Description
No-Bake Chocolate Biscuit Cake is a classic, easy-to-make dessert featuring crunchy tea biscuits coated in a rich chocolate sauce. It’s chilled until firm, sliced, and perfect for serving at parties or holidays.
Ingredients
Scale
- 14 oz (400g) digestive biscuits or tea biscuits, broken into small pieces
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional, for richer flavor)
- Pinch of salt
Instructions
- Grease and line a loaf pan or round cake tin with parchment paper.
- In a saucepan over medium heat, melt the butter, then add sugar, cocoa powder, milk, and salt. Stir until smooth and combined.
- Add vanilla extract and chocolate chips (if using), and stir until melted and glossy.
- Remove from heat and gently fold in the broken biscuit pieces until fully coated.
- Transfer the mixture to the prepared pan, pressing it down firmly into an even layer.
- Cover and refrigerate for at least 3–4 hours or until set.
- Once firm, remove from the pan, slice, and serve chilled.
Notes
- For extra crunch, add chopped nuts like almonds or walnuts.
- Use rich tea biscuits or graham crackers if digestives are unavailable.
- Can be stored in the fridge for up to 1 week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: no-bake chocolate biscuit cake, fridge cake, easy no-bake dessert, tea biscuit cake