Easy No-Bake Biscuit Cake | Rich, Creamy & Delicious

This Easy No Bake Biscuit Cake is a simple and delicious dessert made with layers of crunchy biscuits and a rich chocolate mixture. No oven is required, making it perfect for beginners, family gatherings, celebrations, or a quick homemade treat.

Prep Time: 20 minutes
Chilling Time: 4–6 hours
Total Time: 4 hours 20 minutes
Servings: 8–10 slices

Ingredients

For the Biscuit Cake

• 400 g plain tea biscuits, digestive biscuits, or Marie biscuits

• 120 g unsalted butter

• 100 g sugar

• 40 g unsweetened cocoa powder

• 120 ml fresh milk

• 1 teaspoon vanilla extract

• A small pinch of salt

• 50 g chopped roasted peanuts, almonds, or cashews, optional

• 50 g chocolate chips, optional

For the Chocolate Topping

• 150 g milk chocolate or dark chocolate

• 100 ml whipping cream

• 1 tablespoon unsalted butter, optional

• Crushed biscuits for decoration

• Chopped nuts or chocolate shavings for garnish, optional

Instructions

1. Prepare the cake tin.
   Line a 7-inch or 8-inch round cake tin, loaf tin, or square container with baking paper or plastic wrap. Leave some extra paper around the edges to make the cake easier to remove.

2. Break the biscuits.
   Break the biscuits into small bite-sized pieces. Do not crush them completely, as the larger pieces give the cake its characteristic texture.

3. Prepare the chocolate mixture.
   Add the butter, sugar, cocoa powder, milk, and salt to a saucepan.

4. Heat the mixture.
   Place the saucepan over low heat. Stir continuously until the butter melts, the sugar dissolves, and the mixture becomes smooth.

5. Add the vanilla.
   Remove the saucepan from the heat and stir in the vanilla extract.

6. Allow it to cool slightly.
   Leave the chocolate mixture for approximately 5 minutes. It should remain warm and pourable but should not be extremely hot.

7. Combine with the biscuits.
   Place the broken biscuits in a large mixing bowl. Add the chopped nuts and chocolate chips, if using.

8. Add the chocolate mixture.
   Pour the warm chocolate mixture over the biscuits. Gently fold until all the biscuit pieces are evenly coated.

9. Transfer to the tin.
   Spoon the mixture into the prepared cake tin. Press it down firmly and evenly using the back of a spoon or spatula.

10. Chill the cake.
    Cover and refrigerate for at least 4–6 hours. For the best texture, leave it in the refrigerator overnight.

11. Prepare the chocolate topping.
    Chop the chocolate and place it in a heatproof bowl. Heat the whipping cream until hot but not boiling.

12. Make the ganache.
    Pour the hot cream over the chocolate and leave it for 2 minutes. Stir until smooth and glossy. Add the butter, if using.

13. Decorate the cake.
    Remove the chilled cake from the tin and place it on a serving plate. Pour the chocolate topping over the cake and spread it evenly.

14. Add the garnish.
    Decorate with crushed biscuits, chopped nuts, chocolate shavings, or chocolate chips.

15. Chill again.
    Refrigerate the decorated cake for another 30 minutes, or until the topping has set.

16. Slice and serve.
    Cut the cake into slices using a sharp knife. Serve chilled.

Kift’s Tips

• Break the biscuits into uneven pieces rather than crushing them into crumbs.

• Digestive biscuits create a richer flavour, while Marie biscuits give a lighter texture.

• Keep the heat low when preparing the chocolate mixture to prevent it from burning.

• Allow the chocolate mixture to cool slightly before pouring it over the biscuits.

• Press the mixture firmly into the tin so the cake holds together when sliced.

• Refrigerating the cake overnight gives the best texture and flavour.

• Dip the knife in warm water and wipe it clean before each cut for neat slices.

• Add raisins, dried cranberries, coconut, marshmallows, or your favourite nuts for extra flavour.

• Use dark chocolate for a less-sweet and richer chocolate taste.

• For a coffee flavour, add 1 teaspoon of instant coffee dissolved in 1 tablespoon of hot water.

Storage Instructions

Store the No Bake Biscuit Cake in an airtight container in the refrigerator for up to 5 days.

Keep the cake chilled until shortly before serving, especially when it has a cream-based chocolate topping.

The cake can also be frozen for up to 1 month. Wrap individual slices tightly and place them in a freezer-safe container.

Allow frozen slices to thaw in the refrigerator before serving.

Watch the Recipe Video

See how Kift makes this delicious Easy No Bake Biscuit Cake step by step:

YouTube:https://www.youtube.com/shorts/mLlr_cHUl-I

Cook With Kift — Bringing delicious homemade flavours to your kitchen.