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Home > Recipes > Cakes And Entremets

Chocolate Biscuit Cake (No Bake Recipe)

by Gabriela - Updated October 20, 2023 | 22 Comments
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This Chocolate Biscuit Cake Recipe (No Bake Recipe) is a beautiful, easy-to-make European dessert, the perfect treat for the entire family.

It looks great as a cake for a fancier occasion, but it is equally delicious if shaped like a "salami" log, the traditional way of making it. It was also Her Royal Majesty the Queen’s favorite afternoon tea cake.

Biscuit Chocolate Cake on cake stand sitting on dining table.

This is a recipe from my collection of Cakes and Entremets where you can find a variety of recipes like this Easy Decadent Chocolate Tart, a No Bake Orange Mousse Cake, Fruit Buckle Cake or this Philadelphia No Bake Cheesecake.

Jump to:
  • What is a Chocolate Biscuit Cake
  • Queen Elizabeth's Favorite Cake
  • Ingredients
  • How to make the cake
  • Expert Tips
  • How to serve this cake
  • Leftovers
  • Recipe Faqs
  • More recipes to enjoy
  • More No-Bake Recipes
  • 📖 Recipe
  • 💬 Comments

What is a Chocolate Biscuit Cake

Chocolate Biscuit Cake is a classic dessert recipe and a popular one in many countries from Eastern and Central Europe.

It is made with sweet cookies (biscuit pieces), like Maria cookies or graham crackers, as a base of the recipe, dried or candied fruit, chopped small pieces of nuts, and a chocolate mixture cooked on the stove, made with cocoa powder, sugar, butter, and flavors.

The recipe is presented in many European cookbooks as an easy dessert shaped like a log resembling a dried salami.

In fact, it is just a simple no-bake roll with biscuits (sweet crackers) and chocolate, and it is one of the favorite desserts among children.

Nobody knows the original recipe for this dessert. Each country has its own version, and ingredients may vary slightly from place to place, but the basic concept of a biscuit-based dessert with chocolate and cream remains the same.

You can find it under different names like Chocolate Fridge Cake, Chocolate Biscuit Refrigerator Cake, Chocolate Tiffin Cake, or Chocolate Hedgehog Slice.

The popularity of this type of dessert is likely due to its simple and delicious flavor, as well as its versatility and ease of preparation.

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

Biscuit Chocolate Cake close up1

Queen Elizabeth's Favorite Cake

It is widely known that the Queen of England, Queen Elizabeth II, had a fondness for Chocolate Biscuit Cake. It is said to be one of the queen's favorite cakes and was frequently served at royal events and state functions.

The recipe for the cake is believed to have been passed down through the royal family for generations, and it is considered a classic and traditional British dessert. Can you imagine being a royal chef at Buckingham Palace or Windsor Castle? Lots of pressure, I would think...

Also, a fun fact is that at the wedding of Prince William to Catherine Middleton, this Chocolate Biscuit Cake was specially made for William as the groom's cake.

The recipe is so loved that Prince William is known to enjoy the cake occasionally.

How cool is that? You learn something new every day!

While I usually shape this dessert as a log because this is how I was always used to do it, this time, I decided to shape the mixture into a cake. I needed an easy, no-bake dessert that looked fancier.

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 truly unique.

Biscuit chocolate salami0

Ingredients

This recipe uses simple ingredients that most people should have in their pantries.

The cake:

Cookies: 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 found in any grocery store.

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

There are different European brands that you can easily find in the stores or online.

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

Toasted walnuts: Replace them with pecans, almonds, or a mixture of your favorite nuts. We try to keep the recipe versatile and easy to make for anybody who likes a simple dessert.

Dried or candied fruits: These are optional, but highly recommend it. Raisins are easy to find, but you can also add cranberries for a festive look or a combination of candied fruits that you enjoy.

Chocolate syrup:

This chocolate syrup will bind the ingredients together.

