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Home » Recipes » Dessert

Posted by Mariam Sodawater on Aug 22, 2022 (Updated Feb 23, 2023)

Chocolate Cold Cake Recipe

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4.87 from 23 votes

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This chocolate cold cake can be put together in less than 40 minutes. It is also known as chocolate biscuit cake because you chill it in the fridge and ditch the baking. This easy cold cake recipe is fool-proof and will never disappoint you.

Chocolate biscuit cake on black background with a slice cut through.

This dessert is a love affair between biscuits and chocolate and the couple makes a tempting dessert for any date. 

Marie Biscuit Chocolate Cold Cake Recipe is amazing and foolproof. I have made this since I was only 17. My brother had this dessert at his friend's place. He was so excited that he asked me to take a recipe from his friend Jamila. He even brought all the ingredients. And that's how I came to know of a yummy dessert.

Jump to:
  • Why make this dessert? 
  • Ingredients
  • How to make it?
  • Variations:
  • Recipe FAQs
  • 📖 Recipe
  • 💬 Comments

Why make this dessert? 

  • Taste: It tastes amazing, similar to Snickers chocolate. 
  • Short setting time: If you place the cake in the freezer, it will set in less the 30 minutes. 
  • Potluck dessert: This dessert stays firm at room temperature which makes it ideal for taking to any party. 

If you love chocolate treats, you have to try these Double chocolate chip cookies, Chocolate tea, and chocolate peda.

Ingredients

The best thing about this recipe is the simple ingredients. Cocoa powder, butter, eggs, sugar, and Marie biscuit; that's it and no condensed milk or baking is required. It's a simple cold cake.

Ingredients
  • Cocoa powder: Use good quality cocoa powder for best results like Dutch process dark cocoa powder.
  • Butter: I used mildly salted butter, add a pinch of salt if using unsalted butter.
  • Chocolate: Use the chocolate of your choice, I used milk chocolate, dark chocolate would be a great choice.
  • Nuts: I find peanuts a great addition that gives Snickers flavors. But any roasted and lightly salted nuts like pecans, pistachios, almonds, or hazelnuts would make a great topping.
  • Biscuit: Use any teatime biscuits like Marie for best results. If unavailable, try using golden Oreos.

How to make it?

Measure ingredients and grease a round baking pan with a removable base.

Steps to make chocolate sauce.
  1. Whisk the butter and sugar in a large bowl until just combined. The sugar is still granular but it will melt upon heating.
  2. Add in 2 two eggs and whisk again.
  3. Dump in cocoa powder and mix evenly.
  4. Cook the chocolate sauce on medium-low heat with constant stirring. First of all the sugar will dissolve then eggs will also cook to further thicken the sauce. Once the sauce thickens, remove it from heat. The video is helpful here.
Steps to assemble cold cake.
  1. Break Marie biscuit into chunks and mix in the chocolate sauce until well combined.
  2. Transfer the cake mixture to greased pan. Cover with a cling wrap and cool in the freezer for 15 minutes.
  3. Heat cream in a pan and add chocolate, remove the pan from heat and keep stirring until the chocolate has melted. Your chocolate ganache is ready. Let the ganache cool for 5-10 minutes so it thickens but is still warm and pourable. (Very thin hot ganache can leak from the bottom of the pan.)
  4. Pour warm chocolate ganache over the cake surface and spread evenly. Finish with roasted peanuts or any nuts of your choice. Chill the cake before slicing. Store the cold cake in the refrigerator.
  5. Cut the cake with a sharp knife and serve as needed.
A close up of slice of chocolate biscuit cake.

Variations:

Add your favorite chocolate (I have tried Kit Kat, Hershey's, and Galaxy) or nuts while cooking the chocolate sauce. So get creative and experiment with cold cake. Kids love it like crazy.

You can also serve it with a scoop of vanilla or chocolate ice cream. In the below photo, I skipped the chocolate ganache layer and served it with ice cream. It still tastes yummy.

And yes! The sauce is so chocolaty. Sometimes, I make this sauce alone and use it for pouring on other desserts. You need to store the sauce in the fridge and warm it before pouring it.

Cold cake served with a scoop of ice cream.

Recipe FAQs

How do you make a cake without baking?

By combining biscuit and chocolate sauce you can make a cold cake that is stored in the fridge. The flour in the biscuit makes up for the cake and the sauce makes up for the frosting.

