For chocolate lovers, few desserts bring as much joy as a rich, indulgent cake made with layers of creamy Nutella, dark chocolate, and crunchy biscuits. This Decadent Nutella Chocolate Biscuit Cake combines textures and flavors in perfect harmony—crispy biscuits, the nuttiness of walnuts, and the smoothness of chocolate cream create a dessert that is both luxurious and approachable.
Unlike traditional baked cakes, this recipe requires no oven, making it a fantastic option for anyone short on time or kitchen equipment. Whether you’re preparing a dessert for a family gathering, holiday celebration, or simply craving a special treat, this recipe will exceed expectations.
Its versatility also makes it timeless—you can customize the ingredients to suit your preferences. Add a hint of coffee for a sophisticated twist or enhance the flavors with your favorite liqueur. With this recipe, you’re not just creating a dessert; you’re crafting a memorable experience.
Full Recipe:
Ingredients
For the Cake:
Biscuits: 250 g (8.8 oz)
Walnut: 100 g (3.5 oz), chopped
Sugar: 100 g (3.5 oz)
Nutella: 200 g (7.1 oz)
Vanilla sugar: 10 g (0.4 oz)
Milk: 500 ml (17 fl oz)
Butter: 60 g (2.1 oz)
For the Coffee Syrup:
Instant coffee: 5 g (0.2 oz)
Sugar: 5 g (0.2 oz)
Water: 100 ml (3.4 fl oz)
Ice: 50 g (1.8 oz)
Milk: 150 ml (5.1 fl oz)
For the Chocolate Ganache:
Dark chocolate: 300 g (11 oz)
Whipping cream: 150 ml (5.1 fl oz)
Gelatin: 10 g (0.4 oz)
Water: 20 ml (0.7 fl oz)
Prep Time
30 minutes
Cooking Time
15 minutes
Total Time
45 minutes
Servings
12 servings
Calories (Per Serving)
Approximately 400 kcal
Step-by-Step Instructions
Step 1: Prepare the Base
Crush the biscuits: Use a food processor or a rolling pin to crush the biscuits into small pieces. Avoid turning them into a fine powder—you want some texture for the base.
Toast the walnuts: Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until aromatic. Add them to the crushed biscuits.
Step 2: Make the Nutella Mixture
In a medium saucepan, combine 100 g sugar, 500 ml milk, and vanilla sugar. Heat over medium heat, stirring until the sugar dissolves.
Add 60 g butter and stir until melted.
Remove from heat and stir in the Nutella until smooth.
Step 3: Assemble the Base Layer
Gradually pour the Nutella mixture over the biscuit and walnut mixture, stirring to coat everything evenly.
Transfer the mixture to a round cake mold lined with parchment paper. Press it down firmly to form an even layer. Chill in the refrigerator while you prepare the next layers.
Step 4: Prepare the Coffee Syrup
Dissolve instant coffee and sugar in 100 ml of hot water. Allow it to cool slightly.
Stir in the ice and 150 ml milk to create a cool, flavorful syrup.
Step 5: Prepare the Chocolate Ganache
Melt the dark chocolate in a double boiler or microwave in short bursts, stirring until smooth.
Heat the whipping cream in a saucepan until steaming (but not boiling).
Pour the warm cream over the melted chocolate and whisk until silky and combined.
Dissolve gelatin in 20 ml water and gently heat until fully dissolved. Stir it into the chocolate ganache.
Step 6: Assemble the Cake
Remove the chilled base from the refrigerator and brush the top with the coffee syrup.
Pour the prepared chocolate ganache over the base layer, spreading it evenly.
Chill the cake in the refrigerator for at least 4 hours or until the ganache sets.
Step 7: Decorate and Serve
Once set, remove the cake from the mold. Decorate with chopped walnuts, biscuit crumbs, or a drizzle of melted Nutella.
Slice and serve chilled for best results.
Why This Recipe is Timeless
The Decadent Nutella Chocolate Biscuit Cake is a dessert that transcends trends. Its no-bake simplicity, rich flavors, and customizable elements make it suitable for any occasion and adaptable to varying tastes.
The combination of crunchy biscuits and smooth chocolate layers creates a satisfying texture, while the use of Nutella adds a universally loved flavor. The coffee syrup enhances the depth of flavor, making this cake sophisticated enough for adult gatherings yet indulgent enough for children.
This dessert feels nostalgic and modern at the same time, reminding us of simpler, homemade treats while offering a refined presentation and taste. It’s a timeless recipe that bridges generations and occasions effortlessly.
Nutrition Facts (Per Serving)
Calories: 400 kcal
Protein: 6 g
Carbohydrates: 42 g
Fat: 22 g
Saturated Fat: 12 g
Fiber: 2 g
Sugar: 28 g
Sodium: 60 mg
FAQs
Q: Can I make this recipe gluten-free?
A: Yes! Substitute the biscuits with gluten-free alternatives, and ensure the Nutella and other ingredients are certified gluten-free.
Q: What can I use instead of Nutella?
A: You can replace Nutella with any chocolate-hazelnut spread or melted milk chocolate mixed with a tablespoon of hazelnut butter.
Q: How far in advance can I make this cake?
A: This cake can be prepared up to 2 days in advance. Store it in the refrigerator until ready to serve.
Q: Can I skip the gelatin in the ganache?
A: Gelatin ensures the ganache sets firmly, but you can omit it for a softer, more mousse-like texture.
Tips for Making the Perfect Nutella Biscuit Cake
Choose Quality Ingredients: Use high-quality chocolate and fresh walnuts for the best flavor.
Crush Biscuits Evenly: Keep a mix of small crumbs and larger chunks for the perfect base texture.
Cool Layers Thoroughly: Ensure each layer is fully set before adding the next to maintain clean, distinct layers.
Customize Toppings: Add sprinkles, chocolate shavings, or fruit for a personal touch.
Serve Chilled: This cake is best enjoyed cold to preserve its creamy texture.
Storage Tips
Refrigeration:
Store the cake in an airtight container in the refrigerator for up to 5 days.
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