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Decadent No-Bake Christmas Chocolate Cake Recipe

Name: No-Bake Chocolate Christmas Cake Recipe
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 packs of Marie biscuits, roughly crushed; 150 grams caster sugar; 100 grams cocoa powder; 1 tbs vanilla paste; 250 ml water; 125 grams butter; 125 grams Chocilo Melbourne dark chocolate buttons; 125 grams thickened cream; 0 Chocilo Melbourne festive chocolates; 0 whipped cream

December 9, 2022

Chocolate Christmas cake featuring Chocilo chocolates

No-Bake Chocolate Christmas Cake Recipe

If you’re on the hunt for an incredible Christmas chocolate cake recipe that you can make at home; something that doesn’t require hundreds of hard-to-find ingredients that will take you hours of additional work in the kitchen this Christmas, then we have the cake for you.

This decadent no-bake chocolate Christmas cake recipe from @wearethegilmores features Chocilo Melbourne chocolates to creative a festive, show-stopping cake that will wow your guests and compliment your Christmas table settings.

It’s delicious, easy and can be made ahead of time.

Here’s everything you’ll need and how to make your very own…

A slice of chocolate no-bake Christmas cake

[[ recipeID=recipe-8lbfwaccc, title=No-Bake Chocolate Christmas Cake Recipe ]]

Chocolate Christmas cake featuring Chocilo chocolates A Slice of Chocolate Christmas cake featuring Chocilo chocolates

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No-Bake Chocolate Christmas Cake Recipe

Make a delicious, luxury no-bake chocolate Christmas cake from home. Featuring scrumptious and festive Chocilo Melbourne chocolates.

Recipe and photos from @wearethegilmores

Servings: 8

Keywords: Chocolate, Cake Hack, Christmas, Cake

Prep Time: 45 mins

Ingredients

Instructions

Ingredients

Cake

2 packs of Marie biscuits, roughly crushed
150 grams caster sugar
100 grams cocoa powder
1 tbs vanilla paste
250 ml water
125 grams butter

Dark Chocolate Ganache

125 grams Chocilo Melbourne dark chocolate buttons
125 grams thickened cream

Decorations

Instructions

In a medium saucepan, add water, sugar, cocoa powder, vanilla paste, and butter. Heat on the stove top on a low heat until the sugar dissolves and mixture is smooth. Set aside to cool.
Roughly crush the biscuits into pieces (you can do this in a food processor or a rolling pin). Don’t crush them too much, we love texture!
Mix the chocolate mixture and biscuit together in a bowl. Pour into a lined cake tin and press down firmly. Freeze for 15 mins.
To make the ganache, add the dark chocolate and thickened cream to a medium saucepan over low heat, stirring until smooth.
Pour the ganache over the cake and pop in the fridge for 3 hours to set.
Finish the cake with piped whipped cream, adorned with Chocilo Melbourne festive chocolates.

Notes

Chill in the fridge for 3 hours before decorating