This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!
Chocolate Biscuit Cake Recipe Ingredients
225g / 2 Sticks Butter
- No need for room temperature butter here, we’ll be melting it so straight out of the fridge is all good!
½ Cup / 125mls Golden Syrup
- If you don’t have golden syrup – maple syrup, honey or corn syrup can all be used here instead.
½ Cup / 50g Cocoa Powder
- Use the best quality cocoa powder you can find.
½ Cup / 100g Sugar
- Other types of sugar can be substituted here.
¼ Cup / 60mls Water
- Water gives the cake the perfect texture as it can get too hard in the fridge.
800g / 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
- There are all sorts of different biscuits or cookies you can use in this recipe. The most common are digestive, graham crackers or simple tea biscuits.
1 Cup / 250mls Cream
- Heavy or whipping cream is best to use here.
200g / 7oz 50% Dark Chocolate
- Dark chocolate gives the best flavour for the icing on this cake but you can use milk chocolate or super dark chocolate if you would prefer.
1 Cup / 125g Powdered Sugar
- Powdered sugar, icing sugar and confectioners sugar are all the same ingredients, just different names depending on where you live in the world.
Watch the video below for step by step instructions for how to make Delicious No Bake Chocolate Biscuit Cake for Dessert!
How to Make Chocolate Biscuit Cake
In a medium sized saucepan add the butter. Cut it into a few pieces just so it will melt easier.
Add in the dry ingredients, the cocoa powder and the sugar.
Pour in the water and place the saucepan over medium low heat.
Stir occasionally as the ingredients melt together. When the mixture is completely smooth remove it from the heat and set to the side.
Using a food process or just your hands break the biscuits up into small pieces. Variety is great here so keep some pieces larger and some pieces pretty small.
Pour the melted chocolate mixture into the bowl with the broken up biscuits.
Using a wooden spoon combine everything together really well until you can no longer see and dry pieces of biscuits. It’ll look like a bit of a mess but don’t worry it’ll come together into a delicious cake.
Add the mixture to lined 8″ or 20cm cake pan and press down really well with the back of a spoon. Place it into the fridge to set while we make the topping.
To make the icing chop the chocolate up small and add to a small bowl. Heat the cream over medium heat until it just comes to the boil and pour over the chocolate. Leave for about 3-4 minutes to melt before adding the powdered sugar on top. Stir to combine until completely smooth.
Pour the icing over the Chocolate Biscuit Cake and place in the fridge for at least 6 hours or overnight to set.
Common Questions about this Chocolate Biscuit Cake Recipe
What are Digestive Biscuits?
Digestives are common in NZ, Australia and Europe. They are vary similar to Graham Crackers so use whichever you can get your hands on. Alternatively you can use another type of cookie or biscuit for your choice, I would recommend something simple and plain like tea biscuits or vanilla cookies.
Can I make this into a log or slice?
Yes definitely! You can pour the cake mixture into any kind of pan or tin you would like or use baking paper to shape into more of a log. You can as well halve the recipe if you would like to make a smaller amount.
Can I add other ingredients?
Yes, thats what makes this recipe so great! You can add anything else you would like or have on hand. Nuts and dried fruit work incredibly well in this recipe.
Equipment for this Recipe
- 225g / 2 Sticks Butter
- ½ Cup / 125mls Golden Syrup
- ½ Cup / 50g Cocoa Powder
- ½ Cup / 100g Sugar
- ¼ Cup / 60mls Water
- 800g / 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
- 1 Cup / 250mls Cream
- 200g / 7oz 50% Dark Chocolate, chopped
- 1 Cup / 125g Powdered Sugar
- In a small saucepan melt together the butter, golden syrup, cocoa powder, sugar and water.
- In a large bowl break up the biscuits into pieces around 1.5cm to half an inch big. Make some smaller and some larger for texture.
- Pour the melted ingredients into the bowl with the biscuits. Using a wooden spoon mix everything together until well combined.
- Press the cake mixture into a lined 8inch or 20cm springform cake pan and place in the fridge.
- Heat the cream over medium heat until just at boil point. Remove it from the heat and pour over the chopped dark chocolate. Add the sugar and mix until smooth and the chocolate has melted.
- Pour the ganache over the chocolate biscuit cake and place it back into the fridge for at least 6 hours or overnight.
- Remove from the pan and slice to serve.
This cake is best kept in the fridge.