Introduction: No Bake Chocolate Ganache Cake

About: A traveling artisan working in various mediums and styles depending on availability and tools to hand. Diagnosed With Fibromyalgia in 2008 and after a lengthy period of recovery decided to use my energy and ti…

I travel alot and often find myself staying in places where I only have access to basic cooking facilities. But I love cooking and baking, particularly when it comes to cakes, cookies and chocolate. Here is my quick and simple Chocolate Ganache Cake, no oven required, just a stove and a fridge. Have have made this many times on my travels for friends, host families I am staying with, or just when i need a chocolate fix!

It should last a week or so in the fridge only made by I have never know one to last that long to test that theory.

Step 1: Ingredients

You only need four ingredients:

400g biscuits, ( I use digestive biscuits, but you could also use hobnobs, ginger nuts, or anything with a bit of texture)

250g chocolate, (Here I used dark chocolate but you can also use milk chocolate or a mix of both to taste)

200g butter (unsalted)

235ml cream. (double)

Step 2: Method

First melt the butter in a pan, and while you are waiting for it to melt crush the biscuits in a bowl, this can be done roughly so the crumbs are of different sizes.

Once the butter has melted pour into the broken biscuits and mix well.

Step 3: Method Part 2

pour the biscuit mix into a tray lined with paper or clingfilm, to make it easier to remove later and pack down well.

Step 4: Method Part 3

Over a pan of hot water place a glass bowl with the cream in it making sure the bowl does not touch the water in the pan to heat the cream.

This needs to be done slowly under a medium heat. If the cream gets too hot it will separate and ruin.

Step 5: Method Part 4

Add the chocolate to to warm cream and mix till all the chocolate has melted and well mixed with the cream.

Stir continuously.

Step 6: Method 5

Pour the melted ganache (chocolate/cream mix) on top of the biscuit base.

Step 7: Optional Extra´s

An optional extra is to grate some chocolate on top of the finished cake. Here I am using white chocolate for contrast but you can use any chocolate you have.

Or use a chocolate dusting for a velvet finish.

Step 8: Finish

Once you have finished leave it to cool a little before placing in the fridge to set. I should take a couple of hours to be set after that you can remove from the fridge, using the cling film you can life from the tray and cut into pieces.

Note: Before i placed my in the fridge i ran a knife through the top of the cake to leave a pattern on the top and gave me a guide as to where to cut the cake once cooled.

Hope you enjoyed this, give it a try and let me know what you think.

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