
English: 
This no bake Chocolate biscuit cake is one
of the easiest cakes to make, doesn’t require
an oven but still is so delicious.
Welcome to recipes by Carina where I share
with you how to make classic and simply delicious
recipes, make sure to subscribe for a new
video each week.
You may also know this in the form of a slice,
it really just depends how you want to serve
it and today I’m going for a cake.
Start by melting a few ingredients together.
You can either do this in a saucepan on the
stove top or another option is in the microwave.
Measure out 1 cup, 225g or 2 sticks of butter.
You’ll notice I give the recipe amounts
in different measurements so no matter where
you live in the world you should find this
recipe easy enough to follow.
To the butter pour in half a cup or 125mls
of golden syrup.

English: 
This no bake Chocolate biscuit cake is one
of the easiest cakes to make, doesn’t require
an oven but still is so delicious.
Welcome to recipes by Carina where I share
with you how to make classic and simply delicious
recipes, make sure to subscribe for a new
video each week.
You may also know this in the form of a slice,
it really just depends how you want to serve
it and today I’m going for a cake.
Start by melting a few ingredients together.
You can either do this in a saucepan on the
stove top or another option is in the microwave.
Measure out 1 cup, 225g or 2 sticks of butter.
You’ll notice I give the recipe amounts
in different measurements so no matter where
you live in the world you should find this
recipe easy enough to follow.

English: 
If you can’t find golden syrup another option
is corn syrup or light treacle.
Make sure it isn’t too dark as the flavour
can be to overpowering.
As this is chocolate flavoured we’ll also
need half a cup or 50g of cocoa powder.
Unsweetened is best here as we already have
enough sweetness with the other ingredients.
Lastly add half a cup or 100g of sugar and
1/4 cup of water.
If you would like the full recipe for this
chocolate biscuit cake it will be on my website
as well as the full measurements listed in
the description box below.
I have so many other no bake recipes for when
you just don’t want to turn your oven on,
no bake cheesecakes are kind of my speciality
so if you haven’t made one before I’ll
have the link in the description box below.
Place the saucepan over medium to low heat
to melt the ingredients together.

English: 
To the butter pour in half a cup or 125mls
of golden syrup. If you can’t find golden
syrup another option is corn syrup or light
treacle. Make sure it isn’t too dark as
the flavour can be to overpowering.
As this is chocolate flavoured we’ll also
need half a cup or 50g of cocoa powder. Unsweetened
is best here as we already have enough sweetness
with the other ingredients.
Lastly add half a cup or 100g of sugar and
1/4 cup of water.
If you would like the full recipe for this
chocolate biscuit cake it will be on my website
as well as the full measurements listed in
the description box below. I have so many
other no bake recipes for when you just don’t
want to turn your oven on, no bake cheesecakes
are kind of my speciality so if you haven’t
made one before I’ll have the link in the
description box below.
Place the saucepan over medium to low heat
to melt the ingredients together. Give them

English: 
Give them a stir occasionally just to make
sure nothing is getting stuck on the bottom
of the pan.
The main ingredient in this cake instead of
flour is biscuits and there are a few different
kinds you can choose from.
The most traditionally speaking biscuit to
use here would be digestives or tea biscuits
but it’s really up to you.
If you don’t have digestive biscuits where
you live graham crackers are very very similar.
Those biscuits don’t have a huge amount
of flavour on their own so your really letting
the other ingredients come through.
Although, if you do decide to use something
different, make sure to choose something that
has a pretty hard texture so it won’t turn
to mush.
In between make sure to give the butter and
chocolate mixture a good stir.
You’ll need 800g or 28 ounces which may
seem like a lot but this will make a 20cm

English: 
a stir occasionally just to make sure nothing
is getting stuck on the bottom of the pan.
The main ingredient in this cake instead of
flour is biscuits and there are a few different
kinds you can choose from. The most traditionally
speaking biscuit to use here would be digestives
or tea biscuits but it’s really up to you.
If you don’t have digestive biscuits where
you live graham crackers are very very similar.
Those biscuits don’t have a huge amount
of flavour on their own so your really letting
the other ingredients come through. Although,
if you do decide to use something different,
make sure to choose something that has a pretty
hard texture so it won’t turn to mush.
In between make sure to give the butter and
chocolate mixture a good stir.
You’ll need 800g or 28 ounces which may
seem like a lot but this will make a 20cm

English: 
or 8 inch cake that can easily serve 8-12
people.
The packets I had were 400g each so I’m
using two but just check the measurement to
see how much you will need.
Break the biscuits up using clean dry hands
or another option is in a bag with a heavy
object like a rolling pin or fry pan.
You don’t want to use a food processor here
as we don’t want crumbs, we want a variety
of sizes.
Some smaller pieces that will absorb a lot
of the butter and chocolate mixture and some
larger pieces which are going to provide really
great texture to the cake.
Make sure you’re using a large enough bowl
as we’ll need to mix the butter and chocolate
mixture in at the end.
This is a pretty simple cake with not too
many ingredients meaning its incredibly easy
make.
It does however leave it open to the option
of adding additional ingredients if you would
like.

