Chocolate Biscuit Cake is one of those recipes that looks impressive but requires no oven and very little hands-on time. You melt dark chocolate with coconut milk, fold in roasted cashews and crushed biscuits, then layer everything with coffee-dipped whole biscuits in a cake tin. The coffee adds a subtle bitterness that balances the sweetness, while the coconut milk brings a gentle richness without dairy.
After a few hours in the refrigerator, the layers set into a sliceable dessert that feels special enough for guests but simple enough for a weeknight treat. I always make this when I want something chocolatey but do not want to deal with baking temperatures or precise timing.
About the Recipe
This cake is worth trying because it delivers deep chocolate satisfaction without the stress of baking. You do not need special equipment beyond a heavy pan and a cake tin, and the ingredient list stays short and manageable. The texture sits somewhere between a truffle and a layered dessert, with soft chocolate ganache and slightly softened biscuits that hold their shape.
Because it sets in the refrigerator rather than the oven, you can make it ahead and have dessert ready whenever you need it. The combination of dark chocolate and coconut milk feels indulgent but not overly heavy, and the roasted cashews add just enough crunch to keep each bite interesting.
Why you will love this recipe
The beauty of this cake is how forgiving it is. You do not have to worry about overbaking, underbaking, or getting the right rise. Everything happens on the stovetop and in the refrigerator, so your active time stays under half an hour. The coffee-dipped biscuits soften just enough to blend with the chocolate layers, but they keep a bit of structure that makes slicing clean and easy.
I like how the roasted cashews add a toasted note that plays well with the bitterness of dark chocolate. The coconut milk keeps the ganache smooth and lends a faint tropical undertone without overwhelming the chocolate. Because it stores for up to a week, you can make it on Sunday and enjoy slices throughout the week whenever a chocolate craving hits.
Cooking Tips
Roast the cashews in a dry pan over medium heat until they smell nutty and turn golden, then let them cool before adding. This takes about five minutes and makes a noticeable difference in flavor. When melting the chocolate and coconut milk, keep the heat medium to avoid scorching. Stir constantly once the chocolate starts to soften.
Dip the biscuits quickly in the coffee water so they soak up flavor without falling apart. If your cake tin has a removable base, line the sides with parchment paper to make unmolding easier. Use a spatula dipped in hot water to smooth the top layer, which helps create a clean finish.
Serving and Storing Suggestions
This recipe serves about twelve people, depending on how thick you cut the slices. The active preparation time is around twenty-five minutes, with six hours of chilling required before serving. Serve the cake cold, straight from the refrigerator. The texture is best when it stays chilled, so bring out only the slices you plan to eat.
Store leftover cake in an airtight container in the refrigerator for up to one week. The flavors actually deepen after a day or two as the biscuits absorb more of the chocolate mixture. If you want to dress it up, dust the top with cocoa powder or add a few fresh berries on the side.
Similar Recipes
- No Bake Oreo Cheesecake
- Chocolate Tiffin
- Refrigerator Fruitcake
- Biscoff Cookie Butter Bars
- Coconut Chocolate Truffles
Nutrient Benefits
Dark chocolate provides antioxidants and a small amount of iron and magnesium, while cashews contribute healthy fats, protein, and minerals like zinc and copper. Coconut milk adds medium-chain triglycerides, which some research suggests may support energy metabolism. Because this cake is rich and dense, a small slice can satisfy a sweet craving without needing a large portion.
The digestive biscuits provide some fiber, and the coffee adds a modest amount of caffeine. Keep in mind that this is still a dessert, so enjoy it as an occasional treat rather than an everyday snack.
Chocolate Biscuit Cake
Ingredients
- 500 g Dark Chocolate broken into small pieces
- 250 ml Coconut Milk
- 100 g Broken Cashew Nuts
- 1 tsp Vanilla Essence
- 30 Digestive Biscuits
- 2 tsp Instant Coffee Powder
- 1/4 cup Hot Water
Instructions
- Dry roast the cashews and keep it.
- Heat a heavy bottomed pan under medium flame.
- Add the chocolate and coconut milk together and melt them.
- Add the roasted cashews, vanilla essence to it and mix well.
- Crush 15 biscuits and add them.
- Whisk well to combine together.
- Take a small cup with little hot water and coffee powder and mix.
- When the powder is dissolved in water, keep it aside.
- Take a spring foam cake tin, grease with butter or oil. Alternatively, line a wide and deep vessel with baking/parchment paper.
- Make a quick dip of biscuits one by one in coffee water and arrange them on the bottom part of the tin to form the first layer.
- Pour half of the chocolate mixture on the biscuits.
- Repeat the procedure by layering the biscuits and the chocolate mixture until it the mixture is over.
- Even the top of the cake using a spatula.
- Refrigerate the cake for 6 hours.
- When done, run a knife along the sides and remove them from the mould.
- Cut the cake into slices and serve chill.
- Restore the remaining cake in the refrigerator.
- This cake can be stored for a week.
Recipe Video
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Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be much sweeter and less intense. Dark chocolate balances the sweetness of the biscuits and coconut milk, so if you use milk chocolate, consider reducing any added sugar or using unsweetened coconut milk.
What can I substitute for digestive biscuits?
Graham crackers or plain tea biscuits work well. Look for something lightly sweetened and sturdy enough to hold up when dipped in coffee. Avoid very crisp or delicate cookies, as they may break apart too easily.
Do I have to use coconut milk, or can I use regular milk?
Regular milk or cream works fine if you do not like coconut flavor. The coconut milk adds a subtle richness, but heavy cream or whole milk will give you a smooth ganache as well.
Can I make this cake without coffee?
Without a doubt. You can dip the biscuits in plain water or skip the dipping step entirely. The coffee adds depth, but the cake still tastes good without it.
How do I know when the cake is fully set?
After six hours in the refrigerator, the chocolate mixture should feel firm to the touch and hold its shape when you press gently on the surface. If it still seems soft, give it another hour or two.
2 comments
Awesome and delicious recipe! My kids love chocale cake, I will definetly try it!
Best post ever…here we are the best for chocolate biscuit cake