No Bake Chocolate Biscuit Cake Recipe

Name: No Bake Chocolate Biscuit Cake Recipe
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8 Servings
Ingredients: 2x oz package of digestive biscuits, such as biscoito de maizena, Galletas Maria or Goya Maria cookies; 2 can of table cream; 6 Tbsp butter; 2/3 cup 100% cocoa powder; 1 cup sugar; 1 tsp vanilla extract; 4 oz of bittersweet or semisweet chocolate; 1 Tbsp butter; 3 Tbsp heavy cream; chocolate sprinkles

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Setting Time
2 hrs
Total Time
2 hrs 15 mins
Servings
8 Servings
Course
Dessert
Cuisine
South American, Brazilian

No Bake Chocolate Biscuit Cake Recipe

Quincy Hayes

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This no bake chocolate biscuit cake recipe is the perfect dessert for any occasion. It's made with tea biscuits, and an easy to make chocolate cream, all topped with a chocolate ganache and loads of sprinkles. Decorate it with your favorite berries, and this unique chocolate treat becomes a beautiful dessert to bring to any dinner party. Plus, it's FUN and easy to make with just a bowl and a spoon!

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Ingredients

Servings

For the Cake:

2x oz package of digestive biscuits, such as biscoito de maizena, Galletas Maria or Goya Maria cookies
2 can of table cream
6 Tbsp butter soft/room temp
2/3 cup 100% cocoa powder
1 cup sugar
1 tsp vanilla extract

For the Ganache (optional):

4 oz of bittersweet or semisweet chocolate cut up in chunks
1 Tbsp butter soft/room temp
3 Tbsp heavy cream

Garnish (optional):

chocolate sprinkles

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Instructions

For the Cake:

Place the cans of table cream in the freezer, then, add the biscuits to a large bowl, and break them with your hands.
On a separate bowl, whisk together the sugar and the cocoa powder. Then, remove the cans of table cream from the freezer, and scoop the thick cream into the cocoa powder mixture (discard the thin liquid). To that, add the vanilla and the butter, and whisk well until creamy.
Pour the cream onto the bowl with the biscuits and mix until well combined.
Pour mixture into a 7-inch removable bottom pan (or a a pie dish), and put in the refrigerator to set for about an hour or two. If using a removable bottom pan, line pan with plastic warp - see note in the post above.

For the Ganache:

After the biscuit cake has been setting for at least two hours, start to make the ganache by putting the chocolate chunks in a microwavable bowl, and microwave for 30 seconds.
Add the cream to the bowl, stir, and microwave in increments of no more than 30 seconds until the chocolate has completely melted.
When the chocolate is melted, add the butter and stir.
If using a removable bottom pan, remove it, and place your chocolate biscuit cake on a serving dish. Gently pour the ganache on top of the biscuit cake and return to the refrigerator for setting, another 10 minutes.
After about 10 mins and the ganache is beginning to set, add the sprinkles and return to the fridge. Keep refrigerated until serving time and decorate with your favorite berries!