Remember those rich, chocolatey cakes from your childhood that seemed like magic? This is that cake. It’s the ultimate no-fuss, no-bake dessert for when a chocolate craving hits but you don’t want to turn on the oven. With just three simple ingredients, you’re about to create something truly special.
- Servings: 8 slices
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cool Time: 10 minutes
- Chill Time: 3 hours (or overnight)
- Total Time: 3 hours 30 minutes (mostly hands-off chilling)
Required Ingredients
- 400 grams (or 14 oz) of plain digestive biscuits or tea biscuits
- 200 grams (or 7 oz) of semi-sweet or dark chocolate, broken into pieces
- 200 ml (or ¾ cup + 1 tbsp) of heavy whipping cream (double cream)
Optional add-in for fun: A handful of chopped nuts or dried fruit!
Step-by-Step Directions
Step 1: Prep Your Pan
Lightly grease a standard loaf pan or a 6-inch round cake pan with a little butter or cooking spray. You can also line it with parchment paper for super easy removal later.
Step 2: Crush the Biscuits
Place the biscuits in a sturdy zip-top bag. Seal it shut, pushing out the air. Use a rolling pin to crush them. Don’t pulverize them into dust! You want a mix of fine crumbs and smaller, chunky pieces for that perfect cake texture. Pour them into a large mixing bowl.
Step 3: Melt the Chocolate
Gently warm the heavy cream in a small saucepan over medium heat until you see tiny bubbles forming along the edges. Please don’t let it boil. Immediately remove it from the heat and add the broken chocolate pieces. Let it sit for one minute to melt, then whisk gently until you have a smooth, glorious, shiny chocolate ganache.
Step 4: Combine Everything
Let the chocolate cream mixture cool for about 5-10 minutes so it’s not scalding hot. Then, pour it over the crushed biscuits in the bowl.
Step 5: Mix It Up
Using a spatula, gently fold the chocolate into the biscuits until every last crumb is beautifully coated. It will look and smell amazing.
Step 6: Set the Cake
Transfer the mixture into your prepared pan. Gently press it down with your hands or the back of a spoon so it holds together nicely and evenly. This ensures your cake holds together when sliced.
Step 7: Chill the Cake
Cover the pan with cling wrap and pop it into the refrigerator. Let it chill for at least 3 hours, but overnight is even better. This allows all the flavors to meld and the cake to become firm.
Step 8: Serve and Enjoy!
After the cake is set, gently loosen the edges with a knife, lift it out using the parchment, and cut it into slices. Enjoy your masterpiece with a cup of tea or coffee!
Nutrition Facts (per serving)
| Nutrient | Amount per Serving | % Daily Value * |
|---|---|---|
| Calories | ~380 | |
| Total Fat | 22 g | 28% |
| Saturated Fat | 12 g | 60% |
| Cholesterol | 30 mg | 10% |
| Sodium | 220 mg | 10% |
| Total Carbohydrate | 45 g | 16% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 25 g | |
| Protein | 5 g |
Final Thought
This cake is proof that the most satisfying treats don’t need a long list of ingredients or complicated steps. It’s humble, deeply chocolatey, and wonderfully crunchy. It’s the perfect project for a lazy afternoon, a lifesaver for unexpected guests, and a surefire way to make any day a little sweeter.
Also Read: Best Indian Style Mawa Cake Recipe Without Eggs
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.