  • Granulated sugar
  • Unsweetened cocoa powder- Please use only cocoa powder without added ingredients.
  • Cold water
  • Unsalted butter at room temperature
  • Vanilla extract - Try to find the best version of vanilla you can afford.
  • Rum extract- If you don't have it, you can replace it with real rum, but remember that you cannot serve it to children. I would encourage you to try the rum extract for the flavor. It works very well in the recipe, and the entire family can enjoy it.
Ingredients for no bake chocolate biscuit cake syrup binding

Chocolate Ganache:

The chocolate ganache is what we use to cover this delicious cake.

  • Heavy cream: Heavy cream, also known as heavy whipping cream, is a high-fat dairy product that is commonly used in cooking and baking. Heavy cream typically contains at least 36% milk fat and can be whipped to make whipped cream or used to make chocolate ganache.
  • Semi-sweet chocolate: Use the best chocolate you can afford with at least 50% cacao solids. I would stay away from chocolate chips, as they are formulated to hold their shape in baked goods. Therefore, they are not melting properly. You want a chocolate brand that melts nicely. Chopped chocolate melts better than larger chunks.
  • Shaved chocolate for decor- this could be any chocolate you like: Milk chocolate, dark chocolate, semi-sweet chocolate, or a mixture of them.

How to make the cake

Step 1. Start with the chocolate syrup.

Place 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. Remove from the stove and let the mixture cool for 10 minutes.

Step 2. Toast the nuts

You can toast nuts on the stove, in a skillet, or inside the oven.

On The Stove:

I do it on the stove if I have a small amount of nuts I want to toast. The time to toast nuts on the stove is always shorter than the time the nuts require in the oven.

Place a medium skillet on medium heat. Heat walnuts until browned and fragrant, constantly stirring so they don't burn. In about 2-5 minutes, they should be done. Please watch the nuts because they tend to burn fast if unattended.

Remove them from the pan, chop them, and use them for the recipe.

In The Oven:

Preheat oven to 350F/180C.

Line a baking sheet with parchment paper and place the nuts in a single layer. You can also use aluminum foil.

Toast until fragrant and slightly browned for about 7 minutes. Remove from the oven and allow them to cool. Use them in the recipe as needed.

Step 3. Assemble The Cake:

Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried/candied fruits to the syrup. Set aside.

Meanwhile, break the graham crackers or other cookies you might use into small pieces and place them in a large bowl.

Pour the chocolate mixture over the crackers and mix all until the cookies are coated.

Place the mixture into a springform pan and press it down to become compact.

Refrigerate for an hour.

Step 4. Make the chocolate ganache:

Heat the heavy cream on the stove, using a small saucepan, until it comes closer to the boiling point. As soon as the cream simmers, remove it from the stove and add the chocolate.

(The recipe card at the bottom of this article will tell you how much chocolate and cream to use).

Making chocolate ganache collage0

Stir the cream and chocolate together until you obtain a smooth, creamy chocolate ganache. This chocolate mixture will then go on top of the cake.

Slice of Biscuit Chocolate Cake with cake behind

Bonus: Try No Bake Cheesecake with Berries

My version of this recipe is flavored with rum. If you don't like that flavor, use vanilla, almond flavor, or anything else you want.

Slice of biscuit chocolate cake on white plate

Expert Tips

  • Do not add more liquid if the mixture looks a little dry after mixing the biscuits/crackers/Maria cookies with the chocolate syrup.
  • The ratio between dry and wet ingredients is perfect for getting the right consistency after the cake sits in the refrigerator for a few hours.
  • The biscuits will have time to absorb the flavors and become soft. For me, the perfect pan was a springform pan because I found it easier to remove the cake before serving.
No bake chocolate biscuit cake on table0

How to serve this cake

A small slice of this cake on a serving plate is more than enough for anyone, as it is rich, delicious, and perfect with a cup of coffee or tea.

This cake also travels well, which makes it perfect to pack for lunch or a later pick-me-up dessert in the afternoon at work.

Kids absolutely love this deliciously simple cake, and the recipe is great to make when there is no inspiration on what dessert to make for the weekend or to take with them to school.

Leftovers

Leftovers should be stored in the refrigerator. The cake lasts for about a week if you keep it cool, wrapped in foil, or in an airtight container.

