If you’re craving a dessert that brings together rich chocolate, delightful crunch, and no oven fuss, this No-Bake Chocolate Biscuit Cake Recipe is absolutely the treat to whip up. It’s a charming, classic cake that combines simple ingredients into a luscious, satisfying experience. Perfect for those moments when you want indulgence without complicated baking, this cake has a wonderful balance of textures and a deep cocoa flavor that’s irresistible. Whether you’re making it for family gatherings, celebrations, or a cozy night in, this recipe never disappoints and always brings smiles.
Ingredients You’ll Need
Gathering your ingredients for this No-Bake Chocolate Biscuit Cake Recipe is a breeze, and each plays an important role in crafting the cake’s texture and flavor. From crunchy biscuits to smooth, velvety chocolate and the subtle sweetness of golden syrup, everything works in harmony to deliver that perfect bite every time.
- Digestive biscuits (200g): Break into rough pieces for delightful crunch throughout the cake.
- Dark chocolate (200g): Provides a rich, deep cocoa flavor; milk chocolate can be used for a sweeter twist.
- Unsalted butter (100g): Adds silkiness and richness to the chocolate mixture.
- Sugar (1/4 cup, optional): Adjust based on your chocolate’s sweetness to balance the cake’s flavor.
- Golden syrup or honey (2 tablespoons): Brings a lovely sticky sweetness and helps bind the cake.
- Vanilla extract (1 teaspoon, optional): Adds a subtle aromatic warmth.
- Chopped nuts (1/4 cup, optional): Introduce crunch and nutty flavor contrast.
- Dried fruit (1/4 cup, optional): Provides chewy bursts of fruity sweetness, such as raisins or cranberries.
- Sea salt (a pinch, optional): Sharpens and enhances the chocolate taste beautifully.
How to Make No-Bake Chocolate Biscuit Cake Recipe
Step 1: Prepare the Biscuits
Start by breaking your digestive biscuits into rough pieces, about bite-sized but not crushed into crumbs. These chunks give the cake its signature crunch and texture variety. Place them in a large bowl and set aside, ready to meet the luscious chocolate mixture.
Step 2: Melt the Chocolate Mixture
In a heatproof bowl, melt together the dark chocolate, unsalted butter, sugar (if using), and golden syrup or honey. You can gently melt this in the microwave in short bursts, stirring every 20 seconds to avoid burning, or melt it over a double boiler on the stove for a more controlled process. Stir until the mixture is entirely smooth and glossy, revealing that rich, inviting chocolate glow.
Step 3: Combine the Chocolate and Biscuits
Pour your melted chocolate mixture over the fragmented biscuits and mix gently but thoroughly to coat every piece evenly. This is your moment to fold in optional chopped nuts or dried fruit if you desire—these add joyful pops of flavor and texture that make the cake more interesting to every bite.
Step 4: Set the Cake
Transfer your biscuit-chocolate mixture into a lined or greased cake pan or a small rectangular dish. Using the back of a spoon, press the mixture down firmly and evenly to compact it into a cohesive cake. This helps the pieces stick together beautifully once chilled.
Step 5: Chill to Set
Pop the cake into the refrigerator and let it chill for at least 2 to 3 hours, or better yet, overnight. This resting time allows the chocolate to harden around the biscuits, turning your bowl mix into a firm, sliceable cake that holds its shape perfectly.
Step 6: Serve
Once your cake has set, slice it into squares or slices that suit your mood and occasion. For that extra flair, drizzle melted chocolate on top or dust it lightly with powdered sugar—simple touches that transform it into a truly special dessert.
How to Serve No-Bake Chocolate Biscuit Cake Recipe
Garnishes
Sprinkling chopped nuts or a handful of fresh berries on top adds a delightful visual appeal and pairs perfectly with the cake’s sweet, rich flavor. You might also consider a light dusting of cocoa powder or shredded coconut for a textured finish.
Side Dishes
This cake is lovely on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to add cool creaminess. Fresh fruit like sliced strawberries or orange segments also brightens the palate and adds freshness to every bite.
Creative Ways to Present
Try cutting the cake into bite-sized cubes and serving them on cocktail sticks for a fun party treat. Alternatively, assemble individual portions in small jars layered with whipped cream and berries for a charming, rustic dessert presentation that delights guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover No-Bake Chocolate Biscuit Cake recipe in an airtight container in the refrigerator for up to a week. This keeps the cake fresh and the chocolate firm while maintaining the lovely contrast between crunchy biscuit and rich chocolate.
