Prep time: 15 mins | Total time: 15 mins | Serves: 12
This recipe is another no-bake hit that will surely sweep you off your feet. Chocolate Biscuit Cake is an amazing dessert with no oven involved. Ask the kids to help out, and I’m pretty sure they’ll be glad to!
Ingredients
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225 grams (2 Sticks Butter)
½ c (125 ml) Golden Syrup
½ c (50 grams) Cocoa Powder
½ c (100 grams) Sugar
¼ c (60 ml) Water
800 gram (23 ounces) Digestive Biscuits (Tea Biscuits, Graham Crackers)
1 c (250 ml) Cream
200 grams (7 ounces) 50% Dark Chocolate, chopped
1 c (125 grams) Powdered Sugar
How to make No-Bake Chocolate Biscuit Cake
Step 1: Melt the butter with the golden syrup, cocoa powder, sugar, and water in a small saucepan.
Step 2: Place the biscuits in a large bowl. Break them up to around 1.5 cm to half an inch pieces. For texture, make the others a bit smaller and some large.
Step 3: Transfer the melted ingredients into the bowl with the biscuits and mix with a wooden spoon until thoroughly combined.
Step 4: Into a lined 8-inch or 20 cm springform cake pan, press the cake mixture. Sit in the fridge.
Step 5: Over medium heat, heat the cream until just at a boiling point. Take it out of the heat and pour this over the chopped dark chocolate. Stir in the sugar until smooth and the chocolate has melted.
Step 6: Over the chocolate biscuit cake, pour over the ganache. Place the cake back into the fridge and let it sit for at least 6 hours to overnight.
Step 7: When ready, remove the cake from the pan, slice, and serve.
Notes:
For this recipe, feel free to add additional ingredients like nuts, dried fruit, and chocolate.
For best results, keep the cake in the fridge.
Ingredients
- 225 grams (2 Sticks Butter)
- ½ c (125 ml) Golden Syrup
- ½ c (50 grams) Cocoa Powder
- ½ c (100 grams) Sugar
- ¼ c (60 ml) Water
- 800 gram (23 ounces) Digestive Biscuits (Tea Biscuits, Graham Crackers)
- 1 c (250 ml) Cream
- 200 grams (7 ounces) 50% Dark Chocolate, chopped
- 1 c (125 grams) Powdered Sugar
Instructions
Step 1: Melt the butter with the golden syrup, cocoa powder, sugar, and water in a small saucepan.
Step 2: Place the biscuits in a large bowl. Break them up to around 1.5 cm to half an inch pieces. For texture, make the others a bit smaller and some large.
Step 3: Transfer the melted ingredients into the bowl with the biscuits and mix with a wooden spoon until thoroughly combined.
Step 4: Into a lined 8-inch or 20 cm springform cake pan, press the cake mixture. Sit in the fridge.
Step 5: Over medium heat, heat the cream until just at a boiling point. Take it out of the heat and pour this over the chopped dark chocolate. Stir in the sugar until smooth and the chocolate has melted.
Step 6: Over the chocolate biscuit cake, pour over the ganache. Place the cake back into the fridge and let it sit for at least 6 hours to overnight.
Step 7: When ready, remove the cake from the pan, slice, and serve.
Notes
For this recipe, feel free to add additional ingredients like nuts, dried fruit, and chocolate. For best results, keep the cake in the fridge.
