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12 MINS delivery
Chocolate Biscuit Cake
Serves 4
20 mins
160 Kcal
Chocolate Biscuit Cake is a no-bake, more decadent dessert that is easy to prepare for almost any occasion. This cake of indulgence deals with crushed biscuits and a rich coating of chocolate, making for a deliciously satisfying pleasure sought after by both kids and adults. Whether for a birthday, tea party, or occasional snack, the chocolate biscuit cake never fails to impress the crowd. The chocolate biscuit cake recipe is simple and consists of only a few essential ingredients. Begin with the digestion biscuits (or any plain biscuits) broken into small pieces. Melt butter, sugar, and cocoa powder in a separate pan. When melted and smooth, add a bit of milk to the mixture while stirring the mixture. This will result in a rich chocolate sauce. Mix the crushed biscuits with the chocolate sauce, ensuring that every piece of biscuit is covered. Add nuts, dried fruits, or marshmallows for extra textures and flavours. Mix well until smooth; press into a lined cake tin, then chill in the refrigerator for several hours until set. The yield should be firm, yet the chocolate biscuit cake melts in the mouth with perfect sweet crunchiness. Top it with any melted chocolate, sprinkles, or even a dusting of cocoa powder to give it that finishing touch. Not only is this chocolate biscuit cake so easy to make, but it can also be highly customisable, making it such a simple yet great dessert for any occasion!
Ingredients required for Chocolate Biscuit Cake
- 250 gms glucose biscuits
- 1/2 tbsp instant coffee
- 1/2 cup milk
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 80 gms chocolates
Cooking steps for Chocolate Biscuit Cake
- 1This recipe of Chocolate Biscuit Cake combines velvety chocolate, a touch of coffee, and the satisfying crunch of biscuits for a dessert that's effortlessly luxurious.
- 2Start by preparing the coffee soak: dissolve 1/2 tablespoon of instant coffee in ⅓ cup of warm water and set aside to cool.
- 3Now for the chocolate sauce: heat 1/2 cup of milk in a saucepan over medium heat.
- 4Stir in 1 tablespoon each of cocoa powder and sugar, adjusting the sugar to suit your sweet tooth.
- 5Once dissolved, add 80 grams of chopped chocolate and stir until you have a glossy, luscious sauce that smells like heaven.
- 6For the base, take 250 grams of glucose biscuits (Marie or digestive biscuits work great) and break them into bite-sized pieces.
- 7Dip each biscuit lightly in the coffee solution, just enough to soften without turning soggy.
- 8In a cake tin or dish, start layering: a base of soaked biscuits followed by a generous layer of chocolate sauce.
- 9Repeat the process until you've used all your biscuits and sauce, making sure each layer is evenly coated.
- 10Refrigerate the cake for 2-3 hours, or overnight if you have the patience, to let the flavors meld and the layers set perfectly.
- 11When ready, slice it to reveal the gorgeous chocolate-biscuit layers.
- 12Rich, crunchy, and decadent, this cake is perfect for celebrations, lazy weekends, or when you just need a little sweet pick-me-up.
- 13Chocolate Biscuit Cake proves you don't need an oven to create dessert magic—it's indulgence simplified.