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Slice of no-bake chocolate biscuit cake with creamy chocolate filling and glossy chocolate topping on a white plate

Chocolate Biscuit Cake with Creamy Chocolate Filling

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A no-bake chocolate biscuit cake made with petit biscuits, a light chocolate cream filling, and a smooth chocolate topping. This chilled cake is easy to make, slices neatly, and works well as a make-ahead dessert.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Course: No-Bake Dessert
Cuisine: European
Ingredients Method Video Notes

Ingredients
  

For the biscuit layers:
  • 200 g petit biscuits
  • 100 ml milk
  • 1 tablespoon cocoa powder
For the filling:
  • 200 g dark chocolate
  • 1 tablespoon cocoa powder
  • 400 ml whipping cream 35%, cold
  • 1 tablespoon powdered sugar
For the topping:
  • 100 g chocolate
  • 100 ml whipping cream
Optional decoration:
  • Ground biscuits
  • Whipped cream
  • Chopped hazelnuts
  • Cocoa powder

Method
 

  1. Melt the dark chocolate using a double boiler or in the microwave in short intervals.
  2. Add 1 tablespoon cocoa powder to the melted chocolate and mix until smooth and lump-free. Let it cool until lukewarm.
  3. In a separate bowl, whip the cold whipping cream with the powdered sugar until it reaches a half-whipped consistency.
  4. Add the whipped cream to the cooled chocolate, 1 tablespoon at a time, mixing well after each addition until the filling is smooth.
  5. Divide the filling into 2 equal parts.
  6. Arrange a layer of petit biscuits in a tray.
  7. Lightly drizzle the biscuits with milk. Do not soak them too much.
  8. Lightly sprinkle cocoa powder over the biscuits.
  9. Spread the first half of the filling evenly over the biscuit layer.
  10. Add a second layer of biscuits, drizzle lightly with milk, sprinkle with cocoa powder, and spread over the second half of the filling.
  11. Add a third layer of biscuits on top and lightly drizzle with milk.
  12. For the topping, heat the whipping cream until just before boiling.
  13. Pour the hot cream over the chocolate and let it sit briefly, then stir until smooth.
  14. Pour the topping over the top layer of biscuits and spread evenly.
  15. Decorate as desired with ground biscuits, whipped cream, hazelnuts, or cocoa powder.
  16. Refrigerate for 2 to 3 hours, or until fully set.
  17. Slice and serve chilled.

Video

Notes

  • You can use coffee instead of milk for soaking the biscuits if you want a stronger flavor.
  • Do not over-soak the biscuits or the cake may become too soft.
  • The melted chocolate should be lukewarm, not hot, before adding the whipped cream.
  • This cake is even better after resting in the fridge overnight.
  • Store covered in the refrigerator.

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