Recipe Faqs

I don't have a springform pan. What else can I use?

You could use a regular cake pan lined with plastic wrap or parchment paper for easy removal. If you do not want to make this dessert into a cake, the traditional way is to shape the mixture into a cylinder, like a salami, using plastic wrap.

Can I freeze this chocolate biscuit cake?

Yes, definitely. It freezes beautifully for up to three months. You can wrap the entire cake in foil or just individual slices for easy access. After wrapping, place the cake or the slices in freezer bags.

Can I make a gluten-free version of the chocolate biscuit cake?

Absolutely! To make a gluten-free version, simply substitute the digestive biscuits or graham crackers with gluten-free cookies or crackers that you enjoy.
Ensure that all other ingredients used, such as the cocoa powder, chocolate, and flavors, are also gluten-free. Follow the same recipe instructions and enjoy a delicious gluten-free chocolate biscuit cake.

Can I add a twist of coffee flavor to the chocolate biscuit cake?

If you enjoy the combination of chocolate and coffee, you can definitely do this. Simply dissolve a teaspoon of instant coffee granules or espresso powder in the chocolate syrup mixture while it simmers on the stove.
The coffee flavor will infuse into the syrup and enhance the overall taste of the cake. You can adjust the amount of coffee to your preference for a subtle or stronger coffee flavor. Proceed with the recipe as usual, and you'll have a delightful chocolate and coffee-infused biscuit cake.

For the love of chocolate biscuit cake, people! Just writing this article, and I want to go and grab another slice of it! 🙂

More recipes to enjoy

Low Sugar Bread With Dried Fruit And Nuts

Easy Dark Chocolate Walnut Cookies

Chocolate Cake With Tart Cherries

Walnut Chocolate Rum Cake

Wacky Cake Recipe

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Enjoy!

📖 Recipe

Biscuit chocolate cake on glass cake stand

The Queen's Chocolate Biscuit Cake

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 is equally delicious if shaped like a "salami," the traditional way of making it.
4.56 from 74 votes
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Course: Cakes And Entremets
Cuisine: Other Cuisines
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Additional Time: 3 hours hours
Total Time: 3 hours hours 35 minutes minutes
Servings: 14 servings
Calories: 485kcal
Author: Gabriela

Equipment

  • Springform Pan 9 Inches Non-stick 
  • Measuring Cups And Spoons Set 
Prevent your screen from going dark

Ingredients

The base of the cake:

  • 22 ounces digestive biscuits/Maria cookies/graham crackers/tea biscuit
  • 1 cup toasted walnuts
  • ½ cup dried or candied fruit

Chocolate Syrup:

  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 cup cold water
  • ⅔ cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum flavor

Chocolate Ganache:

  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate
  • 1 ounce shaved chocolate for decor
US Customary - Metric

Instructions

Make the chocolate syrup:

  • In a small pot, combine sugar, cocoa powder, water, and butter.
  • Place the pot on the stove over medium heat.
  • Bring the mixture to a boil, ensuring all the ingredients are well incorporated. Stir continuously during this process.
  • Once the mixture reaches a boil, reduce the heat to a simmer.
  • Allow the syrup to simmer for approximately 7 minutes, ensuring you continue to stir constantly.
  • After the simmering time, remove the pot from the stove. Let the syrup cool for about 10 minutes.

Toast the walnuts:

  • Add the walnuts to a skillet and toast over medium heat until browned and fragrant. (for about 2 to 5 minutes). Remove from heat and allow them to cool. Chop them.

Assemble The Cake:

  • Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried/candied fruits to the syrup. Set aside.
  • Meanwhile, break the graham crackers into small pieces and place them in a large bowl.
  • Pour the chocolate mixture over the crackers and mix all until the crackers are coated.
  • Place the mixture into a springform pan and press it down to become compact.
  • Refrigerate for an hour.

Chocolate Ganache:

  • In a small pot, bring the heavy cream to a boil, remove it from the stove and add the chopped chocolate.
  • Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
  • Pour the chocolate ganache over the cake and spread it with a spatula.
  • Refrigerate for 3-4 hours or overnight.
  • Remove the springform and place the cake on a platter.
  • Decorate with shaved chocolate.
  • Cut and serve.
  • Keep it in the refrigerator.

