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Biscuit Cake | Chocolate Biscuit Cake (No Bake Recipe)

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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine Indian
Servings 10
Calories 160 kcal

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
Keyword Biscuit Cake | Chocolate Biscuit Cake (No Bake Recipe)
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