A classic Sri Lankan dessert – this Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) is decadence and simplicity in cake form.
Alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream are all you need for this deceptively delicious dessert that also happens to be just so easy to make.
This time, I’m bringing you a timeless Sri Lankan classic. Yes, Sri Lanka – the land of ceylon tea and cinnamon and countless other fiery spicy savoury dishes (like this chicken curry, black pork curry, beef curry etc.!), has its own classic dessert recipes (like this classic breudher cake, watalappan, classic falooda ice cream, butter cake, ribbon cake, pani pol etc.) as well.
Mr K and I both grew up eating this chocolate biscuit pudding and it’s one of our absolute favourites! Here I’m sharing the recipe for Sri Lankan Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake).
Depending on who you ask, classic Sri Lankan chocolate biscuit pudding is made with eggs or no eggs, but you don’t have to choose between those two! Today, I’ll share the recipe for eggless chocolate biscuit pudding, and next week I’ll bring you guys the recipe for what I consider the more classic version of this dessert, with eggs.
But there’s one thing everyone agrees with – the biscuits (cookies) used for this recipe are always the delicious and milky Maria cookie (Marie biscuit). We’ve been wanting to make this eggless chocolate biscuit pudding for years now, but just couldn’t find marie biscuits anywhere in town here in Columbia.
That’s until a few weeks ago, we made the discovery at a supermarket in Kansas City, a two hour drive from where we live! It would be too funny (if not embarrassing) to tell you just how excited we were to find those cookies. And lo and behold, now we are finding these cookies everywhere in town here in Columbia as well.
This classic Sri Lankan dessert is a no cook, no bake Chocolate Cookie Cake. It’s a super fun and easy recipe to make with your kids too. Alternating layers of milk-soaked marie biscuits and soft and creamy chocolate buttercream (with a hint of brandy if you like). It’s vaguely similar to an icebox cake in the US, but honestly I’d much prefer a slice of this eggless chocolate biscuit pudding over icebox cake any day (mostly because I don’t like cool whip).
I’m not entirely sure about the origins of this eggless chocolate biscuit pudding, but Sri Lanka has definitely claimed it as theirs. There are several variations of this that no bake chocolate cookie cake that you’ll find around the world, like Hedgehog slices in Australia, which are crushed biscuits (cookies) mixed with chocolate, or the Italian Chocolate Salami, and of course you’ve got Icebox cake in the US. I would guess, this dessert most likely evolved from something introduced to Sri Lanka during the British colonization.
Whatever the history – this no bake chocolate cookie cake has become a cultural classic. It’s a near lock to make an appearance in almost any Sri Lankan party. The fact that it’s so ridiculously simple to make while being addictively delicious, may have something to do with that.
You can also customize this eggless chocolate biscuit pudding any way you like. I like mine with a little brandy in it (which is how we always ate it as kids as well!). So I imagine, it’d be just as great with some bourbon or rum.
I made this in a loaf pan, so that I can unmold it before serving. Most times however, this no bake chocolate cookie cake is made directly in the dish that it’s going to be served in. You can do that as well, of course.
But just remember –
If you want to unmold the dish, the first layer will be buttercream, and the last layer is cookies.
If you want to serve it without unmolding (in the same dish that you make it), the first layer has to be milk-soaked biscuits/cookies, and the last is buttercream.
The cookies are not overly soaked, so they can still hold their integrity, but it gives them an irresistible milky flavour (with a touch of coffee, if you’d to try that as an option!). The chocolate buttercream is soft, creamy and decadent, which contrasts well with the milky cookie layers. This eggless chocolate biscuit pudding is not typically topped with anything, but personally, I always like to top it with some cashews and melted chocolate sauce – just to add another dimension of texture and more chocolate decadence!
There’s a reason why this eggless chocolate biscuit pudding is such a hit in Sri Lanka – it’s incredibly delicious and just so easy to make, I guarantee, it’ll soon be one of your favourites too! 🙂
VIDEO RECIPE
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Ingredients:
Chocolate Buttercream
- 12 oz/350g unsalted butter
- 12 oz/350g – 14 oz/400g sifted icing sugar confectioner’s sugar
- 2.5 oz/70g sifted cocoa powder
- 1 tsp vanilla
- ¼ tsp salt
- 3 tbsp brandy or use ¼ cup of cream only, if not using alcohol
- 1 tbsp cream
Milk mixture
- 1 cup of warm milk not hot
- 2 tbsp brandy
- 2 packets of Marie Biscuits Maria Cookies about 10 oz / 280g)
- 8 x 4 inch bread loaf pan lined with plastic wrap
To decorate
- Chopped roasted cashews
- Chocolate sauce
Instructions:
Chocolate Buttercream
- Place the butter, icing sugar and salt in a bowl and mix on low, until well combined.
