This No Bake Chocolate Biscuit Cake is rich, fudgy, and incredibly easy to make. Made with crunchy biscuits, a silky chocolate sauce, cacao nibs, and a luscious chocolate ganache topping, this chilled dessert is perfect for summer gatherings, celebrations, or whenever you need a simple no-bake treat. Also known as a cold chocolate cake, it’s packed with deep chocolate flavour and requires no oven.
Why you will love this recipe?
If you’re a chocolate lover, this No-Bake Chocolate Biscuit Cake is guaranteed to become a favourite. The combination of crunchy biscuit pieces, rich chocolate sauce, and silky chocolate ganache creates an irresistible fudgy texture that’s somewhere between a cake, brownie, and chocolate truffle. Best of all, there’s no oven required, making it the perfect make-ahead dessert for warm weather, parties, or special occasions. Easy to prepare and impressive to serve, this is one of those desserts that always disappears quickly.
Expert Tips for Best Results!
- Let the Ganache Cool First – Warm ganache can melt or soften the chilled biscuit layer. Always let it cool and thicken slightly before pouring.
- Break Biscuits into Uneven Chunks – A mix of larger and smaller biscuit pieces creates a more interesting texture in every bite.
- Chill Overnight for Best Results – An overnight chill gives the cake time to fully set and develop its rich fudgy texture.
- Use Good Quality Chocolate – Since chocolate is the star ingredient, choose good-quality dark chocolate with around 55% cocoa for the best flavour and texture.
- Don’t Skip the Coffee – A small amount of coffee enhances the chocolate flavor without making the cake taste like coffee.
How to make No bake Chocolate Biscuit Cake?
Step 1: Make the Chocolate Sauce
First, add the milk, heavy cream, butter, and sugar to a medium saucepan. Place over medium heat and whisk until the butter has completely melted and the sugar has dissolved. Sift in the cocoa powder and continue whisking until the mixture is smooth and lump-free.
Remove the saucepan from the heat and add the chopped dark chocolate, orange zest, brewed coffee, and a pinch of salt. Stir until the chocolate is fully melted and the sauce becomes silky, rich, and glossy. Set aside to cool for about 5 minutes.
Step 2: Prepare the Biscuit Mixture
Meanwhile, place the broken petit beurre biscuits and cacao nibs in a large mixing bowl. Pour the warm chocolate sauce over the biscuits and gently fold everything together until all the biscuit pieces are evenly coated. Be careful not to overmix, as you want to keep some larger biscuit chunks for texture.
Step 3: Assemble the Cake
Line an 8-inch springform pan with parchment paper. Transfer the chocolate biscuit mixture into the prepared pan and gently press it into an even layer using the back of a spoon or spatula. Avoid compacting it too firmly.
Cover the surface directly with cling film and refrigerate for at least 8 hours, preferably overnight, until the cake is completely firm and set.
Step 4: Make the Chocolate Ganache
Once the cake has chilled, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not allow it to boil.
Pour the hot cream over the chopped dark chocolate, milk chocolate, butter, and a pinch of salt. Let the mixture sit undisturbed for 2 minutes. Then gently stir from the center outward until the ganache becomes smooth, shiny, and fully combined.
Allow the ganache to cool at room temperature until it thickens slightly. It should be pourable but not warm.
Step 5: Add the Ganache Layer
Pour the cooled ganache over the chilled biscuit cake and spread it evenly using an offset spatula or the back of a spoon.
For a same-day finish, you can pour the ganache after the biscuit base has chilled for about 1 hour and then continue chilling everything together. Alternatively, chill the biscuit base overnight first and add the ganache the following day.
Step 6: Chill and Serve
Return the cake to the refrigerator and chill until the ganache is fully set, about 1 hour.
When ready to serve, carefully release the springform ring and remove the parchment paper. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut the cake while the blade is still warm.
