Go Back
Small Batch No-Bake Chocolate Biscuit Cake
Print Recipe
5 from 2 votes

No-Bake Chocolate Biscuit Cake (Small Batch)

No eggs, no flour, minimal ingredients and simple steps, but you can still get a pretty good-looking-great-tasting cake! Made with dark cocoa powder, this intensely rich small batch no bake chocolate biscuit cake is a thing of heaven.
Prep Time20 minutes
Course: Dessert
Cuisine: American, british
Keyword: best chocolate cake recipe, biscuit cake, biscuit cake no bake, chocolate biscuit cake, chocolate cake, digestive biscuit cake recipe, easy biscuit cake, easy biscuit cake recipe, easy desserts, how to make cake, marie biscuit cake, no bake biscuit cake recipe, no bake cake, no bake chocolate biscuit cake, no bake chocolate cake, no bake desserts, refrigerated cake no bake cake
Servings: 10
Author: The Ovenist

Ingredients

  • 200 grams Digestive biscuits or any tea biscuits
  • ¼ cup walnuts, toasted and roughly chopped (25g)

FOR THE CHOCOLATE SYRUP

  • 1/2 cup granulated white sugar (100g)
  • ¼ cup dark cocoa powder (30g)
  • ½ cup Water (120 ml)
  • ⅓ cup Butter (75g)
  • ½ teaspoon vanilla extract

Chocolate Ganache

  • 30 grams Whipping cream or thick cream
  • 30 grams milk chocolate chips

Instructions

  • Lightly butter a 6-inch spring form pan, and line with parchment paper.
  • In a large bowl, break the digestive biscuits or tea biscuits. Keep aside.
  • Over medium heat, place a frying-pan, add the nuts to it and stir them continuously till they are toasted (around 5 minutes). Add these to the biscuits.

FOR THE CHOCOLATE SYRUP

  • Add sugar and cocoa powder to a medium saucepan and mix. Add water gradually and stir to combine. Place the saucepan over medium heat and add butter. Let it boil for 4-5 minutes, and stir continuously. Add vanilla after removing from heat. Let it cool for 10 minutes.
  • Once it has cooled, pour the chocolate syrup over the nuts and biscuits in the bowl. Mix well using a rubber spatula.
  • Transfer this mixture into the prepared spring-form pan and using an offset spatula or back of a spoon , press the top till it is even.
  • Cover with cling wrap. Place it in the fridge for 30 minutes. Then make the chocolate ganache.

FOR THE CHOCOLATE GANACHE

  • Place the chocolate chips in a bowl.
  • Place a small saucepan over low heat, pour cream into it, and let it heat till it just begins to boil. Stir continuously.
  • Pour this chocolate ganache over the chocolate biscuit cake. Refrigerate the cake for 3-4 hours. Overnight is better. Top with extra toasted nuts, if desired.

Notes

  1. You can crush the biscuits using a zip lock back and rolling pin 
  2. Don't crush the biscuits too much, you don't want to end up with crumbs.
  3. Instead of dark cocoa powder, you can use any unsweetened cocoa powder.