A rich and decadent no-bake dessert, Chocolate Biscuit Cake is the perfect combination of crunchy biscuits, creamy chocolate hazelnut spread, and a luscious ganache topping. It’s a crowd-pleaser that requires minimal effort and delivers maximum flavor, ideal for both casual gatherings and special occasions.
Why You’ll Love This Recipe
This Chocolate Biscuit Cake is a dream come true for chocolate lovers. With its no-bake preparation, it’s incredibly easy to make and can be prepared ahead of time. The mix of textures—from the crunchy biscuits and hazelnuts to the silky ganache—makes each bite satisfyingly delicious. It’s also highly customizable and perfect for sharing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
Digestive biscuits or any plain cookies, crumbled
-
Hazelnuts, chopped
-
Butter
-
Chocolate
-
Heavy cream
-
Chocolate hazelnut spread (such as Nutella)
For the chocolate hazelnut ganache:
-
Heavy cream
-
Chocolate, chopped
-
Chocolate hazelnut spread
For the topping:
-
Crushed digestive biscuits or plain cookies
-
Chopped hazelnuts
Directions
-
In a mixing bowl, combine the crumbled biscuits and chopped hazelnuts. Set aside.
-
In a small saucepan, melt the butter, chocolate, heavy cream, and chocolate hazelnut spread over low heat until smooth.
-
Pour the melted chocolate mixture over the biscuit and nut mixture. Stir to coat evenly.
-
Transfer the mixture to a lined loaf tin or mold, pressing down firmly to compact it.
-
Refrigerate the cake for at least 2 hours or until firm.
-
For the ganache, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chopped chocolate and chocolate hazelnut spread until smooth.
-
Pour the ganache over the chilled cake, spreading it evenly.
-
Sprinkle the top with crushed biscuits and chopped hazelnuts.
-
Refrigerate again for at least 1 hour before slicing and serving.
Servings and timing
This recipe serves approximately 8–10 people.
Preparation time: 20 minutes
Chilling time: 3 hours total
Total time: 3 hours 20 minutes
Variations
-
Swap digestive biscuits with graham crackers or Marie biscuits for a different base flavor.
-
Add dried fruits like raisins or cranberries for added sweetness and texture.
-
Use dark chocolate for a richer, less sweet taste.
-
Incorporate a splash of espresso or coffee liqueur into the chocolate mixture for a mocha twist.
-
Use almond or pecan nuts instead of hazelnuts for a unique nutty flavor.
Storage/Reheating
Store the chocolate biscuit cake in an airtight container in the refrigerator for up to one week.
This cake is not suitable for reheating. Serve it cold or at room temperature.
For longer storage, freeze the cake (without ganache) for up to two months. Thaw in the refrigerator before serving and add ganache fresh.
FAQs
What type of biscuits are best for this recipe?
Digestive biscuits are ideal, but you can also use graham crackers, Marie biscuits, or any plain cookies that hold their shape.
Can I use other nuts instead of hazelnuts?
Yes, almonds, pecans, or walnuts all make great alternatives depending on your flavor preference.
Is this cake gluten-free?
Not by default, but you can use gluten-free biscuits to make a gluten-free version.
Can I make this cake ahead of time?
Absolutely. This cake is perfect for making a day or two in advance as it firms up in the refrigerator.
How do I prevent the cake from sticking to the pan?
Line your pan with parchment paper or plastic wrap to make it easy to remove the cake after chilling.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used, but the result will be sweeter. Adjust to your taste.
How long does it need to chill?
The cake should chill for at least 2 hours initially, and another hour after applying the ganache.
Is it suitable for children?
Yes, this is a kid-friendly dessert with no alcohol or strong flavors, making it great for family occasions.
Can I add flavor extracts?
Certainly. Vanilla, almond, or hazelnut extracts can enhance the flavor of the cake.
Does this cake require any special equipment?
No, just basic kitchen tools like a saucepan, mixing bowl, and loaf tin.
Conclusion
Chocolate Biscuit Cake is a simple yet elegant dessert that requires no baking and minimal preparation. Its irresistible combination of creamy, crunchy, and nutty layers makes it a versatile treat that’s perfect for any celebration. Customize it with your favorite ingredients and enjoy a slice of this indulgent delight.
Print
Chocolate Biscuit Cake
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the ultimate no-bake delight with this Chocolate Biscuit Cake! Made with crumbled digestive biscuits, rich chocolate hazelnut spread, and a luscious ganache topping, this treat is perfect for any occasion. Easy to make and irresistibly decadent, it’s a crowd favorite you’ll want to share!
Ingredients
Cake Base:
-
2 cups digestive biscuits or any plain cookies, crumbled
-
4 oz hazelnuts, chopped
-
4 oz chocolate
-
2 tbsp heavy cream
-
4 tbsp chocolate hazelnut spread (e.g., Nutella)
Chocolate Hazelnut Ganache:
-
1/2 cup heavy cream
-
4 oz chocolate, chopped
-
4 tbsp chocolate hazelnut spread
Topping:
-
Crushed digestive biscuits or plain cookies
-
Chopped hazelnuts
Instructions
-
In a saucepan, melt the chocolate, heavy cream, and chocolate hazelnut spread until smooth.
-
Stir in the chopped hazelnuts and crumbled biscuits until fully coated.
-
Press the mixture into a lined loaf pan and refrigerate for at least 1 hour or until set.
-
To make the ganache, heat the heavy cream until just simmering and pour over the chopped chocolate and hazelnut spread. Let sit for 2 minutes, then stir until glossy and smooth.
-
Pour the ganache over the chilled cake and spread evenly.
-
Sprinkle the top with extra crushed biscuits and chopped hazelnuts.
-
Chill for another 30 minutes before slicing and serving.
Notes
-
Use high-quality chocolate for a richer flavor.
-
This cake can be made a day ahead and kept refrigerated.
-
Feel free to add dried fruits or other nuts for variation.
Your email address will not be published. Required fields are marked *