Serve chilled and enjoy this rich, fudgy No Bake Chocolate Biscuit Cake with a cup of coffee or as an indulgent dessert for special occasions.
Frequently Asked Questions
Can I make this No Bake Chocolate Biscuit Cake ahead of time?
Yes. This dessert is ideal for making a day in advance and actually tastes even better after chilling overnight.
Can I use different biscuits?
Yes. Digestive biscuits, tea biscuits, graham crackers, or petit beurre biscuits all work well.
Can I freeze chocolate biscuit cake?
Yes. Wrap well and freeze for up to 2 months. Thaw in the refrigerator before serving.
How should I store leftovers?
Store covered in the refrigerator for up to 5 days for the best texture and flavour.
Watch How to Make it!
Video Coming Soon!
Recipe Card
No bake Chocolate Biscuit Cake
This No-Bake Chocolate Biscuit Cake is the ultimate chocolate lover’s dessert. With its fudgy texture and intense chocolate flavour, this easy cold cake is perfect for warm days when you don't want to turn on the oven.
Ingredients
For Sauce:
- 1 cup whole milk (250ml)
- 1/3 cup heavy cream (80g)
- 3 1/2 tbsp butter (50g)
- 1/4 cup sugar (50g)
- 1/3 cup cocoa powder, sifted (35g)
- 2.8oz dark chocolate 55%, chopped (80g)
- Zest of 1/2 orange
- 1 tsp brewed coffee
- Pinch of salt
For Assembly
- 11oz petit beurre biscuits, broken into chunks (320g)
- 3 tbsp cacao nibs (30g)
For Ganache
- 2.5oz chopped 55% dark chocolate (70g)
- 2.5oz chopped milk chocolate (70g)
- 2/3 cup heavy cream (150g)
- 1 tbsp butter (15g)
- Pinch of salt
Instructions
- First, prepare the chocolate sauce. In a medium saucepan, combine the milk, heavy cream, butter, and sugar. Heat over medium heat, whisking occasionally, until the butter melts completely and the sugar dissolves.
- Next, add the cocoa powder. Sift the cocoa powder directly into the saucepan and whisk continuously until the mixture becomes completely smooth and free of lumps.
- Then, finish the chocolate mixture. Remove the saucepan from the heat and add the chopped dark chocolate, orange zest, brewed coffee, and a pinch of salt. Stir until the chocolate is fully melted and the mixture is glossy. Allow it to cool for about 5 minutes.
- Meanwhile, prepare the biscuit base. Place the broken petit beurre biscuits and cacao nibs in a large mixing bowl.
- After that, combine everything together. Pour the chocolate sauce over the biscuits and gently fold until every piece is evenly coated without breaking the biscuits too much.
- Next, shape the cake. Transfer the mixture to an 8-inch parchment-lined springform pan and gently press it into an even layer using a spatula or the back of a spoon.
- Then, chill the base. Cover the surface directly with cling film and refrigerate for at least 8 hours, or overnight, until firm and fully set.
- While the cake chills, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Do not allow it to boil.
- Next, make the ganache. Pour the hot cream over the chopped dark chocolate, milk chocolate, butter, and salt. Let it sit undisturbed for 2 minutes, then stir gently until smooth, glossy, and completely combined.
- Afterward, allow the ganache to cool. Let it thicken slightly at room temperature before pouring it over the chilled biscuit cake.
- Once the ganache has cooled, add the topping. Pour it evenly over the biscuit layer and smooth the surface with an offset spatula or spoon.
- Finally, chill again until set. Refrigerate until the ganache is firm, about 1 hour, before slicing and serving.
- To serve, carefully remove the springform ring and peel away the parchment paper. For the cleanest slices, dip a knife in hot water, wipe dry, and cut the cake while the blade is still warm.
If you like cake recipes like these, you should definitely check out my:
1) Tiramisu Icebox Cake
2) Chocolate Covered Strawberries Crunch Cake
