Silky Chocolate Biscuit Pudding | No-Bake Biscuit Pudding Cake

A silky chocolate pudding layered in between layers of coffee-infused milk-soaked Marie biscuits – this is something every chocolate-lover has to try!

If every nation had to choose a national dessert, chocolate biscuit pudding, so iconic that it is simply recognized by three letters “CBP”, would definitely be in top contention to represent Sri Lanka. Every Sri Lankan I know loves chocolate biscuit pudding, and (almost) every Sri Lankan has made chocolate biscuit pudding. But there is nothing particularly “Sri Lankan” in the ingredients used to make it, which means there aren’t any restrictions as to who can make it, which is what makes it a universally-loved dessert.

Traditionally, CBP, or chocolate biscuit pudding, is made using a buttercream-like mixture with butter, icing sugar, and cocoa powder, which is what makes up the chocolate layer of the pudding. But I’ve never been a big fan of this version because I’m not a big fan of buttercream in general. I searched for a silkier CBP for a long time before finally resorting to develop my own.

When I took my chocolate pudding recipe and tweaked it a bit to create this silky biscuit pudding – I knew I had stumbled upon something amazing! I have been making my CBP this way for a few years now and everyone loves it. It is such an easy dessert to make and has been my go-to for whenever we have guests over. The pudding can be set in cups, as is done traditionally, or it can be unmolded to resemble a cake – which makes for a slightly fancier presentation.

It doesn’t matter however you serve it – it could even be a puddle on a plate – I can guarantee that you’ll be left wanting more!

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What are the ingredients needed to make Silky Chocolate Biscuit Pudding?
  • For the pudding:
    – 250g dark chocolate,
    – 2 1/2 cups milk,
    – 2 tsp instant coffee powder*,
    – 3 tbsp cornflour,
    – 2 1/2 tsp vanilla essence
  • For dipping:
    – 1 1/2 cups milk,
    – 1 1/2 tsp instant coffee powder*,
    – 3-4 packets Marie biscuit,
  • To garnish:
    – Nuts, chocolate chips, and/or crushed biscuits

A note about the coffee powder:

Coffee is an excellent thing to add to any of your chocolate desserts. It enhances the flavour of the chocolate and makes it all the more decadent. It lingers in the background and you will not be able to taste the coffee at all, which is why I haven’t called this a “mocha” CBP. If you would like the coffee flavour to be more pronounced, I would suggest tripling the amount of coffee added here.

If for some reason, you do not want to add the instant coffee powder here, it is entirely fine to leave it out. It will not affect the rest of the recipe.

How to make The Best Homemade Chocolate Biscuit Pudding?

If you have been following me for some time, you may already know that I try to make my recipes as simple as possible. But, I never compromise on flavour! The only bit of cooking involved in this recipe is making the pudding. And this too I do with the use of a microwave – which means you won’t have to spill a single sweat!

If you do not have a microwave, you can also do this on top of the stovetop. Just follow the exact same method, but instead of cooking the pudding in the microwave, place it on a pan on the stovetop and keep stirring until it thickens.

Once the pudding is done, all that’s left to do is layer it in a container, alternating with layers of Marie biscuits that have been soaked in milk coffee. Once it has chilled, it is ready to serve! You can either unmold it or cut slices straight from the pan. Or you can simply make the pudding in individual cups and eliminate this step entirely. Simply garnish with chopped nuts, chocolate chips, or some crushed Marie biscuits!

Check out this video to see how I made my chocolate biscuit pudding recipe:

Here is the step-by-step recipe to making the best chocolate biscuit pudding ever:

Silky Chocolate Biscuit Pudding

Prep Time: 30 min

Cook Time: 10 min

Yield: 16 slices

Step 1: Make the pudding.

  • 250g dark chocolate, chopped or broken into chunks,
  • 2 1/2 cups milk,
  • 2 tsp instant coffee powder,
  • 3 tbsp corn flour,
  • 2 1/2 tsp vanilla essence
  1. Combine all the ingredients except the vanilla in a microwave-safe bowl and mix with a spoon.
  2. Microwave in 30-40 second bursts, stirring or whisking in between every time until the chocolate melts and the pudding thickens. It may take up to 8-12 turns in the microwave.
    Note: Start off on medium power and increase it to high once the chocolate melts.
    Note: You can also do this on the stovetop. Simply place the ingredients in a saucepan and cook the mixture over medium heat, stirring constantly until it thickens.
  3. Once the pudding has thickened, add the vanilla and whisk to combine. Let cool slightly.

Step 2: Prepare milk for dipping & start layering.

  • 1 1/2 cups milk,
  • 1 1/2 tsp instant coffee powder,
  • 3-4 packets of Marie biscuits,
  • Prepared pudding
  1. Combine the milk with coffee powder.
    Note: You may need a little bit extra milk, so keep some on hand.
  2. Line an 8×8″ cake pan with cling film.
    Note: You can set the pudding in individual cups, or 2-3 different bowls, or any other containers of your choice.
  3. Dip the biscuits in the milk and let them soak (not until they go completely mushy, but not too firm either). Placed down a layer of the soaked Marie biscuits, breaking some to fit the gaps if necessary.
  4. Place a thin layer of the chocolate pudding mixture and spread evenly.
  5. Repeat with the biscuits and chocolate until you run out of chocolate. You should get 4 or 5 layers of each in total.
    Note: If you plan on unmolding it like a cake, you can start with a chocolate layer first to avoid the double flip like I had to do in the video above. Or you can just cut slices straight from the pan.

Step 3: Chilling.

  1. Cover and refrigerate the pudding for 2-3 hours (or overnight) until completely chilled and set.
    Tip: Place it in the freezer for half an hour before slicing to make it easier to get cleaner cuts.

Step 4: Unmolding and serving.

  • Nuts, chocolate chips, or crushed biscuits, to garnish
  1. Place an upturned platter over the pudding and flip it carefully.
  2. Discard the cling wrap and garnish with whatever you like.
  3. Slice and serve it up!

Notes

– I often just make this pudding in two different containers with lids if its not meant for guests.
– This recipe can be scaled up or down as necessary.
– You can also reduce the biscuit layer to 3 if you want a thicker layer of the pudding. This might make it difficult to unmold.

If you go ga-ga over chocolate like me, then you might love these recipes:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

4 thoughts on “Silky Chocolate Biscuit Pudding | No-Bake Biscuit Pudding Cake

  1. This is one of the best CBP’s I’ve ever made and I don’t think I’ll be going back to any other recipe. The balance of sweetness along with that little crunch from the biscuits and that deep chocolate flavor is beyond amazing. Loved every bite!!!…thank you sooo much for this incredible yet soooo easy recipe!!!😍

    Like

  2. I made this and it tasted yum! The best CBP ever. Not very sweet, perfect on your tastebuds. All this while I was never a fan of CBP cos of the extremely sweet taste and I’ve always tasted chocolate buttercream/ganache sandwiched between the biscuit layers BUT THIS RECIPE IS JUST OOMPHHH! Honestly, am just gonna whip this up anytime I fancy some quick, easy to make dessert. LOVE THIS SO MUCH. LITERALLY THE BEST CBP EVER!

    Like

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