Tiled Biscuit Cake with Chocolate Pudding is a stunning no-bake dessert that combines rich, homemade chocolate pudding with layers of coffee-dipped biscuits. It’s creamy, indulgent, and visually striking—perfect for special occasions when you want to impress your guests without turning on the oven. This dessert is ideal for coffee lovers, chocolate fans, and anyone who craves a showstopping treat with minimal effort.
Why Everyone Will Love This Recipe
- No-bake and easy to assemble—great for warm weather.
- Combines a luscious chocolate pudding filling with soft, soaked biscuits.
- The upright "tile" arrangement makes it visually impressive with minimal skill required.
- Crowd-pleasing flavors: bittersweet chocolate, buttery cookies, and whipped cream.
- Make-ahead friendly for parties and holidays.
What Is Tiled Biscuit Cake with Chocolate Pudding?
This dessert is a layered, no-bake creation where cookies are dipped in a coffee-milk mixture and sandwiched with thick homemade chocolate pudding. The biscuits are then stood up vertically in a ring to form a “tiled” pattern, creating a unique mosaic effect when sliced. Finished with whipped cream and a dusting of cocoa powder, this chilled cake is a European-inspired treat, similar to icebox cakes or refrigerator torte, but with extra flair.
Cooking Tips
- Use high-quality dark chocolate (at least 60% cocoa) for richer flavor.
- Whisk constantly when cooking the pudding to avoid lumps.
- Don’t over-soak the biscuits—a quick dip is enough to soften them.
- Let the pudding cool to room temperature before assembling so the biscuits don’t slide.
- Use a cake ring or springform pan to help shape and hold the tiled structure while chilling.
Frequently Asked Questions
Can I use store-bought pudding instead of homemade?
Yes, but homemade pudding offers better texture and depth of flavor. If using store-bought, make sure it's thick and spoonable.
What biscuits work best for this cake?
Petit Beurre, digestive biscuits, or Maria cookies are ideal—they're firm, absorb liquid well, and hold their shape.
Can I skip the coffee in the soak?
Absolutely. Use just milk or milk mixed with vanilla extract or chocolate milk for a kid-friendly version.
How far in advance can I make this cake?
You can make it up to 24 hours ahead. It actually tastes better after chilling overnight.
What if I don’t have a cake ring?
Use a springform pan or simply build the structure free-form on a plate with a bit of care and patience.
How to Store
Cover the cake loosely with plastic wrap or place it in an airtight container and store in the refrigerator. It will keep well for up to 3 days. Serve chilled. If the whipped cream starts to soften, add a fresh dollop before serving.
How to Freeze
This dessert doesn’t freeze well once assembled, as the whipped cream may lose its texture and the biscuits can become soggy. If you'd like to freeze it, do so before adding the whipped cream topping. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and decorate before serving.
Ingredients
How to Make Tiled Biscuit Cake With Chocolate Pudding
;Resize,width=712;)
In a bowl, whisk together flour, cocoa powder, and sugar.
In a saucepan over low heat, add the milk, dark chocolate, and butter. Stir constantly until melted.
Gradually add the dry ingredients, whisking vigorously to avoid lumps. Continue cooking until a thick, smooth pudding forms. Let it cool to room temperature.
In a bowl, whisk together flour, cocoa powder, and sugar.
In a saucepan over low heat, add the milk, dark chocolate, and butter. Stir constantly until melted.
Gradually add the dry ingredients, whisking vigorously to avoid lumps. Continue cooking until a thick, smooth pudding forms. Let it cool to room temperature.
;Resize,width=712;)
Mix coffee and milk in a shallow bowl. Quickly dip each biscuit—just 1–2 seconds per side—to soften.
Mix coffee and milk in a shallow bowl. Quickly dip each biscuit—just 1–2 seconds per side—to soften.
;Resize,width=712;)
Spread a small amount of pudding onto one side of a soaked biscuit. Press another biscuit onto the cream to form a sandwich.
Spread a small amount of pudding onto one side of a soaked biscuit. Press another biscuit onto the cream to form a sandwich.
;Resize,width=712;)
Stand these biscuit sandwiches upright inside a 22 cm (9-inch) cake ring on a serving plate, cream-side inward. Continue until the ring is filled.
Stand these biscuit sandwiches upright inside a 22 cm (9-inch) cake ring on a serving plate, cream-side inward. Continue until the ring is filled.
;Resize,width=712;)
Spread remaining pudding over the top to cover the biscuits. Smooth the surface.
Refrigerate the cake for at least 2 hours, or until fully set.
Spread remaining pudding over the top to cover the biscuits. Smooth the surface.
Refrigerate the cake for at least 2 hours, or until fully set.
;Resize,width=712;)
Carefully remove the cake ring. Spread whipped cream over the top and dust with cocoa powder.
Slice with a sharp knife and serve chilled.
Carefully remove the cake ring. Spread whipped cream over the top and dust with cocoa powder.
Slice with a sharp knife and serve chilled.
;Resize,width=767;)
