No Bake Chocolate Cake
- Rectangular baking dish (14-by-9-inch / 35-by-23-centimeter)
- Mixing bowls
- Small saucepan
- Kitchen scale
INGREDIENTS
- 17.6 ounces/500 grams Petit Beurre biscuits
- 2 cups/480 grams heavy cream
- â…” cup/150 grams mascarpone cheese
- â…“ cup sugar
- 3 tablespoons vanilla instant pudding mix
- 2 cups/480 grams whole milk
- 2 short espresso shots/60 grams
- 3.5 ounces/100 grams dark chocolate, finely chopped
- 3.5 ounces/100 grams milk chocolate, finely chopped
- â…ž cup/200 grams heavy cream
INSTRUCTIONS
- Whip the heavy cream, mascarpone, sugar, and pudding mix on medium speed until smooth, light, and softly structured. The cream should hold its shape without becoming stiff.
- Combine the milk and espresso in a shallow bowl. Dip the biscuits briefly, just long enough to absorb flavor without losing structure. Arrange them snugly in a 14-by-9-inch/35-by-23-centimeter rectangular pan, forming two even layers.
- Spread half of the cream evenly over the biscuits. Add another layer of dipped biscuits, then finish with the remaining cream, smoothing the surface. Refrigerate for at least 1 hour to set.
- Place both chocolates in a heatproof bowl. Bring the cream to a full simmer, then pour it over the chocolate. Let stand for 1 minute, then stir gently until fully melted and glossy.
- Pour the ganache over the chilled cake, tilting the pan to coat evenly. Return to the refrigerator and chill until fully set, at least 3 hours, before slicing and serving.
FAQ
What biscuits work best for a no bake chocolate cake?
The best are crisp tea-style biscuits that absorb liquid without dissolving. Petit Beurre biscuits are ideal because they have a neutral sweetness, low fat content, and a firm structure that softens evenly when dipped. In North America, similar results can be achieved with tea biscuits, Marie biscuits, or plain digestive-style biscuits, provided they are not coated or overly sweet.
Avoid cookies with high fat fillings, chocolate coatings, or soft textures, as they can break down too quickly and create uneven layers. The biscuit should act as a sponge, absorbing coffee and milk while retaining enough integrity to form clean slices. Consistent thickness across the biscuits is also important so the layers of the no bake chocolate cake set evenly and hold their shape when chilled.
How should a no bake chocolate cake be stored for best texture?
The cake should be stored in the refrigerator, tightly covered with plastic wrap or an airtight lid, to prevent moisture loss and flavor transfer. Refrigeration keeps the cream stable and prevents the ganache from softening excessively. A no bake chocolate cake will maintain optimal texture for up to 3 days when properly stored. Leaving it uncovered can cause the surface to dull and the interior layers to dry unevenly.
If storing slices rather than the whole cake, ensure each slice is wrapped individually to protect the exposed edges. Consistent cold storage preserves clean layers and balanced softness throughout the no bake chocolate cake.
Can you freeze the cake successfully?
A no bake chocolate cake can be frozen with good results if handled correctly. Freezing works best once the cake has fully set in the refrigerator. Wrap the entire cake or individual slices tightly in plastic wrap, then add a second layer of foil to prevent freezer burn. When frozen, the mascarpone cream firms without separating, and the biscuits retain their softened structure. To serve, thaw the no bake chocolate cake overnight in the refrigerator rather than at room temperature, which prevents condensation from affecting the ganache.
What other flavors be added to the cake?
A no bake chocolate cake is highly versatile and can incorporate a range of flavors to complement the chocolate and mascarpone cream. For example, a touch of vanilla or almond extract in the cream enhances its richness, while a sprinkle of cinnamon or nutmeg adds warmth. Citrus zest, such as orange or lemon, can brighten the dessert and balance the sweetness.
Some variations include adding a layer of fruit compote, fresh berries, or a thin spread of chocolate-hazelnut paste between biscuit layers. Even flavored liquors like coffee liqueur, amaretto, or orange liqueur can be mixed into the soaking liquid or cream to deepen complexity.
What type of coffee is best for soaking the biscuits?
The coffee used to soak the biscuits in a no bake chocolate cake should be strong and flavorful without being overly bitter. Espresso shots are ideal because they provide concentrated flavor in a small volume, allowing the biscuits to absorb liquid without becoming soggy.
If espresso is unavailable, a very strong brewed coffee or a concentrated instant coffee dissolved in a minimal amount of hot water can be used. Sweetened or flavored coffees are not recommended, as they can overpower the chocolate and mascarpone. The temperature of the coffee should be warm but not piping hot to prevent the cream from melting during assembly.
How do you keep this cake from becoming soggy?
Preventing sogginess in a no bake chocolate cake depends on controlling moisture absorption at every stage. Biscuits should be dipped briefly into the coffee and milk mixture—just one quick pass per side—rather than soaked. Over-soaking causes the structure to collapse before the cream has time to set. The cream itself should be whipped to a soft but stable consistency so it forms a barrier between biscuit layers.
Chilling between assembly and ganache application is essential, as it allows the cream to firm up and stabilize the cake. Using a properly emulsified ganache also matters; a smooth ganache sets into a sealing top layer that protects the interior from excess moisture.
