No-Bake Chocolate Biscuit Cake
A no-bake chocolate biscuit cake mixed with cocoa, milk, butter, and powdered sugar, then frozen, sliced, and covered with coconut.
By Moow Editorial ·
- For a deeper chocolate flavor, add melted bittersweet chocolate; granulated sugar may replace powdered sugar.
- The tightly wrapped cake may be frozen for up to 6 months. It can be shaped as a loaf, roll, triangle, or individual rounds and served with berries.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 slices
- Prep time: 20 minutes, plus 4 hours freezing
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 slices.
- Calories: 310 kcal
- Protein: 4 g
- Carbohydrates: 34 g
- Fat: 19 g
- Sodium: 202 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cake
Have these measured and ready before you begin.
- 80 g (2.8 oz; about 5 1/2 tbsp) butter
- 3/4 cup plus 1 tablespoon (200 ml) milk
- 3 tbsp unsweetened cocoa powder
- 4 tbsp powdered sugar
- 14 ounces (400 g) petit beurre or plain tea biscuits
For the Top
- scant 1/2 cup (100 ml by volume) shredded coconut
Directions
1. Melt the butter and pour it over the powdered sugar in a mixing bowl. Add the milk and cocoa and whisk until smooth.
2. Break the biscuits into bite-size pieces over the chocolate mixture and fold gently so the pieces remain visible.
3. Line a loaf pan or other mold with food-safe plastic wrap. Pack in the mixture and wrap it tightly.
4. Freeze for 4 hours, until firm enough to slice.
5. Unwrap, sprinkle with shredded coconut, and serve cold after a brief softening at room temperature.
Sources
Contains milk and wheat; biscuits may also contain egg or soy. Keep frozen or refrigerated, and do not leave the milk-based cake at room temperature for more than 2 hours.