Description
A rich and fudgy no bake chocolate biscuit cake made with crushed digestive biscuits, dark chocolate, butter, condensed milk, and a smooth chocolate ganache topping. It is easy to make, sliceable, and perfect for preparing ahead.
Ingredients
Scale
- 250 g digestive biscuits, roughly crushed
- 200 g dark chocolate, chopped
- 100 g unsalted butter
- 200 g sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 100 g dark chocolate, for ganache
- 80 ml heavy cream, for ganache
Instructions
- Line an 8-inch round cake tin or loaf pan with parchment paper.
- In a saucepan over low heat, melt 200 g dark chocolate, butter, sweetened condensed milk, cocoa powder, vanilla extract, and salt, stirring until smooth and glossy.
- Place the crushed digestive biscuits in a large mixing bowl.
- Pour the chocolate mixture over the biscuits and fold gently until all the biscuit pieces are evenly coated.
- Spoon the mixture into the prepared pan and press it down firmly into an even layer.
- Chill for 4 hours, or until firm.
- For the ganache, heat the heavy cream until just hot, pour it over the 100 g dark chocolate, let it sit for 1 minute, then stir until smooth.
- Spread the ganache over the chilled cake and refrigerate for 30 minutes more.
- Lift from the pan, slice, and serve chilled.
Notes
- Do not crush the biscuits too finely, a mix of chunks and smaller pieces gives the best texture.
- Use a sharp knife warmed in hot water for cleaner slices.
- The cake keeps well in the fridge for up to 5 days.
- Freeze individual slices for up to 2 months and thaw in the fridge before serving.
