Kunal Kapur’s No-Bake Chocolate Cake Is Perfect For A Weekend Binge, Recipe Inside

No one doesn’t enjoy a cake. Because the weekends call for special treats, nothing beats the pleasure of eating these tasty, gooey desserts as you relax. Cakes are often associated with the many joyful occasions we relish celebrating. But many of us do not need any reason to bake cakes in our homes. The fact is having to get through the stressful week wasn’t effortless. We did it, and in the final analysis, don’t we need an award? Foodie Kunal Kapur has posted delicious chocolate cake recipes on Instagram for those who want to take their taste buds on an adventure this weekend. The best part? It does not require baking.


Biscuits – 500 gms

Cocoa powder – 2 Tbsp

Milk chocolate chunks – 200 grams

Butter – 50 gms

Almonds chopped up – a handful.

Cashewnuts chopped into a handful.

Pista chopped – a handful.

Cream – 3/4 cup

To garnish:

Milk chocolate chunks weighing 200gms

Cream – 1/2 cup

Creamy whipping – 1 cup

Sugar – 2 tbsp

Mint leaves

Sweet Cherry

Chocolate shavings


Butter paper

Piping bag

How to make your cake?

1.) The first step is to crush the biscuits with a bit of flour and set them aside. With a double-boiler, melt the chocolate, butter cocoa powder, cream, and cocoa powder by adding them one at a time. Remove the chocolate once it melts and put it in the cookie. Mix them using a spatula, and ensure the biscuit chunks are coated thoroughly with chocolate. In a spring-based cake tin, spread butter paper in it.

2.) Put all the chocolate mix over it, then press it to set correctly. Placing the cake tin on the table in your kitchen is also possible to adjust it further. Place the cake in the refrigerator, which will take about 30 minutes to set.

3.) While you wait, you are making preparations for garnishing. Add more chocolate to the melting process and cream. After the chocolate melts, take it out of the boiler. Take the cake tin out of the refrigerator. Spread the chocolate icing over the top of the cake and spread it out evenly. The cake tin should be tapped on the counter so the icing can settle between cracks from the biscuits. The cake in the fridge for two hours.

4.) Mix sweetener and whipping cream. Whip them until stiff and fill a piping bag with the cream. Take the cake tin out of the fridge. Then, it would be best if you released the spring to remove the cake from the mold. Set it out on a platter or cake stand (whatever you have). Use whipped cream, cherries, mint leaves, and chocolate shavings to garnish it. Cut the cake into slices, and enjoy your weekend.

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