Easy No Bake Chocolate Biscuit Cake

BySayam

Quick Overview

This no bake chocolate biscuit cake combines crunchy tea biscuits with a rich, velvety chocolate fudge ganache. It requires no oven and comes together using basic pantry staples. The contrasting textures of soft chocolate and crisp biscuits make it an instant crowd favorite for gatherings or quick dessert cravings.

Preparation is straightforward and takes minimal effort before placing the cake into the fridge to set. You get a dense, sliceable dessert with a silky chocolate finish that holds its shape cleanly once chilled.

  • Prep time: 15 minutes
  • Chill time: 3 hours
  • Total time: 3 hours 15 minutes
  • Servings: 10 slices
  • Estimated calories: 340 kcal per serving

Ingredients

For the Cake Base

  • 300 g tea biscuits or Petit Beurre, broken into bite-sized pieces
  • 150 g dark chocolate (60% to 70% cocoa), chopped
  • 30 g unsweetened cocoa powder
  • 200 ml heavy cream
  • 50 g unsalted butter
  • 3 tbsp milk

For the Topping

  • 2 tbsp desiccated coconut

How to Make No Bake Chocolate Biscuit Cake

  1. Break the tea biscuits by hand into small, bite-sized pieces into a large mixing bowl.
  2. Place a pan over low heat and add the heavy cream, unsalted butter, chopped dark chocolate, cocoa powder, and milk.
  3. Whisk constantly over low heat until the butter and chocolate melt completely into a smooth, glossy sauce.
  4. Pour the warm chocolate mixture directly over the broken biscuit pieces in the bowl.
  5. Fold gently with a spatula until every biscuit piece is evenly coated in chocolate.
  6. Line an 8-inch springform pan or square cake tin with parchment paper.
  7. Transfer the chocolate biscuit mixture into the lined pan and press down firmly with the back spoon to pack it tight and eliminate air gaps.
  8. Smooth the top surface with an offset spatula for an even finish.
  9. Refrigerate for at least 3 hours until the chocolate sets firm.
  10. Unmold the cake, dust the top evenly with desiccated coconut, and slice into squares using a sharp chef’s knife.

Pro Tip

Avoid crushing the biscuits into fine crumbs or powder. Breaking them into medium bite-sized pieces ensures the cake maintains its distinct mosaic cross-section and firm crunch once set. If the biscuits are too small, the cake becomes soggy instead of delightfully textured.

Serving & Storage

Serve this chocolate biscuit cake chilled straight from the refrigerator. Pair slices with hot espresso, a glass of cold milk, or fresh berries like raspberries and strawberries to cut through the rich chocolate ganache.

Store any leftover slices in an airtight container in the refrigerator for up to 5 days. Keep the slices separated with small sheets of parchment paper so they do not stick together.

You can freeze this cake for up to 1 month. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving. Do not microwave to thaw, as heating will melt the chocolate structure completely.

FAQs

Can I use digestive biscuits instead of tea biscuits?

Yes, digestive biscuits or graham crackers work well and offer a slightly sweeter, nuttier crunch.

Why did my chocolate mixture separate or become oily?

The heat was too high; always melt the chocolate and cream mixture over low heat while whisking constantly.

How do I get clean slices when cutting?

Dip a sharp chef knife into hot water and wipe it dry with a towel before making each cut.

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