No-Bake Chocolate Biscuit Cake
Learn how to make a rich chocolate biscuit cake with crisp biscuit pieces, a smooth chocolate mixture and a firm, sliceable fridge-set finish.
By HomeChefs Kitchen Team · · No ratings yet
- Servings
- 10
- Preparation
- 20 min
- Cooking
- 5 min
A fridge cake with real texture
This no-bake chocolate biscuit cake relies on two simple skills: controlling gentle heat and choosing the right biscuit texture. Breaking the biscuits into irregular 2–3 cm pieces gives each slice a satisfying crunch. Avoid crushing them into fine crumbs, which can make the finished cake dense and pasty.
The chocolate mixture should be smooth enough to coat every piece without pooling in the tin. Heat the cream, butter and golden syrup only until the butter melts and the cream begins to steam. Boiling can cause scorching or make the mixture greasy. Once poured over finely chopped chocolate, leave it undisturbed for two minutes before stirring from the centre outwards.
Shaping and slicing tips
Press the coated biscuits firmly into the corners of the lined tin, eliminating large air pockets without smashing the pieces. A small offset spatula or the back of a spoon works well.
Give the cake at least four hours to set; overnight chilling produces the neatest slices. Before cutting, let it stand at room temperature for about 10 minutes. Use a sharp knife warmed in hot water and wiped completely dry between cuts. A light cocoa dusting adds a clean finish without making the cake overly sweet.
Ingredients
- 300 gplain digestive biscuits
- 250 gdark chocolate, 55–65% cocoa, finely chopped
- 150 mldouble cream
- 100 gunsalted butter, cubed
- 50 ggolden syrup
- 5 mlvanilla extract
- 1 gfine salt
- 10 gunsweetened cocoa powder
Method
Line a 20 cm round cake tin with baking paper, leaving enough overhang to help lift out the cake.
Break the digestive biscuits into irregular 2–3 cm pieces. Keep the pieces chunky rather than crushing them into crumbs.
Place the chopped dark chocolate in a large heatproof bowl.
Combine the double cream, butter and golden syrup in a small saucepan. Warm over low heat, stirring, until the butter has melted and the cream is steaming. Do not let it boil.
Pour the hot cream mixture over the chocolate. Leave for 2 minutes, then stir slowly from the centre until smooth and glossy. Stir in the vanilla extract and salt.
Add the broken biscuits and fold gently until every piece is coated with chocolate.
Transfer the mixture to the lined tin. Press it firmly into the base and corners, then level the top. Refrigerate for at least 4 hours, or overnight, until completely firm.
Lift the cake from the tin and remove the baking paper. Dust with the cocoa powder, then leave at room temperature for 10 minutes before slicing with a warm, dry knife.
Food safety
- The cream-based cake should be covered and refrigerated within 2 hours. Store it in the refrigerator for up to 4 days.
- Take care when pouring the hot cream mixture, and place the saucepan on a stable, heat-resistant surface.
Rate this recipe
No ratings yetWritten with AI assistance.