Chocolate Biscuit Cake
Chocolate biscuit cake is a no-bake tea cake recipe made with layers of digestive cookies and chocolate ganache, similar to an icebox cake or the Brazilian Palha Italiana. Ours is made with 5 ingredients and is rich and scrumptious (almost like a KitKat candy bar, in cake form).
Servings 12 slices
Calories347.6 kcal
Cost $ 0.50 per slice
Equipment
- 1 microwave or double boiler
- 1 Loaf tin
- 1 Chef's knife
- 1 cutting board
- 1 large mixing bowl
Ingredients
FOR THE CHOCOLATE BISCUIT CAKE
- 7 oz digestive biscuits if you want, it can be keto, gluten-free, or vegan biscuits/cookies, depending on your diet
- 1 cup freeze dried raspberries plus extra to crush onto a powder and garnish the top of the cake, OPTIONAL. You can use toasted crushed nuts if you want!
- 10.5 oz dark chocolate if you have a sweet tooth, use milk chocolate -- I used Lindt chocolate bars
- 5.3 oz coconut cream or the thick layer from canned coconut milk, or heavy whipping cream
- 1 tablespoon coconut oil or unsalted butter
- ½ cup maple syrup or honey, but if using milk chocolate, skip the sweetener. You may have to add a little more of heavy cream or cream of coconut.
FOR THE DARK CHOCOLATE GANACHE
- 3.5 oz dark chocolate (or milk or semisweet chocolate)
- 1.8 oz coconut cream (the thick layer from canned coconut milk, or heavy whipping cream)
Instructions
- Line a 6 x 3 ½-inch loaf tin with parchment paper with the sides overlapping and set aside.
- MAKE THE BISCUIT CAKE: Using a knife, break the biscuits into 2-inch pieces and reserve.
- Measure a cup of freeze-dried raspberries and chop them roughly with a knife. Then, mix them with the biscuit pieces in a large bowl.
- Using a double boiler, melt the dark chocolate with the coconut cream and stir to become a homogeneous, smooth mixture.
- Once melted, remove from the heat, add in the coconut oil and maple syrup (if using), stirring well until smooth. Alternatively, you can melt the chocolate in the microwave, according to the package instructions, and mix in the coconut cream, coconut oil, and maple syrup.
- ASSEMBLE: Pour a bit of chocolate at the bottom of the lined pan. Then, arrange biscuits in layers, pouring the chocolate mixture over each biscuit layer as you go on. Finish with a layer of the chocolate mixture and shake the pan gently to level the layers.
- REFRIGERATE: Leave to cool at room temperature, cover with a plastic wrap, and then transfer to the fridge for 4 hours, or until set.
- MAKE THE GANACHE: When the chocolate biscuit cake has set, make the chocolate ganache the same way you melted the chocolate and coconut cream - either using a double boiler, or in the microwave.
- GARNISH AND SERVE: Pour the ganache on top of the cake and gently smooth it out with an offset spatula. Transfer back to the fridge to cool for 4 hours or until set. Garnish the top with the berry powder and some fresh mint leaves if you want, and slice. Enjoy!
Recipe Video
Recipe Notes
STORAGE
Store leftover chocolate biscuit cake in an airtight container in the fridge for up 5 days.
Freeze for up to 2 months. For the latter, wrap either slices or the whole cake tightly in plastic wrap and then in foil. If wrapping slices, also place them all in a large freezer bag to avoid freezer burn and the chocolate from absorbing odors of any other food in the freezer.
To defrost, let the cake thaw in the fridge overnight.
Nutrition
Calories: 347.6kcal | Carbohydrates: 33.5g | Protein: 4.8g | Fat: 23.7g | Saturated Fat: 15.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 0.7mg | Sodium: 110.8mg | Potassium: 344mg | Fiber: 5.7g | Sugar: 13.8g | Vitamin A: 13.3IU | Vitamin C: 3.1mg | Calcium: 44.6mg | Iron: 5.5mg
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