Description
A luxurious, no-bake chocolate ganache cake featuring a buttery biscuit base and a silky dark chocolate ganache topping — rich, elegant, and effortlessly indulgent.
Ingredients
Scale
- 250g (about 2 cups) digestive biscuits or graham crackers, crushed
- 100g (about 7 tbsp) unsalted butter, melted
- 300g (about 10 oz) dark chocolate (70% cocoa or higher)
- 300ml (about 1 1/4 cups) heavy cream
- 1 tbsp honey or corn syrup (optional, for shine)
- 1 tsp vanilla extract
- A small pinch of salt
Instructions
- Crush the biscuits into fine crumbs using a food processor or by hand in a ziplock bag with a rolling pin.
- Mix the crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of an 8 or 9-inch springform pan to form an even layer. Chill in the fridge for about 20 minutes.
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream until it just starts to simmer and pour it over the chocolate. Let sit for 2-3 minutes.
- Stir gently until smooth and glossy. Stir in vanilla, a pinch of salt, and honey if using.
- Pour the ganache over the chilled biscuit base and tap gently to remove air bubbles.
- Refrigerate for at least 4 hours or overnight until set.
- Unmold, slice with a warm knife, and serve.
Notes
Tips: Use high-quality chocolate and cream for best results. Chill slowly for the perfect texture. Personalize with toppings like sea salt, crushed hazelnuts, or fresh berries. For clean slices, warm your knife before cutting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 90mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: no-bake cake, chocolate ganache, easy dessert, no oven dessert, chocolate cake