No-Bake Chocolate Biscuit Cake with Hazelnuts and Ganache

This elegant no-bake chocolate biscuit cake is a dream come true for chocolate lovers—and the best part? No oven required. Made with crumbled cookies, toasted hazelnuts, and a rich chocolate-hazelnut ganache, this cake delivers incredible texture and flavor with minimal effort. Perfect for any celebration or indulgent treat, it’s a recipe you’ll turn to again and again.

Ingredients

For the cake base:

• 2 cups (200 g) digestive biscuits or plain cookies, roughly crushed
• 4 oz (100 g) hazelnuts, roughly chopped (toasted recommended)
• ½ cup (115 g) unsalted butter
• 4 oz (115 g) chocolate (a mix of milk and dark works best)
• 2 tbsp heavy cream
• 4 tbsp chocolate hazelnut spread (such as Nutella), optional

For the ganache glaze:

• ½ cup (125 ml) heavy cream (use ¼ cup for a thicker glaze)
• 4 oz (115 g) chocolate, chopped (milk/dark or a combination)
• 4 tbsp chocolate hazelnut spread, optional

For the topping:

• Crushed digestive biscuits or cookies
• Toasted chopped hazelnuts

Instructions

1. Prepare the dry mix:
   In a large mixing bowl, combine the crushed biscuits with chopped hazelnuts. For extra flavor, toast the hazelnuts first: spread them on a baking tray and roast in a preheated oven at 350°F (180°C) for 10–15 minutes, or until fragrant. Rub the nuts with a kitchen towel to remove the skins, then roughly chop.
2. Make the chocolate mixture:
   In a heatproof bowl, combine the butter, chocolate, heavy cream, and Nutella (if using). Melt the mixture in the microwave in 30-second intervals, stirring each time, for 2–3 minutes or until smooth. Alternatively, melt over a double boiler.
3. Combine:
   Pour the melted chocolate mixture over the crushed biscuit and hazelnut mix. Stir until everything is well coated and evenly combined.
4. Set the cake:
   Line an 8-inch (20 cm) round cake pan with foil and lightly grease it with butter. Transfer the mixture to the pan and press it down firmly and evenly using a spatula or the back of a spoon. Refrigerate for 1–2 hours or until firm.
5. Prepare the ganache glaze:
   Place the chopped chocolate and chocolate hazelnut spread in a bowl. Heat the heavy cream until it just begins to boil, then pour it over the chocolate mixture. Let it sit undisturbed for 30 seconds, then stir until smooth and glossy.
6. Glaze the cake:
   Once the biscuit cake has set, remove it from the pan and peel off the foil. Let the ganache cool to room temperature, then either spread it on like frosting or pour it over for a smooth, glossy finish.
7. Garnish and chill:
   Sprinkle the top with crushed biscuits and toasted chopped hazelnuts. Chill for an additional hour to let the ganache set fully.

Tips & Variations

• Substitute almonds or walnuts for hazelnuts if preferred.
• Add a pinch of sea salt to the ganache for a more intense flavor contrast.
• Try adding dried fruit or mini marshmallows to the base for added texture.

This indulgent no-bake chocolate biscuit cake is the perfect balance of crunchy, creamy, and rich. Whether you’re hosting guests or simply craving a decadent dessert, this recipe is guaranteed to satisfy.