Chocolate Biscuit Cake: The Ultimate Guide to a Delicious No-Bake Treat
Chocolate biscuit cake is a rich, crunchy, no-bake dessert made with crushed biscuits and a smooth chocolate mixture. Perfect for celebrations, quick sweet cravings, or as a make-ahead treat, this easy recipe is a must-try!
Ingredients
For the Cake:
- 250 g digestive biscuits or Marie biscuits, rich tea biscuits
- 200 g dark chocolate semi-sweet or milk chocolate works too
- ½ cup 115g unsalted butter
- ¼ cup 60ml heavy cream or whole milk
- ¼ cup 60ml honey or golden syrup
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract optional
- Pinch of salt
Optional Add-Ins:
- ½ cup chopped nuts almonds, walnuts, hazelnuts
- ¼ cup dried fruits raisins, cranberries, chopped apricots
- 1 tablespoon instant coffee powder or orange zest for extra flavor
- 2 tablespoons rum or whiskey for an adult version
Instructions
Step 1: Prepare the Ingredients
- Line a Cake Pan: Use parchment paper to line a loaf tin, round cake pan, or square dish.
- Crush the Biscuits: Place the biscuits in a ziplock bag and use a rolling pin to break them into small pieces. Avoid crushing them into fine crumbs; keeping some chunks adds texture.
Step 2: Make the Chocolate Mixture
- Melt the Chocolate: In a saucepan over low heat, melt butter and chocolate together. Stir until smooth.
- Add the Cream & Sweetener: Pour in the cream (or milk) and honey (or golden syrup). Mix well.
- Enhance the Flavor: Stir in cocoa powder, vanilla extract, and a pinch of salt. If using nuts, dried fruits, or alcohol, add them at this stage.
Step 3: Combine and Shape
- Coat the Biscuits: Pour the melted chocolate mixture over the crushed biscuits. Gently stir to coat all pieces evenly.
- Transfer to the Pan: Press the mixture firmly into the lined cake pan using a spatula. Smooth the top.
Step 4: Chill and Serve
- Refrigerate the Cake: Cover and place it in the fridge for at least 3 hours or until firm.
- Slice and Enjoy: Once set, lift the cake out of the pan, slice into portions, and serve!