No Bake Chocolate Cake (Quick Biscuit Cake Recipe)
No Bake Chocolate Cake is a quick biscuit cake recipe that is moist and chocolaty! It will blow your mind that this refrigerated delight requires no oven and is a simple chocolate biscuit cake recipe with cocoa powder.
Set your platter onto a clean working surface Note 5
Add your cream, vanilla essence, icing sugar, cocoa powder to a medium size mixing bowl.
Use electric beaters to whip cream until stick peaks form Note 6
Use a spatula to spread a layer of the chocolate cream on the base of your platter. Note 7
Pour sherry into a small bowl and set next to platter and whipped cream
Working one by one dip each biscuit into the sherry then use a flat spatula to spread a layer of cream onto the biscuit.Press the biscuit onto the platter and repeat. Sandwich the biscuits together as you go.
Start by making one row of sandwiched together biscuits, then another, then rotate the biscuits sideways to form a circle shape (exactly like a round cake would look).Repeat until cake is shaped.
Use a spatula to spread chocolate cream all over the sides and top of your biscuits.
Decorate with sprinkles and place in the refrigerator to set.
Allow for a minimum of 3 hours before serving.
Video
Notes
Note 1 You can use your favourite chocolate biscuit. Choose one that is plain, has no sugar on it and is larger as opposed to smaller (don't use mini cookie sized biscuits)
Note 2 The sherry is a Sweet Fortified Wine that brings a unique sweet taste to the cake. It is not overly strong. If you choose not to use it, allow an extra hour for the cream to moisten the biscuits.
Note 3 The icing sugar and vanilla essence are to make the cream have a bit of sweetness to it. No need to use vanilla extract (which is more expensive), I always use vanilla essence and am totally happy with it.
Note 4 An Australian tablespoon is 20ml, ½ tablespoon is 10ml.
Note 5 Choice a plate bigger than you think you need to make slicing the cake easier.
Note 6 You should be able to remove your beaters and have the cream be firm but not solid, if in doubt, under rather than over whip.
Note 7 This will help you stick the biscuits to the plate