This no-bake chocolate biscuit cake is creamy, crunchy and simple to assemble. It uses everyday biscuits layered with a rich chocolate cream, then chills until the slices hold beautifully.
It is a practical make-ahead dessert when you want something sweet without using the oven.
In a saucepan, whisk the milk, sugar, cocoa powder and cornstarch until smooth and lump-free.
Place over medium heat and stir constantly until the cream becomes thick, glossy and smooth.
Remove from the heat. Add the butter, chopped dark chocolate and vanilla. Stir until fully melted and creamy.
Spread a thin layer of chocolate cream in a rectangular dish. Add one layer of biscuits, keeping them close together.
Add more chocolate cream, then another layer of biscuits. Continue until all ingredients are used, finishing with chocolate cream on top.
Sprinkle with grated chocolate if desired. Cover and refrigerate for at least 4 hours, or overnight for cleaner slices.
Do not soak the biscuits before layering. The warm chocolate cream will soften them as the cake chills. For neat squares, use a sharp knife and wipe it between cuts.
This no-bake chocolate biscuit cake is easy, creamy and perfect for preparing ahead. The longer it chills, the softer the layers become and the cleaner the slices hold.