Description
Chocolate Biscuit Cake is a rich no-bake dessert made with crunchy tea biscuits coated in a luscious chocolate mixture and chilled until firm for an easy and indulgent treat.
Ingredients
- 300g tea biscuits or digestive biscuits, broken into pieces
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped nuts (optional)
- Chocolate shavings or cocoa powder for garnish
Instructions
- Line a loaf pan or round cake pan with parchment paper.
- Place broken biscuits into a large mixing bowl.
- In a saucepan over medium heat, melt butter and stir in sugar, cocoa powder, and milk.
- Cook for 2-3 minutes until smooth and slightly thickened.
- Remove from heat and stir in vanilla extract.
- Pour the chocolate mixture over the biscuits and mix until evenly coated.
- Fold in chopped nuts if using.
- Transfer the mixture into the prepared pan and press firmly into an even layer.
- In a microwave-safe bowl, heat heavy cream until warm, then pour over chocolate chips. Stir until smooth to create ganache.
- Spread ganache evenly over the cake.
- Refrigerate for at least 4 hours or until firm.
- Garnish with chocolate shavings or cocoa powder before slicing and serving.
Notes
- Use digestive biscuits for a richer flavor and texture.
- Chill overnight for cleaner slices.
- Add dried fruits or marshmallows for variation.
- Store covered in the refrigerator for up to 5 days.
- Serve slightly chilled for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European