Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Chocolate Biscuit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Diane
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: European
  • Diet: Vegetarian

Description

This No-Bake Chocolate Biscuit Cake is a rich and delicious dessert that requires no oven and minimal preparation. Combining crunchy digestive biscuits with a luscious chocolate cream mixture, this cake is perfect for those seeking a quick indulgence that chills to perfection in the refrigerator. Easily customized with your favorite toppings, it’s a delightful treat for any occasion.

Ingredients

Scale

Base

  • 200g digestive biscuits (or graham crackers)

Chocolate Mixture

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 200g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings

  • Chopped nuts
  • Sea salt flakes
  • Melted white chocolate drizzle

Instructions

  1. Prepare Biscuits: Break the digestive biscuits into small, bite-sized pieces and place them in a large mixing bowl to form the cake’s crunchy base.
  2. Make Chocolate Mixture: In a saucepan set over medium heat, melt the unsalted butter, heavy cream, and granulated sugar together. Stir continuously until the sugar dissolves and the mixture begins to gently simmer; then remove from heat.
  3. Combine Chocolate: Stir in the chopped dark chocolate, vanilla extract, and a pinch of salt to the warm butter-cream mixture, mixing until the chocolate is completely melted and the mixture is smooth.
  4. Coat Biscuits: Pour the chocolate mixture over the broken biscuits in the bowl. Stir thoroughly to ensure all biscuit pieces are evenly coated with the chocolate.
  5. Shape the Cake: Line a loaf or square pan with parchment paper. Press the coated biscuit mixture firmly into the pan, smoothing the surface evenly using a spatula.
  6. Chill: Refrigerate the cake for at least 4 hours to allow it to set and firm up properly.
  7. Serve: Once set, lift the cake from the pan using the parchment paper, slice into pieces, and serve chilled or at room temperature. Optionally, garnish with chopped nuts, sea salt flakes, or a drizzle of melted white chocolate.

Notes

  • For a sweeter flavor, use a mix of milk and dark chocolate instead of only dark chocolate.
  • Add chopped dried fruits or marshmallows to the biscuit mix for extra texture and flavor.
  • Store the cake in the refrigerator for up to one week or freeze it for extended storage.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savorytablerecipes.com/no-bake-chocolate-biscuit-cake-recipe/