Welcome to the world of no-bake desserts, where simplicity meets decadence in the form of a chocolate biscuit cake that’s as easy to make as it is to love. This recipe harnesses the power of homemade pudding to create a rich, creamy texture that pairs perfectly with the crispiness of biscuits, all without the need to turn on your oven. Ideal for when you crave something sweet but want to keep things uncomplicated, this cake is a testament to the magic of minimal ingredients producing maximum flavor.
Why You’ll Love This
This no-bake chocolate biscuit cake is the epitome of convenience blended with the indulgence of a chocolate dessert. The homemade pudding layer offers a creamy, chocolatey base that complements the biscuit’s crunch, while the whipped cream topping adds a light, airy finish. It’s a dessert that proves you don’t need to be a professional baker to create something utterly delicious.
Perfect Occasion
Whether you’re hosting a casual get-together, a picnic, or just looking for a quick dessert to surprise your family, this chocolate biscuit cake is your go-to. It’s particularly great for warm days when you’d rather not heat up the kitchen but still want to enjoy a satisfying sweet treat.
Decoration Tips
For an elegant presentation, sprinkle the top with chocolate chips or shavings. If you’re feeling creative, a drizzle of caramel or a dusting of powdered sugar can also elevate the look. To add a pop of color and freshness, consider garnishing with fresh berries right before serving.
Ingredients:
- For the Homemade Pudding:
- 4¼ cups milk
- 1 egg yolk
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 2½ tablespoons cocoa powder
- 1 tablespoon butter
- Just under 1 cup granulated sugar
- 1 packet vanilla extract
- 2.8 oz milk or dark chocolate
- For the Cake:
- 2 packs plain rectangular biscuits
- For the Topping:
- 2 packets whipped cream powder
- 1½ cups milk
- Chocolate chips for decoration
Instructions:
- Chop the biscuits into quarters and arrange them in a medium-sized glass dish.
- In a saucepan, combine milk, cocoa powder, flour, egg yolk, cornstarch, and sugar. Cook while whisking until it thickens. Remove from heat, then stir in chocolate, vanilla, and butter until smooth.
- Pour the warm pudding over the biscuits, stirring gently to ensure even coverage. Let it cool to room temperature before refrigerating for 1 hour to set.
- Whip the cream powder with cold milk until stiff peaks form. Spread this over the chilled cake layer.
- Garnish with chocolate chips and refrigerate for an additional 2 hours before serving.
Enjoy this no-bake chocolate biscuit cake as a delightful end to any meal, or as a treat to brighten your day.
