Biscuit Cake | Chocolate Biscuit Cake

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This easy recipe for no bake biscuit cake is perfect to make as a tasty and indulgent dessert. Classic biscuit cake features your favorite biscuits (cookies) soaked in coffee and layered with a homemade chocolate sauce. Prepare as a sweet treat with my step-by-step instructions and photos!

no bake biscuit cake served in a white tray with text layovers

About This Biscuit Cake

I have many wonderful dessert recipes on the site, from Chocolate Cake to homemade ice cream and lots of sweet goodies in between.

This is a recipe which I had seen in my childhood in one of the cookery shows on Doordarshan channel and I still remember it. I had never forgotten this one. I used to make a few changes and make this no bake cookie cake on occasions.

After several requests from readers for a no-bake cake made with biscuits (known as cookies in the US and other regions), I am sharing this foolproof recipe that’s a hit every time.

Speaking of, here are two more recipes for desserts that use biscuits and crackers on the blog:

  1. Cheesecake
  2. Mango cheesecake

Likewise, this chocolate biscuit cake is easy to prepare with nearly any sweet biscuit you like. I use glucose biscuits, but feel free to make no-bake cookie cake with Marie biscuits, your favorite digestive biscuit, or sweet crackers.

The taste is similar to a traditional chocolate cake, but has a slightly firmer and more tender texture. Cookies are briefly soaked in coffee, then layered with a delicious chocolate sauce.

This sauce is prepared made with cadbury bournville raisin and nut chocolate for even more deep flavor. You can also use cadbury’s dairy milk chocolate, couveture, or compound chocolate, if you prefer. (However, do not use cadbury’s silk chocolate. It does not work well for a smooth chocolate sauce.)

Keep reading for the simple steps to prepare the best no bake biscuit cake!

no bake biscuit cake served in a white bowl
Step-by-Step Guide

How to make Biscuit Cake (No Bake)

A) Preparation

1. First assemble all the ingredients. You will need the following:

  • 250 grams (8 ounces) of glucose biscuits or other sturdy cookies or crackers you prefer
  • 80 grams (roughly 3 ounces) of chocolate
  • ½ a cup of milk
  • ½ tablespoon of instant coffee
  • 1 tablespoon of cocoa powder
ingredients for making biscuit cake recipe

2. Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium-sized cake pan.

cake pan with parchment paper

B) Making coffee solution

3. Add ⅓ cup of water to a small sauce pan and heat slightly over a low flame. The water should be warm or slightly hot, but not simmering.

water in a sauce pan

4. Now pour the warm water into a medium bowl.

pour the warm water into a medium bowl.

5. Add a ½ tablespoon of instant coffee. If you prefer to make this biscuit cake without coffee, simply substitute with drinking chocolate, hot cocoa powder, or regular cocoa powder or ground cacao.

adding instant coffee to the warm water

6. Mix very well. Set aside.

mix coffee powder with warm water

Making Chocolate Icing

7. Next add ½ cup of milk in the same saucepan. You can also use almond milk or cashew milk or soy milk for a dairy-free biscuit cake.

add milk in the saucepan

8. Add 1 tablespoon of cocoa powder.

add cocoa powder

9. Mix very well with a wired whisk until the sauce is smooth without any lumps.

mix the cocoa powder

10. Next add 1 tablespoon of sugar. You can add more or less depending on personal taste and how sweet your chocolate is.

The cadbury chocolate I use is already quite sweet, but bittersweet or dark chocolate bars might need a bit more sugar.

adding sugar to cocoa powder mixture

11. Place the pan on stove top and turn the heat to low.

place the pan on stove top

12. Stir with a wire whisk to dissolve the sugar.

stir with whisk till sugar dissolve

13. Slowly bring this cocoa mixture to a gentle boil as you continue to whisk regularly.

bring this cocoa mixture come to a boil

14. After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Continue to stir often.

bring cocoa mixture come to a boil and then simmer for 2 to 3 minutes

15. After 2 to 3 minutes, switch off the flame and add the chopped chocolate.

adding chopped chocolate

16. Keep the pan on low and mix the chocolate into the sauce.

mix chocolate with the sauce

17. The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. At this point, you can add some chopped nuts or dry fruits if you want.

