Chocolate Biscuit Cake : Recipe
Written by: Swati on:
There are those days when your sweet tooth is over active and craving for something really nice, and you open your fridge or your snack cupboard only to find it uninhabited by anything remotely close to that scrumptious dessert image your mind was conjuring. And then you slam the door shut feeling all saddened. We've all had that moment. Now, in times like these, does "crunchy biscuit layered with chocloate cream to make a quick and must we say yummy cake" make those antennae on your ears stand up in hope?
Yes? To make things better, let us tell you that it barely takes 10 minutes to whip this up!
Well then, let us begin :)
Here's what you need:Well then, let us begin :)
- Arrowroot/Marie biscuits (We usually use them because they are very mildly flavoured)
- Unsalted butter
- Cocoa powder
- Ground coffee/ Instant coffee powder
- Powdered sugar
- Water
- A plate
Got everything you need? Lets proceed then!
Next add coffee powder to water and heat it up to a luke warm temperature.
(Don't bring it to boil or heat it much. Just enough so that you can dip your finger it comfortably).
Now dip each biscuit in the coffee so that it soaks up the liquid averagely. Dip a biscuit one by one and
arrange them on a plate.
(Make sure you don't oversoak the biscuit. They will become overly soggy and you will end up with a paste instead. You just want the biscuits a bit moist with the coffee flavour in them).
Take a good amount of the chocolate cream already made and layer it on the biscuits evenly.
(Do check the temperature of the biscuits before doing this. if they are too warm, wait a bit, you dont want your butter melting and flowing all over).
Top this with another layer of coffee moistened biscuits. And cover that with a layer of chocolate cream again.You're getting the hang of it now right? Basically, all you need to do bulid up layers of biscuit and cream alternately, to as many layers you want. (I usually make 5 to 6 biscuit layers).
Cover the top and the sides when you are done with the last layer.
Refrigerate the cake for an hour or two, until it is firm and completely set.
Cut into portions and serve chilled!!
You might have noticed that I have not given you the measurements. This is something entirely upto the number of biscuits used, the layers you want and your taste. (I don't like the chocolate butter to be too sweet). Keep tasting the butter mixture while adding the sugar and stop when you have reached your desired sweetness level. Also the amount of butter mixture you need totally depends on the number of biscuits you use. The amount of coffee you add to the water also requires the strength of coffee flavour you like or want. (I am a total coffee person, so I add around 2 tablespoons for a strong flavour).
This is the most basic way to make this biscuit cake which I learnt from my mother years ago. You can totally add your own stuff and play around with the flavours. To make it richer you can mix melted chocolate into the butter for a more intense flavour instead of cocoa powder (which I shall try next time ofcourse).
You can use your favourite biscuits and the make the flavour of cream you like. Add on some chocolate chips or sprinkles or some whipped cream with berries. Whichever topping you fancy. (No harm jazzing it up, right?).
Go make your sweet tooth happy!
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