Dive into the simplicity and indulgence of this No-Bake Chocolate Biscuit Cake, a delightful treat that marries the crunchiness of biscuits with the richness of chocolate. This recipe is a testament to the magic of no-bake desserts, offering a decadent experience without the need for an oven. Perfect for when you need that chocolate fix or when you want to impress with minimal effort. Here’s how to whip up this chocolaty delight.
Ingredients for the Cake:
- Biscuits: 600g, crushed into small pieces
- Sugar: 120g
- 60 grams of cocoa powder to impart a rich chocolate flavor to your recipe.
- Milk: 250ml
- Butter: 60g, melted
- Vanilla Extract: A pinch, for a hint of warmth and flavor
Instructions:
- Prepare the Biscuit Mixture:
- In a large bowl, combine the crushed biscuits with the cocoa powder. Mix well to ensure the biscuits are evenly coated with cocoa.
- Cook the Chocolate Mixture:
- In a saucepan, combine the sugar and milk. Heat over medium heat, stirring continuously until the sugar has completely dissolved.
- Add the melted butter to the saucepan and continue to stir until the mixture is well combined and starts to simmer gently. Take the mixture off the heat, then stir in the vanilla extract. This step infuses the dessert with a delicate hint of vanilla flavor.
- Pour the hot chocolate mixture over the crushed biscuits in the bowl. Stir everything together until the biscuits are thoroughly coated and the mixture is homogeneous.
- Form the Cake:
- Line a loaf pan or a round cake mold with cling film or parchment paper for easy removal of the cake once set.
- Transfer the biscuit and chocolate mixture into the prepared mold, pressing down firmly with the back of a spoon or your hands to ensure there are no air pockets and the mixture is compact.
- Chill:
- Refrigerate the cake for at least 4-6 hours, or overnight, to set completely.
For a Simple Chocolate Icing (Optional):
- In a bowl, mix powdered sugar, cocoa powder, a little milk, and melted butter until smooth. Taste the mixture and adjust the consistency by adding more milk or sugar as necessary. This allows you to achieve the desired texture and sweetness level for your dessert. Spread over the chilled cake before serving.
Serving:
- Once set, gently remove the cake from the mold and peel away the cling film or parchment paper.
- If you’ve made icing, now is the time to spread it over the cake. Let it set in the fridge for an additional 30 minutes.
- Slice and serve the cake chilled, garnished with grated chocolate, nuts, or fresh berries if desired.
This Quick No-Bake Chocolate Biscuit Cake is not just a dessert; it’s a savior for those sudden sweet cravings and last-minute gatherings. Enjoy the ease of making and the joy of sharing this decadent, chocolaty treat.
