No Bake Chocolate Cake is one of my favorite treats to make when I want something delicious without heating up the kitchen! It’s so simple and satisfying, and I just know your family is going to love it.
What makes this recipe truly special is how the butter and rich chocolate come together with those wonderful macadamia nuts and cookies to create the most indulgent texture. There’s no fussing with an oven, dear—just a little mixing and a bit of patience in the refrigerator, and you’ve got yourself a showstopper!
I love to bring this cake to family gatherings because it’s always the first thing to disappear from the dessert table. My grandchildren can’t resist it, and honestly, neither can I—it brings such joy to share something homemade that everyone gathers around.
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No Bake Chocolate Cake
Ingredients
- 0.5 cup Butter
- 4 ounce Pascha
- 4 ounce Cookies
- 1.25 cup Macadamia Nuts
Instructions
- If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet.
- Bake for about 15 minutes or until fragrant and the skins begin to flake.
- Remove from oven and place a dish towel over the nuts.
- Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins.
- Let cool and then chop coarsely.
- If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 – 10 minutes or until lightly brown and fragrant.
- Let cool then chop coarsely.
- Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
- Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
- Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
- Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set.
- Cut or break into slices.
- Store in an airtight container in the refrigerator.
