Chocolate Crunch Cake No Bake
Indulge your sweet tooth with this irresistible Chocolate Crunch Cake No Bake—a rich, no-bake dessert bursting with decadent flavors and satisfying textures. Perfect for busy bakers, this recipe combines velvety dark chocolate, crunchy digestive biscuits, and crisp rice cereal to create a treat that’s as easy to make as it is delicious. With just 25 minutes of prep time and no oven required, this chilled dessert is finished with a creamy chocolate ganache topping for an ultra-luxurious finish. Customize it with a drizzle of white chocolate and colorful sprinkles to add a playful touch. Ideal for parties, potlucks, or a cozy night in, this no-bake chocolate crunch cake is guaranteed to impress with every bite.
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Recipe Information
Ingredients
- 300 grams Dark chocolate
- 100 grams Unsalted butter
- 2 tablespoons Honey
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Rice cereal (e.g., puffed rice or crisped rice)
- 100 ml Heavy cream
- 50 grams White chocolate (optional, for decoration)
- 2 tablespoons Sprinkles (optional, for decoration)
Instructions
Grease and line an 8-inch (20cm) round springform pan or cake tin with parchment paper.
Break the dark chocolate into small pieces and place in a heatproof bowl. Add the unsalted butter and honey.
Melt the chocolate, butter, and honey together over a double boiler or in the microwave in 30-second increments, stirring until smooth.
In a large mixing bowl, crush the digestive biscuits into small chunks. Avoid crushing them into fine crumbs—you want a mix of pieces for texture.
Add the rice cereal to the crushed biscuits and gently mix to combine.
Pour the melted chocolate mixture over the biscuit and rice cereal mixture. Stir well until all the pieces are coated in the chocolate.
Transfer the mixture into the prepared pan and press down firmly with the back of a spoon to form an even layer. Refrigerate while preparing the topping.
For the topping, heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer. Remove from heat and add the remaining dark chocolate, stirring until smooth and glossy.
Pour the chocolate topping evenly over the chilled base and gently spread it out with a spatula or the back of a spoon. Tap the pan lightly on the counter to remove air bubbles.
Optional: Melt the white chocolate and drizzle on top of the cake in a decorative pattern. Add sprinkles if desired.
Refrigerate the cake for at least 4 hours or overnight until fully set.
Once set, remove the cake from the pan and cut into slices. Serve chilled and enjoy!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 24.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
