Food

Biscuit Chocolate Coffee Cake

Biscuit cake is a very simple to make cake, with its core ingredient as biscuits and flavour add-ons like chocolate, strawberry, blueberries or even lemon. It can be made both as a baked cake and a No Bake chilled cake. The No bake ones are similar to American icebox cakes with layers of cream and biscuits.

Very few ingredients, no bake, a little bit of cooking, quick to make eggless biscuit chocolate coffee cake.

The Chocolate Biscuit Cake is popular for being a royal favourite. Darren, who cooked for the Queen for more than 20 years, revealed there was one particular recipe which was her favourite. It’s the chocolate biscuit cake, and Darren claimed she eats it “until it is all gone”.

Biscuit Chocolate Coffee Cake

Ingredients

  • 10-12 digestive biscuits
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4th cup cocoa powder unsweetened
  • 1/4th cup oil Or 1/4th cup room temperature soft butter (Do not use Peanut Oil or Sesame Oil)
  • Dilute 1/2 tsp instant coffee powder in 1-2 spoon water OR You can use vanilla essence
  • Roasted waltnuts Or you can add roasted almonds, chocolate chips or colorful gems or MnM
  • Mix syrup gently in biscuits
  • 100 gram chocolate
  • 1.5 tbs cooking cream
Method:
  • Take 10-12 digestive biscuits and break them into small pieces
  • First we will make thick chocolate syrup
  • In a bowl, take 1/2 cup water
  • add 1/2 cup sugar , 1/4th cup unsweetened cocoa powder and 1/4th cup oil
  • You can add 1/4th cup room termperature soft butter too
  • Use odorless oil.
  • Add Dilute instant coffee powder in 1-2 spoon water OR You can use vanilla essence, if you don’t like coffee flavor
  • Mix and cook for 10 minutes on medium flame
  • Syrup will get thickened as it boils
  • Let it cool down, it will thicken as it cools down
  • Syrup will get thickened
  • Add Roasted waltnuts in the biscuit bowl Or you can add roasted almonds, chocolate chips or colorful gems or MnM
  • Mix syrup in the biscuit, biscuit will soak all the syrup
  • Be gentle while mixing
  • greased bottomless pan lined with butter paper or take normal pan and place a cling flim or plastic which you can lift
  • Fill biscuit mix in the pan
  • Tap gently to level set
  • You can make large cake or small cup cakes with this mixture
  • Keep pan in freezer for 2 hours
  • To make ganache, take 100 gram chocolate
  • Microwave 40 seconds
  • Stir to melt
  • We want to make thick ganache so adding only 1.5 tbs cooking cream
  • Mix well (Tip: Never melt chocolate too much else butter and cocoa will get separated)
  • Take out pan from fridge
  • Spread Chocolate ganache on top very quickly
  • Dip spoon in warm water and use to spread evenly on top
  • Place in freezer for 1 hour
  • Dip sharp knife in warm water, wipe off water and clear the sides
  • Demould the pan.
  • Garnish with roasted walnuts

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