No-Bake Chocolate Biscuit Cake (Cold Dog Kids Recipe)
A beloved European no-bake chocolate cake that layers butter biscuits with rich melted chocolate cream. Perfect for children's parties or when you want dessert without turning on the oven, this simple treat requires just refrigeration to set into sliceable portions. The combination of dark and milk chocolate creates a balanced sweetness, while the rectangular biscuits give it its characteristic layered appearance. Ready overnight with minimal effort.
Ingredients
- 7 oz dark chocolate bars, broken into pieces
- 1 ¾ cups milk chocolate bars
- 11 tbsp butter
- ¾ cups cream
- 2 tablespoons vanilla sugarregular sugar + vanilla extract1:1 plus few dropsdietary
use 2 tbsp sugar + 1 tsp vanilla
Full guide → - 18 tbsp butter biscuits, rectangular-sizeddigestive biscuits1:1availabilitydairy-free
similar texture and sweetness
Instructions
- 1
Melt butter in a pot over stove, then add chocolate bars and stir occasionally until liquid
- 2
Add vanilla sugar and cream, mix well
- 3
Line bread tin with clingfoil, leaving enough to cover entire tin later
- 4
Place 4 biscuits into foil-lined tin and cover with layer of melted chocolate cream
- 5
Repeat layering until all biscuits are used
- 6
Place tin in refrigerator overnight
- 7
Remove cake from tin the next day and slice into pieces
Tips
For adults, add 2 teaspoons of rum to the chocolate cream for a party-worthy twist
Ensure clingfoil extends well beyond tin edges for easy removal after setting
Let chocolate mixture cool slightly before layering to prevent biscuits from becoming too soggy
Good to Know
Keep covered in refrigerator for up to 5 days
Best made day ahead to fully set, can be made 2 days in advance
Serve chilled, cut into thick slices with sharp knife
Common Mistakes
Don't add cream while chocolate is too hot to avoid curdling
Use enough clingfoil to prevent sticking to tin sides
Substitutions
Dairy-Free Swaps
General Alternatives
use 2 tbsp sugar + 1 tsp vanilla
Full guide →FAQ
Can I use white chocolate instead of milk chocolate?
Yes, but the cake will be much sweeter. Consider reducing vanilla sugar or using dark chocolate as the base instead.
How long does this keep in the refrigerator?
The cake stays fresh for up to 5 days when covered. The texture actually improves after the first day of setting.
Can I freeze this cake?
Yes, wrap well and freeze for up to 3 months. Thaw in refrigerator overnight before serving.