Biscuit cake recipe | How to make biscuit cake
Easy no bake chocolate biscuit cake made with biscuits, cocoa, milk, sugar and chocolate. Serve it as a tea time cake.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 250 grams thin biscuits (digestive or any tea biscuits)
- ¼ cup Nuts chopped (I used almonds)
Chocolate syrup
- 1 cup full fat milk or whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- ½ cup organic sugar or jaggery or palm jaggery (notes)
- 2 tablespoons unsalted butter (optional, refer notes)
For frosting
- ½ cup chocolate chips (or 100 grams of sweetened chocolate bar)
- 3 tbsps milk
How to make the recipe
Make chocolate syrup
- Mix together sugar & cocoa in a pot.
- Stir in the milk and make a smooth mixture free of lumps.
- Add butter (optional) & boil this stirring often until you get a slightly thick syrup.
- To test, dip a spoon and check. The syrup must coat the back of the spoon.
- This will further thicken upon cooling. Set aside to cool down.
Prepare the pan
- If you do not have a spring foam pan or pan with a removable base then line your pan with a butter paper or foil.
How to make biscuit cake
- Break down the biscuits approximately to 1 by half inch pieces.
- When the syrup cools down pour it in 2 batches and give a good stir.
- Transfer the chocolate biscuits to the pan and press down with the base of a cup.
- Smoothen the top with a spatula.
- Cover it and refrigerate for 1 to 2 hours to set.
Melt chocolate
- Add the chocolate and milk to a small bowl.
- Microwave it for 1 minute, stirring every 30 seconds until the chocolate melts and turns smooth.
- Or Double boiler - Alternately place the bowl over a small pot of hot water. Stir and mix until smooth.
Frosting biscuit cake
- Unmold the cake gently from the pan. Or lift the cake from the pan holding the butter paper or foil.
- Spread the chocolate frosting over the biscuit cake with a spatula.
- Smear some chocolate on the sides & smoothen.
- Refrigerate until the chocolate frosting is set.
- Slice the biscuit cake and serve plain or with Ice cream or tea.
NUTRITION (estimation only)
Calories: 397kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 425mg | Potassium: 230mg | Fiber: 2g | Sugar: 30g | Vitamin A: 230IU | Calcium: 100mg | Iron: 2.1mg