This no-bake chocolate biscuit cake is one of the easiest cakes to make, doesn’t require an oven but still is so delicious.
This is such an easy and delicious recipe, and being no-bake means anyone can help out.
How To No-Bake 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.
To the butter pour in half a cup or 125mls of golden syrup. If you can’t find golden syrup another option is corn syrup or light treacle.
Make sure it isn’t too dark as the flavour can be too overpowering.
As this is chocolate flavoured 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.
Give them a stir 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 and there are 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 very similar.
Those biscuits don’t have a huge amount of flavour on their own so you’re really letting the other ingredients come through.
Although, if you do decide to use something different, make sure to choose something that has 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 I’m using two but just check the measurement to see how much you will 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 are going to provide really great texture to the cake.
Make sure you’re using a large enough bowl as we’ll need to mix the butter and chocolate mixture in at the end.
This is a pretty simple cake with not too many 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 as well flavour.
By this point, your butter and chocolate mixture should be ready. Check it’s completely smooth, 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 mixture into the bowl.
Using a wooden spoon fold the ingredients together, making sure to get everything at the bottom of the bowl. It will look like a huge mess, don’t worry.
Our aim here is 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 making the whole thing turn into a kind of cake batter.
Pour the biscuit cake ingredients into a lined 8 inch or 20cm springform cake tin.
Using one of these makes it so much easier at the end to remove the cake.
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 while we make the topping. To top the chocolate biscuit cake I’m using a sweetened chocolate ganache.
It’s a little more luxurious than just a standard chocolate icing but it needs a bit 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.
To the cream and chocolate add a cup of powdered sugar or icing sugar.
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.
No-baked chocolate biscuit cake also known as chocolate fridge cake is incredibly delicious and so easy to make! It's the perfect dessert for any occasion.
- 1 Cup / 225g / 2 Sticks Butter
- ½ Cup / 125mls Golden Syrup
- ½ Cup / 50g Cocoa Powder
- ½ Cup / 100g Sugar
- ¼ Cup / 60mls Water
- 800g / 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
- 1 Cup / 250mls Cream
- 200g / 7oz 50% Dark Chocolate, chopped
- 1 Cup / 125g Icing Sugar/Powdered Sugar
In a small saucepan melt together the butter, golden syrup, cocoa powder, sugar and water.
In a large bowl break up the biscuits into pieces around 1.5cm to half an inch big. Make some smaller and some larger for texture.
Pour the melted ingredients into the bowl with the biscuits. Using a wooden spoon mix everything together until well combined.
Press the cake mixture into a lined 8inch or 20cm springform cake pan and place in the fridge.
Heat the cream over medium heat until just at boil point. Remove it from the heat and pour over the chopped dark chocolate. Add the sugar and mix until smooth and the chocolate has melted.
Pour the ganache over the chocolate biscuit cake and place it back into the fridge for at least 6 hours or overnight.
Remove from the pan and slice to serve.