This Nutella & Walnut Biscuit Cake with Dark Chocolate Whipped Cream is an indulgent dessert that combines the rich, creamy flavors of Nutella, the crunch of walnuts, and the comfort of biscuits soaked in a coffee-infused syrup. The cake’s light, creamy topping made from dark chocolate, whipping cream, and a hint of vanilla adds an elegant touch, making this dessert perfect for any occasion, whether it’s a special family gathering, a dinner party, or a sweet treat for yourself.

Not only does this cake satisfy your sweet tooth, but it also offers a balanced contrast in textures: the soft, melt-in-your-mouth base combined with the crunchy walnuts and the silky chocolate cream topping. This timeless dessert is simple to make yet delivers a sophisticated flavor that is sure to impress everyone at the table.

The best part? This recipe requires no baking! You only need to assemble the ingredients, chill the cake in the fridge, and wait for the magic to happen. It’s a no-bake dessert that guarantees a decadent treat with minimal effort, making it the perfect recipe for busy days when you still want to enjoy a rich, satisfying dessert.

 

Full Recipe:

• Begin by breaking the biscuits into small, bite-sized pieces. You can use a food processor or crush them by hand in a ziplock bag. Set them aside.
• In a small bowl, dissolve the instant coffee and 5 g of sugar in 100 ml of warm water. Stir until the sugar dissolves completely.
• In a large mixing bowl, pour the coffee mixture and add the milk (500 ml) and melted butter (60 g). Stir well to combine.
• Slowly add the broken biscuits to the wet mixture and stir to coat the biscuits evenly. Let this mixture soak for about 10-15 minutes to ensure the biscuits absorb the liquid.

2. Prepare the Nutella-Walnut Mixture:

• While the biscuits are soaking, toast the walnuts in a dry skillet over medium heat for 3-5 minutes or until they become fragrant. Remove from heat and roughly chop them.
• In a separate bowl, mix the Nutella (200 g), vanilla sugar (10 g), and the chopped walnuts (100 g). Stir until the mixture is smooth and the walnuts are evenly distributed.

3. Layer the Cake:

• Once the biscuit mixture has absorbed enough of the liquid, start assembling the cake. Take a rectangular or round cake pan (approximately 9×9 inches) and layer the biscuit mixture at the bottom.
• Spread half of the Nutella-walnut mixture over the biscuit layer, pressing it gently to make sure it sticks.

4. Prepare the Chocolate Whipped Cream:

• Place the dark chocolate (300 g) in a heatproof bowl and melt it gently using a double boiler or microwave. Be careful not to burn the chocolate.
• In a small bowl, dissolve the gelatine (10 g) in 20 ml of warm water. Allow it to bloom for a few minutes.
• In a large bowl, whip the whipping cream (150 ml) to soft peaks. Once the cream starts to thicken, slowly add the melted dark chocolate and the dissolved gelatine mixture.
• Continue whipping the cream until stiff peaks form, and the mixture is thick and smooth.

5. Final Layer and Chill:

• Spread the dark chocolate whipped cream over the Nutella-walnut layer, creating a smooth, even layer on top.
• Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This will allow the flavors to meld together and for the cake to set perfectly.