No Baking Chocolate Biscuit Cake with Mint Custard
No Baking Chocolate Biscuit Cake with Mint Custard
Ingredients
For the Chocolate Biscuit Cake
- 240 g digestive biscuits
- 180 g butter, at room temperature, cut into pieces
- 180 g caster sugar
- 180 g plain chocolate
For the Chocolate Topping
- 250 g plain chocolate
For the Garnish
- as needed mini chocolate chips
- as needed mini chocolate eggs, (optional, for Easter)
For the Green Mint Custard
- 2 tablespoons corn flour
- 3 tablespoons sugar
- 500 ml milk
- 3-4 drops peppermint essence
- 3-4 drops green food colouring
Instructions
- 1
Prepare the cake tin: Spray or grease a 22.5cm deep-sided cake tin with butter. Line the tin with cling film, ensuring it is large enough to hang over the sides.
⏱️ 5 min
- 2
Prepare biscuits: Break or chop the digestive biscuits into almond-size pieces and set them aside.
⏱️ 5 min
- 3
Cream butter and sugar: Place 180g of butter, cut into pieces, into a large bowl. Add 180g of caster sugar. Cream them together using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min
- 4
Melt chocolate: Melt 180g of plain chocolate in a glass bowl placed over a pan of boiling water (bain-marie method). Stir until completely melted and smooth.
⏱️ 5 min
- 5
Combine chocolate with butter mixture: Beat the melted chocolate into the creamed butter and sugar mixture until everything is thoroughly combined.
⏱️ 3 min
- 6
Fold in biscuits: Gently fold the broken digestive biscuits into the chocolate mixture until they are evenly distributed throughout.
⏱️ 3 min
- 7
Fill the cake tin: Pour the mixture into the prepared cake tin. Spread the mixture out, working to ensure there are no gaps or air pockets. Smooth off the top surface.
⏱️ 5 min
- 8
Chill the cake: Cover the cake tin with cling film and refrigerate for a minimum of 3 hours, or preferably overnight, to allow it to set.
⏱️ 180 min
- 9
Unmold the cake: Once the cake has set, loosen it from the edges of the tin. Invert the cake tin to tip the cake out onto a wire rack that has baking paper underneath it. Remove the cling film from the cake.
⏱️ 2 min
- 10
Prepare chocolate topping: Melt 250g of plain chocolate using the same bain-marie method as before.
⏱️ 5 min - 11
Apply chocolate topping: Pour the melted chocolate over the top and sides of the cake. Use a spatula to spread and smooth the chocolate evenly.
⏱️ 3 min
- 12
Garnish with chocolate chips: While the chocolate topping is still wet, add mini chocolate chips to the top to create a decorative pattern.
⏱️ 1 min
- 13
Garnish with Easter eggs (optional): If desired, add some mini chocolate eggs on top of the chocolate chips.
⏱️ 1 min
- 14
Chill again: Place the decorated cake back in the fridge to set the chocolate topping.
⏱️ 60 min
- 15
Combine dry ingredients for custard: In a bowl, combine the 2 tablespoons of corn flour and 3 tablespoons of sugar.
⏱️ 1 min
- 16
Make a paste: Add 50 ml of milk to the dry ingredients and stir with a spoon to form a smooth paste.
⏱️ 1 min
- 17
Heat remaining milk: In a saucepan, heat the remaining milk until it just starts to bubble. Remove it from the heat.
⏱️ 5 min
- 18
Combine with corn flour paste: Pour the corn flour paste into the hot milk in the saucepan and stir well. Return the saucepan to the heat.
⏱️ 1 min
- 19
Thicken custard: Continue to stir the mixture constantly until the custard thickens to the desired consistency.
⏱️ 5 min
- 20
Add flavor and color: Remove the thickened custard from the heat. Add 3-4 drops of peppermint essence, tasting as you go to achieve your preferred flavor strength. Add 3-4 drops of green food colouring and stir thoroughly to create an even color.
