This luxurious no-bake chocolate walnut cake draws inspiration from classic European desserts, combining rich chocolate, toasted walnuts, and buttery cookie crumbs into an elegant treat that requires no oven time. The contrast between the dense, nutty base and smooth chocolate ganache creates an irresistible texture combination that’s perfect for both casual gatherings and special occasions.
Ingredients
Base Layer
- 500g (18 oz) digestive biscuits or graham crackers
- 120g (1 cup) walnuts
- 120g (½ cup) granulated sugar
- 1g (¼ teaspoon) vanillin or 1 teaspoon vanilla extract
- 60g (⅔ cup) unsweetened cocoa powder
- 250g (1 cup) milk
- 150g (⅔ cup) unsalted butter
Chocolate Ganache Layer
- 100g (3.5 oz) dark chocolate (50-60% cocoa)
- 100ml (⅓ cup + 1 tablespoon) heavy cream
Topping
- 120g (1 cup) walnuts, for toasting
Step-by-Step Instructions
- Prepare the Pan
- Line an 8×8 inch (20×20 cm) square pan with parchment paper
- Leave some overhang for easy removal
- Prepare the Base Mixture
- Process cookies in a food processor until finely ground
- Grind walnuts separately until fine but not pasty
- In a large bowl, combine:
- Cookie crumbs
- Ground walnuts
- Sugar
- Vanillin
- Cocoa powder
- Mix dry ingredients thoroughly
- Create the Moist Base
- Heat milk in a small saucepan until warm
- Add butter and stir until completely melted
- Pour the warm milk-butter mixture over dry ingredients
- Mix thoroughly until you achieve a moist, uniform mixture that holds together when pressed
- Form the Base Layer
- Transfer mixture to prepared pan
- Press firmly and evenly using the bottom of a glass or measuring cup
- Ensure corners and edges are well-packed
- Prepare the Topping
- Toast walnuts in a dry skillet over medium heat until fragrant
- Stir frequently to prevent burning
- Set aside to cool
- Make the Ganache
- Chop chocolate into small pieces
- Heat cream until just before boiling
- Pour hot cream over chocolate
- Let stand 1 minute
- Stir gently until smooth and glossy
- Assemble the Cake
- Pour ganache over the pressed base
- Smooth with a spatula
- Sprinkle with toasted walnuts
- Tap pan gently to settle ganache
- Set the Cake
- Refrigerate for minimum 2 hours
- Preferably chill overnight for best results
Pro Tips
- For the crumbs: Use crisp, plain cookies – digestive biscuits or graham crackers work perfectly.
- When making ganache: Ensure chocolate is finely chopped for smooth melting.
- For clean cuts:
- Let cake sit at room temperature 10-15 minutes before cutting
- Use a knife dipped in hot water and wiped dry
- Clean knife between cuts
Storage
- Keep refrigerated for up to 5 days
- Can be frozen for up to 1 month (wrap well in plastic wrap and foil)
- Best served slightly chilled but not cold
Nutritional Information
(Per serving, based on 16 pieces)
- Calories: 385
- Protein: 6g
- Carbohydrates: 35g
- Fat: 26g
- Fiber: 3g
- Sugar: 20g
Prep Time: 8 minutes
Chill Time: 2 hours minimum
Total Time: 2 hours 8 minutes
Servings: 16 pieces
This elegant no-bake cake showcases the perfect balance between rich chocolate, nutty crunch, and buttery cookie base. While the active preparation takes just 8 minutes, the chilling time allows all the flavors to meld beautifully, creating a sophisticated dessert that tastes like it took hours to make.
