This decadent No Bake Chocolate Biscuit Cake, also known as Marquesa de Chocolate, is made with condensed milk, cookies, and drizzled with ganache for an easy and elegant dessert.
Updated May 2026: This No-Bake Chocolate Biscuit Cake has been refreshed with helpful tips, serving ideas, variations, and better instructions while keeping the original creamy Venezuelan dessert you love.
If there is one dessert that knows how to make an entrance without turning on the oven, it is this one.
This No-Bake Chocolate Biscuit Cake is creamy, rich, chocolatey, and layered with cookies that soften into the dreamiest texture.
In Venezuela, we call it Marquesa de Chocolate, and let me tell you, she is dramatic in the best possible way.
Think layers of chocolate cream, tender biscuits, shiny ganache, and a dessert that looks fancy enough for a party but is secretly very easy to make.
No-Bake Chocolate Biscuit Cake
This dessert is a Venezuelan classic, usually made in a rectangular dish and served chilled in slices. It is a birthday party staple, a holiday favorite, and one of those recipes everyone’s family makes a little differently.
My grandma makes hers in a cake shape using a springform pan because, according to her, serving dessert in a Pyrex is not proper. Very Venezuelan grandma energy, honestly.
What Is Marquesa de Chocolate?
Marquesa de Chocolate is a Venezuelan no-bake chocolate dessert made with layers of cookies or biscuits and creamy chocolate filling.
The cookies soften as the dessert chills, creating a texture similar to cake without actually baking anything. Magic? Maybe. Delicious? Absolutely.
Why You’ll Love This Recipe
- No oven required
- Perfect for holidays, birthdays, and parties
- Made with simple ingredients
- Can be made ahead of time
- Rich, creamy, and elegant
- A beautiful Venezuelan dessert
Ingredients You’ll Need
The beauty of this dessert is that it uses simple ingredients but tastes like something from a fancy bakery.
- Chocolate
- Butter
- Sweetened condensed milk
- Vanilla cookies or biscuits
- Milk
- Vanilla extract
- Ganache for topping
Use good-quality chocolate here. Since chocolate is the star, this is not the place for sad pantry chocolate chips from 2019.
What Kind of Mold Should I Use?
For this version, I used a silicone dome mold, which makes the dessert look extra elegant.
But please do not run to the store unless you want to. You can make this in a springform pan, loaf pan, square pan, or yes, even a glass rectangular dish.
I won’t tell my grandma. Promise.
Tips for the Best No-Bake Chocolate Biscuit Cake
- Use high-quality semi-sweet or bittersweet chocolate
- Avoid chocolate chips if possible, because they do not melt as smoothly
- Use real butter for the best texture
- Let the cake chill long enough so the layers set properly
- Make it the day before for the cleanest slices
Flavor Variations
- Add espresso or strong coffee for a mocha flavor
- Add a splash of rum for an adult version
- Layer with dulce de leche
- Add chopped nuts between layers
- Top with chocolate curls, sprinkles, or gold stars
- Use Maria cookies, tea biscuits, or vanilla wafers
Make-Ahead Tips
This is the perfect make-ahead dessert because it needs time to chill and set.
For best results, prepare it the day before serving. The cookies soften, the chocolate sets, and the flavors become even better.
How to Store No-Bake Chocolate Biscuit Cake
Store the cake covered in the refrigerator for up to 4 days.
You can also freeze it tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before serving.
Serving Ideas
- Serve chilled with fresh berries
- Add whipped cream on the side
- Decorate with chocolate hearts for Valentine’s Day
- Use gold stars or sprinkles for holidays
- Serve as mini cakes for parties
I hope you try this delicious No-Bake Chocolate Biscuit Cake at home. If you do, upload a picture on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I love seeing your creations!
No Bake Chocolate Biscuit Cake (Marquesa de Chocolate)
Ingredients
For the Chocolate Biscuit Cake
- 1 can Condensed Milk
- 1 cup Unsalted Butter (2 sticks) at room temperature
- 8 oz Bittersweet Chocolate chopped
- 1 teaspoon Vanilla Extract
- 12-15 Digestive Biscuits such as Maria cookies
- 1/2 cup Milk for dipping
For the Chocolate Ganache
- 8 oz Bittersweet Chocolate chopped
- 1/2 cup Heavy Cream
- Sprinkles optional
Instructions
For the Chocolate Biscuit Cake
- Melt the chocolate using a double boiler or in 30-second intervals in the microwave until smooth. Let cool slightly.
- In a bowl, beat the butter until creamy.
- Add the condensed milk and vanilla extract, mixing until smooth.
- Add the melted chocolate and mix until fully combined.
- Spread a layer of the chocolate mixture into your mold or pan.
- Quickly dip cookies in milk (do not soak) and layer over the chocolate.
- Repeat layers of chocolate and cookies until finished.
- Cover and refrigerate for at least 6 hours or until firm.
For the Chocolate Ganache:
- Place chopped chocolate in a bowl.
- Heat cream until hot (not boiling).
- Pour over chocolate and let sit for 2 minutes.
- Stir until smooth and glossy.
- Pour over chilled cake and spread evenly.
- Decorate with sprinkles if desired.
Notes
- Do not soak cookies too long, or they will become mushy.
- Use high-quality chocolate for the best flavor.
- This cake tastes better the next day after chilling.
- Can be made in a springform pan, loaf pan, or square dish.
- Store in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition
FAQ
Is No-Bake Chocolate Biscuit Cake the same as Marquesa de Chocolate?
Yes. Marquesa de Chocolate is the Venezuelan version of a no-bake chocolate biscuit cake made with layers of cookies and chocolate cream.
Can I make this dessert ahead of time?
Yes. In fact, this dessert is best when made the day before so the layers have time to chill and set.
What cookies are best for chocolate biscuit cake?
Maria cookies, tea biscuits, vanilla wafers, or plain vanilla cookies work well because they soften nicely between the chocolate layers.
Does No-Bake Chocolate Biscuit Cake need to be refrigerated?
Yes. Keep it refrigerated until ready to serve so the chocolate layers stay firm and creamy.
Can I freeze Marquesa de Chocolate?
Yes. Wrap it tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
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