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.
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
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:
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.
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 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.
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.
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Recipe Card
No Bake Chocolate Coffee Cake Recipe
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Equipment
- 5 inch cake tin
Ingredients (1 cup = 240 ml)
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
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.
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