This Chocolate Biscuit Cake with Cranberries and Nuts is one of the easiest no-bake recipes for one of the most tempting chocolate desserts. In our family we do this chocolate biscuit cake very often for Sundays or holiday tables.
A similar dessert was served at the William and Kate Royal Wedding this year. The original recipe is made only with plain biscuits, so if you would prefer like that, omit the walnuts, almonds and dried fruits and use a little less water to the chocolate syrup.
Chocolate Biscuit Cake
- 2 pounds (1kg) plain biscuits (like petite beurre, animal crackers)
- 2 cups almonds , toasted or not
- 2 cups walnuts , toasted or not
- 2 cups dried cranberries (or raisins)
- 2 cups (400g) sugar
- 1 ¼ cup (150g) unsweetened cocoa powder - good quality
- 1 tsp vanilla extract
- 3 ½ cups water
- 1 ½ cup (330g) butter
- Break the biscuits into small pieces into a large bowl. Cut the almonds and walnuts into small pieces and add to crashed biscuits. Add the cranberries too and mix all together.
- Prepare the chocolate syrup. In a sauce pan add sugar, water, butter and cocoa powder, stir and bring to boil for about 2 minutes stirring constantly. Add vanilla extract and stir.
- Pour the hot syrup over the biscuits mix and combine well using a large spatula. Line 3-4 bread pans (I used 12 X 3 inch pans) with plastic wrap leaving enough of extra plastic wrap at the edges to turn the cake out later. Pour the chocolate mixture into the pans and press well with the back of the tablespoon. Let cool at room temperature then refrigerate for a couple of hours.
- Before serving turn the cake out and cut into slices. It is delicious!!