Biscuit Cake | Chocolate Biscuit Cake (No Bake Recipe)
Discover a simple guide to crafting a no-bake biscuit cake, an ideal choice for a delectable and lavish dessert. This chocolate-infused biscuit cake showcases beloved biscuits dipped in coffee, harmoniously layered with a homemade chocolate sauce.
Ingredients
For Coffee Solution
- ⅓ cup water
- ½ tablespoon instant coffee
For Chocolate Sauce
- ½ cup milk
- 1 tablespoon cocoa powder
- 1 tablespoon sugar or add as required
- 80 grams chocolate or ½ cup chopped or broken chocolate
Other Ingredients
- 250 grams glucose biscuits (can use marie biscuits or sweet crackers or digestive biscuits)
Instructions
Preparation
- First assemble all the ingredients.
- Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.
Making Coffee Solution
- Take water in a small sauce pan and warm it. The water should be warm or slightly hot.
- Then take the warm water in a bowl. add ½ tablespoon instant coffee.
- Mix very well. Keep aside.
Making Chocolate Sauce
- Next milk in the same sauce pan. add 1 tablespoon cocoa powder.
- Mix very well to solution without any lumps.
- Then add 1 tablespoon sugar.
- Keep the pan on stove top and keep the flame to a low.
- With a wired whisk stir so that all the sugar dissolves.
- Let this cocoa mixture come to a boil.
- After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.
- After 2 to 3 minutes, switch off the flame and add the chopped chocolate.
- Keep the pan down and begin to mix.
- The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency.
- At this point you can add some chopped nuts or dry fruits if you want.
Making Biscuit Cake
- Take each glucose biscuit and begin to dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.
- You just need to coat the biscuits with the coffee syrup.
- Then place the biscuit in the pan with the parchment paper. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.
- Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.
- Now pour half of the chocolate sauce on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan slightly so that the chocolate sauce spreads all over evenly.
- Make another third and fourth layer of coffee solution dipped biscuits.
- Finally pour the remaining chocolate sauce and spread it evenly.
- Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.
- Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray. Slice the cake gently.
- The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen.
- Serve biscuit cake as a dessert after meals or as a sweet snack.
Nutrition
Calories: 160kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 126mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 20IUCalcium: 22mgIron: 1mg
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