Recipe For Chocolate Biscuit Cake



This no-bake Chocolate biscuit cake is one of the easiest desserts to make, doesn’t require an oven however still is so scrumptious. This is a pretty simple cake with not too many ingredients meaning it’s incredibly easy to make. 

Chocolate biscuit cake is very easy to make with some basic ingredients. The most traditionally speaking biscuit to use here would be digestives or tea biscuits but it’s really up to you.

  • Level: Easy   
  • Total time: 1h 45min 
  • Yield: 12 to 15 
  • Active: 45min
  • Author: Allrecipesweb


  • ½ Cup / 125mls Golden Syrup
  • 800g / 23oz Digestive Biscuits
  • 1 Cup / 2 Sticks Butter
  • ½ Cup / 100g Sugar
  • ½ Cup / 50g Cocoa Powder
  • ¼ Cup / 60mls Water
  • 200g / 7oz 50% Dark Chocolate
  • 1 Cup / 125g Icing Sugar/Powdered Sugar
  • 1 Cup / 250mls Cream

Directions: How to make no-bake chocolate biscuit cake

1. Measure out 1 cup, 225g, or 2 sticks of butter. To the butter pour in half a cup or 125mls of golden syrup. Add half of a cup or 100g of sugar and 1/4 cup of water you will additionally want 1/2 a cup or 50g of cocoa powder. Place the saucepan over medium to low warmness to soften the substances collectively. Give them a stir now and again simply to make certain nothing is getting caught on the lowest of the pan.

2. Give the butter and chocolate mixture an awesome stir. Take 800g or 28 ounces which may look like lots however this could make a 20cm or an 8-inch cake that can without difficulty serve 8-12 people. Now, Break the biscuits up with the use of smooth dry hands. Make certain you’re the usage of a big sufficient bowl as we’ll need to combine the butter and chocolate mixture in on the cease. At this factor, your butter and chocolate mixture has to be prepared.

3. Break up the last few biscuits before pouring the melted butter mixture into the bowl. Using a timber spoon fold the elements collectively, making sure to get the entirety at the bottom of the bowl. Pour the biscuit cake components right into a lined eight-inch or 20cm springform cake tin. Using the again of the spoon press the cake down quite difficult, disposing of any gaps underneath and compacting it so it holds collectively because it units.

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.  It’s a little more pricey than only a trendy chocolate icing but it needs a bit extra sweetness than a general chocolate ganache. Measure out a cup of cream and warm it over medium heat till simply earlier than 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.

5. To the cream and chocolate add a cup of powdered sugar or icing sugar. Give the ganache a good stir till it comes together and the chocolate has absolutely melted. Remove the chocolate biscuit cake from the fridge and pinnacle it with the ganache. Using the back of a spoon spread it lightly to the edges. The cake will need to be refrigerated for at least 6 hours to set absolutely or in a single day. To serve the cake take away it from the cake pan and slice.


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