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Home Recipes All Dessert Recipes No Bake Desserts
Posted:7/11/2016
Updated:11/20/2017

Sri Lankan Eggless Chocolate Biscuit Pudding {No Bake Chocolate Cookie Cake}

No Bake Desserts
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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. 

(PIN IT FOR LATER)

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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, has its own classic dessert recipes 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.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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, 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).

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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!

(PIN IT FOR LATER)

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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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4.8 from 5 votes

Sri Lankan Eggless Chocolate Biscuit Pudding

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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.
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) - An easy, classic Sri Lankan dessert with alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream.

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  1. Sal says

    January 8, 2021 at 06:02

    Hi, could you please share the link to the recipe with the eggs? Thank you!

    Reply
  2. Dew says

    December 27, 2020 at 04:10

    Will it be too sweet?

    Reply
    • Dini says

      December 27, 2020 at 11:29

      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

      Reply
  3. Menaka says

    September 6, 2020 at 07:15

    Tried and everyone loved it! Thanks!

    Reply
  4. Azii says

    August 17, 2020 at 09:32

    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????

    Reply
    • Dini says

      August 17, 2020 at 09:47

      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

      Reply
  5. Dakshi D says

    June 10, 2020 at 20:47

    5 stars
    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❤️

    Reply
    • Dini says

      June 11, 2020 at 09:19

      I’m so glad you enjoyed the recipe Dakshi, thank you so much for letting me know! 🙂

      Reply
  6. Pam Stelcner says

    May 23, 2020 at 22:49

    This looks intriguing except for one thing… Not crazy about buttercream…any suggestions as to how to do this cake with something other than buttercream? Thanks for any suggestions!

    Reply
    • Dini says

      May 24, 2020 at 06:38

      Hi Pam
      Like an ice box from the US, you can use whipped cream, or even use ice cream instead of the chocolate cream used here. All these options should result in a really good good ice box cake. However, then it wouldn’t be a Sri Lankan chocolate biscuit pudding.
      I hope that helps!

      Reply
  7. Nayana says

    May 12, 2020 at 13:23

    I made it. It turned out to be delicious. It is a classic Sri Lankan desert. We all enjoyed it……!!!!

    Reply
  8. Vindya says

    February 20, 2020 at 10:49

    I made it….!
    Didn’t use brandy or cream. Even though it’s so delicious….. Thanks for the recipe

    Reply
  9. Kg says

    July 24, 2019 at 19:47

    Hi Dini how much does it yield? I am expecting 20 guests, would doubling the receipe be enough?

    Reply
    • Dini says

      July 25, 2019 at 06:42

      Hi Kg!
      This is made in a 8.5 x 4.5 inch loaf pan, so you can cut about 10 slices (less than an inch thick). Doubling the recipe then will be enough. If you do want to serve larger slices, you may need to make more. Personally I feel doubling the recipe should be be enough though. And you can make it in any dish you have available too.

      Reply
  10. Sash says

    June 1, 2019 at 20:34

    5 stars
    Hi Dini,
    This looks amazing! I plan to make it soon, seeing the gooey goodness. I was trying to look for the version with eggs but couldn’t find it. Do you mind sharing a link please?

    Reply
    • Dini says

      June 3, 2019 at 20:52

      Hi Sash, thank you! I haven’t shared the recipe for the egg version yet on the blog, but hoping to do so soon! 🙂

      Reply
  11. Grace says

    April 19, 2019 at 22:51

    Can you use Baileys instead of brandy, do you think? Also, do you mean heavy cream by cream?

    Reply
    • Dini says

      April 23, 2019 at 18:44

      Hi Grace
      You can use baileys instead if you prefer, you can also use bourbon or irish whiskey too. And yes, the cream used here is heavy cream or whipping cream.

      Reply
  12. Lucinda says

    April 17, 2019 at 21:27

    Is it OK to use a 8.5 × 4.5 pan or a 5 × 9 pan?

    Reply
    • Dini says

      April 17, 2019 at 22:30

      Hi Lucinda!
      I used a 9 x 5 pan, but you can use a 8.5 x 4.5 pan as well. It will just be taller in the smaller pan.

      Reply
  13. Theresa says

    April 16, 2019 at 09:01

    How long can you leave this in the fridge for? I’d like to make it Saturday afternoon and serve it Monday morning?

    Reply
    • Dini says

      April 16, 2019 at 17:27

      Hi Theresa!
      Yes you can make this on Saturday and serve it on Monday.
      We’ve kept ours in the fridge for up to 4 days, but make sure it’s tightly wrapped with plastic wrap to keep it fresh.
      Hope that helps!

      Reply
  14. Roshi says

    June 1, 2018 at 15:39

    Hi there!! Thanks for posting! Any chance you mind posting the recipe version with eggs? Excited to try both! Thanks!

    Reply
    • Dini says

      June 1, 2018 at 21:44

      Hi Roshi!
      I am hoping to share that recipe soon too! 🙂 Stay tuned for it!

      Reply
  15. CharMander says

    April 26, 2017 at 15:09

    4 stars
    Hi Dini,

    What kind of butter should I use for this? I tried unsalted butter sticks but the buttercream turned out hard and sticky (not easily spread in this layers).

    All in all, great recipe! easy and yummy 🙂

    Reply
    • Dini says

      April 26, 2017 at 16:21

      Hi! I use regular unsalted butter for this recipe, but unsalted butter that has been softened to room temperature. It shouldn’t be a stiff “frosting”, but if it is too stiff, you can add extra cream to soften it to the consistency you prefer 🙂

      Thank you! I’m glad it tasted good! 🙂

      Reply
  16. Shanti says

    March 23, 2017 at 11:15

    Instead of using butter, change it to Philadelphia cream cheese.
    Its delicious.

    Reply
  17. Sheyanka says

    January 8, 2017 at 02:19

    Finally a recipe with Sri Lankan products!. I can actually find these things in colombo.thqnk youu

    Reply
  18. Wendy says

    July 17, 2016 at 16:00

    This looks absolutely delicious, Dini! I am excited to try both versions. I love trying different international recipes, especially when they are childhood favorites. If you can find the cookies in Columbia and Kansas City, I am hoping they will be easily found in St. Louis!

    Reply
  19. cakespy says

    July 13, 2016 at 06:25

    Never heard of this one, but I am completely intrigued! It’s no wonder it’s an international celebrity. 🙂

    Reply
  20. Maneshka says

    July 11, 2016 at 13:06

    5 stars
    Who doesn’t love CBP! I’m drooling just reading the recipe! Like you said Dini, this is a staple dessert at any Sri Lankan party. Yum!

    Reply
    • Dini says

      July 11, 2016 at 19:11

      Thank you Maneshka! and I agree – a party isn’t quite a party without someone bringing CBP! 😀

      Reply
      • Kris Fagan says

        January 5, 2021 at 23:13

        5 stars
        I have made Chocolate biscuit pudding for years but after I saw how you make it, I was intrigued by how beautifully it can be displayed at the table. Thank u so much for sharing. Im happy to share a picture of my Chocolate biscuit pudding but not sure how to share on here..

        Reply

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