Rich, indulgent, and unbelievably easy, this simple no-bake chocolate cake is the ultimate make-ahead treat. Made with simple pantry ingredients and no oven required, it's a fuss-free chocolate dessert that feels every bit as decadent as it tastes.
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A Quick Look At The Recipe
✅ Recipe Name: Simple Chocolate Biscuit Cake Recipe
🕒 Ready In: Prep Time - 10 minutes, Chilling Time - 2 hours
👪 Serves: 16 Bars
🍽 Calories: 226 calories per bar
🥣 Main Ingredients: Chocolate, digestives biscuits, ginger nuts biscuits, butter, golden syrup.
📖 Dietary Info: Contains gluten and dairy.
👌 Difficulty: Very easy
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This classic recipe has stood the test of time - a firm favourite of the late Queen Elizabeth II and Prince William - and it's wonderfully easy to make.
The chocolate fridge cake pairs rich, velvety chocolate with crunchy digestive biscuits - and I've added Ginger Nuts for an extra kick of spice and crunch. The result is an utterly indulgent treat that's hard to resist. Fair warning: one slice is never enough!
Love no bake chocolate treats like this? You'll also like my hedgehog slice, Oreo tiffin, and Kinder Bueno tiffin recipes.
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✔️ Why should you try it?
- No-fuss prep - Just mix, chill, and enjoy. No oven, no stress.
- Chocolate heaven - Rich, velvety chocolate meets crunchy biscuits in every bite.
- Ready ahead - Make it days in advance and serve whenever you like.
- Everyone loves it - Kids, adults, even the Royal Family can't resist a slice!
I made this for a family party. I used smashed cinder toffee instead of Smarties. I'd never added orange zest before but it was so nice. Everyone loved it. ⭐️⭐️⭐️⭐️⭐️
- Bernie
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Digestive Biscuits (use Graham Crackers if you're US based) - crushed into small pieces with a rolling pin. You could swap for Rich Tea biscuits if you prefer.
Gingernut Biscuits - crushed.
Chocolate - a mixture of dark and milk chocolate for the best flavour.
Butter - unsalted is best.
Syrup - golden syrup to get that classic chewy texture. You
Chocolate Candy - I've used Smarties but you could also use M&M's, chopped up Mars or Snickers bars. Anything goes.
Orange Zest (optional) - for a delicious chocolate orange flavour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
This no-bake chocolate biscuit cake is super easy to make, and a great recipe for the kids to get involved with.
One: Crush the digestive biscuits and Ginger Nuts with a rolling pin, leaving some larger pieces for texture.
Two: Place the chocolate, butter, and golden syrup in a bowl and microwave in 20-second bursts, stirring in between, until melted.
Four: Add the crushed biscuits, candy (I used smarties, but Maltesers or M&M's would also work well), and orange zest to the melted chocolate mixture.
Five: Pour the chocolate mixture into the prepared tin and spread it evenly using a spatula or the back of a spoon. Gently press the mixture down to ensure a compact and even layer. Place the tin in the fridge and allow the chocolate biscuit cake to chill and set for at least 2 hours, or preferably overnight, until firm to the touch.
Top Tips for No Bake Chocolate Biscuit Cake
- You can customise the recipe to suit your taste preferences or to celebrate different occasions. However, it's best to steer clear of marshmallows, as they are better suited for Rocky Road recipes.
- Replace the dark and milk chocolate with white chocolate, and make a white chocolate tiffin (dried cranberries go well with white chocolate).
- Digestive biscuits could be swapped for Rich Tea or shortbread biscuits.
- For festive variations, try adding Mini Eggs during Easter or incorporating Terry's chocolate orange pieces for a Christmas twist.
- You might also want to try my Biscoff Tiffin.
Storage
Store - Slice into bars and store in an airtight container in the fridge for up to 1 week.
❓ Frequently asked questions
You can freeze chocolate biscuit cake by wrapping it tightly in cling film and foil or placing it in an airtight container. Freeze for up to two months, and thaw in the fridge overnight before serving.
