Maria
Indulge in the delightful simplicity of Chocolate Biscuit Cake, a no-bake treat that combines the rich flavors of dark chocolate with the satisfying crunch of digestive biscuits. This recipe is easy to make and requires minimal effort, making it a perfect dessert for any occasion.
Why Make This Recipe
Chocolate Biscuit Cake is a crowd-pleaser that appeals to chocolate lovers of all ages. Whether you’re looking for a quick and easy dessert to satisfy your sweet tooth or need a delicious treat to share with friends and family, this recipe is sure to impress.
How to Make Chocolate Biscuit Cake
Ingredients:
- 400 grams digestive biscuits
- 450 grams dark chocolate (50-70%)
- 225 grams unsalted butter, cut into pieces
- 1/3 cup golden syrup
- 1/3 cup heavy cream
Directions:
- Chocolat Ganache Topping
- Finely chop the chocolate and place in a heat-proof bowl.
- Warm the cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes.
- Whisk until smooth. If needed, microwave the bowl on medium power for 45 seconds and whisk again.
- Spoon the ganache over the cake and smooth the top. Refrigerate to set.
How to Serve Chocolate Biscuit Cake
Slice the chilled cake into squares or wedges and serve on a plate. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
How to Store Chocolate Biscuit Cake
Store the cake in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
Tips to Make Chocolate Biscuit Cake
- Use high-quality dark chocolate for a richer flavor.
- Allow the ganache to cool slightly before pouring over the cake for a smoother finish.
- Customize the recipe by adding chopped nuts or dried fruit to the biscuit mixture for extra texture.
Variation
For a twist on the classic recipe, try using milk chocolate or white chocolate instead of dark chocolate. You can also experiment with different types of biscuits or add a layer of raspberry jam between the biscuit layers for a fruity touch.
Chocolate Biscuit Cake
Ingredients
Biscuit Base
- 400 grams digestive biscuits
- 450 grams dark chocolate (50-70%)
- 225 grams unsalted butter, cut into pieces
- 1/3 cup golden syrup
- 1/3 cup heavy cream
Instructions
- Chocolat Ganache Topping
- Finely chop the chocolate and place in a heat-proof bowl.
- Warm the cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes.
- Whisk until smooth. If needed, microwave the bowl on medium power for 45 seconds and whisk again.
- Spoon the ganache over the cake and smooth the top. Refrigerate to set.
