If you’re after a dessert that’s rich, indulgent, and ridiculously easy, the No-Bake Chocolate Biscuit Cake is your new best friend. It’s the kind of treat you can whip up without even turning on the oven, yet it still delivers a decadent punch that rivals any baked dessert. Picture crunchy biscuit pieces suspended in a silky chocolate mixture—every slice giving you both texture and melt-in-your-mouth goodness.

It’s a long-time favorite across the globe—famously loved by royalty—and for good reason: it’s foolproof, satisfying, and perfect for making ahead.

Why You’ll Love No-Bake Chocolate Biscuit Cake

No oven required—perfect for hot days or when you want minimal fuss.
Rich and indulgent without being overly sweet.
Great make-ahead dessert—tastes even better the next day.
Customizable—add nuts, dried fruit, or flavor extracts.

Chef’s Pro Tips for Perfect Results

Use digestive biscuits, graham crackers, or tea biscuits for the perfect balance of crunch.
Break biscuits into irregular chunks for better texture—avoid crushing them to crumbs.
Choose a good-quality dark chocolate for depth of flavor.
Chill overnight for the best slicing results.

Ingredients

300g digestive biscuits (or graham crackers), broken into chunks
200g dark chocolate, chopped
100g milk chocolate, chopped
150g unsalted butter
150g golden syrup (or honey)
1 tsp vanilla extract
Optional: ½ cup chopped nuts, dried fruit, or mini marshmallows

Instructions

Prep the pan: Line an 8-inch round or square pan with parchment paper.
Melt chocolate mixture: In a heatproof bowl over simmering water (double boiler method), melt the dark chocolate, milk chocolate, butter, and golden syrup until smooth. Stir in vanilla.
Combine: Add the broken biscuit pieces (and optional add-ins) to the chocolate mixture. Gently fold until everything is coated.
Transfer & press: Pour into the prepared pan and press down evenly with a spatula.
Chill: Refrigerate for at least 4 hours, preferably overnight, until firm.
Slice & serve: Remove from pan, slice into wedges or squares, and enjoy.

Texture & Flavor Secrets

The magic lies in the contrast between silky chocolate and crunchy biscuits. The golden syrup not only sweetens but gives the cake its signature chewiness. Using a mix of dark and milk chocolate creates the perfect balance between rich cocoa depth and creamy sweetness.

Serving Ideas

Classic: Dust with powdered sugar before serving.
Elegant: Top with chocolate ganache and a sprinkle of sea salt.
Festive: Add colorful sprinkles or edible gold flakes for special occasions.

Creative Leftover Transformations

Ice Cream Sundae Topping: Chop into chunks and sprinkle over vanilla ice cream.
Cake Pops: Roll into balls, dip in chocolate, and serve on sticks.
Trifle Layer: Use as a crunchy base in layered desserts.

Additional Tips

Store in the fridge for up to 1 week.
Freezes well—wrap tightly in cling film and foil, then thaw in the fridge.
For a softer bite, let it sit at room temperature for 5–10 minutes before serving.

Make It a Showstopper

Drizzle with white chocolate in zigzag patterns and scatter with crushed biscuits for a professional look. Serve on a wooden board or marble slab for a rustic, café-style presentation.

FAQ’s

Can I use only milk chocolate? Yes, but it will be sweeter and less rich.
Do I need golden syrup? You can swap with honey or corn syrup.
Can I make it nut-free? Absolutely—just skip the nuts.
Does it have to be refrigerated? Yes, to set properly.
Can I make it vegan? Use vegan chocolate and plant-based butter.
What if I want it firmer? Reduce the butter slightly.
Can I add liqueur? A splash of Baileys or Kahlua is delicious.
How do I cut clean slices? Warm the knife slightly before slicing.
Can I double the recipe? Yes, just use a larger pan.
Is it gluten-free? Use gluten-free biscuits.

Conclusion

The No-Bake Chocolate Biscuit Cake is proof that you don’t need an oven to create a truly memorable dessert. With its mix of rich, velvety chocolate and satisfying biscuit crunch, it’s a treat that appeals to kids and adults alike. Whether for a celebration, afternoon tea, or midnight snack, this cake delivers every time.

No-Bake Chocolate Biscuit Cake

Print Recipe

No-Bake Chocolate Biscuit Cake is a rich and indulgent dessert made with crunchy biscuits coated in a luscious chocolate mixture, then chilled until firm. It’s an easy, no-bake treat perfect for tea time or special occasions.

Author: Ava
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 4 hours 25 minutes (including chilling)
Yield: 10 servings 1x
Category: Dessert, No-Bake
Method: No-Bake
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

14 oz (400g) plain tea biscuits or digestive biscuits
1 cup (225g) unsalted butter
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (120ml) water
1 teaspoon vanilla extract
8 oz (225g) semi-sweet chocolate, chopped
1/2 cup (120ml) heavy cream

Instructions

Break biscuits into small bite-sized pieces and place them in a large mixing bowl.
In a saucepan over medium heat, melt butter. Add sugar, cocoa powder, and water. Stir until sugar dissolves and mixture is smooth.
Remove from heat and stir in vanilla extract.
Pour the chocolate mixture over the biscuit pieces. Stir gently until all biscuits are coated.
Transfer mixture into a greased or parchment-lined 9-inch springform pan. Press down firmly to compact.
In a separate saucepan, heat heavy cream until just simmering. Remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
Spread the chocolate ganache evenly over the biscuit cake.
Refrigerate for at least 4 hours or until set.
Slice and serve chilled.

Notes

For extra flavor, add chopped nuts or dried fruit to the biscuit mixture.
Use good-quality cocoa powder and chocolate for the best taste.
This cake can be made a day in advance and stored in the fridge.
Garnish with shaved chocolate or fresh berries before serving for a pretty presentation.