Also, check the taste and add more sugar if required. But do keep in mind the sweetness of the biscuits you will be using. Set the pan aside so that it cools slightly to warm.

prepared chocolate icing in the pan

18. Take each parle glucose biscuit and dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip for a second and quickly remove. Do not keep in for any longer or the cookies will become too soggy.

dip biscuit into coffee solution

19. You just need to coat the parle g biscuits with the coffee syrup.

dip biscuit into coffee solution

20. Then place the biscuit in the pan lined with parchment paper. Continue to dip each biscuit in the coffee syrup and line the pan with a single layer of cookies.

place the biscuit into the pan lined with parchment paper

21. Stack on top to make a second layer of dipped biscuits. Depending on the size of the pan, you can make 2 to 3 layers.

make second layer of biscuits in the pan

22. Now pour half of the chocolate icing over the biscuit layers, and spread it evenly but gently with a spatula. Tilt the pan a bit so that the chocolate icing spread all over the biscuit layer.

pour half of the chocolate icing over the biscuit layers

23. Make another third layer of coffee solution dipped biscuits.

Make another third layer of coffee solution dipped biscuits.

24. Then make a fourth layer.

make fourth later of biscuits

25. Finally, pour the remaining chocolate icing and spread it evenly.

add remaining chocolate icing

26. Seal the pan with a lid or cover with foil. Place in refrigerator and let the biscuit cake set for at least 4 to 5 hours. You can also keep it in the fridge overnight.

cover the pan with a foil

27. Below picture is of the biscuit cake after being set.

biscuit cake after being set in the pan

28. When ready to serve, carefully lift the sides of the parchment paper and place the biscuit cake on a chopping board or tray.

biscuit cake on a chopping board

29. Slice the no bake cake gently.

slice biscuit cake

30. The chocolate biscuit cake will have many layers. It looks as pretty as it tastes, so I suggest you serve it in such a way that the layers can be seen. And be sure you also eat those yummy little bits of cookies and chocolate left on the parchment paper!

biscuit cake

31. Serve biscuit cake as a dessert after meal or with tea or coffee. You can also enjoy it as a sweet snack anytime of the day.

glucose biscuit cake served on a white plate

Helpful Tips

  • To make these cookie cake feel free to use any type of sweet cookies, crackers or biscuits. You can also use Marie biscuits, digestive biscuits and Graham crackers.
  • For the chocolate use a good quality compound or couverture chocolate. You can also use dairy milk chocolate.
  • Depending upon the sweetness of the chocolate and biscuits you can vary the amount of sugar. E.g if you use dark chocolate or bitter sweet chocolate you will need to add more sugar.
  • The recipe can be easily scaled to make a big batch of this sweet treat for kids parties or birthdays.
  • Swap cocoa powder with drinking chocolate or ground cacao.
  • If you don’t prefer coffee replace it with drinking chocolate or cocoa powder or ground cacao.
  • For some crunch you can also make a layer of finely chopped nuts like almonds, pistachios, walnuts and cashews.

More Eggless cake recipes for you to try:

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biscuit cake
5 from 29 votes
An easy recipe for no bake biscuit cake is perfect to make as a tasty and indulgent dessert. This cookie cake features your favorite biscuits (cookies) soaked in coffee and layered with a homemade chocolate sauce
Prep Time 10 mins
Cook Time 5 mins
Total Time 20 mins

Cuisine Indian, World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 10 biscuit cake slices
Units

Ingredients

For coffee solution

  • cup water
  • ½ tablespoon instant coffee

For chocolate icing

  • ½ cup milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon sugar or add as required
  • 80 grams chocolate or ½ cup chopped or broken chocolate

Other ingredients

  • 250 grams glucose biscuits (can use marie biscuits or sweet crackers or digestive biscuits)

Instructions

Preparation

  • First assemble all the ingredients. 
  • Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.

