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Home >> Recipes >> Baking Recipes (Eggless) >> Cakes

No Bake Chocolate Coffee Cake

August 27, 2021 by Drashti & Bela Leave a Comment

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No Bake Chocolate Coffee Cake | easy biscuit cake recipe

This no bake chocolate coffee cake is flavourful and moist and a treat for all mocha lovers. Plus it gets ready with just few ingredients. This cake or you may even call it a dessert will be loved by kids. You can also involve them in preparing this cake. If you have chocolate ganache ready, then this cake gets ready quickly; just mix all the ingredients and let the cake set in the fridge.

Table of Contents
How to make no bake chocolate biscuit cake
Cake tin
Step-by-Step Recipe
Storage
Serving Suggestions
Tips to make no bake chocolate coffee biscuit cake
Recipe Card

How to make no bake chocolate biscuit cake

Preparation of this easy and quick biscuit cake is divided into 4 steps:

  • crush cookies/biscuits
  • preparing coffee decoction
  • preparing chocolate ganache
  • mix everything and refrigerate
no-bake-chocolate-coffee-cakePin

Cake tin

We have used 5-inch loose bottom / spring form baking tin for this recipe. Before adding the cake batter, we have greased the tin with butter. If you are using a normal baking tin, then grease with butter and line it with parchment paper.


Other Biscuit Brownie/Cake Recipes on the blog are:

4 Ingredient Oreo Brownie

3 Ingredient Nutella Brownies

Eggless Oreo Cake in Pressure Cooker

2-Ingredient Oreo Swiss Roll in kadai

Step-by-Step Recipe

For Coffee Decoction
Take 2 teaspoon hot water in a bowl and add 1 teaspoon instant coffee powder. Mix well. Let this cool down a bit.

For Cake Base
Put digestive biscuits in a zip lock bag. Crush coarsely with a rolling pin. You can even crush biscuits in a mixer/chopper.

no-bake-chocolate-coffee-cakePin


Take coarsely crushed biscuits in a bowl. Add prepared coffee decoction and about 3 tablespoon chocolate ganache to it. Mix well.
Grease a 5 inch loose bottom / spring form baking tin with butter. If you are using a normal baking tin, then grease with butter and line it with parchment paper.

no-bake-chocolate-coffee-cakePin


Place the prepared mixture in the tin and press with the back of a spoon or a flat spatula to level. Refrigerate for 30 minutes. Meanwhile also refrigerate the remaining ganache.
Put ganache in a piping bag and decorate the cake. Again refrigerate for about an hour.
Demould the cake, cut into slices and enjoy. Keep the cake refrigerated.
NOTE : If you want to just pour ganache over the cake, then microwave for a few seconds and pour it over the cake. Then refrigerate for about an hour.

no-bake-chocolate-coffee-cakePin

Storage

Once cake is set, demould and cut into slices. Keep the cake refrigerated. You can place the cake in an air-tight container and place it in refrigerator. Cake with melt at room temperature.

Serving Suggestions

You can enjoy this cake plain, with coffee or masala tea or can even serve this as a cold dessert for your parties and get-togethers with ice cream.

Tips to make no bake chocolate coffee biscuit cake

  • For this recipe, we have used big digestive biscuits (refer stepwise pics/video for details) if using small ones take 6-7 biscuits.
  • Preferably use loose bottom / spring form baking tin for this recipe. If you are using a normal baking tin, then grease with butter and line it with parchment paper.
  • We have put ganache in a piping bag and decorated the cake. If you want to just pour ganache over the cake, then microwave for a few seconds and pour it over the cake. Then refrigerate for about an hour.
  • Keep the cake refrigerated.
no-bake-chocolate-coffee-cakePin

20+ SIMPLE AND EASY CAKE RECIPES FOR BEGINNERS

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Recipe Card

no-bake-chocolate-coffee-cakePin

No Bake Chocolate Coffee Cake Recipe

Author Name : Drashti Dholakia & Bela Dholakia
This no bake chocolate coffee cake is flavourful and moist and a treat for all mocha lovers. Plus its gets readywith just few ingredients. This cake or you may even call it a dessert will beloved by kids. You can also involve them in preparing this cake. If you havechocolate ganache ready, then this cake gets ready quickly; just mix all theingredients and let the cake set in fridge.
 

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Prep Time 20 mins
Cook Time 3 mins
Freezing Time 1 hr
Total Time 1 hr 23 mins
Course Cakes, Dessert
Cuisine American
Servings 4 people
Calories 307 kcal

Equipment

  • 5 inch cake tin

Ingredients (1 cup = 240 ml) 

US Customary – Metric

For Chocolate Ganache

  • 100 grams semi-sweet chocolate bar chopped into pieces
  • ½ cup cream can use amul cream

For Cake Base

  • 4-5 digestive biscuits we have used big digestive biscuits (refer stepwise pics/video for details) if using small ones take 6-7 biscuits)
  • 3 tablespoon chocolate ganache

For Coffee Decoction

  • 2 teaspoon water
  • 1 teaspoon instant coffee powder

Instructions
 

For Chocolate Ganache

  • Take chopped chocolate and cream in a microwave safe bowl. Microwave for about 30 seconds for 2-3 times. Take out the bowl every time and mix to see how much the chocolate has melted.
  • You can even do this process on gas – just heat cream till it is hot (do not let it boil). Pour hot cream on chopped chocolate and mix.
  • Chocolate Ganache is ready. Refrigerate for about 30 minutes to 1 hour.

For Coffee Decoction

  • Take 2 teaspoon hot water in a bowl and add 1 teaspoon instant coffee powder. Mix well. Let this cool down a bit.

For Cake Base

  • Put digestive biscuits in a zip lock bag. Crush coarsely with a rolling pin. You can even crush biscuits in a mixer/chopper.
  • Take coarsely crushed biscuits in a bowl. Add prepared coffee decoction and about 3 tablespoon chocolate ganache to it. Mix well.
  • Grease a 5 inch loose bottom / spring form baking tin with butter. If you are using a normal baking tin, then grease with butter and line it with parchment paper.
  • Place the prepared mixture in the tin and press with the back of a spoon or a flat spatula to level.
  • Refrigerate for 30 minutes. Meanwhile also refrigerate remaining ganache.
  • Put ganache in a piping bag and decorate the cake. Again refrigerate for about an hour.
  • Demould the cake, cut into slices and enjoy. Keep the cake refrigerated.
  • NOTE : If you want to just pour ganache over the cake, then microwave for a few seconds and pour it over the cake. Then refrigerate for about an hour.

Video

No Bake Chocolate Coffee Cake Recipe | easy biscuit cake recipe

Notes

  • For this recipe, we have used big digestive biscuits (refer stepwise pics/video for details) if using small ones take 6-7 biscuits.
  • Preferably use loose bottom / spring form baking tin for this recipe. If you are using a normal baking tin, then grease with butter and line it with parchment paper.
  • We have put ganache in a piping bag and decorated the cake. If you want to just pour ganache over the cake, then microwave for a few seconds and pour it over the cake. Then refrigerate for about an hour.
  • Keep the cake refrigerated.

Nutrition

Calories: 307kcalCarbohydrates: 25gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 42mgSodium: 81mgPotassium: 192mgFiber: 2gSugar: 14gVitamin A: 450IUVitamin C: 1mgCalcium: 39mgIron: 2mg
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Filed Under: Cakes, Chocolate Recipes, Kids, Lunch Box, Recipes, Sweets & Desserts Tagged With: chocolate, desserts, eggless cakes

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