No-Bake Chocolate Layered Icebox Trifle

This No-Bake Chocolate Layered Icebox Trifle is the perfect solution for chocolate lovers who want dessert fast—no oven required! Made with layers of cocoa biscuits and a silky, egg-based cream, it's ideal for last-minute guests or a sweet weekend treat. You’ll love how easy and satisfying this dessert is to prepare.

Why Everyone Will Love This Recipe

• Quick and easy: Just a bit of stovetop work and chill time.
• Rich and creamy: With a decadent chocolate glaze and smooth vanilla cream.
• Kid-friendly: No baking means it’s fun to make with kids.
• Perfect for any occasion: Great for casual dinners or celebratory tables.

What Is a No-Bake Chocolate Layered Icebox Trifle?

No-Bake Chocolate Cake is a layered dessert that skips the oven entirely. Inspired by European refrigerator cakes, it features softened biscuits layered with custard-like cream and topped with a glossy chocolate glaze. It’s a no-fuss, chill-to-set dessert that delivers indulgent flavor with minimal effort—a true comfort food classic.

Cooking Tips

• Soak biscuits briefly: Dip cocoa biscuits in milk quickly to keep them from getting mushy.
• Whip the cream to soft peaks before folding into the custard for a light texture.
• Chill well: Allow at least 60 minutes of refrigeration for clean slices.
• Use good-quality dark chocolate for a richer glaze.

Frequently Asked Questions

Can I use graham crackers instead of cocoa biscuits?

Yes, but it will slightly alter the flavor and texture. Add a touch of cocoa powder if using graham crackers.

What kind of cream should I use?

Use liquid heavy cream (at least 35% fat) to ensure it whips properly.

Can I make this dessert ahead of time?

Absolutely! It’s even better after a few hours in the fridge or overnight.

Can I add fruit or nuts?

Yes, chopped hazelnuts or a layer of sliced bananas work wonderfully in this cake.

How do I know when the cream is thick enough?

Cook over medium heat until it coats the back of a spoon and leaves a trail when you swipe your finger across.

How to Store

Store leftover no-bake chocolate cake in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid storing it uncovered.

How to Freeze

Wrap individual slices tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to 2 months. Thaw in the fridge for a few hours before serving.

How to Make No-Bake Chocolate Layered Icebox Trifle

Step 1

Step 1

In a pot, warm the milk and sugar, whisking to combine.

In a pot, warm the milk and sugar, whisking to combine.

Step 2

Step 2

In a bowl, whisk egg yolks, cornstarch, vanilla extract, and a little of the warm milk mixture.

In a bowl, whisk egg yolks, cornstarch, vanilla extract, and a little of the warm milk mixture.

Step 3

Step 3

Pour the egg mixture back into the pot. Cook over medium heat, whisking until thickened. Let cool slightly.

Pour the egg mixture back into the pot. Cook over medium heat, whisking until thickened. Let cool slightly.

Step 4

Step 4

In a separate bowl, whip the liquid cream to soft peaks. Fold it into the cooled custard until smooth.

In a separate bowl, whip the liquid cream to soft peaks. Fold it into the cooled custard until smooth.

Step 5

Step 5

Quickly dip cocoa biscuits into milk. Line the bottom of a baking dish with a layer.

Quickly dip cocoa biscuits into milk. Line the bottom of a baking dish with a layer.

Step 6

Step 6

Spread a layer of custard cream, sprinkle with chocolate chips.

Spread a layer of custard cream, sprinkle with chocolate chips.

Add 2 more biscuit-cream layers, finishing with cream on top. Chill for 60 minutes.

Step 7

Step 7

Add 2 more biscuit-cream layers, finishing with cream on top. Chill for 60 minutes.

Microwave dark chocolate and butter for 2 minutes. Stir until smooth.

Step 8

Step 8

Microwave dark chocolate and butter for 2 minutes. Stir until smooth.

Pour glaze over the chilled cake. Chill an additional 15 minutes before serving.