No-Bake Chocolate Vanilla Biscuit Cake

For today’s post we are going to make: “Kiksekage” or “Chocolate Biscuit Cake”, a very easy no-bake, yet delicious and chocolaty dessert.

For this one you’ll need quite few ingredients and it will take you less then 30 minutes to prepare it and there is absolutely no way to go wrong with it. Also known as chocolate fridge cake, made with layers of biscuits, dark chocolate and condensed milk, it’s simply a must-try dessert in the hot summer days.

Ingredients for No-Bake Chocolate Vanilla Biscuit Cake:

300 g dark chocolate (at least 60-75% cocoa), broken into chunks
1 can condensed milk (cca. 400 g)
35 g unsalted butter
24-30 vanilla biscuits (depending on the size of the biscuits)
3 tbsp chopped toasted hazelnuts or almonds (optional)
For this recipe you’ll also need a loaf/bread pan.

For this cake, we used a 20 cm (8 inch) non-stick rectangular bread pan

How to prepare No-Bake Chocolate Vanilla Biscuit Cake:

First you’ll have to line a 20 cm (8 inch) rectangular loaf/bread pan with a double layer of cling film. Make sure to leave extra cling film hanging over the sides, this way you’ll be able to remove the cake easily.
Melt chocolate, butter and condensed milk in a saucepan over low heat. Stir occasionally.
When the mixture is ready, remove from heat and set aside, allowing to cool down a bit.
Next, spread a layer of the chocolate mixture into the bottom of the lined pan. Level the surface if possible and then start adding the first layer of biscuits.
Add the second layer of chocolate mixture on top of biscuits layer. Add then the next layer of biscuits. Alternate the layers, until you have 4 layers of chocolate mixture and 4 layers of biscuits. Finish off with a layer of chocolate mixture.
Cover the top of the cake with cling film and transfer to the refrigerator. Allow to set and harden over night.
Next day, remove Biscuit Cake from the pan and peel off the cling film.
Before serving, allow to soften for 10 minutes.
Decorate with chopped toasted hazelnuts or almonds, slice it and enjoy.

The inspiration for this recipe is the July issue of Spis Bedre magazine.
See more desserts here.

A rainbow of tastes