The Ultimate No-Bake Biscuit Cake with Cream and Chocolate Recipe
There is something undeniably nostalgic about a dessert that transforms humble pantry staples into a masterpiece without ever needing to turn on the oven. I remember the first time I put this biscuit cake with cream and chocolate recipe to the test. It was a humid afternoon, and the thought of baking a traditional sponge was exhausting. Instead, I stood by the stove, whisking a simple vanilla custard until it was thick and glossy, then layered it with crisp chocolate cookies. By the time it had chilled, the cookies had softened into a tender, cake-like texture that melted the moment it hit my tongue. The scent of warm vanilla and rich cocoa filling the kitchen is a memory I revisit every time I make this dish.
Why You’ll Love This
Zero Baking Required: Perfect for hot days or when your oven is occupied with dinner.
The Texture Contrast: You get a beautiful harmony between the velvet-smooth cream and the slight crunch of hazelnut topping.
Prep-Ahead Friendly: This cake actually tastes better the longer it sits, making it the ideal dessert for hosting.
Budget-Friendly Elegance: It uses basic ingredients like flour, milk, and sugar to create a high-end bakery look.
The Skeptic at the Table
I once served this to a close friend who is a self-proclaimed dessert snob—the kind of person who usually only accepts patisserie-grade macarons or complex soufflés. He watched me assemble it with a raised eyebrow, skeptical that “cookies and milk” could result in a sophisticated treat. However, after one bite of the chilled, chocolate-drenched layers, he went silent. He didn’t just finish his piece; he asked for a container to take the leftovers home. It turns out that the combination of homemade custard and milk chocolate ganache is enough to win over even the most demanding palate.
What Makes It Special
Real Vanilla Custard: Unlike instant puddings, this cooked base uses egg and butter for a rich, professional mouthfeel.
Chocolate Cookies: These provide a deep cocoa base that softens into a delicate “sponge” after absorbing the moisture from the cream.
Milk Chocolate & Cream Ganache: This isn’t just a frosting; it’s a luxurious, silky topping that sets into a fudge-like consistency.
Roasted Hazelnuts: The addition of chopped nuts provides an earthy depth and a necessary crunch to break up the creaminess.
Making It Happen
To bring this biscuit cake with cream and chocolate recipe to life, you begin by creating the heart of the dessert: the vanilla cream. In a heavy-bottomed saucepan, whisk together the egg, sugar, a pinch of salt, flour, and cornstarch until no lumps remain. Slowly pour in the milk, whisking constantly to ensure a smooth transition. Place the pot over low heat, and stay patient. As you stir, the liquid will transform into a thick, billowing custard. Once it reaches that heavy ribbon stage, whisk in the butter until it disappears, leaving you with a glossy, golden cream.
Now comes the assembly. In a rectangular baking tin, lay down your first layer of chocolate cookies. Pour a portion of the warm cream over them, smoothing it out to the edges. Repeat this process, stacking cookies and cream until you have three distinct layers of each. While the cake begins to settle, melt your milk chocolate with the cream to create a shiny ganache. Fold in the chopped hazelnuts and pour this liquid gold over the final layer. The hardest part is the wait—sliding it into the refrigerator for a few hours allows the flavors to meld and the biscuits to reach that perfect, tender consistency.
You Must Know
Whisk Constantly: When cooking the cream, do not walk away. The cornstarch can settle and scorched milk is impossible to hide.
Layer While Warm: Spreading the cream while it is still warm helps the cookies soften slightly faster, ensuring a cohesive cake.
Quality Chocolate Matters: Since the topping is a main feature, use a milk chocolate that you actually enjoy eating on its own.
The Chill Factor: Do not rush the refrigeration. A minimum of four hours is necessary, but overnight is even better for clean slices.
Serving Ideas
This decadent cake pairs beautifully with a sharp contrast. Serve a square alongside a handful of tart raspberries or sliced strawberries to cut through the richness of the chocolate. For drinks, a steaming cup of dark roast coffee or a cold glass of milk complements the vanilla notes perfectly. If you are serving this at a dinner party, a small glass of Frangelico (hazelnut liqueur) mirrors the topping beautifully.
