Chocolate Biscuit Cake

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:

1. 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

Author: Maria Courses: Desert

Difficulty: Intermediate Prep Time

Servings: 12 Calories: 300

Best Season: All year round

Description

Discover the irresistible combination of dark chocolate and digestive biscuits in this delightful Chocolate Biscuit Cake. Perfect for satisfying your sweet cravings or impressing guests with minimal effort.

Ingredients

Scale

1/2x 1x 2x 3x

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

Directions

1. Chocolat Ganache Topping
   Mark as complete

1. Finely chop the chocolate and place in a heat-proof bowl.
   Mark as complete

1. Warm the cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes.
   Mark as complete

1. Whisk until smooth. If needed, microwave the bowl on medium power for 45 seconds and whisk again.
   Mark as complete

1. Spoon the ganache over the cake and smooth the top. Refrigerate to set.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 12g60%

Cholesterol 40mg14%

Sodium 100mg5%

Potassium 200mg6%

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 20g

Protein 4g8%

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Vitamin A 150 IU

Calcium 50 mg

Iron 3 mg

Vitamin E 2 IU

Vitamin K 1 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 5 mcg

Phosphorus 50 mg

Magnesium 20 mg

Zinc 0.5 mg

Selenium 5 mcg

Copper 0.2 mg

Manganese 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chocolate Biscuit Cake, no-bake dessert, dark chocolate, digestive biscuits