Making coffee solution

  • Take water in a small sauce pan and warm it. The water should be warm or slightly hot.
  • Then take the warm water in a bowl. add ½ tablespoon instant coffee.
  • Mix very well. Keep aside.

Making chocolate icing

  • Next milk in the same sauce pan. add 1 tablespoon cocoa powder.
  • Mix very well to solution without any lumps.
  • Then add 1 tablespoon sugar. 
  • Keep the pan on stove top and keep the flame to a low.
  • With a wired whisk stir so that all the sugar dissolves.
  • Let this cocoa mixture come to a boil.
  • After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.
  • After 2 to 3 minutes, switch off the flame and add the chopped chocolate.
  • Keep the pan down and begin to mix.
  • The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. 
  • At this point you can add some chopped nuts or dry fruits if you want.

Making biscuit cake

  • Take each glucose biscuit and begin to dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.
  • You just need to coat the biscuits with the coffee syrup.
  • Then place the biscuit in the pan with the parchment paper. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.
  • Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.
  • Now pour half of the chocolate icing on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan so that the chocolate icing spreads all over evenly.
  • Make another third and fourth layer of coffee solution dipped biscuits.
  • Finally pour the remaining chocolate icing and spread it evenly.
  • Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.
  • Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray. Slice the cake gently.
  • The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen. 
  • Serve biscuit cake as a dessert after meals or as a sweet snack.

Notes

  • If you do not plan to use a coffee solution, then substitute drinking chocolate or ground cacoa or cocoa powder with coffee.
  • Use any sweet biscuits or cookies or sweet crackers of your choice. You can also use Marie biscuits or sweet digestive crackers.
  • For the chocolate, you can opt to use a good quality couverture or compound chocolate.
  • Add sugar as needed in the chocolate icing depending upon your taste buds and the sweetness of the chocolate and biscuits.
  • The recipe can be scaled to make a large batch for kids party.
  • Nutrition info is for 1 slice of biscuit cake. 

Nutrition Info Approximate values

Nutrition Facts
Biscuit Cake | Cookie Cake
Amount Per Serving
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 126mg5%
Potassium 90mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 20IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 22mg2%
Vitamin B9 (Folate) 12µg3%
Iron 1mg6%
Magnesium 21mg5%
Phosphorus 52mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Biscuit Cake Recipe post from the archives (originally published on December 2017) has been updated and republished on 21 Jun 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

  1. Wow Dassana…thank u so much…will b looking forward for your air fryer recipes…it will b helpful to many like me5 stars

    1. welcome shubha. i have still not started. but yes i do remember and will eventually add the recipes.

  2. Hi dassana…this is so yummy…I will have to prepare once again…literally finger licking…thank u…
    Today I had prepared ur methi muthiya in airfryer….I did not put soda…I baked it 180 for 25 min…preheated for five min…it twas excellent…first time I prepared muthiyas..
    I had read that while preparing cake in fryer can follow the same steps of otg but should reduce temp to 25 to 30.. So I baked cake in steel vessel lined in parchment paper..at 160.n it took same time as of otg…I felt texture of cake was good…n even economical wen compared to my gas oven cos preheating requires around 20 min…wer as here three to five min is sufficient… Wat I learnt is should use bit wide vessel otherwise while raising the cake touches to coil….mine is Philips…at the same time vessel should not cover fully the pan…some space is required for air …
    I had also prepared bindi…sliced thinly put all the masalas n baked at 160 for 30 min…
    Carrot halwa I prepared using two carrots…got some idea in you tube n slightly altered…it was good but ur carrot halwa is ultimate…this is just my extension of previous comment …5 stars

    1. thank you shubha for the feedback on biscuit cake and carrot halwa. today i created some space in my kitchen and removed the air fryer and kept it on the counter top. so i will plan accordingly and then add the recipes.

      also thanks for sharing the tips on air frying. i have seen some recipes on baking in air fryer, but never checked them. they just came on my fb wall and i did not see the details. even koftas turn out good. you can try them. i tried onion pakoras, but i did not like the texture. it was not crispy as the fried ones. veggie fries can be easily made. i did try with karela and it was good. nicely golden and crispy.

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