No Bake Biscuits Cake Recipe

No Bake Biscuits Cake is an easy Chocolate Cake recipe made using your regular biscuits. You can use any flavour and texture biscuit, be it plain Parle G or Digestive or Marie! This easy biscuit cake does not involve any baking and yes it is chocolate fridge cake. The top of this cake is frosted with chocolate ganache for that rich tasty experience. Do try this cake today!!!

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INGREDIENTS:

For Chocolate Syrup

1/2 cup sugar

1/4 cup cocoa powder

1/2 cup water

1 tbsp butter

For the Cake Base:

200 gm Britannia Vita Marie Biscuits (44 biscuits)

100 gm Parle G Biscuits (19 biscuits)

Butter for greasing

For the Ganache

150 gm dark chocolate roughtly chopped (approx 1 cup)

1/3 cup fresh cream (60 gm approx)

1 tsp butter (salted) (5 gm approx)

SERVES: Makes a 6" Biscuit Cake 

PREPARATION TIME: 10 Min

COOKING TIME: 4 Min

TOTAL TIME: 14 Min (excludes refrigeration time)

* 1 CUP = 237 ML

METHOD:

Making Chocolate Syrup

1. In a pan mix sugar and cocoa powder.

2. Add water and mix. Turn flame on and allow it to come to boil.

3. Once it boils cook for 2 min on high flame stirring constantly.

4. Add butter, mix and turn off the flame.

5. Allow the syrup to cool down for 5 min before adding to biscuits.

For Making Cake Base:

1. Line a 6" cake mould with cling wrap or use a spring form cake mould. Grease it well and keep aside.

2. Roughly break the biscuits with hands in a large mixing bowl.

3. Add the prepared chocolate syrup in the bowl and mix well.

4. Transfer the cake mixture to the mould little by little and press using spatula and hands so that an even layer forms.

5. Refrigerate for 1 hour.

6. Unmould the cake.

For Making Ganache:

1. Microwave dark chocolate and fresh cream in a mixing bowl on High for 30 seconds.

2. Mix it well to smooth consistency and if required microwave at 20 sec intervals.

3. Add butter and mix well. Ganaches is ready!

Cake decoration:

1. Spread the ganache over the cake top and sides using a spatula leaving 1/4 quantity of ganache for piping.

2. Refrigerate the cake for 4 hours.

3. Using a piping bag and star shape nozzle create a shell border or as desired.

4. Refrigerate for 5-10 min to set the frosting and cake is ready! 

5. Optionally you can use sprinkles on top to decorate.

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