No Bake Chocolate Biscuit Cake Recipe | No Bake Cake Recipe
This no bake chocolate biscuit cake is the easiest no bake cake recipe! It comes together in only a few minutes and doesn’t require an oven.
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If you would like to learn how to make no bake chocolate cake then just follow this no bake chocolate biscuit cake recipe.
Get the full recipe for this No Bake Chocolate Biscuit Cake https://recipesbycarina.com/no-bake-chocolate-biscuit-cake-recipe/
More No Bake Recipes https://www.youtube.com/watch?v=PkmlnVPgqKM&list=PL5CBaQ3nMr6H3tFfzgIKpOBUae42JRAEW
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Saucepan https://amzn.to/2YDUPIe
Mixing Bowl https://amzn.to/2ZmFrRQ
Woodenspoon https://amzn.to/2ZmFsFo
Measuring Cups https://amzn.to/2YEaqYy
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NO BAKE BISCUIT CAKE
Ingredients
1 Cup / 225g / 2 Sticks Butter
½ Cup / 125mls Golden Syrup
½ Cup / 50g Cocoa Powder
½ Cup / 100g Sugar
¼ Cup / 60mls Water
800g / 23oz Digestive Biscuits (Tea Biscuits, Graham Crackers)
1 Cup / 250mls Cream
200g / 7oz 50% Dark Chocolate, chopped
1 Cup / 125g Icing Sugar/Powdered Sugar
Instructions
In a small saucepan melt together the butter, golden syrup, cocoa powder, sugar and water.
In a large bowl break up the biscuits into pieces around 1.5cm to half an inch big. Make some smaller and some larger for texture.
Pour the melted ingredients into the bowl with the biscuits. Using a wooden spoon mix everything together until well combined.
Press the cake mixture into a lined 8inch or 20cm springform cake pan and place in the fridge.
Heat the cream over medium heat until just at boil point. Remove it from the heat and pour over the chopped dark chocolate. Add the sugar and mix until smooth and the chocolate has melted.
Pour the ganache over the chocolate biscuit cake and place it back into the fridge for at least 6 hours or overnight.
Remove from the pan and slice to serve.
Notes
Add any additional ingredients you would like with the biscuits. Nuts, dried fruit and chocolate all work well.
This cake is best kept in the fridge.
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