Description
This No-Bake Chocolate Biscuit Cake is a quick and indulgent dessert that combines crunchy biscuits with rich melted chocolate, butter, and a touch of sweetness from golden syrup. With optional nuts and dried fruits for added texture and flavor, this cake requires no baking and sets beautifully in the fridge, making it an easy treat perfect for any occasion.
Ingredients
Scale
Base Ingredients
- 200g (about 7 oz) digestive biscuits (or any plain biscuits/cookies)
- 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 (for sweetness and texture)
- 1 teaspoon vanilla extract (optional)
Optional Add-ins
- 1/4 cup chopped nuts (optional, for crunch)
- 1/4 cup dried fruit (optional, like raisins or cranberries)
- A pinch of sea salt (optional, to enhance the flavor)
Instructions
- Prepare the biscuits: Break the biscuits into small rough pieces, avoiding crushing them into crumbs. Place these broken pieces in a large mixing bowl and set aside.
- Melt the chocolate mixture: In a heatproof bowl, combine dark chocolate, unsalted butter, sugar (if using), and golden syrup or honey. Melt the mixture gently either using short bursts in the microwave—stirring frequently to avoid burning—or over a double boiler on the stove until the mixture is smooth and fully combined. Add the vanilla extract at this stage if using.
- Combine the chocolate and biscuits: Pour the melted chocolate mixture over the broken biscuits. Gently fold and stir until all biscuit pieces are thoroughly coated in chocolate. If desired, mix in chopped nuts and dried fruits now to distribute them evenly for added flavor and texture.
- Set the cake: Transfer the chocolate and biscuit mixture into a lined or greased cake pan or rectangular dish. Press down firmly and evenly using the back of a spoon to compact the cake and help it hold together once set.
- Chill to set: Place the cake in the refrigerator for a minimum of 2 to 3 hours, or preferably overnight, until the cake firms up and is fully set.
- Serve: Once the cake has set, cut it into squares or slices. Optionally, decorate by drizzling extra melted chocolate over the top or sprinkling with powdered sugar for an elegant presentation before serving.
Notes
- Use milk chocolate instead of dark chocolate if you prefer a sweeter taste.
- Golden syrup or honey adds both sweetness and a chewy texture, but you can adjust according to taste or omit if desired.
- Chilling time is essential to firm the cake; do not rush this step.
- Variations include adding different nuts like almonds or walnuts, or dried fruits such as apricots for varied texture and flavor.
- Store leftover cake covered in the refrigerator; it keeps well for up to 5 days.
