Ingredients for No Bake Chocolate Fudge Cake
- 2 cups (200g) semi-sweet chocolate chips
- 1 tablespoon instant coffee powder
- 1/2 cup (100g) packed light brown sugar
- 1 cup (100g) crushed digestive biscuits
- 1/2 cup (50g) chopped almonds
- 1/4 cup (30g) chopped walnuts
- 1/4 cup (50g) raisins
- 1/2 cup (113g) unsalted butter
- butter or cooking spray
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How to Make No Bake Chocolate Fudge Cake
- Heat 1/2 cup (113g) of unsalted butter in a non-stick pan over low heat. Add 2 cups (200g) of semi-sweet chocolate chips, 1 tablespoon of instant coffee powder, and 1/2 cup (100g) packed light brown sugar. Stir constantly until melted and smooth.
- Meanwhile, crush 1 1/2 cups (150g) of digestive biscuits into a fine powder using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Grease an 8x8 inch aluminum baking tin with butter or cooking spray.
- Remove the chocolate mixture from the heat. Stir in 1 cup (100g) of crushed digestive biscuits, 1/2 cup (50g) chopped almonds, 1/4 cup (30g) chopped walnuts, and 1/4 cup (50g) raisins. Mix well to combine.
- Pour the chocolate mixture into the prepared baking tin and spread evenly using a spatula.
- Refrigerate for at least 1 hour, or until firm.
- Once set, carefully remove the cake from the tin. Cut into wedges, arrange on a serving plate, and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
44g
Fat
39g
Carbs
9g
