No-Bake Chocolate Biscuit Cake

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Introduction

No-Bake Chocolate Biscuit Cake is a rich and decadent dessert that combines crushed biscuits with a smooth, velvety chocolate mixture. A favorite treat in many parts of the world, this easy-to-make cake requires no baking, making it a perfect option for those who want to whip up a delicious dessert without turning on the oven. The layers of biscuits soaked in chocolate, combined with a luscious chocolate glaze on top, create a dessert that’s both crunchy and creamy. Serve it as a quick after-dinner treat, for special occasions, or as a delightful homemade gift!

Ingredients Quantity

For the Cake Base

  • Digestive biscuits or tea biscuits: 400 grams (about 14 oz)
  • Unsalted butter: ½ cup (115 grams), melted
  • Granulated sugar: ¼ cup
  • Cocoa powder: ⅓ cup
  • Dark chocolate: 200 grams, chopped
  • Heavy cream: 1 cup (240 ml)
  • Vanilla extract: 1 teaspoon
  • Golden syrup or honey: ¼ cup (optional, for added sweetness and chewiness)

For the Chocolate Glaze

  • Dark chocolate: 100 grams, chopped
  • Heavy cream: ½ cup (120 ml)

Optional Ingredients

  • Chopped nuts: ½ cup (such as almonds, hazelnuts, or walnuts) for added crunch
  • Dried fruits: ½ cup (like raisins, chopped dried apricots, or cranberries)
  • Orange zest: 1 tablespoon (for a citrusy note)
  • Pinch of sea salt: To enhance the chocolate flavor
  • Rum or brandy: 1 tablespoon (for an adult version)

Instructions

Prepare the Cake Base

  1. Crush the Biscuits: Break the digestive biscuits into small pieces using your hands or a rolling pin. Avoid crushing them too finely; you want a mix of small chunks and crumbs for texture. Set aside in a large bowl.
  2. Make the Chocolate Mixture: In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and butter. Place the bowl over a saucepan with simmering water (double boiler method) and stir until the chocolate is completely melted and the mixture is smooth. Alternatively, microwave the ingredients in short bursts, stirring every 20 seconds until melted and combined.
  3. Add the Dry Ingredients: Remove the chocolate mixture from the heat and add in the cocoa powder, granulated sugar, vanilla extract, and golden syrup or honey (if using). Stir until the sugar has dissolved and the mixture is smooth.
  4. Combine with Biscuits: Pour the chocolate mixture over the crushed biscuits and stir until all the biscuit pieces are well coated. If using, fold in the chopped nuts, dried fruits, or orange zest for extra flavor.

Shape the Cake

  1. Shape and Pack: Line a loaf pan or round cake pan with parchment paper, leaving an overhang for easy removal. Pour the chocolate biscuit mixture into the pan and press down firmly with a spatula or the back of a spoon to eliminate any air pockets.
  2. Chill to Set: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until completely set. For best results, refrigerate overnight.

Prepare the Chocolate Glaze

  1. Make the Glaze: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth.
  2. Glaze the Cake: Remove the set biscuit cake from the pan and place it on a wire rack over a baking sheet. Pour the chocolate glaze over the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly if needed.
  3. Chill Again: Place the glazed cake back in the refrigerator for about 30 minutes, or until the glaze is set.

Tips for Success

  • Choose the Right Biscuits: Use plain, sturdy biscuits like digestive or tea biscuits. Avoid overly sweet cookies to balance the richness of the chocolate.
  • Perfect Melted Chocolate: Be cautious when melting chocolate; use low heat and stir constantly to prevent burning or seizing.
  • Texture is Key: Keep some larger biscuit chunks for a satisfying crunch in every bite.
  • Glazing: Let the cake chill slightly before adding the glaze to prevent it from melting into the base.

Recommendations

  • Storage: Store the cake in the refrigerator, covered, for up to 1 week. Serve chilled or at room temperature.
  • Freezing: This cake freezes beautifully! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Serving Ideas: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for a complete dessert experience.

Enjoy this rich and decadent No-Bake Chocolate Biscuit Cake—a perfect treat for chocolate lovers that requires minimal effort and delivers maximum flavor!

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