Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Chocolate Biscuit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill to set: Refrigerate the cake for at least 2 to 3 hours, or preferably overnight, to allow it to firm up completely.
  6. 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.

Find it online: https://slsrecipes.com/no-bake-chocolate-biscuit-cake-recipe/