No-Bake Chocolate Biscuit Cake Recipe

No-Bake Chocolate Biscuit Cake


  • 28 oz (800g) digestive biscuits/tea biscuits
  • 1 cup (100g) nuts (walnuts/ hazelnuts) – chopped and toasted

Chocolate Syrup:

  • 1 cup (200g) sugar
  • ½ cup (60g) unsweetened cocoa powder
  • 1 cup (240ml) water
  • 2/3 cup (150g) butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • ½ cup (120g) whip cream
  • 4 oz (120g) chocolate, chopped


  • In a large bowl, break the biscuits into small pieces
  • Heat a non-stick pan on medium-high heat and toast walnuts/hazelnuts for about 5 minutes, (stir frequently to toast evenly)
  • Add the toasted nuts into the bowl of crushed biscuits

Prepare the chocolate syrup

  • In a medium saucepan, add sugar and cocoa powder
  • Stir to combine and then add water
  • Add the butter and put the heat on medium
  • Boil for about 7-8 minutes and stir constantly
  • Put the heat off and add vanilla extract
  • Leave it to cool for about 10-15 minutes
  • Pour the syrup over the biscuits and buts and combine well using a large spatula.
  • Transfer the mixture into a 9-inch/23cm non-stick round cake ware.
  • Press well using the back of the spatula.
  • Cover and refrigerate for about 30 minutes to 1 hour before preparing the ganache.

Prepare Chocolate Ganache

  • Place cream into a small sauce pan and heat until it just begins to boil.
  • Pour hot cream over the chopped chocolate and leave it for a minute.
  • Stir until smooth.
  • Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours before serving.
  • Decorate with toasted nuts.

Do send in your feedback and comments if you do try this out

Zareen Akbanyby Zareen Akbany