- Add the cocoa powder, and mix again on low until mixed through. Then turn mixer to medium speed and mix until light and fluffy.
- Add vanilla and brandy and mix again until well-incorporated, and still soft and fluffy.
- Spread a thin layer of chocolate buttercream on the bottom of your lined loaf pan (or any other dish that you’re using with similar dimensions).
- Add the milk and brandy to a separate bowl. Then place a few cookies in the milk for no more than 3-5 seconds (the cookies should NOT be completely soaked through and disintegrate). Place these cookies in a layer over the buttercream.
- Spread another layer of chocolate buttercream, followed by the milky Maria cookies.
- Repeat until you reach the top, and end with a layer of cookies (this layer should be well packed – and only if you are hoping to unmold the dessert before serving). There should be some leftover buttercream to decorate the outside of the cake.
- Cover and let it chill in the fridge for at least 3 hours or overnight.
- Optional – if you need to unmold your chocolate biscuit pudding, unmold it onto a serving platter and apply an extra layer of chocolate buttercream to smoothen the sides and top.
- Drizzle with chocolate sauce and place some roasted and coarsely chopped cashew nuts on top.
- Cover and leave in the fridge until ready to serve.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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Michelle Weerasuriya says
Hi Dini… you mentioned adding that version of this dessert with eggs. However for the life of me, I am not able to locate it on your page. Could you please provide me with the link for the version with eggs? Thank you tons!
Kumudu Dehigama says
Beautiful
Hesara says
Hi Dini!
I’ve read thru your recipe and first of all I have to thank you… I’m a Sri Lankan and I want to make this for my mom’s birthday. As we are on lockdown at the moment, I’m having trouble finding some ingredients. Could you tell me if there’d be a replacement for *1tbsp cream?
Thanks again! It’s so nice of you to share Sri Lankan recipes with the world.
Cheers!
Dini says
Hi Hesara
Thank you! 🙂
The cream in the recipe is used to make the buttercream lighter and more creamier.
You can instead use milk as well! However, if you are making multiple batches of this buttercream, be careful about adding too much milk as it will cause the buttercream to split in large quantities!
I hope that helps!
Hesara says
Thank you Dini!
Thank you for replying so fast and I’m sorry to trouble you again But can you tell me how much milk I should use corresponding to the above mentined amounts of ingredients?
Thank you!
By the way, I discovered this website yesterday and I’m reading a lot of recipes already! Hope they’ll be delish! Thanks for this…
Hesara says
Hi Dini!
I’m trying out this recipe for the second time!! Can I know how many people the given amounts of ingredients serve?
Dakshi Dahanayake says
I absolutely love this recipe. I have tried multiple times ♥️.
Sal says
Hi, could you please share the link to the recipe with the eggs? Thank you!
Dew says
Will it be too sweet?
Dini says
Hi Dew
It’s hard for me to tell what would be too sweet for you. Chococlate Biscuit Pudding is meant to be a sweet dessert, so it’s not any sweeter than a classic CBP.
Hope that helps
Menaka says
Tried and everyone loved it! Thanks!
Azii says
Hi, I have made this a few times an it turned out yummy, the last 2 times I made it the mixture curdled…. Could you please tell me what the reason could be????
Dini says
Hi Azii
Usually the mixture curdles if there are temperature differences between the ingredients (very warm butter etc). It can also happen if you overbeat the mixture as well.
I hope that helps
Dakshi D says
I made this multiple times, can’t tell the excitement everytime I make it. My whole family loves it. My older two daughters, 6 and 10 absolutely love it. It’s hard to save a piece for me!. Thank you for sharing. I like your way, very presentable and no wastage!
Sending love from Down Under❤️
Dini says
I’m so glad you enjoyed the recipe Dakshi, thank you so much for letting me know! 🙂