How long will biscuit cake keep?

Chocolate biscuit cake stays good for 2 weeks at least in the fridge. It can stay good outside for 3-5 days in cool temperatures.

Does chocolate biscuit cake need to be refrigerated?

It could stay good at room temperature for about 4 days. For the best taste store it in the refrigerator.

What are cold cakes called? 

Cold cakes are a type of no-bake cake made with biscuits, sauces, and cream. They are stored in the fridge or freezer. Types of cold cakes are chocolate biscuit cakes, tiffin cakes, and ice-box cakes.

  • Chocolate Biscuit Pudding
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  • Chocolate Salami Recipe

If you try the Chocolate Biscuit Cake recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

Chocolate biscuit cake with biscuits on the background.

Chocolate Cold Cake Recipe

Serve this cake with vanilla ice cream and crumbled brownies. Makes a yummy tea time dessert.
4.87 from 23 votes
Print Pin Rate
Prep: 15 minutes minutes
Cook: 5 minutes minutes
Total Time: 20 minutes minutes
Servings : 8 pieces
Calories: 123kcal

Ingredients

  • 100 grams butter
  • 1 cup table sugar
  • 2 eggs
  • ½ cup cocoa powder
  • 24 nos teatime biscuit, like Marie

Chocolate Ganache

  • 100 gram chocolate, milk or dark
  • ½ cream
  • 2 tablespoons peanut or any nuts, roasted and lightly salted

Instructions

  • Grease 6" round baking dish with removable bottom with butter. ( see notes)

For Chocolate Sauce

  • Whisk the butter and sugar in a large bowl until just combined. The sugar is still granular but it will melt upon heating. Add in 2 two eggs and whisk again.
  • Now, add cocoa powder and mix evenly.
  • Cook the chocolate sauce on medium-low heat with constant stirring. First of all the sugar will dissolve then eggs will also cook to further thicken the sauce. Once the sauce thickens remove from heat. Video is helpful here to see finished consistency.

For Cake

  • Break Marie biscuit into chunks and mix in the chocolate sauce until well combined.
  • Transfer the cake mixture into greased pan. Cover with a cling wrap and cool in freezer for 30 minutes.

For Chocolate Ganache

  • Heat cream in a pan and add chocolate, remove the pan from heat and keep stirring until chocolate has melted. You chocolate ganache is ready. Let the ganache cool for 5-10 minutes so it thicken but is still warm and pourable.
  • Pour warm chocolate ganache over the cake surface and spread evenly. Finish with roasted peanuts or any nuts of your choice. Store the cold cake in the refridgerator.
  • Cut the cake with sharp knife and serve as needed.

Notes

  • If you don't have removable bottom pan, you can use any dish of similar size and serve in it.
  • Cocoa powder: Use good quality cocoa powder for best results like dutch process dark cocoa powder.
  • Butter: I used mildly salted butter, add a pinch of salt if using unsalted butter.
  • Chocolate: Use chocolate of you choice, I used milk chocolate, dark chocolate would be great choice.
  • Nuts: I find peanut a great addition that gives snickers like flavors. But any roasted and lightly salted nuts like pecans, pistachio, almonds or hazel nuts would be make a great topping.
  • Biscuit: Use any teatime biscuits like Marie for best results. If unavailable, try using golden oreos.

Nutrition Information

Serving: 1slice ,Calories: 123kcal ,Carbohydrates: 21g ,Protein: 4g ,Fat: 4g ,Saturated Fat: 2g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 2g ,Trans Fat: 0.004g ,Cholesterol: 44mg ,Sodium: 107mg ,Potassium: 159mg ,Fiber: 2g ,Sugar: 13g ,Vitamin A: 93IU ,Vitamin C: 0.1mg ,Calcium: 49mg ,Iron: 1mg
Author : Mariam Sodawater

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Comments

    4.87 from 23 votes (23 ratings without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Munira saiger says

    November 08, 2018 at 11:02 am

    Very yummy and easy to make it

    Reply
    • Recipe 52 says

      November 08, 2018 at 11:03 am

      Thanks Munira Ben! ?

      Reply
  2. Umm-e-Aimen Taaha says

    February 13, 2018 at 3:50 pm

    This recipe is best seriously, you have served me many times and it always use to amaze me. I m gonna try now my self

    Reply
    • Mariam Sodawater says

      February 13, 2018 at 4:16 pm

      Thanks dear ???

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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