So simple and yet so delicious and appetizing, this chocolate biscuit cake is awesome and you definitely have to try it! And the greatest part of this recipe: it’s a no bake recipe :).
I’ve made this chocolate biscuit cake for my youngest son 6th anniversary and this is actually his recipe. He chose the ingredients and I can say he made a good choice. This cake was absolutely delicious!
This chocolate biscuit cake is made from 3 layers.
The first layer, the base, is made from plain biscuits broken into small pieces and a syrup made from sugar, cocoa powder, water, butter and vanilla or rum flavor. You have to cook the syrup for 2 minutes, pour it over the biscuits and stir to combine. Then transfer the mixture to the cake tin and refrigerate. You don’t have to bake anything.
The second layer is made from white chocolate ganache. Whip the cream, add melted white chocolate and mix to combine. Quick and easy!
The 3rd layer is made from melted dark chocolate combined with whipping cream.
After you assemble the cake you have to refrigerate the cake for a few hours (over night is even better). Yes, this is the most difficult part of this recipe :).
I decorated the cake with homemade chocolate truffles. Instead of chocolate truffles you may use chocolate candies, nuts or pipe some whipped cream or chocolate ganache.
This chocolate biscuit cake make the perfect choice especially for kids parties but with a fancy glaze is also a good choice for any party.
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Ingredients for the chocolate biscuit cake (22 cm/ 8.66 in cake tin)
– 650 gr (1.43 lb) plain biscuits
– 150 gr (1 1/3 stick) butter
– 150 gr (3/4 cup) granulated sugar
– 50 gr (about 1/2 cup or 1.76 oz) cocoa powder
– 1 cup water.
– 1 tablespoon vanilla or rum flavor
For the white chocolate layer
– 300 gr (10.58 oz) white chocolate
– 200 ml (3/4 cup 1 tablespoon and 1 teaspoon) whipping cream
For the dark chocolate layer
– 150 gr (5.29 oz) dark chocolate
– 150 ml (1/2 cup and 2 tablespoons) whipping cream
You need a 22 cm (8.66 in) springform cake tin.
How to make the chocolate biscuit cake
Break the biscuits into small pieces.
To prepare the syrup, use a heatproof pan to stir together sugar and cocoa powder. Add water and stir to combine. Add butter and place the pan over medium heat. Bring to a boil then continue to cook for 2 minutes. Stir often.
Remove from heat and add vanilla or rum flavor.
Pour the syrup over the biscuits and stir to combine.
Transfer the mixture to a springform cake tin lined with parchment paper.
Use a spoon or a glass to press well the biscuit mixture.
Refrigerate for 30 minutes – 1 hour.
Meanwhile prepare the white chocolate ganache.
Whip the cream. Add melted white chocolate and mix to combine.
Evenly spread the white chocolate ganache over the biscuit layer. Refrigerate for about 1 hour.
To prepare the dark chocolate layer use a heatproof bowl to combine dark chocolate broken into pieces and whipping cream. Place the bowl on top of a pot half filled with water (bain-marie) and place the pot over medium heat. Cook, stirring occasionally, until the chocolate is completely melted.
Pour the melted chocolate over the white chocolate layer and evenly spread it.
Refrigerate for a few hours or overnight.
Remove the cake from the cake tin and decorate it.
Keep at room temperature for about 30 minutes before serving.