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No Bake Chocolate Biscuit Cake

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This No Bake Chocolate Biscuit Cake is a beautiful, easy to make European dessert that is good for the entire family. It looks great as a cake for a fancier occasion, but equally delicious if shaped as a “salami” log, the traditional way of making it.

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No Bake Chocolate Biscuit Cake 2

What is a Chocolate Biscuit Cake?

This is one popular dessert in Europe. Some say that it is a truly Italian recipe, others think that it’s coming from Portugal, while others think is is an international recipe.

I say that many countries in Europe have at least one version of it.

If it came from Italy or not, I don’t know, but what I can say is that I grew up with this recipe back in Romania as it was a cheap, economical way to put a dessert on the table.

Also, I just learned that in Malaysia they make a similar cake called “Batik Cake”, which they serve on special occasions.

Prince William’s And Queen Elizabeth’s Favorite Cake:

The recipe is so famous that even Queen Elizabeth and Prince William are known to enjoy the cake quite often. In fact, Prince William had this cake made for his wedding.

How cool is that?

This easy chocolate biscuit cake is not fancy, but it is absolutely delicious. Sweet biscuits (like Maria cookies) or graham crackers are the base of the recipe.

The cookies are tossed in a syrup made out of water, sugar, cocoa powder, butter and different flavors. Nuts are added, sometimes dried or candied fruit.

Originally, the mixture was then molded as a log or a “salami” as we liked to call it. It was refrigerated, then sliced and served as a dessert or a snack.

The recipe is passed from generation to generation and it makes a delicious dessert for any day of the week.

In Romanian, because of its salami shape, it is called  Salam de biscuiti, or Biscuits Salami.

This time, though, I decided to shape the mixture into a cake, because I needed an easy, no-bake dessert that looked fancier. And it really looked very pretty, don’t you think?

No Bake Chocolate Biscuit Cake0

What kind of ingredients go into this easy chocolate biscuit cake:

  • digestive biscuits/Maria cookies/graham crackers/tea biscuit
  • toasted walnuts
  • CHOCOLATE SYRUP:
  • granulated sugar
  • unsweetened cocoa powder
  • cold water
  • unsalted butter at room temperature
  • vanilla extract
  • rum flavor
  • Optional:
  • dried or candied fruits
  • CHOCOLATE GANACHE:
  • heavy cream
  • bittersweet chocolate
  • shaved chocolate for decor

A few words about biscuits/cookies used in this recipe:

The No Bake Chocolate Biscuit Cake uses digestive biscuits, which are very popular overseas. If you cannot find them, you can use regular graham crackers or Marias cookies.

Some people use crushed biscotti or animal crackers, or simple sugar cookies. I prefer digestive cookies or Marias cookies because of their simple flavor and availability in stores.

There are different European brands that can be easily found in the stores.

No matter where you go in the world, you will find a variation of the Marias cookie. In Spain they even serve it over pudding or natilla. 

The bottom line is that you can use whatever sweet simple cookie, biscuit or cracker you like. This makes the recipe flexible and easy to put together using ingredients from the pantry.

Besides that, there is no baking involved, which is awesome if you are not that good of a baker. You just have to follow the recipe, and you should be safe.

 No Bake Chocolate Maria Cookie Cake- vertical picture with the cake sitting on a cake stand next to a slice of cake on white and golden plate

Bonus: Another No bake dessert- This No Bake Cheesecake with Berries

My version of this recipe is flavored with rum, a very popular flavor used in the Romanian desserts. If you don’t like that flavor, use vanilla, almond flavor or anything else you like.

What kind of nuts would be good in this recipe?

I also used walnuts, because they are the Romanian traditional nut, but if you don’t like them or have them, replace them with hazelnuts or crushed almonds. Dried or candied fruits work really well in this recipe.

As you can see in the picture below, it really resembles a “salami” inside. The biscuits, the nuts, and the dried fruit have different textures that make this dessert really amazing.

 No Bake Chocolate Maria Cookie Cake- section of the cake on a white plate

Tips: 

If the mixture looks kind of dry after mixing the biscuits/crackers/Maria cookies with the syrup, do not add more liquid.

The ratio between dry and wet ingredients is a perfect one to get the right consistency after refrigeration for a few hours.