Notes

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 perfect for getting 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.

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 60g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 300mg | Potassium: 233mg | Fiber: 4g | Sugar: 32g | Vitamin A: 402IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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Reader Interactions

Comments

  1. LauraOinAK says

    March 31, 2017 at 1:14 pm

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

    Reply
    • The Bossy Kitchen says

      April 05, 2017 at 9:35 pm

      🙂 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.

      Reply
  2. Tina says

    January 29, 2020 at 11:15 am

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

    Reply
    • The Bossy Kitchen says

      January 29, 2020 at 2:44 pm

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

      Reply
  3. Fidaa Lahoud says

    December 11, 2020 at 7:36 am

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

    Reply
    • The Bossy Kitchen says

      December 11, 2020 at 12:12 pm

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

      Reply
  4. Cheryl Itallo says

    February 25, 2021 at 8:12 pm

    Will try this one

    Reply
    • The Bossy Kitchen says

      February 25, 2021 at 11:37 pm

      Awesome, enjoy!

      Reply
  5. Elizabeth L says

    March 05, 2021 at 1:47 pm

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

    Reply
    • The Bossy Kitchen says

      March 05, 2021 at 2:08 pm

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

      Reply
  6. Catherine Tideswell says

    April 05, 2021 at 7:51 am

    5 stars
    I used these ingredients and placed in a greased large egg shaped tin. Took out a couple of hours later, then decorated with chocolate spread and iced flowers. Saved me lots of work this Easter and tasty too. I usually use BBC good food recipes but this was just as good.

    Reply
  7. Shirley says

    April 19, 2021 at 3:08 am

    If I don’t have a springform are there any subs? Also, should the shaved chocolate be milk, semi sweet or bitter sweet?

    Reply
    • The Bossy Kitchen says

      April 19, 2021 at 10:27 am

      Hi Shirley,

      You could use a regular cake pan that has been lined with plastic wrap or parchment paper for easy removal. If you do not want to make this dessert into a cake, the traditional way is to shape the mixture into a cylinder, like a salami, using plastic wrap. The choice of shaved chocolate is yours, and there are no rules for that. Use whatever you like. I personally used semi-sweet chocolate, but this is what I have in the house for baking.

      Reply
  8. Mehjabeen says

    August 19, 2022 at 1:26 pm

    Hi this dessert looks delicious on its own that i feel u dont need that topping or do you

    Reply
    • The Bossy Kitchen says

      August 22, 2022 at 7:22 am

      Hi, The topping makes it more decadent, but you are right. You do not need to add it if you don't want it. The dessert is indeed delicious on its own.

      Reply
  9. Donna says

    September 22, 2022 at 6:56 pm

    Can you take this cake to a party, how long can it be out of the refrigerator for ?

    Reply
    • The Bossy Kitchen says

      September 23, 2022 at 12:49 pm

      Yes, you can. The cake could be at room temperature for 2-3 hours, no problems. However, it would be a good idea to keep it out of the sun or in a very hot environment.

      Reply
  10. kathleen says

    September 27, 2022 at 9:09 am

    Can I freeze this cake and for how long?

    Reply
    • The Bossy Kitchen says

      September 27, 2022 at 10:08 am

      Yes, you can freeze it for up to three months.

      Reply
  11. Ingrid says

    November 18, 2022 at 1:01 pm

    If I don’t use nuts (can’t eat nuts or seeds)do I have to replace them with additional cookies

    Reply
    • The Bossy Kitchen says

      November 18, 2022 at 1:55 pm

      No, as you will unbalance the ratio between dry and wet ingredients. Just skip the nuts. We add them for texture and taste, but the cake will be fine without them.

      Reply
  12. Miha says

    December 05, 2022 at 7:48 am

    Gustos, simplu și nepretențios acest salam de biscuiți din copilărie. Modernizat

    Reply
4.56 from 74 votes (73 ratings without comment)

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