This no bake Chocolate biscuit cake is one of the easiest cakes to make, doesn’t require
an oven but still is so delicious.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
You may also know this in the form of a slice, it really just depends how you want to serve
it and today I’m going for a cake.
Start by melting a few ingredients together.
You can either do this in a saucepan on the stove top or another option is in the microwave.
Measure out 1 cup, 225g or 2 sticks of butter.
You’ll notice I give the recipe amounts in different measurements so no matter where
you live in the world you should find this recipe easy enough to follow.
To the butter pour in half a cup or 125mls of golden syrup.
If you can’t find golden syrup another option is corn syrup or light treacle.
Make sure it isn’t too dark as the flavour can be to overpowering.
As this is chocolate flavoured we’ll also need half a cup or 50g of cocoa powder.
Unsweetened is best here as we already have enough sweetness with the other ingredients.
Lastly add half a cup or 100g of sugar and 1/4 cup of water.
If you would like the full recipe for this chocolate biscuit cake it will be on my website
as well as the full measurements listed in the description box below.
I have so many other no bake recipes for when you just don’t want to turn your oven on,
no bake cheesecakes are kind of my speciality so if you haven’t made one before I’ll
have the link in the description box below.
Place the saucepan over medium to low heat to melt the ingredients together.
Give them a stir occasionally just to make sure nothing is getting stuck on the bottom
of the pan.
The main ingredient in this cake instead of flour is biscuits and there are a few different
kinds you can choose from.
The most traditionally speaking biscuit to use here would be digestives or tea biscuits
but it’s really up to you.
If you don’t have digestive biscuits where you live graham crackers are very very similar.
Those biscuits don’t have a huge amount of flavour on their own so your really letting
the other ingredients come through.
Although, if you do decide to use something different, make sure to choose something that
has a pretty hard texture so it won’t turn to mush.
In between make sure to give the butter and chocolate mixture a good stir.
You’ll need 800g or 28 ounces which may seem like a lot but this will make a 20cm
or 8 inch cake that can easily serve 8-12 people.
The packets I had were 400g each so I’m using two but just check the measurement to
see how much you will need.
Break the biscuits up using clean dry hands or another option is in a bag with a heavy
object like a rolling pin or fry pan.
You don’t want to use a food processor here as we don’t want crumbs, we want a variety
of sizes.
Some smaller pieces that will absorb a lot of the butter and chocolate mixture and some
larger pieces which are going to provide really great texture to the cake.
Make sure you’re using a large enough bowl as we’ll need to mix the butter and chocolate
mixture in at the end.
This is a pretty simple cake with not too many ingredients meaning its incredibly easy
make.
It does however leave it open to the option of adding additional ingredients if you would
like.
A few options would be nuts like hazelnuts or almonds, dried fruit like cranberries or
raisins, or even something like Maltese’s or other chocolate, anything that you think
would add great texture as well as flavour.
By this point your butter and chocolate mixture should be ready.
Check it’s completely smooth, no lumps of unmelted butter or other ingredients that
haven’t quite mixed in and set to the side to cool for a few minutes.
Break up the last few biscuits before pouring the melted butter mixture into the bowl.
Using a wooden spoon fold the ingredients together, making sure to get everything at
the bottom of the bowl.
It will look like a huge mess, don’t worry.
Our aim here is to cover all the bits of biscuits in the chocolate so it should all look dark.
As you mix some of the biscuit pieces will break up smaller, absorbing the liquid making
the whole thing turn into a kind of cake batter.
Pour the biscuit cake ingredients into a lined 8 inch or 20cm springform cake tin.
Using one of these makes it so much easier at the end to remove the cake.
Using the back of the spoon press the cake down quite hard, removing any gaps underneath
and compacting it so it holds together as it sets.
Place the cake in the fridge to set while we make the topping.
To top the chocolate biscuit cake I’m using a sweetened chocolate ganache.
It’s a little more luxurious than just a standard chocolate icing but it needs a bit
more sweetness than a standard chocolate ganache.
Measure out a cup of cream and heat it over medium heat until just before it comes to
a boil.
Remove the cream from the heat and pour it over 200g or 7oz of a good quality 50% dark
chocolate that has been chopped into small pieces.
To the cream and chocolate add a cup of powdered sugar or icing sugar.
These are both the same ingredients just different names depending on where you live in the world.
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Give the ganache a good stir until it comes together and the chocolate has completely
melted.
Remove the chocolate biscuit cake from the fridge and top with the ganache.
Using the back of a spoon spread it evenly to the edges.
The cake will need to be refrigerated for at least 6 hours to set completely or overnight.
To serve the cake remove it from the cake pan and slice.
This is such an easy and delicious recipe, and being no bake it means anyone can help
out.
Thank you so much for watching.
I hope you enjoyed the recipe and will try it out.
I will see you in my next video.