No-Bake Coffee and Chocolate Biscuit Cake

Indulging in a no-bake dessert is a true delight, and this Coffee and Chocolate Biscuit Cake beautifully combines the rich flavors of coffee and chocolate into a creamy, layered treat. Originating from classic European recipes, this dessert is not only simple to prepare but also perfect for entertaining a crowd. With its enticing layers of coffee cream and chocolate biscuits, this cake offers a delightful experience for coffee and chocolate lovers alike.

Ingredients

  • 1 liter (4.2 cups) milk
  • 8 g (1 packet) vanilla sugar
  • 100 g (½ cup) sugar
  • 50 g (⅓ cup) cornstarch
  • 10 g (2 tsp) instant coffee
  • 300 ml (1 ¼ cups) heavy cream (33% fat content)
  • 400 g (14 oz) chocolate biscuits
  • 100 g (3.5 oz) dark chocolate, grated

Step-by-Step Instructions

1. Prepare the Coffee Cream

We start by heating 1 liter of milk, 8g of vanilla sugar, and 100g of sugar in a saucepan over medium heat. Stir occasionally to dissolve the sugars completely. While this mixture warms, we dissolve 50g of cornstarch in a small amount of cold milk in a separate bowl, creating a smooth slurry. Once the milk mixture is steaming but not boiling, we add 10g of instant coffee and stir until fully incorporated. Next, we slowly pour the cornstarch mixture into the warm milk, stirring constantly. This step is crucial, as it will thicken the cream. Continue to stir until the mixture reaches a thick consistency, then remove it from the heat and set aside to cool.

2. Whip the Cream

In another bowl, we take 300ml of heavy cream and whip it using a mixer until soft peaks form. This process incorporates air into the cream, giving it a light and airy texture. Once the coffee mixture has cooled to room temperature, we gently fold the whipped cream into it. This delicate folding technique ensures that the lightness of the whipped cream is preserved, resulting in a luscious coffee cream.

3. Assemble the Cake

To assemble the cake, we begin with a rectangular dish. We create the first layer by placing 400g of chocolate biscuits at the bottom of the dish. The biscuits should be laid flat and can be broken if necessary to fit the dish. Next, we spread a generous layer of the coffee cream over the biscuits, ensuring an even distribution. We then repeat the process, alternating layers of biscuits and coffee cream until all the ingredients are used, finishing with a final layer of the coffee cream on top. This layered structure is what makes the cake visually appealing and delicious.

4. Finish with Chocolate

To add a decadent touch, we sprinkle 100g of grated dark chocolate over the top of the cake. This chocolate topping not only enhances the flavor but also adds a delightful texture contrast to the creamy layers beneath.

5. Chill

To allow the flavors to meld and the biscuits to soften, we cover the dish with plastic wrap and refrigerate the cake for at least 4 hours or overnight. This chilling process is essential, as it allows the dessert to set properly, creating a sliceable cake that holds its shape.

6. Serve

Once chilled, we remove the cake from the refrigerator. Using a sharp knife, we slice through the layers, revealing the beautiful coffee and chocolate patterns. Serve each slice chilled, and enjoy the rich, creamy flavors of this delightful no-bake dessert!

Nutrition Information

This recipe serves approximately 10 people. Each serving contains:

  • Calories: 400
  • Protein: 6g
  • Fat: 25g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 20g

This No-Bake Coffee and Chocolate Biscuit Cake is an ideal dessert for gatherings, combining the comforting flavors of coffee and chocolate in a creamy, easy-to-make package. It’s sure to impress your guests and leave them craving more! Enjoy this delightful treat that beautifully balances richness and simplicity.

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