Introduction:
If you want a dessert that feels nostalgic, looks impressive when sliced, and requires absolutely no oven time,
No-Bake Chocolate Biscuit Cake is the answer. This classic treat (sometimes called “chocolate fridge cake”)
is made by folding chunks of crunchy biscuits into a rich, glossy chocolate mixture, then chilling until firm.
The result is part cake, part candy bar, and completely irresistible: fudgy, chocolatey, and studded with crisp bites
in every slice.
It’s the kind of dessert that works for nearly every occasion—holiday trays, birthdays, last-minute guests, school events,
or late-night cravings. It’s also a dream recipe for beginners: no complicated technique, no worrying about overbaking,
and no fancy tools needed. The only “hard part” is waiting for it to chill.
This version is designed to be deeply chocolatey, perfectly sliceable, and not overly sweet.
You’ll also get easy variations, storage tips, and serving ideas so you can make it your signature no-bake dessert.
Ingredients:
For the chocolate mixture:
- 10 oz (285g) semi-sweet chocolate, chopped (or chocolate chips)
- 1/2 cup (113g) unsalted butter
- 1/3 cup (80ml) heavy cream (or full-fat milk for a lighter version)
- 1/4 cup (50g) granulated sugar (optional; reduce if using sweet chocolate)
- 2 tbsp cocoa powder (adds deeper chocolate flavor)
- 1 tsp vanilla extract
- Pinch of salt
For the “biscuit” base:
- 10–12 oz (285–340g) plain biscuits/cookies, roughly broken (Digestives, tea biscuits, graham crackers, Marie biscuits)
Optional add-ins:
- 1/2 cup chopped nuts (walnuts, almonds, hazelnuts)
- 1/2 cup mini marshmallows
- 1/3 cup dried cherries or raisins
- 1 tbsp espresso powder (for mocha depth)
For the topping (optional but beautiful):
- 2–4 tbsp melted chocolate for drizzling
- Cocoa powder for dusting
- Chocolate curls or sprinkles
- Flaky salt (tiny pinch for contrast)
Instructions:
- Prepare your pan.
Line a loaf pan (8×4-inch or similar) with parchment paper, leaving extra over the sides for easy lifting.
You can also use a round cake pan for a wider, shorter cake. - Break the biscuits.
Roughly crush the biscuits into bite-size chunks (not crumbs). A mix of sizes gives the best texture.
If using nuts or marshmallows, add them to the bowl now. - Melt the chocolate mixture.
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