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

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. 

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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.

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).

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!

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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.

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