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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100gramssemi-sweet chocolate bar chopped into pieces
½cupcreamcan use amul cream
For Cake Base
4-5digestive biscuits we have used big digestive biscuits (refer stepwise pics/video for details) if using small ones take 6-7 biscuits)
3tablespoonchocolate ganache
For Coffee Decoction
2teaspoonwater
1teaspooninstant 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.