This Chocolate Biscuit Cake is an easy, nostalgic no-bake dessert made with simple ingredients and plenty of chocolate flavor. Layers of plain tea biscuits are paired with a rich and creamy cocoa filling, then topped with a smooth milk chocolate glaze and a sprinkle of shredded coconut.
As the cake chills, the biscuits soften and become wonderfully tender and cake-like, while the cocoa cream creates a rich, creamy layer between each one. It’s an easy make-ahead dessert that’s perfect for holidays, family gatherings, or whenever you’re craving a simple homemade chocolate treat.
What You’ll Need
No oven and no mixer for this one — just a saucepan and a little patience. Here’s what I reach for.
- Rectangular Baking Pan A rectangular pan gives you neat, even layers and slices that hold their shape. Straight sides matter here more than they would in a baked cake.
- Precut Parchment Paper Sheets Leave some hanging over the sides and you can lift the chilled cake straight out of the pan in one piece — far easier than trying to cut and serve it from inside.
- Small Saucepan The cocoa cream is cooked and thickened right in the pan. A heavy base spreads the heat evenly so the custard doesn’t catch on the bottom and turn grainy.
- Balloon Whisk Set Constant whisking is what keeps the cocoa cream smooth. A balloon whisk reaches into the curve of the pan where lumps like to form.
- Silicone Spatula Set For spreading each layer of cocoa cream evenly over the biscuits, and for smoothing the chocolate glaze across the top at the end.
A Few Notes on the Ingredients
• Plain tea biscuits: These form the layers of the cake and soften as they chill, creating a tender, cake-like texture. Choose plain, crisp tea biscuits without a strong added flavor.
• Whole milk: Gives the cocoa cream a rich and smooth texture. Whole milk works best for this recipe.
• Egg yolks: Add richness and help create the creamy, custard-like texture of the filling.
• Granulated sugar: Sweetens the cocoa cream and balances the rich flavor of the unsweetened cocoa powder.
• Cornstarch: Thickens the cocoa cream and gives it a smooth, pudding-like consistency that is easy to spread between the biscuit layers.
• Unsweetened cocoa powder: Provides the rich chocolate flavor in the cream. Use a good-quality cocoa powder for the best flavor.
• Unsalted butter: Makes the cocoa cream richer, smoother, and more velvety.
• Rum extract: Adds a subtle warm flavor that pairs beautifully with chocolate.
• Milk chocolate: Creates a smooth and sweet topping for the cake.
• Heavy cream: Helps turn the melted chocolate into a smooth and glossy glaze.
• Unsweetened shredded coconut: Adds a delicate coconut flavor and a little texture to the finished cake. It is optional.
• Chopped walnuts: Optional, but they add a pleasant crunch and pair well with the chocolate and coconut.
How to Make Chocolate Biscuit Cake
1: Make the Cocoa Cream
In a saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and unsweetened cocoa powder until smooth and well combined.
2: Add the Milk
Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue mixing until the ingredients are completely combined and smooth.
3: Cook the Cocoa Cream
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and reaches a smooth, pudding-like consistency.
4: Cool the Cream
Remove the saucepan from the heat and let the cocoa cream cool for about 10 minutes.
5: Add the Butter and Rum Extract
Add the softened butter and rum extract to the slightly cooled cocoa cream. Mix until the butter is completely incorporated and the cream is smooth, glossy, and creamy.
6: Prepare the Pan
Line an 8 × 11-inch rectangular baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to remove the chilled cake from the pan later.
7: Start the First Layer
Spread a thin layer of cocoa cream over the bottom of the prepared pan.
8: Add the Biscuits
Arrange a layer of plain tea biscuits over the cocoa cream, covering as much of the surface as possible.
9: Add More Cocoa Cream
Spread approximately 5–6 tablespoons of cocoa cream evenly over the biscuit layer.
10: Continue Layering
Continue alternating layers of biscuits and cocoa cream until all the ingredients are used, finishing with a final layer of biscuits.
11: Make the Chocolate Glaze
Add the chopped milk chocolate and heavy cream to a small saucepan. Heat over low heat, stirring gently, until the chocolate has completely melted and the glaze is smooth and glossy.
