Name: No-Bake Chocolate Biscuit Cake Recipe
Prep time: 30 min
Yield: 1
Cuisine: American
Ingredients: 458 grams Parle-g biscuits; ⅔ cup cream; ½ cup sugar; 1 tbsp butter; ½ cup cocoa powder

This is an easy and tasty chocolate-flavoured no-bake recipe with Parle-g biscuits as its base. The recipe is extremely simple and can be a perfect cake recipe for Christmas cake. The biscuit cake can be prepared with a choice of biscuits like Marie biscuits, Oreo biscuits, or any digestive biscuits, or glucose biscuits. There are several variations and flavours of no-bake biscuit cake which varies with the type of biscuits and frosting used.

In this recipe, I have used the popular Parle-G biscuits as the base which makes it healthy and tasty. Moreover, these cakes are eggless cakes which make them good for vegans.

No-bake cake recipes are always easier and less hassle compared to the traditional baked cake recipe.

For any biscuit cake recipe, the first step is to break or crush the biscuits into small pieces. It can be either done with the combination of ziploc bag and rolling pin or just hands.

Then, melt the cream, cocoa powder, sugar and butter using the double boil method. Later, mix the melted chocolate mixture with crumbled biscuit pieces and then layer it in a cake mould.

Once shaped, it must be refrigerated for a minimum of 30 minutes or until it sets. The final step is to simply frost the chocolate biscuit cake with either chocolate or cream cheese if you want.

How To Make No-bake Chocolate Biscuit Cake

This chocolate biscuit cake is ideal for first-time bakers as it requires a few simple ingredients and no baking at all. Just pop it in the fridge and let it set for 30 minutes and you're done!

Prep: 30 mins

Chill Time: 30 mins

Total: 2 hrs

Serves:

Ingredients

458 grams Parle-g biscuits
⅔ cup cream
½ cup sugar
1 tbsp butter
½ cup cocoa powder, chopped

Instructions

Break or crush the biscuits into small pieces.
Using a double boil method, melt cream, sugar, and butter and whisk till butter melts completely.
Then add ½ cup cocoa powder and whisk until mixture is smooth.
Mix the melted chocolate mixture with crumbled biscuit pieces and layer in a cake mould.
Once shaped it must refrigerated for a minimum of 30 minutes or until it sets.
Frost the chocolate and biscuit cake with chocolate or with cream cheese.

Recipe Notes

Some basic tips and recommendations for a perfect creamy chocolate biscuit cake recipe:

-The cake base can be prepared with a choice of biscuits. having said that, I would not recommend using chocolate biscuits for this recipe as it would make it too much chocolaty.

-You can use the double boil method to melt the cooking chocolates which is recommended if you do not have a microwave but if you do have, you can easily melt it by mixing at regular intervals of 60 seconds.

-The frosting is completely open ended and can be done with either cream cheese, chocolate frosting, and cream frosting.

Nutrition