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No-Bake Biscuit Cake

A rich and fudgy no-bake dessert made with crunchy biscuits and silky chocolate, perfect for a quick and impressive treat.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Biscuit Structure
  • 200 g digestive biscuits or tea biscuits Break into uneven pieces for texture.
For the Chocolate Binding Mixture
  • 200 g dark or milk chocolate Dark chocolate for flavor, milk chocolate for sweetness.
  • 100 ml heavy cream Must be measured accurately for stability.
  • 2 tbsp butter Adds richness and stability.
  • 2 tbsp sugar Optional, adjust to taste.
  • 1 tsp vanilla extract For flavoring.
Optional Add-ins
  • 1/4 cup chopped nuts (almonds or walnuts) Provide texture contrast.
  • 2 tbsp raisins or dried fruit Optional, not too many to maintain structure.
  • 2 tbsp mini marshmallows Optional but adds a fun texture.

Method
 

Preparation
  1. Break the biscuits by hand into uneven chunks and place them in a large bowl.
  2. Combine chocolate, cream, and butter in a saucepan or microwave-safe bowl. Heat gently until smooth and glossy.
  3. Remove from heat and add vanilla extract; mix until well incorporated.
  4. Pour the chocolate mixture over the biscuit chunks and fold gently using a spatula.
  5. Transfer the mixture into a lined loaf pan, pressing down gently to eliminate air pockets.
Chilling
  1. Refrigerate the pan for at least 3–4 hours or overnight for best results.
Serving
  1. Use the parchment lining to remove the cake, place it on a flat surface, and slice using a sharp knife.
  2. Serve slightly chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 5 days. If frozen, wrap individual slices for convenience.