Parle-G Biscuit Chocolate Cake Recipe – Easy No-Bake Dessert

Last Updated on 4 months by Neha Deshmukh

Parle-G Biscuit Chocolate Cake Recipe – Easy No-Bake Dessert

Hey everyone! If you grew up in India, chances are you have a very fond relationship with Parle-G biscuits. They were the ultimate dunking companion with chai, the go-to snack during exams, and just…pure childhood nostalgia. I remember my grandmother always having a stash, and this cake? It’s my way of giving that classic biscuit a grown-up, decadent makeover. It’s unbelievably easy, requires absolutely no baking, and is guaranteed to be a crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

This Parle-G biscuit chocolate cake is seriously the best of both worlds. It’s quick to whip up – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, it’s a no-bake dessert, which means no oven required! The combination of the familiar, comforting biscuit flavor with rich chocolate is just… chef’s kiss. It’s a guaranteed hit at potlucks, family gatherings, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 458 grams Parle-G biscuits
• 2/3 cup thickened cream (about 160ml)
• ?? cup sugar (start with ½ cup, adjust to taste – see ingredient notes!)
• 1 tbsp butter
• ?? cup cocoa powder (start with ¼ cup, adjust to taste – see ingredient notes!)
• 1 tsp vanilla extract
• 5 chopped almonds
• 5 chopped walnuts
• 150 grams dark chocolate
• ?? cup thickened cream (about 80ml – for the chocolate sauce)
• White chocolate (for decoration)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your cake turns out perfectly:

Parle-G Biscuits: The Nostalgic Base

These are the stars of the show! 458 grams is roughly a full standard pack. Don’t worry about being exact – a few biscuits more or less won’t ruin anything.

Thickened Cream: Understanding its Role

Thickened cream is key for that rich, smooth texture. It’s different from whipping cream – it has a higher fat content and holds its shape better. If you’re outside of India, you can find it in the dairy section, often labelled as “heavy cream” or “pouring cream” with at least 30% fat content.

Cocoa Powder: Choosing the Right Kind

I prefer using a good quality unsweetened cocoa powder for a deep chocolate flavor. Dutch-processed cocoa powder will give you a smoother, less acidic taste, but natural cocoa powder works just fine too! Start with ¼ cup and add more to taste if you like a really intense chocolate hit.

Regional Variations in Chocolate Choice

In India, we have so many amazing chocolate brands! You can experiment with different dark chocolates for the sauce – a slightly sweeter dark chocolate will balance the bitterness nicely. I’ve used both Cadbury and Amul dark chocolate with great results.

Step-By-Step Instructions

Alright, let’s get baking… well, no-baking!

1. First, let’s crush those Parle-G biscuits. Break them into small pieces and place them in a large mixing bowl. Don’t pulverize them into dust – you want some texture!
2. Now, for the chocolate magic. Melt the thickened cream, sugar, and butter in a double boiler (or a heatproof bowl set over a simmering pot of water), whisking until everything is beautifully smooth. Be patient and stir constantly to prevent burning.
3. Add the cocoa powder to the melted mixture and whisk until it’s silky and there are no lumps. This is where that gorgeous chocolate aroma starts to fill your kitchen!
4. Pour the chocolate mixture over the biscuit pieces. Add the vanilla extract, chopped almonds, and walnuts. Mix everything together really well, making sure all the biscuits are coated in chocolatey goodness.
5. Time to assemble! Transfer the mixture into an 8-inch springform pan. Press it down firmly to create a compact base. This is important for a neat slice. Refrigerate for at least 30 minutes to let it set a bit.
6. While the base is chilling, let’s make the chocolate sauce. Melt the dark chocolate and the remaining thickened cream in a double boiler, stirring until smooth and glossy.
7. Pour the luscious chocolate sauce over the set biscuit base. Spread it evenly to cover the entire surface.
8. Now comes the hardest part: waiting! Refrigerate the cake for at least 4 hours, or even better, overnight, until the sauce is completely set.
9. Before serving, drizzle some melted white chocolate on top for a pretty finish. Slice and enjoy!

Expert Tips

A few little secrets to make your cake extra special:

Achieving the Perfect Biscuit-to-Chocolate Ratio

This is all about personal preference! If you like a really chocolatey cake, use a little more cocoa powder in the base. If you want the biscuit flavor to shine through, stick to the recipe.

Ensuring a Firm Set

Pressing the biscuit mixture firmly into the pan is crucial. Also, make sure your fridge is cold enough! A longer chilling time will always result in a firmer cake.

Working with Thickened Cream

Don’t overheat the thickened cream, or it might split. Low and slow is the way to go when melting it with the butter and sugar.

Variations

Want to get creative? Here are a few ideas:

Vegan Parle-G Biscuit Cake

Substitute the butter with vegan butter, the thickened cream with coconut cream, and the dark and white chocolate with vegan chocolate. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Adaptation

Use gluten-free biscuits instead of Parle-G. There are some great gluten-free biscuit options available now.

Adjusting the Spice Level (Optional – Coffee/Chili)

A pinch of chili powder or a teaspoon of instant coffee powder added to the chocolate sauce can add a lovely warmth and complexity.

Festival Adaptations (Christmas, Diwali)

During Christmas, I love adding a sprinkle of crushed candy canes on top. For Diwali, a dusting of cardamom powder in the biscuit base adds a festive touch.

Serving Suggestions

This cake is delicious on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• Fresh berries
• A hot cup of chai (of course!)

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

Got questions? I’ve got answers!

Can I use other biscuits instead of Parle-G?

You can, but Parle-G has a unique flavor and texture that really makes this cake special. Marie biscuits or digestive biscuits are the closest substitutes.

What is thickened cream, and can I substitute it?

Thickened cream is a dairy product with a high fat content. If you can’t find it, heavy cream (at least 30% fat) is the best substitute.

How can I make this cake less sweet?

Reduce the amount of sugar in the base and use a darker chocolate with a higher cocoa percentage for the sauce.

Can this cake be frozen?

Yes, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

How far in advance can I make this cake?

You can make it up to 2 days in advance. The flavors will develop even more overnight!

Enjoy making (and eating!) this delightful Parle-G Biscuit Chocolate Cake. I hope it brings back some sweet memories for you too! Let me know how it turns out in the comments below. Happy baking (or, well, no-baking)!