Easy No-Bake Chocolate Biscuit Cake Recipe: Delicious Dessert!

Name: Easy No-Bake Chocolate Biscuit Cake Recipe: Delicious Dessert!
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Cuisine: International Dessert
Ingredients: 200 grams Tea Biscuits (Petit Beurre) (Approximately 2 packets); 100 grams Unsalted Butter (Melted); 1/2 cup Granulated Sugar; 3 tablespoons Unsweetened Cocoa Powder; 1/2 cup Milk; 100 grams Dark Chocolate (70% cocoa) (For ganache); 1/2 cup Heavy Cream (38%) (For ganache)

Discover how to make a truly delicious and easy no-bake chocolate biscuit cake. This perfect dessert requires minimal effort and is great for any occasion. Follow our simple steps for a rich, creamy, and delightful treat that everyone will love!

#No-Bake

#Chocolate

#Dessert

#Easy

#Biscuit Cake

#Sweet Treat

Perfectly Sliced Chocolate Biscuit Cake

Recipe Information

15m

Prep Time

Cook Time

3h 15m

Total Time

Servings

Easy

International Dessert

Hebrew

Nutrition (per serving)

450

Calories

Protein

50g

Carbs

30g

Fat

Top View of Ganache-Covered Cake

Ingredients

Tea Biscuits (Petit Beurre)
(Approximately 2 packets)
200 grams
Unsalted Butter
(Melted)
100 grams

Granulated Sugar
1 cup
Unsweetened Cocoa Powder
3 tablespoons
Milk
1 cup
Dark Chocolate (70% cocoa)
(For ganache)
100 grams
Heavy Cream (38%)
(For ganache)
1 cup

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rich Layered Texture of the Cake

Instructions

0/7 completed

1
Break the tea biscuits into medium-sized pieces and place them in a large bowl. Try to avoid crushing them too finely.
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3m
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Break the tea biscuits into medium-sized pieces and place them in a large bowl. Try to avoid crushing them too finely.
3m
Aim for varied sizes for interesting texture.
2
In a saucepan, combine the melted butter, granulated sugar, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened. Do not boil.
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5m
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In a saucepan, combine the melted butter, granulated sugar, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened. Do not boil.
5m
Whisk continuously to prevent lumps and scorching.

3
Pour the warm chocolate mixture over the broken biscuits in the bowl. Gently fold with a spatula until all biscuit pieces are evenly coated. Be careful not to break the biscuits further.
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2m
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Pour the warm chocolate mixture over the broken biscuits in the bowl. Gently fold with a spatula until all biscuit pieces are evenly coated. Be careful not to break the biscuits further.
2m
Work quickly while the chocolate mixture is still warm.
4
Press the biscuit mixture firmly into an 8x8 inch (20x20 cm) square pan lined with parchment paper. Smooth the top with the back of a spoon or spatula.
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3m
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Press the biscuit mixture firmly into an 8x8 inch (20x20 cm) square pan lined with parchment paper. Smooth the top with the back of a spoon or spatula.
3m
Ensure it's tightly packed for a firm cake.
5
To prepare the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
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4m
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To prepare the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
4m
For best results, use high-quality dark chocolate.

6
Pour the warm ganache evenly over the biscuit base in the pan. Gently tilt the pan to ensure full coverage. Refrigerate for at least 3 hours, or preferably overnight, until the cake is completely set.
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3h
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Pour the warm ganache evenly over the biscuit base in the pan. Gently tilt the pan to ensure full coverage. Refrigerate for at least 3 hours, or preferably overnight, until the cake is completely set.
3h
Allow ample chilling time for easy slicing.
7
Once set, lift the cake out of the pan using the parchment paper. Cut into squares or rectangles and serve chilled. Garnish with cocoa powder, chocolate shavings, or fresh berries if desired.
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2m
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Once set, lift the cake out of the pan using the parchment paper. Cut into squares or rectangles and serve chilled. Garnish with cocoa powder, chocolate shavings, or fresh berries if desired.
2m
Use a hot knife for clean cuts.