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.
Servings: 10
Calories: 474kcal
Equipment
- Electric beaters
- Serving platter
Ingredients
- 500 grams chocolate biscuits Note 1
- 600 ml cream
- 1 ½ cups sherry Note 2
- ½ tablespoon icing sugar Note 3
- 1 teaspoon vanilla essence Note 4
- multi coloured sprinkles to decorate
Instructions
- 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
Nutrition
Calories: 474kcal | Carbohydrates: 38g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 178mg | Fiber: 1g | Sugar: 21g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg