Easy No-Bake Chocolate Biscuit Cake with Icing

Indulge in the delightful goodness of a No-Bake Chocolate Biscuit Cake with Icing. This no-fuss recipe promises a rich, chocolatey treat without the hassle of baking. Perfect for satisfying sweet cravings in a pinch, this cake is a crowd-pleaser that requires minimal effort and delivers maximum flavor.

Why Make No-Bake Chocolate Biscuit Cake with Icing

This recipe is perfect for busy days when you crave a homemade dessert but don’t have the time or energy for baking. It’s a simple yet decadent treat that combines the rich flavors of chocolate and biscuits into a delightful cake. Plus, with the optional chocolate icing, you can take this cake to the next level of indulgence.

How to Make No-Bake Chocolate Biscuit Cake with Icing

Prepare the Biscuit Mixture:

1. In a large bowl, mix the crushed biscuits with cocoa powder until evenly coated.

Cook the Chocolate Mixture:

1. In a saucepan, combine sugar and milk. Heat over medium heat, stirring continuously until sugar dissolves completely.
2. Add melted butter to the saucepan and continue stirring until well combined and the mixture gently simmers. Remove from heat, then stir in vanilla extract for a hint of flavor.

Mix and Form the Cake:

1. Pour the hot chocolate mixture over the crushed biscuits in the bowl. Stir until biscuits are thoroughly coated and mixture is homogeneous.
2. Line a loaf pan or round cake mold with cling film or parchment paper.
3. Transfer the biscuit and chocolate mixture into the prepared mold, pressing down firmly to remove air pockets and compact the mixture.

Chill:

1. Refrigerate the cake for at least 4-6 hours or overnight to set completely.

For a Simple Chocolate Icing (Optional):

1. In a bowl, mix powdered sugar, cocoa powder, a little milk, and melted butter until smooth. Adjust consistency with more milk or sugar if needed.
2. Spread over chilled cake before serving.

Serving Suggestions

Gently remove the cake from the mold and peel away cling film or parchment paper. If using icing, spread it over the cake and let it set in the fridge for 30 minutes. Slice and serve the chilled cake, garnished with grated chocolate, nuts, or fresh berries if desired.

Storage Info

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover the cake to prevent it from drying out.

Some Techniques or Tips

• Use your favorite type of biscuits for this recipe, whether it’s digestive biscuits, graham crackers, or any other plain biscuits.
• For a smoother texture, you can blend the crushed biscuits into finer crumbs before mixing with the cocoa powder.
• When pressing the biscuit mixture into the mold, use the back of a spoon or a spatula to ensure it’s evenly distributed and compacted.

Variation

For a nutty twist, add chopped nuts such as almonds, walnuts, or hazelnuts to the biscuit mixture before pouring the chocolate mixture over it. You can also incorporate dried fruits like raisins or cranberries for added sweetness and texture.

FAQs

1. Can I use dark chocolate instead of cocoa powder? Yes, you can substitute cocoa powder with melted dark chocolate for a richer chocolate flavor. Adjust the quantity according to your taste preference.
2. Can I freeze this cake? While you can freeze the cake, it’s best to omit the icing if you plan to freeze it. Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to one month. Thaw overnight in the refrigerator before serving.
3. Can I make this cake without butter? While butter adds richness to the cake, you can substitute it with an equal amount of coconut oil or margarine if desired. However, keep in mind that this may alter the flavor slightly.

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