No bake chocolate cake is a biscuit cake recipe, incredibly delicious and so easy to make! This is how to make a simple cake without oven in under 20 minutes of active time.
❤️ Why You'll Love It
- Kid and adult favorite dessert.
- Easy to make no bake recipe that frees up oven space specially during the holidays.
- You can make it a few days ahead or freeze for up to 3 months.
There's always room for chocolate. A chocolate fridge cake recipe that will rock your taste buds. Grace your palate with a little recipe that might just become the highlight of your upcoming days.
I've used to make this cake without the chocolate glaze, but let me tell you, I've been missing a lot!. This time I've decided to use the glaze from my lovely chocolate cake, and boy was it a great thing to do. Take a look for yourself.... aaaah-mazing.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Unsalted butter.
- Digestive biscuits.
- Cocoa Powder.
- Semi sweet chocolate bar.
- Corn Syrup.
- Heavy Cream.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
We'll start by making the syrup and letting it cool down:
- Mix together a good, tasty cocoa powder of your choice with some sugar. I've used unsweetened dark cocoa powder.
- Add water and mix until sugar dissolves completely, turn on the heat.
- When it starts to bubble, add unsalted butter and stir until completely melted and mixed.
- Wait until it comes to a full boil, reduce heat to low heat and simmer for about 7 minutes. Set aside to cool to room temperature.
- I really like adding toasted hazelnut to the cake rather than any other type of nuts. Back in the old days, I did not add nuts at all, so feel free to skip.
- In a large bowl, break the biscuits to medium pieces, add chocolate mixture and nuts, if using, mixing everything well together.
- Press the broken biscuits mixture evenly in a 9" spring form lined with parchment paper. Cover and set in the fridge for 30 minutes.
- Now, don't skip that glaze part, it is really good. Make the glaze, pour melted chocolate over, level the surface, cover and refrigerate for at least 4 hours or overnight.
- When ready to serve decorate top of the cake with some more milk chocolate of your choice or more chopped nuts if you would like to.
- This cake is very easy to make. To make it even easier, roll it as as a log using aluminum foil and refrigerate until it sets then pour the chocolate ganache over.
- Now this cake is high and packed full with chocolate and biscuits, so I am estimating that it would be ok for 24 servings, more or less depending on who are you sharing this with.
- Add some dried fruit or marshmallows to the biscuit for a rocky road like cake.
- You can use graham crackers or any rich tea biscuits you like.
Place leftover chocolate biscuit cake in an airtight container and refrigerate for up 5 days. Freeze for up to 3 months.
📣 Related Recipes
- Tiramisu without alcohol is a recipe that deserves to be on the dessert table on any holiday, don't you think?
- Kunafa is a traditional Middle Eastern festive dessert that can be prepared in so many ways.
- Trilece or caramel tres leches is a sponge cake soaked with three milk syrup then topped with fluffy whipped cream and a thin layer of buttery caramel.
More No Bake Desserts
- Jello desserts are one of those things that everyone loves especially in parties and holidays, try this Jello mold recipe, so fun and easy to make.
- This no bake key lime pie is a sweet creamy and refreshing treat that you can make for a party or family gathering. Tangy lime filling with buttery crust the perfect combination for a quick and easy dessert.
- Easy no bake Golden Oreo dessert loaded with fresh berries is the ultimate dessert for warm weather. Crushed cookies with creamy sweet filling and lots of vibrant fresh berries all creating a colorful and delicious dessert that is sure to impress.
- Enjoy these Dr Pepper brownies on their own or paired with a scoop of vanilla ice cream for an unforgettable easy brownie goodness. Rich chocolaty brownies with a hint of dr pepper flavor with a unique fudgy and cakey texture.
- This rich and decadent chocolate pumpkin cake is so chocolaty on the outside with a surprise silky pumpkin center.
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Chocolate biscuit cake (lazy cake)
- 28 oz 800g digestive biscuits, or any tea biscuits.*
- 1 cup hazelnuts toasted slightly chopped.
To make the chocolate syrup:
- 1 cup sugar.
- ½ cup cocoa powder.**
- 1 cup water.
- ⅔ cup butter.
- 4 oz semi sweet chocolate bar chopped.
- 1 ½ tablespoons corn syrup.
- ½ cup heavy cream.
- 2 tablespoons granulated sugar.
- In a deep bowl, break the biscuits into small pieces and set aside.
Make the syrup:
- In a saucepan, stir together cocoa powder and sugar then add water and stir over medium heat until it boils.
- Add butter and reduce heat, keep simmering for 5 more minutes.
- Pour syrup over biscuit pieces and mix well, fold in chopped hazelnuts.
- Press the biscuit mixture in a 9inch springform pan lined with parchment paper. Refregerate for 1 hour.
Make the glaze:
- Place the chopped chocolate and corn syrup in a bowl and set aside.
- In a sauce pan over medium heat, add heavy cream and sugar.
- Stir until the sugar has completely dissolved and the mixture is hot.
- Pour over the chocolate and mix until smooth.
- Pour glaze over the chocolate cake and refrigerate again for 4 hours and preferably over night.
- Take it out of the pan. And decorate with some chocolate balls if desired.
- Any tea biscuit can work as well, like Marie.
- Use cocoa powder of your choice, I've used unsweetened dutch if you use sweetened then you need to reduce the amount of sugar used.
- For more tips, check the post above.
- Please check the nutrition disclaimer policy.
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First published May 02, 2018 . Last updated June 20, 2023 with important tips, clear step by step instructions and readability.
👩🏫 My Experience
I am not a fan of ice box cakes, but I suddenly remembered this cake from long long time ago. I've found the recipe in my old notebook that came with me from Egypt a decade ago.
The story goes back to when I first got married. When you get married and after coming back from the honeymoon , friends and family come to congratulate you on your new home and wishing you the best in your new life.
Of course, you'll have to entertain your guests usually desserts are served. Being a no cook type of girl, I used to buy from a pastry shop near my work place on my way back home.. and it was pretty expensive for a new couple.
One of my dearies, who got married a couple of months before me, suggested I make this cake. I was like " What!!, do you expect me to bake a cake for people?". She explained how easy it is to make, and that she is no better than me, yet she had much success.
Her recipe called for rolling the cake in aluminum foil thus making a big log, then freeze. I enhanced the recipe a bit and decorated it with chocolate balls.. any kind will do the trick.
I did not put mine in the freezer, I only refrigerated it overnight. If you are in a hurry put it in freezer to set. This would be a great easy cake for any occasion... think mother's day?! Even kids can make it with a little supervision.