The biscuits will have time to absorb the flavors and become soft. The perfect pan for me was a springform pan because I find it easier to remove the cake before serving.

 No Bake Chocolate Maria Cookie Cake- cake sitting on a cake stand

Enjoy!

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No Bake Chocolate Biscuit Cake2
Yield: 14 servings

No Bake Chocolate Biscuit Cake

Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 35 minutes

This No Bake Chocolate Biscuit Cake is a beautiful, easy to make European dessert that is good for the entire family. It looks great as a cake for a fancier occasion, but equally delicious if shaped as a "salami", the traditional way of making it. Note: You will need: 9 inch/23 cm springform pan

Ingredients

  • 22oz(650g) digestive biscuits/Maria cookies/graham crackers/tea biscuit
  • 1 cup toasted walnuts
  • For the CHOCOLATE SYRUP:
  • 1 cup/7oz/200g granulated sugar
  • 1/2 cup/2 oz/60g unsweetened cocoa powder
  • 1 cup/8.4 fl.oz/240 ml cold water
  • 2/3 cup/5.2oz/150g unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum flavor
  • Optional:
  • 1/2 cup dried or candied fruits
  • For the CHOCOLATE GANACHE:
  • 1/2 cup/4 fl.oz/120 ml heavy cream
  • 4 oz/120g bittersweet chocolate
  • 1 oz/28g shaved chocolate for decor

Instructions

  1. Make the chocolate syrup first:
  1. Place the sugar, cocoa powder, water and butter in a small pot.Place the pot on the stove, on medium heat and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
  2. Remove from the stove and let the mixture cool down for 10 minutes.
  3. Add the roasted chopped walnuts, the rum flavor, the vanilla and the dried/candied fruits. Set aside.
  4. Meanwhile, break the graham crackers into small pieces and place them in a big bowl.
  5. Pour the chocolate mixture over the crackers and mix all together until crackers are coated.
  6. Place the mixture into a springform pan and press it down to become compact.
  7. Refrigerate for an hour.
  8. Chocolate Ganache:
  9. In a small pot, bring the heavy cream to a boil, then remove it from the stove and add the chopped chocolate.
  10. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
  11. Pour the chocolate ganache over the cake and spread it with a spatula.
  12. Refrigerate for 3-4 hours or overnight.
  13. Remove the springform and place the cake on a platter.
  14. Decorate with shaved chocolate.
  15. Cut and serve.
  16. Keep it in the refrigerator.

Notes

Note: If the mixture looks kind of dry after mixing the biscuits/crackers with the syrup, do not add more liquid. The ratio between dry and wet ingredients is a perfect one to get the right consistency after refrigeration for few hours. The biscuits will have time to absorb the flavors and become soft. The perfect pan for me was a springform pan because I find it easier to remove the cake before serving. The result also looks prettier.

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Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 370Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 48mgCarbohydrates: 37gFiber: 3gSugar: 26gProtein: 4g

Did you make this recipe?

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Elizabeth L

Friday 5th of March 2021

Looks amazing! Do you line the springform pan with parchment ?? Or oil it at all?

The Bossy Kitchen

Friday 5th of March 2021

You don’t need to oil or line the springform with anything. The dessert will set beautifully without sticking to the pan.

Cheryl Itallo

Thursday 25th of February 2021

Will try this one

The Bossy Kitchen

Thursday 25th of February 2021

Awesome, enjoy!

Fidaa Lahoud

Friday 11th of December 2020

when do I add the fruit and walnut mixture to the cake?

The Bossy Kitchen

Friday 11th of December 2020

Hi, You have the instructions on the bottom of the article in the recipe card. It will tell you exactly what to do.

Tina

Wednesday 29th of January 2020

What can you use instead of fruit? I'm not much on fruit and chocolate together?

The Bossy Kitchen

Wednesday 29th of January 2020

Hi, skip the fruits and put more nuts if you like them, otherwise just skip the fruit completely.

LauraOinAK

Friday 31st of March 2017

I think my boys need to help make this one. It would be a win for everyone. Well, maybe not my waistline...

The Bossy Kitchen

Wednesday 5th of April 2017

:-) Desserts are never helpful for the waistline, but they can bring joy in our life. I hope your boys will enjoy this dessert as much as I enjoyed it when I was a child.