English: 
or 8 inch cake that can easily serve 8-12
people. The packets I had were 400g each so
I’m using two but just check the measurement
to see how much you will need.
Break the biscuits up using clean dry hands
or another option is in a bag with a heavy
object like a rolling pin or fry pan. You
don’t want to use a food processor here
as we don’t want crumbs, we want a variety
of sizes. Some smaller pieces that will absorb
a lot of the butter and chocolate mixture
and some larger pieces which are going to
provide really great texture to the cake.
Make sure you’re using a large enough bowl
as we’ll need to mix the butter and chocolate
mixture in at the end.
This is a pretty simple cake with not too
many ingredients meaning its incredibly easy
make. It does however leave it open to the
option of adding additional ingredients if

English: 
you would like. A few options would be nuts
like hazelnuts or almonds, dried fruit like
cranberries or raisins, or even something
like Maltese’s or other chocolate, anything
that you think would add great texture as
well as flavour.
By this point your butter and chocolate mixture
should be ready. Check it’s completely smooth,
no lumps of unmelted butter or other ingredients
that haven’t quite mixed in and set to the
side to cool for a few minutes.
Break up the last few biscuits before pouring
the melted butter mixture into the bowl. Using
a wooden spoon fold the ingredients together,
making sure to get everything at the bottom
of the bowl. It will look like a huge mess,
don’t worry. Our aim here is to cover all
the bits of biscuits in the chocolate so it
should all look dark. As you mix some of the

English: 
A few options would be nuts like hazelnuts
or almonds, dried fruit like cranberries or
raisins, or even something like Maltese’s
or other chocolate, anything that you think
would add great texture as well as flavour.
By this point your butter and chocolate mixture
should be ready.
Check it’s completely smooth, no lumps of
unmelted butter or other ingredients that
haven’t quite mixed in and set to the side
to cool for a few minutes.
Break up the last few biscuits before pouring
the melted butter mixture into the bowl.
Using a wooden spoon fold the ingredients
together, making sure to get everything at
the bottom of the bowl.
It will look like a huge mess, don’t worry.
Our aim here is to cover all the bits of biscuits
in the chocolate so it should all look dark.
As you mix some of the biscuit pieces will
break up smaller, absorbing the liquid making

English: 
the whole thing turn into a kind of cake batter.
Pour the biscuit cake ingredients into a lined
8 inch or 20cm springform cake tin.
Using one of these makes it so much easier
at the end to remove the cake.
Using the back of the spoon press the cake
down quite hard, removing any gaps underneath
and compacting it so it holds together as
it sets.
Place the cake in the fridge to set while
we make the topping.
To top the chocolate biscuit cake I’m using
a sweetened chocolate ganache.
It’s a little more luxurious than just a
standard chocolate icing but it needs a bit
more sweetness than a standard chocolate ganache.
Measure out a cup of cream and heat it over
medium heat until just before it comes to
a boil.

English: 
biscuit pieces will break up smaller, absorbing
the liquid making the whole thing turn into
a kind of cake batter.
Pour the biscuit cake ingredients into a lined
8 inch or 20cm springform cake tin. Using
one of these makes it so much easier at the
end to remove the cake. Using the back of
the spoon press the cake down quite hard,
removing any gaps underneath and compacting
it so it holds together as it sets. Place
the cake in the fridge to set while we make
the topping.
To top the chocolate biscuit cake I’m using
a sweetened chocolate ganache. It’s a little
more luxurious than just a standard chocolate
icing but it needs a bit more sweetness than
a standard chocolate ganache.
Measure out a cup of cream and heat it over
medium heat until just before it comes to

English: 
Remove the cream from the heat and pour it
over 200g or 7oz of a good quality 50% dark
chocolate that has been chopped into small
pieces.
To the cream and chocolate add a cup of powdered
sugar or icing sugar.
These are both the same ingredients just different
names depending on where you live in the world.
\
Give the ganache a good stir until it comes
together and the chocolate has completely
melted.
Remove the chocolate biscuit cake from the
fridge and top with the ganache.
Using the back of a spoon spread it evenly
to the edges.
The cake will need to be refrigerated for
at least 6 hours to set completely or overnight.
To serve the cake remove it from the cake
pan and slice.
This is such an easy and delicious recipe,
and being no bake it means anyone can help
out.
Thank you so much for watching.
I hope you enjoyed the recipe and will try
it out.
I will see you in my next video.

English: 
a boil. Remove the cream from the heat and
pour it over 200g or 7oz of a good quality
50% dark chocolate that has been chopped into
small pieces. To the cream and chocolate add
a cup of powdered sugar or icing sugar. These
are both the same ingredients just different
names depending on where you live in the world.
\
Give the ganache a good stir until it comes
together and the chocolate has completely
melted. Remove the chocolate biscuit cake
from the fridge and top with the ganache.
Using the back of a spoon spread it evenly
to the edges.
The cake will need to be refrigerated for
at least 6 hours to set completely or overnight.
To serve the cake remove it from the cake
pan and slice. This is such an easy and delicious
recipe, and being no bake it means anyone
can help out.
Thank you so much for watching. I hope you
enjoyed the recipe and will try it out. I
will see you in my next video.
