Fast, fuss-free chocolate cakes (you don't even have to turn the oven on)

This pair of delish no-bake cakes are a doddle to make

17 September 2020 - 08:51
No-bake choc-chip cookie cake.
No-bake choc-chip cookie cake.
Image: Sunday Times Food archives


Serves: 10


750ml (3 cups) cream

250g tub full fat cream cheese, at room temperature

45ml (3 tbsp) sugar

30ml (2 tbsp) brandy, optional

48 ready-made choc chip cookies

Seasonal berries, to serve


  1. Beat together the cream, cream cheese and sugar. Stir in the brandy, if using; cover and refrigerate for at least 30 minutes.
  2. Spread a circle of chilled cream mixture on a pedestal cake stand leaving a 2-3 cm border around the edge. Arrange a layer of cookies over the cream without overlapping.
  3. Repeat with remaining cookies and cream, ending with cream.
  4. Cover loosely with clingfilm and refrigerate overnight; this will allow the cookies to soften so the dessert can be cut like a cake.
  5. Serve topped with seasonal berries.
No-bake chocolate fudge cake.
No-bake chocolate fudge cake.
Image: Sunday Times Food archives


Makes: 1 loaf cake


100g butter

45ml (3 tbsp) golden syrup

200g sweet plain biscuits, lightly crushed

50g raisins

50g glacé cherries, quartered

150g dark chocolate, chopped

50g white chocolate, chopped

Fudge icing:

50g dark chocolate

30g butter

150g icing sugar, sifted


  1. Grease or spray a small loaf pan and line with baking paper.
  2. For the cake, melt the butter and syrup in a saucepan and stir in the biscuit pieces, raisins and cherries.
  3. Add the dark chocolate and stir over a low heat until melted.
  4. Remove from heat and stir in the white chocolate.
  5. Press mixture firmly into the prepared tin and chill until set.
  6. Turn out onto a serving plate and remove the paper.
  7. For the icing, melt the chocolate and butter with 30ml (2 tbsp) water over a low heat. Do not boil. Remove from heat and stir in the icing sugar, beating until cool and thick.
  8. Spread the icing all over the cake with a knife, swirling to give it texture. Leave to harden before cutting into thin slices.