Biscoff Chocolate Biscuit Cake
, Updated Oct 13, 2022
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This Biscoff Chocolate Biscuit Cake is such a delicious no bake treat! You just need a handful of ingredients to make this chocolate fridge cake – just beware, it is highly addictive 🙂
You will also love… my Easy Biscoff Cheesecake and Biscoff Layer Cake!
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I have a soft spot in my heart for Chocolate Biscuit Cake – it was a treat my mom often made in the summer when I was little.
In Greece where I grew up, this treat is known as Mosaic Cake and it is JUST the ticket when you crave something sweet and chocolatey.
Versions of this cake exist around the world – it also goes by Chocolate Lazy Cake, Cake Batik (Malaysia), Kalter Hund (Germany) and Arretjescake (Netherlands).
Would love to know if you too grew up with some local incarnation of this no bake chocolate biscuit cake!
This humble cake is actually a favourite among the British Royal family… Apparently, both Prince William and Queen Elisabeth love a slice! Frankly who can blame them, the combination of biscuits and rich chocolate is hard to beat.
Traditionally, this cake is made with butter or digestive biscuits but since I am currently OBSESSED with Lotus Biscoff biscuits you KNOW I had to make a Biscoff Chocolate Biscuit Cake. If you are a Biscoff lover you must add this to your must make list.
This is such a simple recipe that kids can make it unaided – a great kid friendly ‘baking’ project only there’s no actual baking involved!
HOW TO MAKE CHOCOLATE BISCUIT CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Break the biscuits up into a bowl. You want smallish pieces, but not so small that you end up with crumbs. Your little helpers will love getting involved here… just watch they don’t eat half of the pieces tho.
Put the chocolate and butter in a bowl and microwave for 30 second bursts until the butter melts. Alternatively you can do it over a pan of barely simmering water (double boiler method).
Leave to stand for a couple of minutes, then stir until the chocolate is melted and smooth.
Stir in the condensed milk.
Pour the melted chocolate over the biscuit pieces then stir gently until they are combined.
Transfer the chocolate biscuit mixture into a small lined loaf tin and press down firmly so that it’s level and packed into the tin.
Scrape any chocolate still in the bowl over the top and level. Place it in the fridge overnight so that the biscuit cake sets.
The following day, lift the cake out of the tin using the overhanging paper and transfer to a plate.
Microwave four tablespoons of smooth Biscoff Spread for 30 seconds and stir. Drizzle this over the cake, letting it drip down the sides. Decorate with Lotus Biscoff biscuits (this step is optional).
Run a sharp knife under hot water and cut thin slices of the cake to serve.
Storing and Freezing
This fridge cake will keep for up to a week or longer in the fridge. It’s not suitable for storing at room temperature, especially on a hot day.
Simply cut a small slice whenever you fancy a treat! I have to warn you that this is a very rich dessert – best enjoyed sparingly!
You can also freeze the cake, whole or in slices if you like. It will keep for up to three months in the freezer. Thaw overnight in the fridge before slicing and serving, or take out of freezer and leave at room temperature until soft enough to slice.
Check out these condensed milk recipes!
HAVE YOU MADE MY BISCOFF BISCUIT CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Biscoff Chocolate Biscuit Cake
Video
Ingredients
For the biscuit cake
- 1 pack (230g / 3 ½ cups) Lotus Biscoff biscuits or Digestive biscuits
- 400 g (14oz / 2 ½ cups) dark chocolate chips or chocolate bar, cubed
- 300 g (½ cup) sweetened condensed milk
- 165 g (½ stick) unsalted butter , cubed
To decorate (optional)
- 4 tbsp smooth Biscoff spread
- 4 Lotus Biscoff cookies
Instructions
- Line a small loaf tin with baking paper, letting the edges of the paper hang over the edges of the tin.
- Break the biscuits up into a bowl. You want smallish pieces, but not so small that you end up with crumbs.
- Put the chocolate and butter in a bowl and microwave for 30 second bursts until the butter melts. Alternatively you can do it over a pan of barely simmering water (double boiler method).
- Leave to stand for a couple of minutes, then stir until the chocolate is melted and smooth.
- Stir in the condensed milk.
- Pour the melted chocolate over the biscuit pieces then stir gently until they are combined.
- Transfer the chocolate biscuit mixture into the prepared tin and press down firmly so that it’s level and packed into the tin.
- Scrape any chocolate still in the bowl over the top and level. Place it in the fridge overnight so that the biscuit cake sets.
- The following day, lift the cake out of the tin using the overhanging paper and transfer to a plate.
- Microwave four tablespoons of smooth Biscoff Spread for 30 seconds and stir. Drizzle this over the cake, letting it drip down the sides. Decorate with Lotus Biscoff biscuits (this step is optional).
- Run a sharp knife under hot water and cut thin slices of the cake to serve.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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Thanks for sharing, this looks a lovely dessert 🙂