Chocolate biscuit cake will keep in the fridge for up to 1 week when stored covered. Make sure it's well wrapped or in an airtight container to maintain its texture and prevent it from absorbing other flavours.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Chocolate biscuit cake won't set. | Chill it longer. Make sure the mixture is pressed firmly into the tin. Too much butter or not enough chocolate can also prevent it from setting. |
| The biscuit cake is too hard to cut. | Let the cake sit at room temperature for 5-10 minutes before slicing. |
| The chocolate biscuit cake sticks to the tin. | Line the tin with baking paper or cling film, leaving an overhang to lift it out easily once set. |
😋Related recipes
More no-bake chocolate treats to try:
- Chocolate Cornflake Cakes
- Mini Egg Tiffin
- Chocolate Honeycomb Tiffin
- Malteser Tiffin
- Easy Chocolate Tiffin
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Recipe
Simple No Bake Chocolate Biscuit Cake Recipe
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Equipment
- Rolling Pin
- Cling Film
Ingredients
- 200 g Digestive Biscuits or Graham Crackers, crushed
- 50 g Gingernut Biscuits crushed
- 200 g Dark Chocolate broken into pieces
- 100 g Milk Chocolate broken into pieces
- 100 g Butter
- 150 g Golden Syrup
- ½ teaspoon Orange Zest
- 100 g Smarties or other chocolate candy
Instructions
- Line a 20cm square baking tin with clingfilm
- Place the chocolate, syrup and butter in a microwaveable bowl and melt in the microwave (I do short 20 second bursts and stir, to prevent overcooking)200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
- Mix the melted chocolate mixture with the crushed biscuits, orange zest and candy.200 g Digestive Biscuits, 50 g Gingernut Biscuits, ½ teaspoon Orange Zest, 100 g Smarties
- Press into the prepared tin and chill for at least 2 hours, before cutting into squares.
- Store in an airtight container in the fridge.
Notes
- Press firmly into the tin to help the cake hold together when slicing.
- Chill thoroughly for at least 2-3 hours (ideally overnight) for best texture.
- Leave some biscuit chunks rather than crushing everything finely for better texture.
- Customise freely - different biscuits or add-ins won't affect the set.
- Let sit at room temperature for 5-10 minutes before cutting for neat slices.
- Store chilled in an airtight container and freeze for longer storage.
Pam Greer says
I can see why it's a favorite of Prince William!! I love how easy it is to make and how easy it is to customize it!
Cindy says
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
Toni Dash says
My kids loved it so much!! Such a delicious treat!
Kathryn Donangelo says
I love the use of biscuits in this recipe and the crunchiness of this sweet treat! Thanks for the great recipe!
Kathryn D says
I love the use of biscuits in this recipe and the crunchiness of this sweet treat! Thanks for the great recipe!
Laura says
The orange zest really makes this recipe a hit. So easy to make.
Sue says
Oh my, I can see how this could be addictive! Thanks for all the ideas to customize, can't wait to give this a try!
Kate says
I do love baking, but sometimes a no-bake cake is just what I'm after and this one looks incredible! My kids would absolutely love making this - bookmarking for the school holidays - thanks so much!
Angela says
Delicious and so easy to make!
Gail Montero says
We love no-bake treats and with all that yummy chocolate even better! Love these yummy bites!
whitney says
That orange zest thought! Kate Middleton is genius! Thanks for sharing!!
Bintu | Budget Delicious says
Such an indulgent and delicious cake! This wouldn't last five minutes in my house!
Lizzie says
Yummy.😉I stuck to the recipe and made 20 squares.Is there any where I could find out the calories per square?
Beth Sachs says
Hi Lizzie. Glad you enjoyed them. I based the calorie info in the recipe card nutrition data on 16 slices which equated to 226 calories per slice.
Bernie says
I made this for a family party. I used smashed cinder toffee instead of Smarties. I’d never added orange zest before but it was so nice. Everyone loved it.