No Bake Chocolate Biscuit Cake Recipe
User Reviews
5
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Prep Time
15 mins
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Setting Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 Servings
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Course
Dessert
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Cuisine
South American, Brazilian
No Bake Chocolate Biscuit Cake Recipe
Description
The No Bake Chocolate Biscuit Cake Recipe brings together broken digestive biscuits coated in a creamy chocolate mixture made from table cream, butter, sugar, cocoa powder, and vanilla extract. This mixture is poured into a pan and chilled until firm, delivering a dense and smooth chocolate dessert with biscuit texture. An optional ganache made from bittersweet chocolate, butter, and heavy cream can be spread over the set cake to enhance its chocolate intensity and add a glossy finish. Traditional chocolate sprinkles can be added as a garnish to complete the presentation.
The preparation involves chilling the cream beforehand to scoop the thick part, mixing it well with the dry cocoa-sugar blend and softened butter before combining with biscuits. After setting in the refrigerator for one to two hours, the optional ganache is gently melted and mixed before being spread atop the cake for added depth. The cake is best served chilled to maintain its shape and texture.
This dessert requires no oven time, which simplifies the process, especially in warm weather or when baking is not preferred. It pairs well with tea or coffee and can be portioned into small slices or squares for sharing. The dense chocolate flavor and biscuit texture make it a comforting, indulgent treat. Variations in biscuits used can slightly alter the final texture and flavor.
Ingredients
For the Cake:
- 2x oz digestive biscuits such as biscoito de maizena, Galletas Maria, or Goya Maria cookies
- 2 table cream canned
- 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 bittersweet chocolate cut up in chunks, or semisweet chocolate
- 1 Tbsp butter soft/room temp
- 3 Tbsp heavy cream
Garnish (optional):
- chocolate sprinkles
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!
Bom Apetite!
Notes
- Chilling the canned table cream before use helps separate the thick cream for mixing and discarding the watery part.
- Line the pan with plastic wrap if using a removable bottom pan to ease removal after setting.
- The optional ganache can be added after the cake sets for a richer chocolate topping.
- Use chocolate sprinkles for garnish if desired to add texture and appearance.
- Store the cake chilled and consume within a few days for best freshness.
User Reviews
Overall Rating
5
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