No-Bake Chocolate Biscuit Cake

No-Bake Chocolate Biscuit Cake

Watch the video for this recipe:

Everybody love no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but don’t feel like turning on the oven. This Chocolate Biscuit Cake is one of them, and I guess many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it.  This is the kind of recipe that is never refused, looks quite impressive taking in count the little time involved, tastes awesome and everybody love it every time I make it.


The recipe is really easy to prepare, there is no way you can wrong with it. I’ve used my mother’s recipe she had for years and just added chocolate ganache on top. Even kids can be involved in the process as they love crushing biscuits and pressing the mixture into the pan. You can always make variations to this chocolate biscuit recipe, add different flavors like orange zest, rum, almond extract, dried fruits. I usually like to keep it simple and enjoy the rich chocolate flavor.


I am pretty excited by my new no-bake Delicake cake ware, and I highly recommend it. It  behaves absolutely great, it’s non stick, the sleeve removes easily and love the fact it can be either refrigerated or frozen. This chocolate biscuit cake recipe fit perfectly for my new cake ware.


Related Posts:
No-Bake Chocolate Peanut Butter Bars
No-Bake Strawberry Chocolate Tart
No-Bake White Chocolate Strawberry Mousse Cake



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  • Makes about 10 servings
  • 28 oz (800g) digestive biscuits, tea biscuits
  • 1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
  • Chocolate Syrup
  • 1 cup (200g) sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 cup (240 ml) water
  • 2/3 cup (150g) butter
  • 1 tsp vanilla extract
  • Chocolate Ganache
  • 1/2 cup (120 g) whipping cream (35% fat)
  • 4 oz (120g) bittersweet chocolate, chopped
  1. Break the biscuits (cookies) into small pieces into a large bowl.
  2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly.  Add toasted nuts over the biscuits.
  3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
  4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
  5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
  6. Press well using the back of the spoon or an offset spatula.
  7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
  8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
  9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
  10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
  11. Decorate with toasted nuts if desired, cut into slices and serve.
No-Bake Chocolate Biscuit Cake-1
No-Bake Chocolate Biscuit Cake-2
No-Bake Chocolate Biscuit Cake-3
Nutrition facts 1 Serving (173g) - Calories:725, Fat:44.0g, Saturated Fat:15.8g, Carbohydrates:78.2g, Sugar:45.9g, Fiber:3.6g, Protein:9.7g, Cholesterol:62mg, Calories from Fat 396, Sodium 490mg, Potassium 245mg, Vitamin A 26%, Vitamin C 1%, Calcium 10%, Iron 17%, Nutrition Grade D-, Daily Percent values are based on a 2000 calorie diet
On August 28, 2015 at 12:09 pm, Ana said...
Olá, gostava que traduzisse a receita em português. Obrigada. Parabéns pelo sucesso.

Aqui você pode alterar o idioma.  . Deixe-me saber se isso ajuda

On August 30, 2015 at 06:56 pm, Kayle (The Cooking Actress) said...
SUCH a gorgeous cake!! delicious!
On August 31, 2015 at 08:34 am, Liz said...
With the weather getting steamy again, a decadent, yummy no-bake dessert is perfect!!! SO beautiful!!!
On August 31, 2015 at 03:06 pm, Vicki Bensinger said...
I actually made this years ago when it was Prince Williams birthday. Apparently it is his favorite cake to have. However, mine didn't turn out this pretty at all. Maybe if I'd had your video as a guide it would have turned out better. Now I'll have to give it a go again. Who doesn't love chocolate graham crackers?
On September 01, 2015 at 06:53 am, erum noor said...
hi how r u i hope u will be fine thank you for shairing very god recpes thank u so much
On September 01, 2015 at 06:58 pm, Christin@SpicySouthernKitchen said...
Oh wow! This biscuit cake looks so good! I love that it is no bake!
On September 08, 2015 at 07:25 am, Heba Ahmed said...
hello I tried this cake and my family love it so easy as well thank you for your delicious recipes :)

I am happy to be able to share all these easy recipes with you all.. and even more happy when people are trying my recipes and enjoy with their families. Thank you for letting me know:)

On September 08, 2015 at 11:32 am, mira said...
Looks awesome! Can't wait to try this cake!
On September 08, 2015 at 11:32 am, mira said...
Looks awesome! Can't wait to try this cake!
On September 30, 2015 at 11:56 am, Khadeeja said...
Wanna try this.. looks yumm.. is the ganache necessary..?? Or can we substitute it with something else like syrup or sauce or whatever..??

it's not necessary.. leave it simple if you like.. but it does look nice with it on top

On October 02, 2015 at 02:33 am, Khadeeja Khalid said...
Looks Yumm

thank you.. and so easy to prepare.. let me know if you give it a try :)

On October 06, 2015 at 01:47 pm, Julia said...
Fantastic Recipe!!! Highly recommended!! It was my lifesaver for my husband's bithday cake. Thank you from Santiago de Chile

Hehe.. so glad I could help.. I am really happy you enjoyed the recipe:)

On October 11, 2015 at 05:01 pm, Andriana said...
Hi, this is probably a silly question but i would like to ask if you use salted or unsalted butter. It's unsalted right?

I usually use unsalted butter, and add salt separately according to how much is needed

On December 23, 2015 at 05:33 am, Ash said...
Made this cake for my boyfriend's birthday. Was a smashing success! Thank you very much!

