No-Bake Chocolate Biscuit Cake

by

Ingredients

Biscuit Layer

  • 300 g tea biscuits or Marie biscuits
  • 120 g unsalted butter
  • 120 g sugar
  • 60 ml milk
  • 40 g cocoa powder
  • 150 g dark chocolate, melted
  • 1 tsp vanilla extract
  • Pinch of salt

Cream Layer (optional but matches photo)

  • 250 g cream cheese or mascarpone
  • 3 tbsp powdered sugar
  • 1 tsp vanilla

Chocolate Ganache Topping

  • 200 g dark chocolate
  • 120 ml heavy cream
  • 1 tbsp butter

Instructions

1. Prepare the Chocolate Mixture

  1. In a saucepan, melt:
    • butter
    • sugar
    • milk
    • cocoa powder
  2. Stir until smooth.
  3. Remove from heat.
  4. Add melted dark chocolate, vanilla, and salt.

2. Add the Biscuits

  1. Break biscuits into medium chunks.
  2. Fold them into the chocolate mixture until fully coated.

3. Make the Cream Layer

  1. Beat cream cheese (or mascarpone) with powdered sugar and vanilla until smooth.

4. Assemble

  1. Line a square pan (about 20×20 cm / 8×8 inch) with parchment paper.
  2. Press half the chocolate biscuit mixture into the pan.
  3. Spread the cream layer evenly.
  4. Add remaining biscuit mixture on top and press flat.

5. Make the Ganache

  1. Heat cream until hot (not boiling).
  2. Pour over chopped chocolate.
  3. Let sit 1 minute, then stir smooth.
  4. Add butter for extra shine.

Pour ganache over the cake and smooth the top.

6. Chill

  • Refrigerate for at least 4–6 hours
  • Overnight is best for clean slices

Serving Tips

  • Use a hot knife for perfect squares.
  • Store refrigerated up to 5 days.
  • Tastes even better the next day.

Optional Add-Ins

  • Chopped hazelnuts
  • Crushed Oreos
  • Espresso powder
  • Coconut flakes
  • Peanut butter swirl

If you want, I can also give:

  • an eggless version
  • a condensed milk version
  • a Nutella version
  • exact bakery-style measurements in cups and grams
  • a quick 10-minute version without cream cheese

Leave a Comment