No-Bake Chocolate Biscuit Cake

If you are looking for a quick and easy dessert, this no-bake Chocolate Biscuit Cake is the perfect one to try! This Chocolate Biscuit Cake has a few ingredients and is a celebratory cake that everyone will love!

Ingredients

Makes approximately 10-12  servings

For the Cake

• 2 packets (800 grams) Digestive Biscuits, any Rich Tea Biscuit

• 1 cup (110 grams) Peacans, lightly toasted and chopped

• 1 cup (200 grams) White Granulated Sugar

• ½ cup (60 grams) Unsweetened Cocoa Powder

• 1 cup (240 ml) Milk

• 2/3 cup (150 grams) Butter, unsalted

• Pinch of Salt

• 1 tsp Vanilla Extract

For the Chocolate Ganache

• ¾ cup (180 ml) Whipping Cream (35% fat)

• 1 cup (200 grams) Semi-Sweet Chocolate Chips

For the Decoration

• ¼ cup Pecans, lightly toasted and chopped

• 2 tbsp Semi-Sweet Chocolate Chips

• Remaining Chocolate Ganache

Method

1. In a large bowl, break the digestive biscuits, Marie biscuits, or any biscuit you enjoy eating into small pieces (walnut size).

2. In the oven, toast the pecans or any nut of your choice for about 5 minutes.  Chop them into small pieces and then add the nuts into the bowl with the biscuit pieces. Give them a good mix so that the biscuit pieces and the chopped nuts get well combined. Now keep the bowl aside.

3. To make the chocolate syrup, in a heavy-bottom pot, add sugar, unsweetened cocoa powder, and salt. Give it a quick stir.  Pour in the milk and stir till all gets well combined. 

4. Place the pot on medium heat and allow it to simmer.  By this time the sugar should have melted.  Add the butter and continue cooking the mixture while continuously stirring.  After about 7-8 minutes the mixture should thicken.  Remove the pot from the heat and add the vanilla extract. Give it a quick stir and then set aside to cool slightly for about a minute or two.

5. Pour the warm chocolate syrup over the broken biscuits and nuts mixture.  Using a spoon or spatula stir the biscuits so they get well coated with the chocolate syrup.   

6. Transfer half the mixture into a 9-inch non-stick round springform cake pan.  Spread the biscuit mixture evenly at the bottom of the cake pan, making sure it touches the edge of the cake pan.  Now press it down gently so that the cake sets firm.  Add the remaining biscuit mixture on the top, spread it out evenly, and gently press it down with a spatula to get an even surface. 

7. Cover and refrigerate while preparing the chocolate ganache.

8. To prepare the chocolate ganache, pour the cream into a small saucepan, and on medium-low heat,  allow the cream to heat until it begins to steep.

9. Now pour the hot cream over the semi-sweet chocolate chips and let it sit for 1 minute for the chocolate to soften. Whisk until you have a creamy smooth ganache.

10. Pour the chocolate ganache over the chocolate biscuit cake and refrigerate for 3-4 hours or overnight, if you want to make it ahead of time.

11. To unmold the cake, take it out of the refrigerator and allow it to sit on the counter for about 30 minutes.  Now run an offset spatula or knife around the edge of the cake to release it from the edge of the spring-form pan. Gently open the clasp of the spring-form pan and take off the ring.  

12. To decorate the cake, sprinkle the center of the cake with chopped toasted pecans, chocolate chips, and a drizzle of chocolate ganache.  Refrigerate the cake for another 10 minutes for the ganache to set.  Cut into desired-size wedges, slices, or squares, serve, and enjoy!