredibly easy to make.

It does, however, leave it open to the option of adding additional ingredients if you would like.

A few options would be nuts like hazelnuts or almonds, dried fruit like cranberries or raisins, or even something like Maltese’s or other chocolate, anything that you think would add great texture flavor.

By this point, your butter and chocolate mixture should be ready. Check it’s completely smooth, with no lumps of unmelted butter or other ingredients that haven’t quite mixed in, and set to the side to cool for a few minutes.

Break up the last few biscuits before pouring the melted butter into the bowl.

Using a wooden spoon, fold the ingredients together, getting everything at the bottom of the bowl. It will look like a huge mess, don’t worry.

We aim to cover all the bits of biscuits in the chocolate, so it should all look dark.

As you mix, some of the biscuit pieces will break up smaller, absorbing the liquid and making the whole thing into a cake batter.

Pour the biscuit cake ingredients into a lined 8-inch or 20cm springform cake tin.

Using one of these makes removing the cake much easier at the end.

Using the back of the spoon, press the cake down quite hard, removing any gaps underneath and compacting it, so it holds together as it sets.

Place the cake in the fridge to set it while we make the topping. To top the chocolate biscuit cake, use a sweetened chocolate ganache.

It’s a little more luxurious than just a standard chocolate icing, but it needs more sweetness than a standard chocolate ganache.

Measure out a cup of cream and heat it over medium heat until just before it comes to a boil.

Remove the cream from the heat and pour it over 200g or 7oz of a good quality 50% dark chocolate that has been chopped into small pieces.

Add a cup of powdered sugar or icing sugar to the cream and chocolate.

These are both the same ingredients, just different names depending on where you live in the world.

Give the ganache a good stir until it comes together and the chocolate has completely melted.

Remove the chocolate biscuit cake from the fridge and top it with the ganache.

Using the back of a spoon, spread it evenly to the edges.

The cake will need to be refrigerated for at least 6 hours to set completely or overnight.

To serve the cake, remove it from the cake pan and slice.

Print