Freezing
If you want to store it longer, wrap the cake tightly in plastic wrap and aluminum foil before freezing. It freezes well for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge to retain that perfect texture and flavor.
Reheating
Since this is a chilled dessert, it’s best served cold and does not require reheating. If the cake softens too much at room temperature, simply return it to the fridge briefly to firm up again before serving.
FAQs
Can I use different types of biscuits instead of digestive biscuits?
Absolutely! You can use any plain biscuits or cookies you like. Just avoid overly sweet or soft types, as digestive biscuits provide the ideal balance of sturdiness and mild flavor to let the chocolate shine.
Is it possible to make this recipe dairy-free or vegan?
Yes, you can swap the butter for a plant-based margarine and choose dairy-free chocolate. Also, use maple syrup or agave instead of honey for a fully vegan version without compromising on taste.
How long does the cake keep in the refrigerator?
Stored properly in an airtight container, the cake will stay fresh for up to one week. Its texture and flavor remain delightful throughout this period, making it a perfect make-ahead dessert.
Can I add other mix-ins besides nuts and dried fruit?
Definitely! Feel free to get creative with add-ins like shredded coconut, mini marshmallows, or even a touch of espresso powder to amp up the flavor. Just keep the quantities balanced so the cake sets well.
What if I don’t have golden syrup or honey? Is there a substitute?
You can substitute with corn syrup, maple syrup, or even a mild light molasses. Each will slightly alter the flavor profile but will still provide the sweetness and binding quality essential to the cake.
Final Thoughts
This No-Bake Chocolate Biscuit Cake Recipe is one of those heartwarming treats that bring comfort and joy without any fuss. It’s straightforward, relies on basic pantry ingredients, and delivers a rich, indulgent experience that’s perfect for any occasion. I truly hope you give it a try and find yourself reaching for this sweet, crunchy delight time and again.
Print
No-Bake Chocolate Biscuit Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Description
This No-Bake Chocolate Biscuit Cake is a decadent, easy-to-make dessert combining crunchy biscuits with rich melted chocolate, buttery sweetness, and optional nuts and dried fruits for added texture. Perfect for a quick indulgent treat without needing an oven, it sets in the fridge and is ideal for chocolate lovers seeking a no-fuss cake.
Ingredients
Biscuits
- 200g (about 7 oz) digestive biscuits or any plain biscuits/cookies
Chocolate Mixture
- 200g (about 7 oz) dark chocolate (or milk chocolate for a sweeter taste)
- 100g (about 1/2 cup) unsalted butter
- 1/4 cup sugar (optional, depending on your chocolate sweetness)
- 2 tablespoons golden syrup or honey
- 1 teaspoon vanilla extract (optional)
- A pinch of sea salt (optional)
Add-ins (Optional)
- 1/4 cup chopped nuts
- 1/4 cup dried fruit (like raisins or cranberries)
Instructions
- Prepare the biscuits: Break the digestive biscuits into small rough pieces—not crumbs—and place them in a large mixing bowl. Set aside for later use.
- Melt the chocolate mixture: In a heatproof bowl, combine the dark chocolate, unsalted butter, sugar (if using), and golden syrup or honey. Melt this mixture gently, either by microwaving in short bursts stirring frequently or over a double boiler on the stovetop, until fully smooth and combined.
- Combine the chocolate and biscuits: Pour the melted chocolate mixture over the broken biscuits in the bowl. Gently fold and stir until all biscuit pieces are evenly coated with the chocolate. At this stage, add chopped nuts or dried fruits if desired, mixing them through for extra flavor and texture.
- Set the cake: Transfer the biscuit and chocolate mixture into a lined or greased cake pan or a rectangular dish. Use the back of a spoon to press down the mixture firmly and evenly to create an even surface.
- Chill to set: Refrigerate the cake for at least 2 to 3 hours, or preferably overnight, to allow it to firm up completely.
- Serve: Once set and firm, remove the cake from the fridge. Cut into squares or slices and serve as is, or optionally drizzle with extra melted chocolate or sprinkle with powdered sugar for a decorative and tasty finish.
Notes
- Use dark chocolate for a richer, less sweet flavor or milk chocolate for a sweeter cake.
- You can substitute golden syrup with honey or maple syrup for variation in sweetness and flavor.
- Adding nuts and dried fruits provides delightful texture contrast but can be omitted for a simpler version.
- Ensure biscuits are broken into chunks, not crumbs, to provide texture in the final cake.
- This cake keeps well refrigerated for up to 5 days.
- Allow the cake to come to room temperature for a few minutes before serving for best flavor and texture.