Make It Different
Nut-Free: Swap the hazelnuts for crushed pretzels or extra cookie crumbs if allergies are a concern.
Coffee Infusion: Lightly dip each cookie in cold espresso before layering for a mocha-inspired twist.
Darker Profile: Use dark chocolate (70% cocoa) for the topping if you prefer a less sweet, more intense finish.
Gluten-Free: Use your favorite gluten-free chocolate biscuits and a gluten-free flour blend for the custard.
Storage and Reheating
This cake should always be stored in the refrigerator, covered tightly with plastic wrap or kept in an airtight container to prevent it from absorbing fridge odors. It stays fresh and delicious for up to 4 days. Because of the dairy-based custard and chocolate ganache, this dish should not be reheated; it is designed to be enjoyed cold or at a very slight room temperature.
Success Tips
For the cleanest slices, dip a sharp knife into hot water and wipe it dry between every single cut. This prevents the cream from dragging and keeps the layers looking sharp and professional. Additionally, ensure your hazelnuts are toasted before adding them to the topping; this simple step triples the aroma and flavor of the final dish.
FAQ
Can I use white chocolate for the topping instead?
Yes, but reduce the cream in the topping by about 20ml, as white chocolate has a higher fat content and stays softer than milk chocolate.
The custard is lumpy, can I save it?
If you have lumps in your cream, simply pass it through a fine-mesh sieve or give it a quick pulse with an immersion blender before adding the butter.
My cookies are still crunchy after chilling, what happened?
The cream might have cooled too much before you layered it, or the cake didn’t chill long enough. Let it sit in the fridge for a few more hours.
Can I freeze this cake?
I don’t recommend freezing this specific recipe, as the texture of the egg-based custard can become grainy once thawed.
What kind of chocolate cookies work best?
Standard rectangular chocolate tea biscuits or “Petit Beurre” style chocolate cookies work best as they absorb moisture evenly.
Recipe Card
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes (plus 4 hours chilling)
Servings: 9-12 squares
Category: Dessert
Difficulty: Easy
Cuisine: Continental
Yield: 1 medium rectangular cake
Equipment: Medium saucepan, whisk, 8×8 or 9×9 inch baking tin, mixing bowl.
Ingredients
The Cream Base
1 Egg
60g (1/4 cup) Sugar
1/2 tsp Vanilla extract
30g (1/4 cup) Flour
30g (1/4 cup) Cornstarch
520ml (2 cups) Milk
A pinch of salt
60g (4 tbsp) Butter
350g (12.5 oz) Chocolate cookies
The Topping
200g (7 oz) Milk chocolate
100ml (2/5 cup) Cream
90g (3 oz) Chopped hazelnuts
Instructions
Prepare the Custard: In a medium bowl, whisk together the egg, salt, sugar, and vanilla. Sift in the flour and cornstarch, then slowly whisk in the milk until the mixture is uniform.
Thicken: Pour the mixture into a saucepan over low heat. Stir continuously until the cream thickens to a pudding-like consistency. Remove from heat and stir in the butter until fully melted and glossy.
Layer the Cake: Place a single layer of chocolate cookies at the bottom of your baking tin. Pour a portion of the warm cream over the cookies and spread evenly.
Repeat: Add another layer of cookies, followed by cream, repeating until you have three layers of biscuits.
Create the Ganache: In a small bowl, melt the milk chocolate with the 100ml of cream (you can use a microwave in 30-second bursts or a double boiler). Stir until smooth, then fold in the chopped hazelnuts.
Finish: Spread the chocolate-hazelnut mixture over the top of the cake.
Chill: Place the cake in the refrigerator for at least 4 hours, or ideally overnight.
Serve: Slice into squares and enjoy cold.
Notes
For an extra touch of luxury, sprinkle a tiny bit of sea salt over the chocolate topping before it sets.
Ensure the milk is at room temperature before mixing to prevent the cornstarch from clumping.
Nutrition (per serving)
Calories: 345 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Sugar: 24g