12: Add the Chocolate Glaze
Pour the warm chocolate glaze over the final layer of biscuits and spread it evenly with a spatula.
13: Add the Toppings
Sprinkle the chocolate glaze with unsweetened shredded coconut. You can also add chopped walnuts, or leave the cake topped simply with chocolate glaze.
14: Chill
Refrigerate the cake for at least a few hours, preferably overnight. This allows the biscuits to soften and the layers to set beautifully.
15: Slice and Serve
Once fully chilled, lift the cake from the pan using the parchment paper overhang. Slice and serve cold.
Pro Tips
• Let it chill overnight. While a few hours in the refrigerator will work, an overnight rest gives the biscuits enough time to soften and develop that tender, cake-like texture.
• Keep whisking the cocoa cream. Constant stirring helps prevent lumps and keeps the cream from sticking to the bottom of the saucepan.
• Cool the cream before adding the butter. Letting it cool for about 10 minutes helps the butter blend smoothly into the cream.
• Use softened butter. Room-temperature butter incorporates more easily and creates a smoother, creamier filling.
• Use parchment paper. Leave some parchment hanging over the edges of the pan so you can easily lift the chilled cake out before slicing.
• Give the cake plenty of time to set. This dessert is best when made ahead. The longer it rests in the refrigerator, the softer the biscuits become and the easier the cake is to slice.
• Don’t overheat the chocolate glaze. Melt the chocolate and heavy cream gently over low heat to keep the glaze smooth and glossy.
Made this Chocolate Biscuit Cake? 🍫 We’d love to hear what you think!
Leave a comment below and let us know how you liked it. If you make this recipe, share a photo and tag us on social media so we can see your creation!
If you enjoyed this easy no-bake dessert, save this recipe and share it with someone who loves chocolate desserts. 🤎
Chocolate Biscuit Cake with Cocoa Cream
Description
Chocolate Biscuit Cake is an easy no-bake dessert made with layers of tea biscuits and creamy cocoa filling, topped with a smooth milk chocolate glaze. Chill it overnight for soft, cake-like biscuit layers and the best texture.
Ingredients
For the Biscuit Cake
For the Chocolate Glaze
Instructions
-
Make the Cocoa Cream
In a saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and unsweetened cocoa powder until smooth.
Make sure the dry ingredients are well combined before adding the milk. This helps create a smooth, lump-free cream.
-
Add the Milk
Gradually pour in the whole milk while whisking continuously.
Adding the milk slowly while whisking helps prevent lumps from forming.
-
Cook the Cocoa Cream
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
Keep stirring throughout cooking so the cream doesn’t stick to the bottom of the pan.
-
Add the Butter and Rum Extract
Remove the cocoa cream from the heat and let it cool for about 10 minutes. Add the softened butter and rum extract, then mix until completely smooth and creamy.
Softened butter will incorporate more easily and create a smooth, rich filling.
-
Assemble the Cake
Line an 8 × 11-inch rectangular baking pan with parchment paper. Spread a thin layer of cocoa cream over the bottom, then add a layer of tea biscuits. Spread approximately 5–6 tablespoons of cocoa cream evenly over the biscuits. Continue alternating biscuits and cocoa cream until all the ingredients are used, finishing with a layer of biscuits.
Try to spread the cream evenly between the biscuit layers so the finished cake has a consistent texture. -
Make the Chocolate Glaze
Add the chopped milk chocolate and heavy cream to a small saucepan. Heat over low heat, stirring gently, until the chocolate has completely melted and the glaze is smooth.
Keep the heat low to prevent the chocolate from overheating.
-
Add the Glaze and Toppings
Pour the warm chocolate glaze over the final layer of biscuits and spread it evenly. Sprinkle with shredded coconut and, if desired, chopped walnuts.
You can also leave the cake with just the chocolate glaze for a simple finish.
-
Chill
Refrigerate the cake for at least a few hours, preferably overnight.
Overnight chilling gives the biscuits time to soften and allows the layers to set, creating the best cake-like texture.
Equipment
Affiliate Disclosure: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you buy through them, we may earn a small commission at no extra cost to you.
Nutrition Facts
- Amount Per Serving
- Calories 455kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Cholesterol 130mg44%
- Sodium 100mg5%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 32g
- Protein 7g15%
- Calcium 135 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
