No-Bake Chocolate Biscuit Cake

This No-Bake Chocolate Biscuit Cake is rich, creamy, and packed with crunchy biscuit pieces in every bite. Made with simple pantry ingredients, this classic chocolate dessert requires no oven and comes together in just minutes. The silky chocolate filling perfectly coats the biscuits, creating a beautiful mosaic pattern when sliced. It’s the perfect make-ahead dessert for birthdays, holidays, potlucks, or whenever you’re craving something sweet and effortless. Chill it overnight for the best texture and enjoy a slice of pure chocolate heaven!

Ingredients

Main Ingredients

• 300g (10 oz) tea biscuits or digestive biscuits
• 1½ cups (300g) milk chocolate, chopped
• 1 cup (170g) dark chocolate, chopped
• 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk
• ¼ cup (55g) unsalted butter
• ¼ cup (40g) powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Optional Add-Ins

• ½ cup chopped walnuts or hazelnuts
• ¼ cup mini marshmallows
• 2 tbsp chopped dried cranberries

Chocolate Glaze

• 1 cup milk chocolate
• ½ cup heavy cream

Instructions

1. Lightly grease an 8-inch (20cm) round cake pan or springform pan and line the bottom with parchment paper.
2. Break the biscuits into bite-sized chunks. Don’t crush them too finely—you want visible pieces in every slice.
3. In a saucepan over low heat, combine the heavy cream, milk, butter, powdered sugar, cocoa powder, vanilla, and salt. Stir until the butter melts.
4. Add the milk chocolate and dark chocolate. Stir continuously until completely melted and smooth.
5. Remove the saucepan from the heat and let the mixture cool for about 5 minutes.
6. Fold the broken biscuits (and any optional add-ins) into the chocolate mixture until every piece is evenly coated.
7. Pour the mixture into the prepared cake pan. Press it down gently with a spatula to remove air pockets and create an even surface.
8. Refrigerate for 2–3 hours until firm.
9. For the glaze, heat the heavy cream until just steaming. Pour it over the chopped chocolate and let it sit for 2 minutes, then stir until smooth.
10. Pour the glaze over the chilled cake and spread evenly.
11. Refrigerate for another 1–2 hours, or until the glaze is completely set.
12. Carefully remove the cake from the pan, slice with a warm knife, and serve.

Tips & Notes

• Digestive biscuits, Marie biscuits, or tea biscuits all work well.
• For cleaner slices, dip your knife in hot water and wipe it dry before each cut.
• Chill overnight for the best texture.
• Store covered in the refrigerator for up to 5 days.
• Freeze individual slices for up to 2 months.

Q&A

Can I use only milk chocolate?
Yes, but mixing milk and dark chocolate creates a richer, more balanced flavor.

Can I make this without heavy cream?
Yes. You can substitute evaporated milk, though the texture will be slightly less creamy.

Can I add nuts or dried fruit?
Absolutely! Walnuts, almonds, hazelnuts, raisins, or dried cranberries are delicious additions.

Servings

10–12 slices

Nutrition (Approx. Per Slice)

• Calories: 385
• Protein: 5g
• Carbohydrates: 38g
• Fat: 24g
• Saturated Fat: 13g
• Fiber: 2g
• Sugar: 24g
• Sodium: 180mg