Description
This no-bake Chocolate biscuit cake is one of the easiest cakes to make, doesn’t require an oven but still is so delicious. The most important component in this cake in place of flour is biscuits and there are a few special sorts you may pick out from. This is a pretty simple cake with not too many ingredients meaning it’s incredibly easy to make. This is such an easy and delicious recipe, and being no-bake means anyone can help out.
prep time: 20-25 mins cook time: 10 mins Total time: 35 mins+ chilling time
Ingredients
- 1 Cup or 225g or 2 Sticks Butter
- ½ Cup or 125mls Golden Syrup
- ½ Cup or 50g Cocoa Powder
- ½ Cup or 100g Sugar
- ¼ Cup or60mls Water
- 800g or 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
- 1 Cup or 250mls Cream
- 200g or 7oz 50% Dark Chocolate, chopped
- 1 Cup or 125g Icing Sugar
- Instructions: How to Make a Chocolate Biscuit Cake
Instructions: How to make chocolate biscuit cake
Step1: Measure out 1 cup, 225g, or 2 sticks of butter. To the butter pour in half a cup or 125mls of golden syrup. As this is chocolate flavored you’ll also need half a cup or 50g of cocoa powder. Lastly, add half a cup or 100g of sugar and 1/4 cup of water.
Step 2: Place the saucepan over medium to low heat to melt the ingredients together. give the butter and chocolate mixture a good stir. Now you will need digestive biscuits, You’ll need 800g or 28 ounces which may seem like a lot but this will make a 20cm or 8-inch cake that can easily serve 8-12 people.
Step 3: As you mix some of the biscuit pieces will break up smaller, absorbing the liquid making the whole thing turn into a kind of cake batter. Pour the biscuit cake substances into a covered eight-inch or 20cm springform cake tin. Using the back of the spoon press the cake down pretty tough, disposing of any gaps under and compacting it so it holds together because it units.
Step 4: Place the cake in the fridge to set while we make the topping. To top the chocolate biscuit cake you can use a sweetened chocolate ganache. Measure out a cup of cream and heat it over medium warmness until just before it comes to a boil. Remove the cream from the heat and pour it over 200g or 7oz of a good quality 50% dark chocolate that has been chopped into small pieces.
Step 5: To the cream and chocolate add a cup of powdered sugar or icing sugar. Give the ganache a good stir until it comes together and the chocolate has absolutely melted. Remove the chocolate biscuit cake from the fridge and top it with the ganache. Using the back of a spoon spread it evenly to the edges. Using the return of a spoon unfolds it flippantly to the slice.
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