This no bake chocolate biscuit cake is a classic dessert that everyone loves.
This chocolate biscuit cake recipe with cocoa powder is a no-bake, chocolate biscuit cake that is quick and easy to make.
One of the most delectable desserts is this Recipe for No-Bake Chocolate Biscuit Cake. The cake takes no time to prepare, is very simple to create, and does not need the use of an oven, making it ideal for including children. Put your own twist on it by adding nuts or fruit, or leave it as is!
2 Butter Sticks (225g)
- There’s no need for room temperature butter since we’ll be melting it, so it can come directly from the fridge!
Golden Syrup (12 cup / 125 mL)
- If you don’t have golden syrup on hand, you may use maple syrup, honey, or corn syrup.
50g / 12 cup cocoa powder
- Make sure to use the finest cocoa powder you can find.
12 CUP (100 G) SUGARS
- Other kinds of sugar may be used in place of the white sugar.
60ml / 14 cup water
- Because the cake may get too hard in the fridge, water gives it the right texture.
Digestive Biscuits, 800g / 23oz (Tea Biscuits, Graham Crackers)
- This dish may be made with a variety of different biscuits or cookies. The most popular are digestive biscuits, graham crackers, and plain tea biscuits.
1 quart (250 mL) cream
- The best cream to use is heavy or whipping cream.
50 percent dark chocolate, 200g / 7oz
- The greatest flavor for the frosting on this cake comes from dark chocolate, but you may also use milk chocolate or very dark chocolate if you like.
125g powdered sugar (1 cup)
- Powdered sugar, icing sugar, and confectioners sugar are all the same item; the names vary depending on where you reside.
For step-by-step directions on how to create Delicious No Bake Chocolate Biscuit Cake for Dessert, watch the video below!
Place the butter in a medium saucepan. Just to make it simpler to melt, cut it into a few pieces.
Combine the dry ingredients, cocoa powder, and sugar in a mixing bowl.
Place the saucepan over medium low heat and pour in the water.
As the ingredients melt together, stir them periodically. Remove the mixture from the heat and put it aside when it is totally smooth.
Break the biscuits into tiny bits using a food processor or your hands. Variety is key here, so make some parts bigger and some smaller.
In the dish containing the broken up biscuits, pour the melted chocolate mixture.
Using a wooden spoon, thoroughly mix everything until there are no visible and dry bits of biscuits. It will seem to be a jumble at first, but don’t panic; it will come together to make a wonderful cake.
Add the mixture to an 8′′ or 20cm cake pan that has been lined and pressed down firmly with the back of a spoon. While we prepare the topping, put it in the fridge to solidify.
To create the frosting, break up the chocolate into tiny pieces and place it in a small dish. Pour the cream over the chocolate when it has just come to a boil over medium heat. Allow about 3-4 minutes for the powdered sugar to dissolve before sprinkling on top. Stir everything together until it’s totally smooth.
Place the Chocolate Biscuit Cake in the fridge for at least 6 hours or overnight to set the frosting.
Frequently Asked Questions about Chocolate Biscuit Cake Recipe
Digestive Biscuits are a kind of biscuit that is used to aid digestion.
Digestives are widely used in New Zealand, Australia, and Europe. They taste a lot like Graham Crackers, so use whatever you have on hand. You may also use a different kind of cookie or biscuit; I suggest something basic and straightforward, such as tea biscuits or vanilla cookies.
Is it possible to turn this into a log or a slice?
Without a doubt! You may pour the cake batter into whatever pan or tin you choose, or use baking parchment to roll it into a log shape. If you want to create a smaller batch, you may also half the recipe.
Is it okay if I add more ingredients?
That is exactly what makes this dish so fantastic! You are free to add anything else you like or have on hand. This dish benefits greatly from the use of nuts and dried fruit.
This Recipe’s Equipment
Bowl for mixing
No Bake Chocolate Biscuit Cake Recipe
Carina is the author of this piece.
Type of recipe: baking
- 2 Butter Sticks (225g)
- Golden Syrup (12 cup / 125 mL)
- 50g / 12 cup cocoa powder
- 12 CUP (100 G) SUGARS
- 60ml / 14 cup water
- Digestive Biscuits, 800g / 23oz (Tea Biscuits, Graham Crackers)
- 1 quart (250 mL) cream
- 50 percent dark chocolate, chopped 200g / 7oz
- 125g powdered sugar (1 cup)
- Melt the butter, golden syrup, cocoa powder, sugar, and water in a small pot.
- Break the biscuits into 1.5cm to half-inch pieces in a large mixing basin. To add texture, make some smaller and others bigger.
- In the dish containing the biscuits, pour the melted ingredients. Mix everything together with a wooden spoon until everything is thoroughly mixed.
- Refrigerate the cake batter in an 8-inch or 20-cm springform cake pan that has been lined.
- Warm the cream over medium heat until it barely begins to boil. Remove it from the fire and pour it over the dark chocolate that has been chopped. Mix in the sugar until the chocolate has melted and the mixture is smooth.
- Place the chocolate biscuit cake in the fridge for at least 6 hours or overnight after pouring the ganache over it.
- Remove the pan from the oven and cut into slices to serve.
With the biscuits, you may add whatever extra ingredients you like. Nuts, dried fruit, and chocolate are all excellent choices. The best way to store this cake is in the refrigerator.
This no bake chocolate cake recipe is a perfect dessert for any occasion. It’s easy to make and tastes great. Plus, it doesn’t require an oven!
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