Chocolate Cakes

No-Bake Chocolate Biscuit Cake

Name: No-Bake Chocolate Biscuit Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1 unit Digestive biscuits or graham crackers; 1 unit Dark chocolate; 1 unit Butter; 1 unit Golden syrup or honey; 1 unit Heavy cream

Bake sweet memories with this gorgeous cake. Featuring a perfect tender crumb and rich, delicious frosting.

Chef Chef Hsin-I

Prep Time 25 mins

Cook Time 60 mins

Servings 8 portions

Cooking Steps

Step 1

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.

Step 2

In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).

Step 3

In a separate bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Step 4

Gradually add the dry ingredients and wet ingredients (milk, buttermilk, or fruit juice) alternately to the creamed mixture, mixing just until combined.

Step 5

Divide the batter evenly between prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!

Ingredients & Portions

Ingredients

Click to cross off as you prep

📖 Culinary Journey & Secrets

Bake sweet memories with this gorgeous cake. Featuring a perfect tender crumb and rich, delicious frosting.

Instructions

Preheat your oven to 350°F (175°C) [or specified recipe temperature]. Lightly grease and flour your baking pans or line them with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
In a separate bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients and wet ingredients (milk, buttermilk, or fruit juice) alternately to the creamed mixture, mixing just until combined.
Divide the batter evenly between prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with buttercream, glaze, or whipped cream. Slice and serve!