🍫 Crunchy, Creamy, Irresistible! Who says magic takes hours? This no-bake chocolate walnut biscuit cake comes together in minutes and tastes like a dream 💭 Crunchy biscuits meet velvety cocoa syrup, layered with toasted walnuts and topped with silky chocolate.
👨🍳 It’s rich, nostalgic and effortless — perfect for when you want something homemade but don’t want to turn on the oven 🕯 Whether you’re celebrating or simply treating yourself, this cake delivers indulgence with every bite. The best part? You can shape it however you like: log, loaf, or layered tray! Simple, timeless, unforgettable. Let’s do it…
⭐ Why You’ll Love This Recipe
– ⏳ Ready in 30 minutes (plus chilling) — no oven needed
– 🥄 Ultra-rich and satisfying with real butter and cocoa
– 🧱 Crunchy & creamy textures in every bite
– 🌰 Packed with walnuts for nutty depth and crunch
– 🎂 Customisable shape — log, layered or even bite-sized balls
🧾 Nutrition Per Serving (entire recipe)
Based on 6 portions
Calories: 490 kcal • Protein: 6.5 g • Fat: 34 g • Carbs: 38 g
👨🍳 How to Make It (Step-by-step)
Step 1: Crush and Chop
Break 500 g of plain biscuits into small pieces and roughly chop all walnuts.
💡 Don’t over-crush the biscuits — chunks add better texture.
Step 2: Heat the Milk Syrup
In a saucepan, combine 400 ml milk, 100 g sugar and 2 tsp vanilla. Warm until the sugar dissolves.
💡 Use vanilla extract for a deeper flavour.
Step 3: Add the Cocoa
Stir in 80 g unsweetened cocoa powder and simmer gently for 5 minutes.
💡 Whisk continuously to avoid lumps.
Step 4: Melt the Butter
Add 100 g butter and stir until completely melted into the cocoa syrup.
💡 Turn off the heat as soon as it melts — don’t boil.
Step 5: Add Walnuts to Syrup
Stir in 80 g of the chopped walnuts. The rest will stay crunchy in the biscuit mix.
💡 Toasting the walnuts beforehand brings out their aroma.
Step 6: Combine with Biscuits
Pour the warm syrup over the crushed biscuits and remaining 200 g walnuts. Mix thoroughly.
💡 Use a spatula to fold gently — don’t break the biscuits further.
Step 7: Shape Your Cake
Transfer into a loaf tin, form into a log, or press into a tray — your call!
💡 Line the tin with cling film for easy removal.
Step 8: Add the Chocolate Glaze
Melt 100 g chocolate and drizzle generously over the top.
💡 Sprinkle extra walnuts or coconut flakes for a festive touch.
Step 9: Chill to Set
Refrigerate for at least 2–3 hours until firm and sliceable.
💡 Overnight chilling creates the perfect texture.
Step 10: Slice and Serve
Remove from tin, slice with a sharp knife, and serve chilled.
💡 Dip the knife in hot water for clean slices every time.
🛒 Ingredients:
🍪 500 g plain biscuits (graham or digestive)
🌰 200 g + 80 g chopped walnuts
🥛 400 ml whole milk
🍬 100 g sugar
🍦 2 tsp vanilla extract or vanilla sugar
🍫 80 g unsweetened cocoa powder
🧈 100 g unsalted butter
🍫 100 g dark or semi-sweet chocolate
🧊 Storage & Freshness Tips
❄️ Store in the fridge, covered, for up to 5 days
🧱 Not suitable for freezing — texture may change
🔪 Slice just before serving to preserve freshness
🎂 Great make-ahead treat — flavour deepens overnight
🚫 Keep away from humidity to retain biscuit crunch
🍽️ Kitchen Tools and 🛠️ Equipment Needed 🔪
🥣 Large mixing bowl
🍳 Medium saucepan
🥄 Whisk and silicone spatula
📏 Loaf tin or mould of choice
🎂 Cling film for easy shaping
🔥 Knife for slicing
🍫 Microwave or double boiler (for melting chocolate)
🎂 Sometimes the best desserts are the simplest ones. This no-bake chocolate walnut biscuit cake is proof that you don’t need flour, eggs or baking to create something beautiful. It’s comforting like grandma’s kitchen, yet modern enough to wow guests. Serve it at room temperature with coffee or chilled straight from the fridge. However you slice it, it brings smiles. Try it once — and it might just become your new classic 💝
