This is a quick dessert, ready to serve by turning simple biscuits into a delicious no-bake cake. It is prepared anytime you feel hungry for something sweet but lack the time or ingredients for the usual baking. Convenient and delightful, it uses minimal ingredients and does not require baking. This has made it a go-to treat for beginners and more experienced cooks alike. Normally, a recipe for biscuit cake begins with the grinding of digestive biscuits or any tea biscuits you like into fine crumbs. Then, mix in cocoa powder, sugar, and milk to make a smooth, chocolatey batter. Some bakers add melted butter or condensed milk for extra richness and oomph to the flavour. To bake this batter, it is poured into a greased cake pan, put in the refrigerator, then chilled and firm. What makes this recipe of biscuit cake versatile in addition is that it can be customized with your favourite flavours. Depending on your fancy, you layer the batter with chopped nuts, chocolate chips, and even a dash of coffee. The cake is then glazed or frosted over with a chocolate icing that adds a rich, decadent finish. It's really easy to make and offers a great excuse for birthdays, tea-time treats, or when you just want a quick chocolate fix. A biscuit cake is a very easy-to-mind dessert with a melt-in-the-mouth texture and varied palate-tickling flavours to satisfy any sweet tooth in the simplest possible way!

• 250 gms glucose biscuits
• 80 gms chocolate
• 1 tbsp sugar
• 1/2 tbsp coffee
• 1/2 cup milk

• Start with a basic coffee syrup. Brew a strong cup of coffee or dissolve instant coffee granules in warm water. You want a really strong brew to taste the boldness with the biscuits and chocolate sauce, so remember that when you are measuring out the amount of coffee you are going to dissolve in the syrup.
• Place that coffee syrup aside and get ready to begin putting the biscuit layers together.
• Take each glucose biscuit (or Marie biscuits, digestive biscuits, or any other plain biscuit you like) and start dipping them one by one in that coffee solution. Take care to see the time which biscuits take in the coffee.
• For glucose or Marie biscuits, simply dip it for a second and pull it back. These biscuits are very fragile and absorb liquid so readily that if you leave them too long, they will fall apart.
• All you need to do is just lightly coat the biscuits with the coffee syrup. Place every one of the coffee-dipped biscuits into a pan lined with parchment paper. Put one single layer of biscuits inside the pan in a manner that you cover the bottom of it.
• Now, once you've done the first layer, you can get back and once again dip the biscuits in the coffee to make the next or second layer of biscuits. According to your pan's size, you'd make 2 to 3 layers in this round.
• Now's the time to put in the chocolate sauce. Pour half of the chocolate sauce over the layers of biscuits; with a spatula, spread it evenly and gently over the biscuits. Be careful not to mess up the layers of biscuits much because they will shift. Otherwise, tilt the pan slightly so that the chocolate sauce will flow evenly down over the layers.
• Once the chocolate sauce has covered everything, it is time for more layers. Dip more biscuits in the coffee solution and pile them on top of the chocolate sauce to form the third and fourth layers.
• Dip again, so a coating is put over them all, and layer more biscuits on top. The three layers will build the structure and depth of flavour of the cake.
• Once the biscuit layers are set, drizzle the remaining chocolate sauce over the top. Continue to spread evenly with your spatula or tilt the pan slightly to allow it to be spread over the biscuits.
• When you do so, set the top layer of chocolate—this's going to be the glossy, rich layer that's going to set perfectly in the fridge.
• Cover the pan with a lid or aluminium foil and put the cake in the refrigerator. The biscuit cake needs to set and chill in the fridge for at least 4 to 5 hours; better if left overnight for even much better results.
• Chilling allows the biscuits to soak in the flavour of coffee and chocolate and sets the cake to be firmer when cutting slices for serving.
• Remove the biscuit cake from the pan and gently lift the sides of the parchment paper after it has set.
• Place the cake on a chopping board or tray and use a sharp knife to cut the cake gently.
• Every slice will feature layers of biscuits and chocolate—the result is a appetizing striped effect.
• Cut into small squares or slices to serve; cutting the cake so that the layers are preserved is important.
• You can serve this chocolate biscuit cake after meals as a dessert, or it can be part of a sweet treat accompanying tea or coffee. It has such an indulgent flavour having been enriched by the slight bitterness of the coffee and the soft crunch of the biscuits.
• The perfect dessert for someone who loves a simple but decadent treat.
• The no-bake chocolate biscuit cake isn't so hard to make and definitely appeals to the crowd.
• This cake is so moist and impressive, featuring layers of coffee-soaked biscuits and rich chocolate sauce-delivering a delightful contrast of textures and flavours.
• Perfect for that quick dessert without having to use your oven, this cake will quickly become your favourite. Whether you need something special for an occasion or just a casual treat, it's an easy dessert that can be made ahead of time and served chilled.
• Enjoy the simplicity and deliciousness of this timeless classic!