Short description

A rich, egg-free, no-bake cake layered with plain tea biscuits and a smooth chocolate-milk custard base—perfectly chilled for a decadent, fuss-free dessert inspired by Middle Eastern classics.

Why You’ll Love This Recipe

Effortless elegance: No baking required—great when ovens are too hot or for last-minute prep.
Creamy yet crunchy: Silky chocolate custard meets satisfying biscuit texture in every bite.
Make-ahead friendly: Chill it ahead—ideal for gatherings, snacks, or tea time.
Kid-approved & versatile: Eggless, simple, and easily customizable to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Base & Custard

2 packets (about 300 g) plain tea biscuits (e.g., Marie or digestive)
1½ cups (360 ml) milk
3 tbsp cocoa powder
½ cup (100 g) sugar (adjust to taste)
2 tbsp cornstarch (for thickness)
1 tsp vanilla extract

directions

Prepare the custard:
- In a saucepan, whisk together milk, cocoa, sugar, cornstarch, and vanilla until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens to coat the back of a spoon.
Cool slightly before layering.
Assemble the cake:
- In a terrine or loaf pan, arrange a single layer of biscuits (optionally dip briefly in milk first).
- Pour a layer of warm chocolate custard over the biscuits, spreading evenly.
- Repeat alternating biscuit and custard layers, finishing with a custard layer.
Chill: Cover and refrigerate for at least 3–4 hours, preferably overnight, until fully set m.youtube.com+15homecookingadventure.com+15thematbakh.com+15everylittlecrumb.com+1thematbakh.com+1how-tasty.com+2scienceandcrumbs.com+2lacucinaitaliana.com+2en.wikipedia.org+1thecookingfoodie.com+1.
Serve: Slice like a frosted cake; garnish with cocoa powder, chocolate shavings, or fresh berries if desired.

Servings and timing

Servings: approximately 8–10 slices (depending on pan size) .
Prep time: ~15 minutes active.
Chill time: 3–4 hours minimum; overnight chilling gives best texture.

Variations

Nutty crunch: Stir in toasted chopped nuts (walnuts, hazelnuts) to custard or between layers thebossykitchen.com+15homecookingadventure.com+15everylittlecrumb.com+15.
Fruit twist: Layer with jam, fresh berries, or dried fruit.
Coffee infusion: Add ½ tsp instant coffee to custard for mocha flavor .
Chocolate glaze: Top with ganache made from melted chocolate and cream before chilling homecookingadventure.com+1reddit.com+1.
Citrus hint: Stir in lemon or orange zest to custard for brightness.

storage/reheating

Refrigerate: Keep covered up to 4 days.
Freeze: Wrap tightly and freeze up to 1 month; thaw in fridge overnight.
Serving tip: Chill 30 minutes before slicing for clean cuts; warm knife under hot water, dry before slicing.

FAQs

1. Can I use other biscuits?

Yes—you can substitute digestive, graham, rich tea, or gluten-free biscuits with good results theviewfromgreatisland.com+5scienceandcrumbs.com+5thebossykitchen.com+5.

2. Do I need to dip biscuits in milk?

No—but briefly dipping them softens texture; optional step based on preference.

3. What texture should custard reach?

It should thicken enough to coat a spoon and leave a clear line when you drag your finger through.

4. Can I include eggs in custard?

This eggless version is ideal for safety and ease. For egg-based custards, use a classic crème pâtissière instead.

5. How sweet is it?

Moderately sweet—adjust sugar to suit your taste. Adding cocoa intensifies chocolate flavor.

6. Is it suitable for kids?

Yes—egg-free and mild chocolate taste make it kid-friendly.

7. Can I add cream cheese or mascarpone?

Yes—folding in cream cheese or mascarpone yields a richer texture similar to icebox cakes.

8. What if custard lumps?

Whisk vigorously while cooking to prevent lumps. If they form, strain before layering.

9. How neat will the slices be?

Chilling solidly and warming + drying your knife before slicing gives clean edges.

10. What pan should I use?

Use loaf, springform, 8–9 inch round, or terrine pan—line it with parchment/plastic wrap for easy removal.

Conclusion

This eggless chocolate biscuit cake is a refreshing, no-bake delight—creamy, crunchy, and endlessly versatile. With just pantry ingredients and minimal effort, it’s a crowd-pleaser that always impresses. Make it ahead for stress-free entertaining, tailor it with add-ins, and enjoy a slice of chilled perfection any time.

No‑Bake Eggless Cold Cake (Chocolate Biscuit Cake)

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Author: Douaa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8–10 slices
Category: Dessert / No-Bake
Method: Stovetop / Layering
Cuisine: Middle Eastern-Inspired

Print Recipe

Description

This No-Bake Eggless Cold Cake—a chocolate biscuit cake inspired by Middle Eastern flavors—is a rich, chilled dessert made with tea biscuits and a velvety chocolate milk base. Perfect with tea or coffee and completely egg-free!

Ingredients

2 packets (about 300g) plain tea biscuits (like Marie or digestive)
1 1/2 cups (360ml) milk
3 tbsp cocoa powder
1/2 cup (100g) sugar (adjust to taste)
2 tbsp cornstarch (for thickness)
1 tsp vanilla extract

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Instructions

Prepare the Chocolate Mixture:
- In a saucepan, whisk together the milk, cocoa powder, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract. Let it cool slightly.
Layer the Cake:
- In a loaf pan or square dish lined with parchment or plastic wrap, spread a thin layer of the chocolate mixture.
- Add a layer of biscuits on top, breaking them to fit as needed.
- Continue layering chocolate and biscuits, ending with a chocolate layer on top.
Chill:
- Cover and refrigerate for at least 4–6 hours, or overnight, until set and firm.
Serve:
- Turn out onto a serving plate, slice, and serve chilled.
- Optionally, garnish with chocolate shavings, nuts, or a drizzle of melted chocolate.

Notes

Adjust sugar based on the sweetness of the biscuits and personal preference.
You can add a layer of chopped nuts or shredded coconut for texture.
Use plant-based milk for a dairy-free version.