• Home
• Recipes
• Baking and desserts
• Chocolate biscuit cake

Chocolate biscuit cake

• Vicki Smallwood

Save recipe

Serves 8 - 10

Easy

Prep: 15 mins

No cook, plus chilling

A star rating of 5 out of 5.18 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

There's no need to turn on the oven with this chocolate biscuit cake. Prepped in just 15 minutes, it’s a winner on so many levels

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Baileys brownies

A star rating of 5 out of 5.1 rating

Millionaire's shortbread

A star rating of 5 out of 5.6 ratings

Espresso martini cheesecake

A star rating of 5 out of 5.3 ratings

Try our chocolate biscuit cake then check out our chocolate tiffin, chocolate concrete, banoffee fridge cake, Oreo Baileys fridge cake, Oreo mug cake and more no-bake desserts.

Fridge cake is a popular classic, originally developed using “broken biscuits” which could be bought very cheaply.

How to make the perfect chocolate biscuit cake: cook’s tips

• This is a great way to use up biscuits that are broken, just stick to the weight above. Or use “end of packets”; have fun trying out different combinations.
• Any leftover caramel condensed milk can be kept in the fridge for up to 3 days. It’s great stirred into warm milk as a drink, drizzled over ice cream or added to stewed apples in place of sugar, or used in other sweet recipes.

How to store chocolate biscuit cake: Store in a cool place; it will keep for a week.

Chocolate biscuit cake recipe

Ingredients

Nutrition

• 200g unsalted butter

  diced, plus a little for the tin

• 250g dark chocolate

  chopped

• 150g milk chocolate

  chopped

• 150g caramel condensed milk

• 250g malted milk biscuits

• 150g Rolo chocolates

Nutrition: (10)

• kcal605
• fat40g
• saturates23.9g
• carbs53.7g
• sugars38.8g
• fibre3.1g
• protein6g
• salt0.2g

Ad

Method

• step 1

  Lightly oil and line a 2lb loaf tin with baking paper. Rub a little butter over the base and sprinkle with a pinch of flaky sea salt.

• step 2

  Place a large mixing bowl over a pan of gently simmering water, ensuring the base of the bowl is not touching the water. Add the butter, chocolate and caramel condensed milk and heat, stirring from time to time, until melted. Remove from the heat and allow to cool for 10 mins.

• step 3

  Break each biscuit into 6-8 pieces and add to the chocolate mixture. Mix well to fully coat each biscuit piece, then stir through the Rolos. Tip the mixture into the prepared tin, pressing down and levelling with the back of a spoon or spatula to fill the tin. Chill for at least 3 hours before slicing to serve.

Discover more no bake dessert recipes

Authors

Vicki Smallwood

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.18 ratings

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue