No Bake Chocolate Biscuit Cake
This chocolate biscuit cake is a simple, no-bake dessert made with pantry staples. Who knew ground cookies, layered with rich chocolate pudding and white chocolate, then chilled until perfectly sliceable - could turn out this good? Shall we?
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Background
Versions of today's chocolate biscuit cake exists all over the world. In the US, similar desserts are called icebox cakes due to their structure of layering cookies with cream.
This dessert relies on a pudding-based filling and a chocolate-plus-whipped-cream based topping. The result is a rich, structured cake that slices cleanly.
The dessert is easy and simple. It relies on everyday ingredients, and a straightforward method. It feels closer to a traditional torta, without even turning on the oven.
Why You’ll Love This Recipe
- 🍫 Rich Layers. Chocolatey, rich layers taste like you spent hours in the kitchen, but we won't tell anyone!
- ❄️ No Bake! Our chocolate biscuit cake is ideal for warm days, or days when you want something effortless.
- 💸 Affordable, Simple Ingredients.You likely have most of them on hand.
Ingredients
Here are the ingredients for chocolate biscuit cake with pudding.
Cookie Crumb. You can buy pre-made cookie crumb, or simply make your own by crushing biscuits like graham crackers, petit beurre, Plazma or digestive biscuits.
Milk. Regular or plant bases. Look for the type with more fat.
Chocolate Pudding Powder.
Sugar. Regular, granulated sugar. Substitute with brown or powder sugar, but make sure the volume stays the same.
Butter. Room temp.
White chocolate. Any type works, without additions.
Whipping cream.
Vanilla. Extract. Substitute with rum.
Instructions
Step 1. Make the Cookie Crumb Crust.
Step 2. Make the Pudding Filling.
Step 3. Make the Chocolate Topping.
Step 4. Combine Everything. Chill.
Variations
- Add Walnuts. Exchange a little bit of cookie crumbs with walnuts.
- Fruit Twist. Add berries, cherries or sliced bananas between layers.
- Mocha Mix. Add instant coffee into the pudding.
Handling
- Serve cold, straight from the fridge. Pairs beautifully with juniper berry juice or mint cordial.
- Store in the fridge for up to 3 days.
- Don't freeze.
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Recipe FAQs
Yes!
This cake is actually way better the next day, once the layers soften to the fullest.
Petit beurre, Plazma, graham crackers, or digestives.
Sort of. It uses a similar layering and chilling method.
Thoughts?
If you made our No Bake Chocolate Biscuit Cake and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, dobar tek & bon appetit!
No Bake Chocolate Biscuit Cake
Ingredients
Cookie Crumb Crust
- 10.5 ounces ground biscuits (cookie crumb) Plazma, Petit Beurre, Graham Crackers, etc.
- 3.5 ounces milk
- 3.5 ounces butter melted
- ¼ teaspoon vanilla extract
Pudding Filling
- 4.5 ounces chocolate pudding mix powder
- 3.5 cups milk 27 ounces
- 7 ounces sugar
Chocolate Topping
- 3.5 ounces sugar
- 1.7 ounces butter
- 13 ounces whipped cream 1.7 cups
- 7 ounces white chocolate broken into pieces
Instructions
Make the Cookie Crumb Crust
- Combine ingredients in a mixing bowl and integrate well. Transfer to a cake mold (pan) and push down, spreading evenly. Set aside.
Make the Pudding Filling
- In a medium bowl, combine pudding mix with 20 tablespoons of milk and stir until integrated. Pour the remaining milk into a medium pot and combine with sugar. Stir and bring to boil on medium. Bring temperature to low, pour in the pudding mixture and continue stirring while you cook. Cook a few minutes until it achieves a thick, creamy consistency (a bit thicker than regular pudding).
- Pour pudding mix over cookie crumb layer. Spread evenly and leave in fridge to cool.
Make the Chocolate Topping
- In a pan, melt sugar and butter together on low for 5 minutes, or until the mixture starts bubbling up. Remove from heat and add 7 ounces of whipped cream. Place back on the stove, and add chocolate. Let it melt and stir occasionally. After chocolate melts, add the remaining whipped cream. Stir well. Remove off heat and let cool.
Combine Everything
- Take the cake layers out of the cake mold and place onto a larger plate. Spread chocolate over it evenly. Before consuming, return to fridge for an hour or two.
Thanks for sharing your process! It's always interesting to hear what's different/similar with how someone else operates. And your cake looks delicious!
Thank you, it means a lot coming from an expert like yourself! <3
Thanks for recept 🙂
You're welcome!
Looks good to me! 😉
Glad you like!