No-Bake Chocolate Biscuit Cake (European Lazy Cake)

No-Bake Chocolate Biscuit Cake is a classic, crowd-pleasing dessert made by layering crushed biscuits with a rich chocolate mixture—no oven required! It’s easy, quick, and incredibly delicious. Whether you're hosting a party, prepping a holiday treat, or just craving chocolate, this cake delivers all the decadence with minimal effort.

What Is No-Bake Chocolate Biscuit Cake?

This European-style dessert combines crushed tea biscuits (like digestives or graham crackers) with a buttery chocolate mixture that firms up in the fridge. It's popular in Italy, the UK, and across Eastern Europe—some even call it “lazy cake” because it’s that simple! Often topped with a glossy chocolate ganache, it’s rich, satisfying, and sliceable like a real cake.

Why Everyone Will Love This Recipe

• Zero baking: Perfect for hot days or busy kitchens.
• Crunchy meets creamy: Biscuits soften just enough in the chocolate to give that melt-in-your-mouth texture.
• Foolproof: No special tools or baking skills needed.
• Kid-friendly: Fun to make with little helpers.
• Customizable: Add nuts, dried fruit, or a splash of rum for adult flair.

Pro Tips for the Best Biscuit Cake

1. Use plain, dry biscuits—tea biscuits, graham crackers, or digestive cookies work best.
2. Crush, don’t pulverize—leave small chunks for the best texture.
3. Line your pan with parchment for easy removal.
4. Chill overnight for clean slices and the perfect set.
5. Top with ganache or sprinkle with nuts for an elegant finish.

Frequently Asked Questions

Can I Use Graham Crackers Instead of Tea Biscuits?

Yes! Graham crackers work great and are commonly used in the U.S. Just break them into bite-sized pieces.

How Long Should It Chill?

At least 4 hours, but overnight is ideal for the cake to set properly and develop its full flavor.

Is This Cake Too Sweet?

Not at all. The dark chocolate balances the sweetness of the biscuits, but you can always adjust sugar in the chocolate mix.

Can I Make It Vegan?

Absolutely. Use plant-based butter and dairy-free chocolate, and opt for vegan biscuits.

Can I Add Other Ingredients to the Cake?

Absolutely! This recipe is super flexible. Try adding chopped nuts, dried fruit, crushed pretzels, or even a splash of rum or coffee liqueur for a grown-up twist. Just be sure not to overload the mix—keep the ratio of chocolate to solids balanced so it sets properly.

How to Freeze

Wrap the cake tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before slicing.

How to Store

Once set, cover the cake with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days. Serve chilled or at room temperature for a softer bite.

How To Make No-Bake Chocolate Biscuit Cake

Crush the biscuits: Break them into small pieces (not crumbs) and place in a large mixing bowl.

Make the chocolate sauce: In a saucepan, melt the butter, sugar, milk, and chocolate over low heat. Stir until smooth.

Combine: Pour the chocolate mixture over the crushed biscuits. Mix until fully coated.

Shape the cake: Transfer the mixture into a loaf pan or cake tin lined with parchment. Press it down firmly and level the top.

Chill: Refrigerate for at least 4 hours or overnight.

Add topping (optional): Melt the remaining chocolate with milk/cream and pour over the cake. Let it set in the fridge for another 30 minutes.

Serve: Slice and enjoy!