⏱️ 2 min
- 21
Serve: Serve the finished chocolate biscuit cake with the green mint custard.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No Baking Chocolate Biscuit Cake with Mint Custard
For the Chocolate Biscuit Cake
- 240 g digestive biscuits
- 180 g butter, at room temperature, cut into pieces
- 180 g caster sugar
- 180 g plain chocolate
For the Chocolate Topping
- 250 g plain chocolate
For the Garnish
- as needed mini chocolate chips
- as needed mini chocolate eggs, (optional, for Easter)
For the Green Mint Custard
- 2 tablespoons corn flour
- 3 tablespoons sugar
- 500 ml milk
- 3-4 drops peppermint essence
- 3-4 drops green food colouring
Instructions
- 1
Prepare the cake tin: Spray or grease a 22.5cm deep-sided cake tin with butter. Line the tin with cling film, ensuring it is large enough to hang over the sides.
⏱️ 5 min - 2
Prepare biscuits: Break or chop the digestive biscuits into almond-size pieces and set them aside.
⏱️ 5 min - 3
Cream butter and sugar: Place 180g of butter, cut into pieces, into a large bowl. Add 180g of caster sugar. Cream them together using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min - 4
Melt chocolate: Melt 180g of plain chocolate in a glass bowl placed over a pan of boiling water (bain-marie method). Stir until completely melted and smooth.
⏱️ 5 min - 5
Combine chocolate with butter mixture: Beat the melted chocolate into the creamed butter and sugar mixture until everything is thoroughly combined.
⏱️ 3 min - 6
Fold in biscuits: Gently fold the broken digestive biscuits into the chocolate mixture until they are evenly distributed throughout.
⏱️ 3 min - 7
Fill the cake tin: Pour the mixture into the prepared cake tin. Spread the mixture out, working to ensure there are no gaps or air pockets. Smooth off the top surface.
⏱️ 5 min - 8
Chill the cake: Cover the cake tin with cling film and refrigerate for a minimum of 3 hours, or preferably overnight, to allow it to set.
⏱️ 180 min - 9
Unmold the cake: Once the cake has set, loosen it from the edges of the tin. Invert the cake tin to tip the cake out onto a wire rack that has baking paper underneath it. Remove the cling film from the cake.
⏱️ 2 min - 10
Prepare chocolate topping: Melt 250g of plain chocolate using the same bain-marie method as before.
⏱️ 5 min - 11
Apply chocolate topping: Pour the melted chocolate over the top and sides of the cake. Use a spatula to spread and smooth the chocolate evenly.
⏱️ 3 min - 12
Garnish with chocolate chips: While the chocolate topping is still wet, add mini chocolate chips to the top to create a decorative pattern.
⏱️ 1 min - 13
Garnish with Easter eggs (optional): If desired, add some mini chocolate eggs on top of the chocolate chips.
⏱️ 1 min - 14
Chill again: Place the decorated cake back in the fridge to set the chocolate topping.
⏱️ 60 min - 15
Combine dry ingredients for custard: In a bowl, combine the 2 tablespoons of corn flour and 3 tablespoons of sugar.
⏱️ 1 min - 16
Make a paste: Add 50 ml of milk to the dry ingredients and stir with a spoon to form a smooth paste.
⏱️ 1 min - 17
Heat remaining milk: In a saucepan, heat the remaining milk until it just starts to bubble. Remove it from the heat.
⏱️ 5 min - 18
Combine with corn flour paste: Pour the corn flour paste into the hot milk in the saucepan and stir well. Return the saucepan to the heat.
⏱️ 1 min - 19
Thicken custard: Continue to stir the mixture constantly until the custard thickens to the desired consistency.
⏱️ 5 min - 20
Add flavor and color: Remove the thickened custard from the heat. Add 3-4 drops of peppermint essence, tasting as you go to achieve your preferred flavor strength. Add 3-4 drops of green food colouring and stir thoroughly to create an even color.
⏱️ 2 min - 21
Serve: Serve the finished chocolate biscuit cake with the green mint custard.
⏱️ 1 min