So hapyy about that:)  hope you will try some other recipes too

On January 17, 2016 at 11:45 pm, Dora said...
hi, i would like to try this recipe but with more of a nutty taste... do you think i can add more nuts and remove the same amount from the biscuits so the overall the dry amount will remain the same ?? ty
On January 19, 2016 at 08:41 am, Alessandra said...
I would like if you can translate it into italian recipe because i do not know the English thanks Alessandra Mi piacerebbe se la ricetta la potete tradurre in italiano perché non so l inglese grazie Alessandra
On January 19, 2016 at 09:52 pm, C said...
Silly question, how long can you store the cake in the fridge before the crackers start becoming soggy? What's the shelf life of the cake after it's made?
On January 25, 2016 at 01:08 pm, Samana said...
Is it possible that we reduce the content of biscuits and instead add equivalent walnuts? Thanks.
On February 01, 2016 at 09:34 am, Atharva Tagalpallewar said...
Can we skip the vanila extract and chocolate ganche
On February 04, 2016 at 02:17 am, Rose said...
Hi! Can I use gluten free biscuits?
On February 04, 2016 at 02:10 pm, Anne said...
Made this for my husband's birthday... He would prefer half the amount of cookies in half and double the walnuts! Loved the bittersweet ganache! Thank you!
On February 08, 2016 at 09:00 pm, Ericka said...
What is the alternative for Whipping cream? Something affordable.
On February 09, 2016 at 11:50 am, Nuno said...
This follows the principle of what we call in my country "salame de chocolate". However, I must congratulate you for the quality of the videos and the simplicity of the instructions. Amazing work.
On February 24, 2016 at 03:14 pm, Alex said...
Hi, this cake looks delish ! Btw, I have a silly question... I have been looking everywhere for the song accompanying the video and the results were null... Do you mind telling me who sings it ? Thanks a lot !
On April 10, 2016 at 03:33 pm, Jan said...
Thank you for your amazing recipe. It turned out really well, though of course it didn't look as pretty as yours. :-)
On April 21, 2016 at 05:13 pm, Karin said...
I just made this cake and 28 oz of biscuits is way too much. To get the proper cake/chocolate ratio I would suggest cutting it down to perhaps 18-20 oz (?) Or make at least 50% more chocolate syrup. Otherwise the cake will be too dry.
On April 27, 2016 at 03:27 pm, mariah said...
i want to try this cake, but can i use another type of biscuit?
On June 03, 2016 at 04:47 pm, bell said...
if the wipping cream is not available in my country, what should i use instead of it?
On July 14, 2016 at 10:09 am, Iman said...
I prepared choco ganache b4 refregirating d mixture f biscuits n chocolate syrup can i put it aftr refregirating or do i hav to mk it once again?
On July 29, 2016 at 06:21 am, Apurupa said...
I made this cake and it came out very well. Yummy!!!! All of us loved it.
On August 10, 2016 at 06:20 am, CES said...
Hi. Can I use graham biscuit instead of digestive biscuit? I'm planning to make this for my boyfriend's birthday. Please reply ASAP :)
On April 04, 2017 at 11:23 pm, plasterer bristol said...
This sound so delicious. Thaanks for sharing this recipe. Simon
On July 13, 2017 at 12:37 am, hiren paun said...
i tired it .. its yummy :) thanks for sharing
On December 14, 2017 at 10:08 pm, Maribeth said...
Just saw your video today. Can't wait to try the recipe- it looks so good! Please let me know the name of the artist and the name of the song you played in the video-thank you!!

Hi Maribeth

You can find information about the background songs in the video description.

On March 03, 2018 at 04:02 pm, Stephanie said...
I love your recipes and make them all the time. This time I made the biscuit cake but the amount of chocolate syrup the recipe listed did not coat the tea biscuits for me like the video suggests. It just barely coated mine and was not as thick as I had expected. I did cook they chocolate syrup as suggested. I'm not sure what went wrong. I went back and added some chocolate ganache in with the biscuits and it seemed to help and come together more like the photo. I added the recommended ganache after it cooled. Was delicious though!
On April 10, 2018 at 08:27 am, Corra said...
I love this cake ...i am interested in making a few for a function I have coming up in 2 months ...can I make ahead of time and place in the freezer.?

Hi Cora.

Yes, it can be freezed .

On May 17, 2018 at 07:58 pm, Dania said...
Hi! Where did you get the clear cake form you used to make this cake?

Hi Dania,

From Delicake Australia.

On May 25, 2018 at 11:14 pm, Jo said...
Hi, I tried this recipe last night but the biscuits turned out very soft and soggy and not crunchy at all. Did I do something wrong? Or the texture of the biscuits is not supposed to be crunchy? Thank you!

Hi Jo.

The best type of biscuits for this cake are digestive ones.

On June 02, 2018 at 09:15 am, Saadia said...
Yummmmmy cake! I made it and everyone at my home loved it!
On November 26, 2018 at 01:08 pm, rohan melanta said...
hey guy this is a great recipe would u like to check my recipe of the same dish but quiker easier and pocket friendly.
On June 08, 2019 at 12:49 am, Leonie said...
really good
On October 07, 2019 at 05:59 am, Mansi said...
Hi, Do i need to line the cake tin with butter paper before setting in the fridge?
On January 26, 2021 at 07:37 am, Asma said...
Beautiful recipe. My final mixture before refrigerating tasted amazing. However even after 1 day, only the upper layer has solidified. The lower half is still semiliquid. Is it because I used only 400 gm digestive biscuits? But the biscuits were mixed evenly throughout.

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