Chocolate layer refrigerator cake

    3 hours 30 min

    A simple, yet delicious no-bake dessert that everyone will love. Butter biscuits are layered with a chocolate cream, refrigerated until set, then served. NOTE: This recipe contains raw eggs.

    15 people made this

    Serves: 16 

    • 450g plain butter biscuits
    • 4 tablespoons rum
    • 1 egg
    • 150g caster sugar
    • 1 teaspoon vanilla extract
    • 4 tablespoons unsweetened cocoa powder
    • 110g butter, melted

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Spread butter biscuits out in a single layer on a baking tray with sides. Brush or sprinkle with rum. Line a 23x13cm loaf tin with foil, leaving enough extra at the sides to fold over the top for storage.
    2. In a medium bowl, beat the egg and sugar together until thick and pale. Beat in vanilla and cocoa powder until well blended, then stir in melted butter.
    3. Line the bottom and sides of the prepared tin with butter biscuits. Spread a 1.25cm layer of chocolate cream over the bottom. Place another layer of biscuits, followed by another layer of cream. Repeat until cream is gone, ending with biscuits on the top. Fold foil over the top and place in the refrigerator until firm, about 3 hours. Slice into 1.25cm slices and serve.

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    Reviews in English (8)


    I actually haven't tried this recipe because I have one from my mother that uses coconut butter instead of dairy butter, and social tea biscuits instead of butter cookies. But there is nothing on earth quite like this dessert. I've had this every Christmas since I was old enough to chew food. My mom still makes about 10 of these every Christmas and gives them away, and everybody always goes crazy for them.  -  28 Nov 2005  (Review from Allrecipes US | Canada)


    Wow, the alcohol content in this dessert was unbelievable. This is definitely not something you want to give children. With that said, this was quite worth the time and the ingredients to make - it turned out extremely rich and flavorful. I did not use "standard" American butter cookies for this dish, however, as the holes in the center wouldn't have allowed them to lay properly in the pan. You will need European style cookies for this - they are square. I used a brand called LU Petit Beurre - it can be found in any large-scale supermarket. The rest of the recipe I did "as normal", and it worked perfectly fine. Very rich and delicious, indeed. It's well worth trying. Just watch the booze!!!!  -  20 Nov 2005  (Review from Allrecipes US | Canada)


    ALWAYS use coconut oil! The original german recipe asks for coconut oil. Also, you don't have to put rum in it. My mom would make that cake a lot for birthdays (I actually am german and grew up over there) and she never put alcohol in it.  -  17 Dec 2010  (Review from Allrecipes US | Canada)