Description
Chocolate Biscuit Refrigerator Cake is a rich, no-bake dessert combining layers of crunchy digestive biscuits with smooth, melted dark and milk chocolate, enhanced by whipped cream and a touch of vanilla. Perfect for a quick yet indulgent treat, it requires no oven and sets in the fridge, decorated with chocolate shavings and optional nuts or fresh berries.
Ingredients
Scale
For the Cake:
- 400g digestive biscuits or tea biscuits
- 200g unsalted butter, melted
- 200g dark chocolate, chopped
- 100g milk chocolate, chopped
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Chocolate shavings or grated chocolate
- Chopped nuts (optional)
- Fresh berries (optional)
Instructions
- Prepare the Biscuits: Break the digestive biscuits into rough pieces by hand or pulse them lightly in a food processor. The pieces should be chunky, not powdered, to maintain a nice texture in the cake.
- Melt the Butter and Chocolate: In a microwave-safe bowl or over a double boiler, melt the unsalted butter and chopped dark and milk chocolates together until fully smooth and combined. Stir well to combine and set aside slightly to cool but not harden.
- Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should be light and airy, providing a rich, creamy contrast to the chocolate and biscuits.
- Combine Chocolate Mixture and Whipped Cream: Gently fold the melted chocolate and butter mixture into the whipped cream, carefully combining without deflating the whipped cream too much. This creates a smooth, rich chocolate filling for the cake.
- Assemble the Cake: In a lined or greased cake tin or loaf pan, spread a thin layer of the chocolate cream mixture. Add a layer of broken biscuits, then spread another layer of the chocolate cream over them. Repeat layering until all biscuits and chocolate cream are used, finishing with the chocolate cream on top.
- Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight. This allows the biscuits to soften slightly and the chocolate cream to set, creating a firm but creamy texture.
- Decorate and Serve: Once set, remove the cake from the pan and decorate the top with chocolate shavings, grated chocolate, chopped nuts, or fresh berries as desired. Slice and serve chilled for best texture and flavor.
Notes
- Use gluten-free biscuits to make this recipe gluten free.
- Coconut oil can replace butter for a dairy-free alternative.
- Try semi-sweet or white chocolate instead of dark or milk chocolates for different flavor profiles.
- Ensure not to overmix the whipped cream with chocolate to keep the texture light and airy.
- Allow sufficient chilling time for the best texture—overnight is ideal.
