This no-bake biscuit chocolate cake is dense with goodness, but soft and moist at the same time. Make this easy cake during the winter months, it’s perfect for a comforting breakfast or brunch.
I always associate childhood with special, carefree times spent with my grandparents. There was no weekend without a delicious cake or treat. Nowadays I still love to unwind by baking those timeless classic cakes. This biscuit chocolate cake was something we often enjoyed on our weekends, as probably many Romanian households did.
Known also as ‘salam de biscuiti’ back home, this no-bake biscuit cake is not pretentious at all, is easy to make, affordable, and it still tastes fantastic.
For a vegan variation, use water instead of milk, dairy-free margarine instead of butter and make sure the digestive biscuits you’re using are vegan. If you’re living in the UK, the original Mcvities digestives are a good vegan option.
Let’s see how to make this delicious and comforting sweet treat.
BISCUIT CHOCOLATE CAKE RECIPE | 1-MINUTE VIDEO
BISCUIT CHOCOLATE CAKE INGREDIENTS:
To make this banana bread with chocolate chips recipe, you will need:
- Biscuits: Digestive biscuits or any harder biscuits which don’t lose their shape when pouring the chocolate sauce.
- Milk: We will use milk to mix the chocolate sauce.
- Butter: Cubed butter for the chocolate sauce.
- Turkish delight: If not accessible, feel free to substitute with jellies.
- Sugar: For this recipe, I use caster sugar.
- Raisins: I typically use dried raisins. You can also add finely chopped ground nuts.
- Cocoa powder: For a full rich chocolate flavor.
- Rum essence: The combination of rum, cocoa, and raisins is fantastic. If not accessible, you can use vanilla extract instead of the rum essence.
HOW TO MAKE BISCUIT CHOCOLATE CAKE:
To make this banana bread with chocolate chips, simply:
- Prepare the biscuits. Break the biscuits into pieces by hand. If using a chopper, be careful not to mince them. We must see and feel the biscuits in the cake.
- Mix the butter, sugar, and cocoa. Warm the milk in a preheated pan. Add the cubed butter and let them on low heat until it melts down. Stir from time to time and wait until the butter is completely melted. Then add the sugar and stir again. Once the sugar is melted, add the cocoa and stir well. The hotter the milk, the better will combine with the cocoa.
- Add the raisins. When the mixture is well combined, turn off the heating and add the raisins. You’ll notice the raisins will expand a little bit, that’s exactly what we want. Mix well and leave the mixture to cool down for 5 minutes. It mustn’t be very hot, but either cold.
- Poor the mixture over the biscuits. Add the mixture over the biscuits and mix well using a spoon.
- Add the Turkish delight and rum essence. Add the cubed Turkish delight and rum essence. Mix again. You may also add walnuts or almonds if you like.
- Leave aside 10 minutes. Leave aside 10 minutes, for the biscuits to absorb all the liquids.
- Line loaf tin with plastic foil. Line a 900g (9x5in) loaf tin with plastic foil and add the biscuit mixture. This will make removing the biscuit cake from the tin much easier later on
- Keep it in the fridge. Keep it in the fridge for at least 3 hours before serving, or best overnight.
- Remove the cake from the tin. Once hardened, remove the biscuit cake from the fridge. Remove the plastic foil, slice, and serve.
HOW TO STORE THE BISCUIT CAKE:
This biscuit cake should be kept in the fridge for at least 3 hours before serving, or best overnight. When my daughter is patient enough, I try to leave mine overnight so the flavors are well combined and the cake is well hardened.
Refrigerated, it can last up to a week without a problem, but I’m sure it won’t be the case. Ours never lasts more than two days without being eaten up.
MORE RECIPES YOU’LL LOVE
Looking for more heartwarming sweet treats? Feel free to check out my full collection of dessert recipes, or any of these other favorite classic recipes:
- Homemade Pretzels Recipe
- Fresh Creamy Strawberry Mousse
- Biscuits With Butter And Cream Cheese Filling
Did you try this recipe? Let me know in the comments below and come say hello on Instagram, I’ll say hi right back!
No Bake Biscuit Chocolate Cake
Ingredients
- 500 g digestive biscuits
- 200 ml milk
- 200 g butter
- 100 g Turkish delight
- 100 g caster sugar
- 100 g raisins
- 60 g cocoa powder
- 1 tbsp rum essence
Instructions
- Break the biscuits into pieces. The easiest way is to break them by hand, as you can control their sizes. You can also use a chopper, but you have to be careful not to mince them. We must see and feel the biscuits in the cake.
- Warm the milk in a preheated pan. Add the cubed butter and let them on low heat until it melts down. Stir from time to time and wait until the butter is completely melted. Then add the sugar and stir again. Once the sugar is melted, add the cocoa and stir well. The hotter the milk, the better will combine with the cocoa.
- When the mixture is well combined, turn off the heating and add the raisins. You'll notice the raisins will expand a little bit, that's exactly what we want. Mix well and leave the mixture to cool down for 5 minutes. It mustn't be very hot, but either cold.
- Add the mixture over the biscuits and mix well using a spoon.
- Add the cubed Turkish delight and rum essence. Mix again. You may also add walnuts or almonds if you like.
- Leave aside 10 minutes, for the biscuits to absorb all the liquids.
- Line a 900g (9x5in) loaf tin with plastic foil and add the biscuit mixture.
- Keep it in the fridge for at least 3 hours before serving, or best overnight. I left mine overnight to harden well.
- Once hardened, remove the biscuit cake from the fridge. Remove the plastic foil, slice, and serve.
Video
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