No bake chocolate biscuit cake also known as chocolate fridge cake is a must-try treat. Turn digestive biscuits & chocolate into this easy homemade dessert!
Guys, if you crave something sweet that also has chocolate in it, then I highly recommend having a go at this no bake chocolate biscuit cake. It’s a simple 4 ingredient dessert and as the title says – there is no baking whatsoever. Now who wouldn’t like that, right?
Especially now that the summer is fast approaching easy no bake desserts are the heroes of warm season. Raspberry Icebox Cake, Irish Cream Cheesecake or Banoffee Pie are one of those sweet treats that are easy to prepare and always please a crowd!
If you are wondering how to make a cake from biscuits, read on. It is a simple recipe so anyone can do it. In fact, if you are looking for kids-friendly baking project, then this one is it!
How to make no bake chocolate biscuit cake
Break the biscuits into small pieces. Now you can also use a rolling pin and zip-lock bag to do it but I’d say you will be faster just doing it by hand. Kids will definitely love helping you with this step. Don’t break the biscuits too much though. You don’t want to end up with crumbs.
The following step involves melting chocolate and butter. I always do it over a pan of simmering water but you can also use a microwave. Just make sure you don’t burn the chocolate. When the chocolate has melted, stir in condensed milk.
Pour chocolate mixture over the biscuit pieces and mix until you see that every single piece is covered with chocolate. All you have to do now is fill a loaf tin with this mixture, press down and pop it into the fridge overnight.
The following day you can enjoy a few slices of this chocolate deliciousness.
Note: It does not really matter whether you start off with breaking the biscuits or melting the chocolate.
There is usually a lot of chocolate left in the bowl (after you’ve poured it over biscuits) so I simply use a spatula to scrape it and spread/pour this over the biscuit cake.
Store it in the fridge before serving (especially in summer).
This chocolate biscuit cake can be made ahead and stored in a freezer. You could slice it, wrap it individually and keep in a zip-lock bag. E very time you crave a slice you simply take it out from the freezer and wait a while until it is defrosted.
Want to see how to make No Bake Chocolate Biscuit Cake? Watch the video!
No Bake Chocolate Biscuit Cake
Ingredients
- 18 Graham Crackers (Digestive Biscuits) (3½-4 cups/270 grams small pieces)
- 2½ cups Dark Chocolate , 70% cocoa (14 ounces/400 grams)
- ½ cup Condensed Milk (300 grams)
- 1½ stick Unsalted Butter (165 grams)
Instructions
- Break the crackers/biscuits and throw them in a large bowl.
- Melt the chocolate and butter over a pot of simmering water (or in a microwave). Remove from the heat. Stir in the condensed milk.
- Pour melted chocolate over crushed biscuits and stir until all the pieces are well covered with chocolate.
- Line a loaf cake tin with baking parchment paper (make sure all 4 sides are lined). Fill the tin with biscuit mixture and press down hard using the back of a spoon. Scrape chocolate from the sides of your bowl and pour this over the biscuit cake. Spread evenly.
- The cake is now ready to be chilled. Cover with tin foil and refrigerate overnight.
- When set, cut into slices and enjoy!
Sehrish says
Tell the recipe in cups measurement please
HappyFoods says
I have added measurements in ounces. I did not add the measurements in cups as it is not very accurate when it comes to measuring biscuits, chocolates,etc. Hope it helps.
Noel Lizotte says
I’ll bet the kids would love helping to make this fun dessert! I know whenever I involved my kids in the making process, they ate better and were sooooo proud of their accomplishment.
Julia | HappyFoods Tube says
:) Yes, it’s a great dessert to make with kids!
Elaine @ Dishes Delish says
Wow! So yummy looking! I can just imagine what it tastes like. Beautiful photos! I can’t wait to try it.
Julia | HappyFoods Tube says
Thank, Elaine!
Kelly @ trial and eater says
Oo this is interesting! I used to think the idea of digestive biscuits was weird, until I tried some in London :) looks delish!
Julia | HappyFoods Tube says
:) Thank you, Kelly!
Lisa | Garlic & Zest says
I am all about this fudgy chocolate concoction! I was mesmerized by the video and if it’s ok with you, I’ll be sharing it on my Facebook page — wowza!
Julia | HappyFoods Tube says
Thanks for sharing, Lisa! :)
Mindy Fewless says
Looks so fudgy and rich!! I need to try that!
Julia | HappyFoods Tube says
I hope you do! Let me know what you think then!
Sheryll Bauso says
Thanks Julia,this is awesome!I already love the no bake recepies,they look so easy to do as I am from a village where there’s no power but I can use the ice box(esky)to try this recipes…I am thankful for discovering this.
Julia | HappyFoods Tube says
Thanks so much Sheryll! Yes, icebox should work well :) Please let me know what you think when you try!
Dawn says
Dat looks so tasty
Julia | Happy Foods Tube says
Thank you!
Simon says
My Mother was brought up on a farm; We used to have tea, with biscuits from a tin, for breakfast. Mum would take all the, different, broken biscuits and make this cake; she would put a thin vanilla icing on top. Mum died in the late sixties and yet I am going to make it for the first time since then – it is yummy!
Recommended Simon.
Aaron Lenton says
Hi I want to make this cake is there anyway I can do it with milk chocolate instead of dark
Julia | Happy Foods Tube says
Hi Aaron. You can. I haven’t tested it with so not sure if there is more/less butter needed when melting the chocolate. You will have to try yourself and adjust the ratios, if needed. Let me know when you do.
Clara says
Can I melt the chocolate without the butter? It is because family member did not eat butter.
Julia | Happy Foods Tube says
Yes, you can but bear in mind that you will need to add more chocolate.
Niamh says
This was really delicious – I followed the recipe, except I used salted butter (which I personally prefer). A tip – use clingfilm rather than greaseproof paper – one piece to line the length of the tin, then another to run width ways. with enough extra in each case to be able to fold over the pressed-down cake. It’s way easier to manage.
Great recipe, thank you.
Julia | Happy Foods Tube says
Thank you for your feedback and tip, Niamh! I am happy to hear you enjoyed this biscuit cake.