Biscuit cake is one of the easiest and yummy cake one can make. This no bake chocolate biscuit cake has chocolate in it and tastes too good.
Prep Time10 mins
Cook Time5 mins
Total Time20 mins
Servings: 10 biscuit cake slices
for coffee solution
- ⅓ cup water
- ½ tablespoon instant coffee
for chocolate icing
- ½ cup milk
- 1 tablespoon cocoa powder
- 1 tablespoon sugar or add as required
- 80 grams chocolate or ½ cup chopped or broken chocolate
- 250 grams glucose biscuits (can use marie biscuits or sweet crackers or digestive biscuits)
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 icing
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. 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 icing on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan so that the chocolate icing spreads.
Make another third and fourth layer of coffee solution dipped biscuits.
Finally pour the remaining chocolate icing 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.
- If you do not plan to use coffee solution, the substitute drinking chocolate or cocoa powder with coffee.
- Nutrition info is for 1 slice of biscuit cake.
Calories: 160kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 2µg | Calcium: 22mg | Vitamin B9 (Folate): 12µg | Iron: 1mg | Magnesium: 21mg | Phosphorus: 52mg | Zinc: 1mg