Biscuit Cake | Chocolate Biscuit Cake (No Bake Recipe)

Preparation

1. First assemble all the ingredients. 
2. Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.

Making coffee solution

1. Take water in a small sauce pan and warm it. The water should be warm or slightly hot.
2. Then take the warm water in a bowl. add ½ tablespoon instant coffee.
3. Mix very well. Keep aside.

Making chocolate sauce

1. Next milk in the same sauce pan. add 1 tablespoon cocoa powder.
2. Mix very well to solution without any lumps.
3. Then add 1 tablespoon sugar. 
4. Keep the pan on stove top and keep the flame to a low.
5. With a wired whisk stir so that all the sugar dissolves.
6. Let this cocoa mixture come to a boil.
7. After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.
8. After 2 to 3 minutes, switch off the flame and add the chopped chocolate.
9. Keep the pan down and begin to mix.
10. The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency. 
11. At this point you can add some chopped nuts or dry fruits if you want.

Making biscuit cake

1. Take each glucose biscuit and begin to dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.
2. You just need to coat the biscuits with the coffee syrup.
3. Then place the biscuit in the pan with the parchment paper. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.
4. Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.
5. Now pour half of the chocolate sauce on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan slightly so that the chocolate sauce spreads all over evenly.
6. Make another third and fourth layer of coffee solution dipped biscuits.
7. Finally pour the remaining chocolate sauce and spread it evenly.
8. Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.
9. Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray. Slice the cake gently.
10. The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen. 
11. Serve biscuit cake as a dessert after meals or as a sweet snack.