If you’re looking for an effortless dessert that’s guaranteed to impress, this Biscoff Chocolate Biscuit Cake is the perfect no-bake treat.
Rich dark chocolate, buttery cookie pieces, and creamy sweetened condensed milk come together to create an irresistibly fudgy cake with a satisfying crunch in every bite.
Finished with a drizzle of melted Biscoff spread and topped with crunchy Lotus Biscoff cookies, it’s a dessert that looks as incredible as it tastes.
This refrigerator cake is ideal for holidays, parties, or whenever you’re craving something sweet without turning on the oven.
Since it only requires a handful of ingredients and a little mixing, it’s beginner-friendly while delivering bakery-worthy results.
Best of all, it can be made ahead of time, making entertaining even easier.
Servings: 12 slices
Prep Time: 15 minutes
Cook Time: None
Chilling Time: 6 hours (or overnight)
Total Time: 6 hours 15 minutes
Ingredients
For the Biscuit Cake
- 1 package (about 3 1/2 cups) Lotus Biscoff cookies or digestive biscuits, broken into bite-sized pieces
- 14 ounces dark chocolate, chopped or dark chocolate chips
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter, cubed
Optional Topping
- 4 tablespoons smooth Biscoff spread
- 4 whole Lotus Biscoff cookies
Directions
- Line a small loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the cake out after chilling.
- Break the Biscoff cookies into small bite-sized pieces, avoiding fine crumbs, and place them into a large mixing bowl.
- Add the dark chocolate and butter to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Alternatively, melt them together using a double boiler over gently simmering water.
- Allow the chocolate mixture to cool for about 2 minutes, then stir until silky smooth.
- Mix the sweetened condensed milk into the melted chocolate until fully incorporated.
- Pour the chocolate mixture over the broken cookies and gently fold everything together until every piece is evenly coated.
- Transfer the mixture into the prepared loaf pan. Press it down firmly with the back of a spoon or spatula to remove any air pockets and create an even surface.
- Spread any remaining chocolate mixture over the top and smooth it flat.
- Cover and refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Carefully lift the chilled cake from the pan using the parchment paper and transfer it to a serving plate.
- If using the topping, microwave the Biscoff spread for about 30 seconds until pourable. Stir well, then drizzle it generously over the cake, allowing it to drip naturally down the sides.
- Decorate with whole Lotus Biscoff cookies before slicing.
- For the cleanest slices, run a sharp knife under hot water, wipe it dry, and cut the cake into thin portions.
Chef’s Notes
- This is an incredibly rich dessert, so small slices are usually the perfect serving size.
- You can substitute digestive biscuits or graham crackers if Biscoff cookies are unavailable.
- For an extra indulgent finish, sprinkle crushed Biscoff cookies over the melted spread before it sets.
- Store tightly covered in the refrigerator for up to one week.
- This cake also freezes beautifully for up to 3 months. Freeze whole or in individual slices, then thaw overnight in the refrigerator before serving.