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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

  1. 250 gms glucose biscuits
  2. 1/2 tbsp instant coffee
  3. 1/2 cup milk
  4. 1 tbsp cocoa powder
  5. 1 tbsp sugar
  6. 80 gms chocolates

Cooking steps for Chocolate Biscuit Cake

  1. 1
    This 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.
  2. 2
    Start by preparing the coffee soak: dissolve 1/2 tablespoon of instant coffee in ⅓ cup of warm water and set aside to cool.
  3. 3
    Now for the chocolate sauce: heat 1/2 cup of milk in a saucepan over medium heat.
  4. 4
    Stir in 1 tablespoon each of cocoa powder and sugar, adjusting the sugar to suit your sweet tooth.
  5. 5
    Once dissolved, add 80 grams of chopped chocolate and stir until you have a glossy, luscious sauce that smells like heaven.
  6. 6
    For the base, take 250 grams of glucose biscuits (Marie or digestive biscuits work great) and break them into bite-sized pieces.
  7. 7
    Dip each biscuit lightly in the coffee solution, just enough to soften without turning soggy.
  8. 8
    In a cake tin or dish, start layering: a base of soaked biscuits followed by a generous layer of chocolate sauce.
  9. 9
    Repeat the process until you've used all your biscuits and sauce, making sure each layer is evenly coated.
  10. 10
    Refrigerate the cake for 2-3 hours, or overnight if you have the patience, to let the flavors meld and the layers set perfectly.
  11. 11
    When ready, slice it to reveal the gorgeous chocolate-biscuit layers.
  12. 12
    Rich, crunchy, and decadent, this cake is perfect for celebrations, lazy weekends, or when you just need a little sweet pick-me-up.
  13. 13
    Chocolate Biscuit Cake proves you don't need an oven to create dessert magic—it's indulgence simplified.

Shop Ingredients

Milk (1/2 cup)
26
1
24
1
27
1
35
1
48
1
50
1
Sugar (1 Tbsp)
51
1
51
1
56
1
235
1
75
1
275
1
54
1
73
1
50
1
269
1
Cocoa Powder (1 Tbsp)
375
1
219
1
292
1
295
1
224
1
130
1
150
1
Instant Coffee (1/2 Tbsp)
110
1
115
1
155
1
260
1
113
1
220
1
423
1
220
1
599
1
544
1
Chocolates (80 gms)
117
1
200
1
117
1
117
1
55
1
111
1
53
1
200
1
200
1
169
1
Glucose Biscuits (250 gms)
30
1
93
1
84
1
144
1
33
1
51
1
101
1
64
1
135
1
44
1

FAQs

What is Chocolate Biscuit Cake?

Chocolate Biscuit Cake is a no-bake dessert made by layering crushed biscuits (cookies) with a rich, smooth chocolate ganache. The biscuits absorb the chocolate, creating a dense, cake-like texture once set. The dessert is typically made with digestive or tea biscuits, but you can experiment with other varieties like graham crackers or shortbread. It is often chilled in the fridge until firm, allowing the flavours to meld together. This cake is an excellent option for any lover of chocolate and has a crunchy texture.

Can I make Chocolate Biscuit Cake without eggs or dairy?

Using plant-based alternatives, you can easily create a vegan version of Chocolate Biscuit Cake. Replace butter with coconut oil, margarine, or a vegan butter substitute. For the chocolate ganache, you should use dairy-free chocolate, almond milk, or coconut milk instead of regular milk. Honey can be replaced with maple syrup or agave to make it vegan. In this way, you can also enjoy the yummy cake without using any animal products.

How do I store Chocolate Biscuit Cake?

Store the chocolate biscuit cake in the fridge to keep it firm and keep the chocolate from melting. Once set and firmed up (after 2 - 3 hours in the refrigerator), wrap tightly in plastic wrap or store in an airtight container. It can stay in the fridge for up to 4-5 days. You can store frozen individual slices if you keep them for a longer period. Be sure to wrap them in plastic and foil, then freeze them.
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