No-Bake Biscuit Cake with Cream and Chocolate

Elegant, effortless, and irresistibly smooth — this no-bake biscuit cake is the perfect dessert when you want something impressive without turning on the oven. A buttery biscuit base supports a cloud-like whipped cream layer, all finished with silky dark chocolate ganache. It’s rich yet balanced, simple yet stunning — ideal for gatherings, celebrations, or whenever you want a refined sweet treat.

 Ingredients

Cake Base
• 200 g tea biscuits (plain or Marie)
• 100 g unsalted butter, melted

Cream Filling
• 300 ml heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Chocolate Ganache
• 150 g dark chocolate (about 70% cocoa), chopped
• 100 ml heavy cream
• 1 tsp butter (optional, for shine)

 Instructions

Prepare the biscuit base
Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 20–22 cm springform pan. Chill in the refrigerator for 15–20 minutes until set.

Make the cream layer
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. The texture should be smooth and fluffy, not stiff. Spread evenly over the chilled base and smooth the top. Return to the fridge.

Prepare the chocolate ganache
Heat the cream in a small saucepan until just beginning to simmer (do not boil). Pour over chopped dark chocolate and let sit 30 seconds. Stir gently until smooth and glossy. Mix in butter if using.

Assemble the cake
Let the ganache cool slightly, then pour over the cream layer. Gently tilt the pan to spread evenly to the edges.

Chill and set
Refrigerate for at least 2 hours, or until fully firm. Run a thin knife around the edge before releasing the pan. Slice with a warm knife for clean, beautiful pieces.

Smooth, creamy, and luxuriously chocolatey — this no-bake biscuit cake proves simple ingredients can create truly elegant desserts.