Everybody loves no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but don’t feel like turning on the oven. This No-Bake Chocolate Biscuit Cake is one of them, and I guess many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it. This is the kind of recipe that is never refused, looks quite impressive taking into count the little time involved, tastes awesome and everybody loves it every time I make it.
The recipe is really easy to prepare, there is no way you can wrong with it. I’ve used my mother’s recipe she had for years and just added chocolate ganache on top. Even kids can be involved in the process as they love crushing biscuits and pressing the mixture into the pan. You can always make variations to this chocolate biscuit recipe, add different flavors like orange zest, rum, almond extract, and dried fruits. I usually like to keep it simple and enjoy the rich chocolate flavor.
I am pretty excited by my new no-bake Delicake cake ware, and I highly recommend it. It behaves absolutely great, it’s non-stick, the sleeve removes easily and loves the fact it can be either refrigerated or frozen. This No-Bake Chocolate Biscuit Cake recipe fits perfectly for my new cake ware.
No-Bake Chocolate Peanut Butter Bars
No-Bake Strawberry Chocolate Tart
No-Bake White Chocolate Strawberry Mousse Cake
No-Bake Chocolate Biscuit Cake
- 28 oz (800g) digestive biscuits, tea biscuits
- 1 cup (100g) nuts (walnuts, hazelnuts)
- 1 cup (200g) sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1 cup (240 ml) water
- 2/3 cup (150g) butter
- 1 tsp vanilla extract
- 1/2 cup (120 g) whipping cream (35% fat)
- 4 oz (120g) bittersweet chocolate , chopped
- Break the biscuits (cookies) into small pieces into a large bowl.
- Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
- Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
- Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
- Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
- Press well using the back of the spoon or an offset spatula.
- Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
- Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
- Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
- Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
- Decorate with toasted nuts if desired, cut into slices and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Olá, gostava que traduzisse a receita em português. Obrigada.
Parabéns pelo sucesso.
SUCH a gorgeous cake!! delicious!
With the weather getting steamy again, a decadent, yummy no-bake dessert is perfect!!! SO beautiful!!!
I actually made this years ago when it was Prince Williams birthday. Apparently it is his favorite cake to have. However, mine didn’t turn out this pretty at all. Maybe if I’d had your video as a guide it would have turned out better. Now I’ll have to give it a go again. Who doesn’t love chocolate graham crackers?
hi how r u i hope u will be fine thank you for shairing very god recpes thank u so much
Oh wow! This biscuit cake looks so good! I love that it is no bake!
hello I tried this cake and my family love it so easy as well thank you for your delicious recipes 🙂
I am happy to be able to share all these easy recipes with you all.. and even more happy when people are trying my recipes and enjoy with their families. Thank you for letting me know:)
Looks awesome! Can’t wait to try this cake!
Looks awesome! Can’t wait to try this cake!
Wanna try this.. looks yumm.. is the ganache necessary..?? Or can we substitute it with something else like syrup or sauce or whatever..??
it's not necessary.. leave it simple if you like.. but it does look nice with it on top
thank you.. and so easy to prepare.. let me know if you give it a try 🙂
Fantastic Recipe!!! Highly recommended!! It was my lifesaver for my husband’s bithday cake.
Thank you from Santiago de Chile
Hehe.. so glad I could help.. I am really happy you enjoyed the recipe:)
Hi, this is probably a silly question but i would like to ask if you use salted or unsalted butter. It’s unsalted right?
I usually use unsalted butter, and add salt separately according to how much is needed
Made this cake for my boyfriend’s birthday. Was a smashing success! Thank you very much!
So hapyy about that:) hope you will try some other recipes too
hi, i would like to try this recipe but with more of a nutty taste… do you think i can add more nuts and remove the same amount from the biscuits so the overall the dry amount will remain the same ??
I would like if you can translate it into italian recipe because i do not know the English thanks Alessandra
Mi piacerebbe se la ricetta la potete tradurre in italiano perché non so l inglese grazie Alessandra
Silly question, how long can you store the cake in the fridge before the crackers start becoming soggy? What’s the shelf life of the cake after it’s made?
Is it possible that we reduce the content of biscuits and instead add equivalent walnuts?
Can we skip the vanila extract and chocolate ganche
Can I use gluten free biscuits?
Made this for my husband’s birthday… He would prefer half the amount of cookies in half and double the walnuts! Loved the bittersweet ganache! Thank you!
What is the alternative for Whipping cream? Something affordable.
This follows the principle of what we call in my country “salame de chocolate”. However, I must congratulate you for the quality of the videos and the simplicity of the instructions. Amazing work.
Hi, this cake looks delish ! Btw, I have a silly question… I have been looking everywhere for the song accompanying the video and the results were null… Do you mind telling me who sings it ? Thanks a lot !
Thank you for your amazing recipe. It turned out really well, though of course it didn’t look as pretty as yours. 🙂
I just made this cake and 28 oz of biscuits is way too much. To get the proper cake/chocolate ratio I would suggest cutting it down to perhaps 18-20 oz (?) Or make at least 50% more chocolate syrup. Otherwise the cake will be too dry.
i want to try this cake, but can i use another type of biscuit?
if the wipping cream is not available in my country, what should i use instead of it?
I prepared choco ganache b4 refregirating d mixture f biscuits n chocolate syrup can i put it aftr refregirating or do i hav to mk it once again?
I made this cake and it came out very well. Yummy!!!! All of us loved it.
Hi. Can I use graham biscuit instead of digestive biscuit? I’m planning to make this for my boyfriend’s birthday. Please reply ASAP 🙂
This sound so delicious. Thaanks for sharing this recipe.
i tired it .. its yummy 🙂 thanks for sharing
Just saw your video today. Can’t wait to try the recipe- it looks so good! Please let me know the name of the artist and the name of the song you played in the video-thank you!!
You can find information about the background songs in the video description.
I love your recipes and make them all the time. This time I made the biscuit cake but the amount of chocolate syrup the recipe listed did not coat the tea biscuits for me like the video suggests. It just barely coated mine and was not as thick as I had expected. I did cook they chocolate syrup as suggested. I’m not sure what went wrong. I went back and added some chocolate ganache in with the biscuits and it seemed to help and come together more like the photo. I added the recommended ganache after it cooled. Was delicious though!
I love this cake …i am interested in making a few for a function I have coming up in 2 months …can I make ahead of time and place in the freezer.?
Yes, it can be freezed .
Hi! Where did you get the clear cake form you used to make this cake?
From Delicake Australia.
Hi, I tried this recipe last night but the biscuits turned out very soft and soggy and not crunchy at all. Did I do something wrong? Or the texture of the biscuits is not supposed to be crunchy? Thank you!
The best type of biscuits for this cake are digestive ones.
I made it and everyone at my home loved it!
hey guy this is a great recipe would u like to check my recipe of the same dish but quiker easier and pocket friendly.
Hi, Do i need to line the cake tin with butter paper before setting in the fridge?
Beautiful recipe. My final mixture before refrigerating tasted amazing. However even after 1 day, only the upper layer has solidified. The lower half is still semiliquid. Is it because I used only 400 gm digestive biscuits? But the biscuits were mixed evenly throughout.