No Bake Chocolate Biscuit Cake

Who wouldn’t enjoy making a hassle free chocolate cake? Haha, not that I’m saying this recipe will be one but a no bake chocolate cake? Hmmm, for people like me who are chocolate obsessed and crave it a lot but sadly are without an oven, this recipe is definitely a blessing!

Here’s a recipe, which is my favourite to this date. I’ve made this chocolate biscuit cake thrice now and trust me it’s extremely easy. I honestly can’t wait to devour this beautiful chocolaty, rich dessert with crushed biscuits and nuts every single time. It’s hard to refuse to eat this and not fall in love.

In this account, I’d be honest and give credit to my favourite YouTube channel “Home Cooking Adventure” which introduced me to this super yumilicious recipe in the first place. (click to look up this channel) Trust me once you start preparing the cake you’ll be impatient to savour and gulp down each bit of it! But let me warn you, it is one heavy dessert.

Alright, enough of me using all the food relevant adjectives and trying my best to make you feel hungry. Let’s get down to the main part.

It will take around 30 minutes to prepare. Although, the chilling time takes long. (2-3hours)

(Serves around 10 to 12 people.)

Ingredients:

• 28 oz (800g) digestive biscuits. (To make the weight easy for you to understand, a pack of digestive biscuits would do) (I would recommend Marie Biscuits. I've used them and never regretted. Simply delicious.)
• 1 cup of nuts (walnuts and/or hazelnuts), chopped to bits (for a smooth feel otherwise the big pieces are definitely an annoyance while eating)

Chocolate Syrup:

• 1 cup (200g) sugar
• 1/2 cup (60g) unsweetened coca powder
• 1 cup (240 ml) water 
• 2/3 cup (150g) butter
• 1 tsp vanilla extract

Chocolate Ganache:

• 1/2 cup (120g) whipping cream (Between 30 to 35% fat would work)
• 4 oz (120g) bittersweet chocolate, chopped (I use the extra dark chocolate by the company "Baker's Choice"

   Directions:

    1)     Crush the biscuits into small pieces into a large bowl.

    2)      Heat a non-stick pan over medium high heat

    3)      Add walnuts/hazelnuts for about 5 minutes, stirring frequently to toast evenly. Then add the toasted nuts into the biscuits bowl. Mix them.

Preparing the chocolate syrup:

  4)      In a bowl add sugar and cocoa powder. Stir and gradually add a cup of water, while stirring to combine well.

5)       Add the butter into this mixture. Shift this mixture into a medium saucepan and place over medium heat. Bring to boil for about 7-8 minutes. Meanwhile stir constantly.

6)       Remove the saucepan from heat and add 1 teaspoon of vanilla extract. Leave to cool slightly for about 10-15 minutes.

7)      After this duration pour the syrup over the crushed digestive biscuits and nuts in the big bowl and combine well using a large spatula or spoon.

8)      After mixing well transfer this mixture into a round non-stick round cake ware. (The size of the cake ware dish doesn’t really matter, use the one available)

9)      Press this mixture well using the back of the spoon or a spatula to even the shape.

10)   Cover the dish with a flood plastic wrap (if not available aluminum foil or any other cover would work) and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. (I usually do it for 45 minutes, it’s usually chilled enough by then)

Preparing the Chocolate Ganache:

11)   To a small saucepan add whipping cream and heat until it just begins to boil.

12)   Chop the chocolate bars and pour the hot cream on them. Let it sit for 1 minute, and then stir until smooth.

13)   After the chilling duration take out the cake ware and pour this prepared ganache over the   chocolate biscuit cake.

14)   Place cover and refrigerate for about 2 to 3 hours before serving.

15)   Once chilled, you can decorate the cake with toasted nuts if you like before serving.

HAPPY EATING!  =)

(P.S All pictures posted above have been taken by me while preparing the cake)