By Karyl Laeving. Updated January 6, 2026. ⭐⭐⭐⭐⭐ from 97 votes.
This Easy Chocolate Biscuit Refrigerator Cake is the ultimate no bake chocolate dessert. It sets beautifully in the fridge, slices clean, and delivers deep chocolate flavor with irresistible biscuit crunch. If you want a foolproof crowd pleaser that looks bakery worthy and tastes nostalgic and rich, this is the recipe you make.
Table of Contents
Easy Chocolate Biscuit Refrigerator Cake
- Total Time: 4 hours 25 minutes
- Yield: 10 to 12 slices 1x
- Diet: Vegetarian
Description
A rich, no bake Easy Chocolate Biscuit Refrigerator Cake that sets firm in the fridge and slices clean. Crunchy biscuit chunks wrapped in glossy chocolate fudge, perfect for parties, holidays, and make ahead desserts.
Ingredients
10 oz plain tea biscuits or digestives, broken into bite size pieces (280 g)
7 oz semi sweet chocolate, chopped or chips (200 g)
1/2 cup unsalted butter (113 g)
1/2 cup whole milk (120 ml)
1/4 cup granulated sugar (50 g)
3 tbsp unsweetened cocoa powder (15 g)
1 tsp vanilla extract (5 ml)
Pinch of fine salt (optional, about 1 g)
Instructions
1. Line a 9 by 5 inch loaf pan with parchment paper, leaving overhang on the long sides for lifting.
2. Break biscuits by hand into chunky pieces. Aim for 1/2 to 1 inch pieces. Add to a large mixing bowl.
3. In a medium saucepan over low heat, add butter, chocolate, milk, sugar, cocoa powder, and salt if using. Stir constantly until fully melted and smooth. Keep the heat low and do not boil.
4. Remove from heat and cool 5 minutes, then stir in vanilla.
5. Pour the warm chocolate mixture over the biscuits. Fold gently until every piece is coated and you still see distinct chunks.
6. Spoon mixture into the lined pan. Press firmly into an even layer using the back of a spoon or a flat measuring cup.
7. Cover and refrigerate at least 4 hours, ideally overnight, until fully set.
8. Lift out using parchment overhang. Slice with a warm knife, wiping between cuts. Serve chilled.
Notes
Chocolate choice: Semi sweet gives the best balance. For a darker, richer cake use 60 to 70 percent chocolate and reduce sugar to 2 tablespoons (25 g).
Biscuit texture: Do not crush into crumbs. Chunky pieces create the signature fridge cake bite.
Clean slices: Warm your knife under hot water, wipe dry, then slice. Repeat as needed.
Storage: Refrigerate up to 7 days, tightly wrapped. Freeze up to 2 months. Thaw overnight in the fridge.
Optional add ins: 1/2 cup chopped toasted nuts (60 g) or 1/3 cup dried fruit (50 g).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 295
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
About This Recipe
What It Is
A refrigerator cake is a no bake dessert that firms up through chilling rather than baking. This version combines melted chocolate, butter, cocoa, and milk with broken biscuits, then chills until sliceable and glossy.
Why It Works
Chocolate and butter solidify when cold, creating structure. Biscuits add texture and body so each slice holds together with a satisfying snap and creamy bite.
When To Make It
Perfect for summer, holidays, parties, or anytime you want dessert without turning on the oven. It is also ideal for make ahead entertaining.
Why You Will Love It
- No oven, no mixer, no stress
- Pantry ingredients you already have
- Clean slices that look stunning on a platter
- Kid friendly and party approved
- Stores beautifully in the fridge or freezer
Key Ingredients and Notes
Plain Tea Biscuits or Digestive Biscuits
These provide structure and crunch. Break them by hand into chunky pieces. Avoid crushing into crumbs or the cake will be dense.
Semi Sweet Chocolate
Use good quality chocolate for the best flavor. Chips or chopped bars both work. Darker chocolate gives a more intense cocoa profile.
Unsalted Butter
Butter adds richness and helps the cake set firm when chilled. Use real butter for best texture.
Milk or Cream
Adds smoothness and keeps the chocolate mixture pourable. Whole milk works perfectly.
Cocoa Powder
Deepens the chocolate flavor. Use unsweetened cocoa.
Sugar
Balances bitterness and enhances the chocolate. Granulated sugar dissolves easily when heated.
Vanilla Extract
Optional but highly recommended for warmth and depth.
Family Friendly Substitutions
- Dairy free: plant butter and almond or oat milk
- Sweeter version: swap half the chocolate for milk chocolate
- Extra texture: add chopped nuts or dried fruit
- Lower sugar: use darker chocolate and reduce sugar slightly
How To Make Easy Chocolate Biscuit Refrigerator Cake
Step 1: Prepare The Pan
Line a loaf pan with parchment paper, leaving overhang on the sides for easy lifting.
Step 2: Break The Biscuits
Break biscuits into bite size chunks and place in a large bowl. Set aside.
Step 3: Melt The Chocolate Mixture
In a saucepan over low heat, add butter, chocolate, milk, cocoa powder, and sugar. Stir gently until fully melted and smooth. Do not boil.
Step 4: Cool Slightly
Remove from heat and let cool for 5 minutes. Stir in vanilla if using.
Step 5: Combine
Pour the warm chocolate mixture over the biscuits. Fold gently until all pieces are coated.
Step 6: Press And Chill
Transfer mixture into the prepared pan. Press firmly and evenly. Refrigerate for at least 4 hours or until fully set.
Step 7: Slice And Serve
Lift from the pan, slice with a warm knife, and serve chilled.
Pro Tips For Success
- Keep heat low when melting chocolate to avoid grainy texture
- Let the mixture cool slightly before adding biscuits to prevent soggy pieces
- Press firmly into the pan for clean slices
- Chill long enough for full set, overnight is ideal
- Use a hot knife wiped clean between cuts
Variations and Substitutions
Nutty Chocolate Biscuit Cake
Fold in chopped almonds or hazelnuts for crunch.
Orange Chocolate Version
Add orange zest to the melted chocolate for a bright citrus note.
Marble Fridge Cake
Drizzle melted white chocolate over the top before chilling.
High Protein Twist
Serve slices with Greek yogurt and berries for a balanced dessert.
If you love no bake chocolate treats, also try No-Bake Chocolate Protein Bars (5-Ingredient Snack) or No-Bake Brownie Bites (Fudgy & Healthy) for quick sweet fixes.
Serving and Storage
Serving
Serve chilled straight from the fridge. Garnish with cocoa powder, chocolate drizzle, or fresh berries.
Refrigeration
Store covered in the fridge for up to 7 days.
Freezing
Freeze slices individually wrapped for up to 2 months.
Reheating
Not recommended. This dessert is best served cold.
Frequently Asked Questions
Can I make this ahead of time?
Yes. This cake is perfect for making one to two days ahead. The flavor improves as it chills.
Why is my cake crumbly?
It may not have been pressed firmly enough or chilled long enough. Press tightly and allow full set time.
Can I use cookies instead of biscuits?
Yes. Plain cookies like graham crackers or Marie biscuits work well.
Is this safe for kids?
Absolutely. There is no alcohol and all ingredients are family friendly.
Can I reduce the sugar?
Yes. Use darker chocolate and reduce sugar by up to one third.
Conclusion
This Easy Chocolate Biscuit Refrigerator Cake proves that simple ingredients can create a show stopping dessert. It is rich, sliceable, nostalgic, and endlessly adaptable. Once you try it, it will live in your fridge as your go to no bake chocolate cake.
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