Craving a delightful dessert that requires minimal effort? This No-Bake Chocolate Biscuit Cake is your answer. It’s a rich, chocolatey treat that comes together quickly, making it one of the best cake recipes with few ingredients you’ll find.
Key Ingredients & Substitutions
- Digestive Biscuits: You can also use rich tea biscuits or any plain, firm cookie.
- Cocoa Powder: Unsweetened cocoa powder is key for deep chocolate flavor.
- Sweetened Condensed Milk: This provides sweetness and binds everything.
- Butter: Unsalted butter is preferred, but salted works too.
- Dark Chocolate: Use good quality dark chocolate for the best flavor.
Ingredients
- 250g (approximately 16-18) digestive biscuits
- 100g unsalted butter
- 50g dark chocolate, roughly chopped
- 3 tablespoons unsweetened cocoa powder
- 100g sweetened condensed milk
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes (20 minutes active, 2 hours 10 minutes chilling)
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Servings: 8
- Tools: 8-inch square pan or loaf pan, mixing bowls, saucepan.
Step-by-Step Instructions
1. Prepare Your Biscuits
Roughly break the digestive biscuits into small, irregular pieces. You want a mix of crumbs and larger chunks for texture. Place them in a large mixing bowl.
2. Melt the Chocolate Mixture
In a medium saucepan over low heat, melt the butter, chopped dark chocolate, and cocoa powder. Stir constantly until the mixture is smooth and fully combined. Ensure it doesn’t boil.
3. Combine Wet and Dry Ingredients
Pour the melted chocolate mixture over the broken biscuits. Add the sweetened condensed milk. Gently fold everything together until the biscuits are evenly coated.
4. Press into the Pan
Line an 8-inch square pan or loaf pan with parchment paper, leaving an overhang on the sides. Spoon the biscuit mixture into the prepared pan. Press it down firmly and evenly with the back of a spoon or your hands.
5. Chill and Set
Cover the pan with plastic wrap and refrigerate for at least 2 hours. This allows the cake to set completely and become firm.
6. Slice and Serve
Once firm, use the parchment paper to lift the cake out of the pan. Place it on a cutting board and slice it into squares or rectangles. Enjoy your delicious no-bake cake, a true highlight of cake recipes with few ingredients!
Variation Ideas
- Add a handful of chopped nuts (like walnuts or pecans) to the mixture.
- Stir in some dried fruit, such as raisins or dried cranberries.
- Top with a sprinkle of sea salt before chilling for a sweet and salty contrast.
- Drizzle with melted white chocolate after it has set for extra decoration.
Storage Instructions
Store your No-Bake Chocolate Biscuit Cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5-7 days. For best texture, let it sit at room temperature for 10 minutes before serving.
Frequently Asked Questions (FAQ)
Can I use milk chocolate instead of dark chocolate?
Yes, you can. Adjust the amount of sweetened condensed milk if your milk chocolate is very sweet.
Why did my cake not set properly?
Ensure you chilled the cake for the full recommended time. Using enough condensed milk also helps bind the mixture.
Can I freeze this cake?
Yes, you can freeze individual slices for up to 1 month. Thaw them in the refrigerator overnight before serving.
Do I have to use digestive biscuits?
No, any plain, firm biscuit or cookie, such as rich tea biscuits or Graham crackers, will work well.
Is this recipe gluten-free?
It is not inherently gluten-free, but you can make it so by using gluten-free biscuits.
Can I reduce the sweetness?
Yes, you can slightly reduce the amount of sweetened condensed milk or use a darker, less sweet chocolate.