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This rich and decadent chocolate cake comes together in minutes with no baking required. It’s incredibly easy to make and tastes absolutely divine, perfect for any chocolate lover!
Ingredients:
For the Cake Base:
200 g (about 20-25) digestive biscuits (or any plain, somewhat crumbly biscuits/cookies), crushed
100 g (7 tablespoons) unsalted butter, melted
For the Chocolate Ganache Filling:
200 g (7 oz) good quality dark chocolate (at least 60% cocoa), chopped
200 ml (¾ cup + 1 tablespoon) heavy cream (at least 35% fat)
50 g (¼ cup) granulated sugar (optional, for extra sweetness, depending on chocolate bitterness)
1 teaspoon vanilla extract (optional)
For Garnish (Optional):
Chocolate shavings
Cocoa powder
Fresh berries (strawberries, raspberries)
Whipped cream
Utensils:
8-inch (20 cm) springform pan or a regular round cake pan
Parchment paper
Large mixing bowl
Medium saucepan or microwave-safe bowl
Spatula
Instructions:
Step 1: Prepare the Base
Line the pan: Line an 8-inch (20 cm) springform pan (or regular cake pan) with parchment paper on the bottom. If using a regular pan, you might want to extend the parchment up the sides to help with lifting the cake out later.
Crush biscuits: Place the digestive biscuits in a large zip-top bag and crush them into fine crumbs using a rolling pin, or use a food processor.
Make the base: In a large bowl, combine the crushed biscuit crumbs with the melted butter. Mix well until the crumbs are evenly coated.
Press into pan: Press the mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a compact base. Place the pan in the refrigerator while you prepare the filling.
Step 2: Prepare the Chocolate Ganache Filling
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