No Bake Chocolate Biscuit Layer Cake
This No Bake Chocolate Biscuit Layer Cake is a rich, creamy dessert that requires zero oven time. It’s simple, indulgent, and perfect for any occasion. With layers of chocolate and biscuits, every bite is smooth, fudgy, and satisfying.
Why This Recipe Works
- No baking required – Perfect for quick desserts
- Simple ingredients – Easy to find and budget-friendly
- Rich chocolate flavor – Deep, creamy, and indulgent
- Layered texture – Soft biscuits and silky chocolate
- Make-ahead friendly – Sets beautifully in the fridge
Ingredients
- 1 liter milk
- 1 cup sugar
- 5 tbsp cocoa powder
- 2 tbsp cornstarch
- 2 tbsp flour
- 200g dark or milk chocolate
- 1 tbsp butter
- 300g plain tea biscuits (or rectangular cookies)
Instructions
1. Make the Chocolate Mixture
In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and flour until smooth.
Cook over medium heat, stirring constantly, until thick and pudding-like.
2. Add Chocolate & Butter
Remove from heat. Add chocolate and butter, stirring until fully melted and smooth.
3. Layer the Cake
- Spread a thin layer of chocolate mixture in a dish
- Add a layer of biscuits to cover the surface
- Pour more chocolate over the biscuits
- Repeat layers until ingredients are used
- Finish with a chocolate layer on top
4. Chill
Tap the pan gently to remove air bubbles and smooth the top.
Refrigerate for at least 4 hours or until fully set.
5. Serve
Slice into squares and serve chilled.
Tips for Best Results
- Use good quality chocolate for richer flavor
- Don’t skip stirring while cooking to avoid lumps
- Let it chill fully for clean slices
- Lightly dip biscuits in milk if you prefer a softer texture
Optional Variations
- Nutty crunch – Add chopped nuts between layers
- Coffee flavor – Mix a teaspoon of instant coffee into the chocolate
- Caramel touch – Drizzle caramel between layers
- Vanilla twist – Add a splash of vanilla extract
Storage
- Refrigerator: Up to 4 days (covered)
- Freezer: Up to 1 month (wrap tightly)
