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.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

Grease and line an 8-inch (20cm) round springform pan or cake tin with parchment paper.

Step 2

Break the dark chocolate into small pieces and place in a heatproof bowl. Add the unsalted butter and honey.

Step 3

Melt the chocolate, butter, and honey together over a double boiler or in the microwave in 30-second increments, stirring until smooth.

Step 4

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.

Step 5

Add the rice cereal to the crushed biscuits and gently mix to combine.

Step 6

Pour the melted chocolate mixture over the biscuit and rice cereal mixture. Stir well until all the pieces are coated in the chocolate.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Optional: Melt the white chocolate and drizzle on top of the cake in a decorative pattern. Add sprinkles if desired.

Step 11

Refrigerate the cake for at least 4 hours or overnight until fully set.

Step 12

Once set, remove the cake from the pan and cut into slices. Serve chilled and enjoy!

Nutrition Facts

Serving size	(901g)

Amount per serving	% Daily Value*
Calories	4502.3

Total Fat 267.8g	0%
Saturated Fat 140.1g	0%
Polyunsaturated Fat g
Cholesterol 353.1mg	0%
Sodium 1632.2mg	0%
Total Carbohydrate 475.9g	0%
Dietary Fiber 30.0g	0%
Total Sugars 263.0g
Protein 46.1g	0%

Vitamin D 0IU	0%
Calcium 456.3mg	0%
Iron 66.2mg	0%
Potassium 2688.5mg	0%

*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.

Source of Calories

Fat: 53.6%

Protein: 4.1%

Carbs: 42.3%