Watch how to make no-bake chocolate biscuit cake

Just about everybody loves chocolate, and dessert holds a close second! Combine the two together, and you get a combination that's out of this world. Amazingly, History states that chocolate was originally consumed as a "bitter beverage." As far back as 1900 B.C., the Mayans and the Aztecs ground the the cacao beans to make a hot drink. Not until the 1500s would sugar be combined with chocolate. Today, chocolate is an integral part of many desserts.

For those who love both chocolate and dessert but don't want the hassle of baking, Home Cooking Adventure offers a no-bake chocolate biscuit cake recipe. It's pretty simple to make and won't heat up the house, so it's perfect for the heat of summer or for those who live in houses without an oven. For complete instructions, watch the Home Cooking Adventures step-by-step video below.

No-bake chocolate biscuit cake Preparation Time: 50 minutes
Total Time: 4.5 - 6 hours
Serves: 8

Ingredients

Syrup:
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 teaspoon vanilla extract
Ganache:
1/2 cup (120 g) whipping cream
4 oz (120g) bittersweet chocolate, chopped

Directions
Syrup
1. Crumble biscuits and place in mixing bowl.
2. In a pan on the stove, warm nuts over medium heat for 5 minutes.
3. In a saucepan, combine sugar and cocoa. Add water slowly, mixing thoroughly.
4. Place butter in the pan and place pan on the stove.
5. Bring mixture to boil over medium heat, stirring constantly. Boil 7-8 minutes.
6. Remove, add vanilla and let stand 15-18 minutes.
7. Pour cooled liquid over biscuits and mix thoroughly.
8. Pour "cake" into mold and press down. Smooth top with a spatula.
9. Place into refrigerator and leave for 30-60 minutes.

Ganache
1. Place cream in saucepan and heat over medium heat until it begins to boil.
2. Remove immediately and pour over chopped bittersweet chocolate.
3. Let stand for 1 minute.
4. Stir until creamy.
5. Pour over cake and spread with spatula.
6. Refrigerate 3-4 hours.
7. Decorate before serving if desired.

Pro tip: Although the recipe calls for digestive biscuits, any biscuit or tea cookie will work. Be forewarned, though that the drier the cookie, the more liquid will be required for it to turn out right.Once your cake is finished, cut it up, serve it and enjoy! This is a far better way to enjoy chocolate than in an unsweetened brew!