Chocolate Biscuit Cake
A delectable no-bake dessert that combines the crisp texture of biscuits with rich, creamy chocolate, making it ideal for any occasion.
Ingredients
Main ingredients
- 350 g chocolate-covered digestive biscuits (or graham crackers) Use high-quality for best flavor.
- 2 tsp baking powder
- 350 ml whole milk, at room temperature
- 1 tbsp cocoa powder For extra chocolate flavor.
- 100 g chocolate chips For extra chocolatey bites.
- Optional: Chocolate buttercream, chocolate ganache, or melted chocolate hazelnut spread (for topping)
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Line a 20cm square baking tin with nonstick baking paper.
- Crush the biscuits into fine crumbs using a food processor or a rolling pin. In a large mixing bowl, whisk in the baking powder with the crumbs.
- Pour in the milk and gently fold until fully combined; the batter should look slightly lumpy. Pour the mixture into the prepared tin and smooth to the edges.
Baking
- Bake for 15 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
- Cool in the tin for 10 minutes, then transfer to a plate or cooling rack.
- Once cool, cut into 9 squares and serve.
Notes
Best served chilled or at room temperature. Pair with coffee or tea for a delightful treat.