- In a saucepan, combine milk, cornstarch, cocoa powder, sugar, and a pinch of salt. Cook over low heat, stirring continuously until the mixture thickens. Remove from heat, stir in vanilla extract, and set aside.
- Dissolve instant coffee in hot water. Set aside.
- Dip each biscuit briefly into the coffee mixture and layer them in the bottom of a 9x13 inch glass dish.
- Spread a layer of the prepared chocolate custard over the biscuits.
- Repeat layers of coffee-dipped biscuits and chocolate custard, finishing with a custard layer.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours to set.
- Before serving, sprinkle grated chocolate on top.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:6 g28%
- Carbohydrates:45 mg40%
- Sugar:30 mg8%
- Salt:200 g25%
- Fat:15 g20%
Last Updated on 4 months by Neha Deshmukh
Easy Coffee Biscuit Cake Recipe – Chocolate Custard Delight
Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and doesn’t require hours in the kitchen. Well, look no further! This Coffee Biscuit Cake is a total game-changer. I first made this for a friend’s birthday, and it was a huge hit – everyone asked for the recipe! It’s a no-bake wonder that’s perfect for any occasion, or honestly, just a cozy night in.
Why You’ll Love This Recipe
This isn’t just any biscuit cake. The combination of the rich chocolate custard with the coffee-soaked biscuits is divine. It’s creamy, dreamy, and has just the right amount of coffee kick. Plus, it’s incredibly easy to make – seriously, anyone can do it! It’s a fantastic dessert to make with kids too, getting them involved in layering is always fun.
Ingredients
Here’s what you’ll need to whip up this deliciousness:
- 150 gm Pettit Beurre Biscuits
- 500 ml Milk
- 2 tbsp Corn Flour
- 1 tbsp Cocoa Powder
- 2 tbsp Sugar
- A pinch of Salt
- 1 tsp Vanilla Essence
- 1/2 tsp Instant Coffee
- 1/3 cup Hot Water
- Grated chocolate for topping
Ingredient Notes
Let’s talk ingredients for a sec, because choosing the right ones can really elevate this cake!
Pettit Beurre Biscuits: Understanding the Texture
These biscuits are key! They have a lovely, delicate texture that absorbs the coffee beautifully without getting too soggy. You can find them at most supermarkets, or online. If you can’t find Pettit Beurre, Marie biscuits are a good substitute.
Cocoa Powder: Choosing the Right Type for Richness
I prefer using a good quality Dutch-processed cocoa powder for a deeper, richer chocolate flavour. But regular unsweetened cocoa powder works just fine too!
Instant Coffee: Impact on Flavor & Strength
The instant coffee is what gives this cake its lovely coffee flavour. I use a standard instant coffee, but feel free to experiment with different brands to find your favourite. Adjust the amount to your liking – if you really love coffee, add a little more!
Milk: Full Fat vs. Low Fat – What Works Best?
Full-fat milk will give you the creamiest custard, but low-fat milk works too. It just won’t be quite as decadent. I usually go with full fat because, well, life’s too short for skimpy custard!
Vanilla Essence: Enhancing the Chocolate Flavor
A good quality vanilla essence really enhances the chocolate flavour. Don’t skip it! It adds a lovely warmth to the custard.
Step-By-Step Instructions
Alright, let’s get baking (well, assembling!).
- First, let’s make the chocolate custard. In a saucepan, combine the milk (500 ml), corn flour (2 tbsp), cocoa powder (1 tbsp), sugar (2 tbsp), and a pinch of salt.
- Cook over low heat, stirring constantly to prevent lumps. Keep stirring until the mixture thickens – it should coat the back of a spoon.
- Remove from the heat and stir in the vanilla essence (1 tsp). Set the custard aside to cool slightly.
- Now, dissolve the instant coffee (1/2 tsp) in the hot water (1/3 cup). Give it a good stir until it’s all dissolved.
- Time to assemble! Dip each Pettit Beurre biscuit briefly into the coffee mixture – just a quick dip, you don’t want them falling apart!
- Layer the coffee-dipped biscuits in the bottom of a 4×4 inch glass dish.
- Spread a layer of the prepared chocolate custard over the biscuits.
- Repeat layers of coffee-dipped biscuits and chocolate custard, finishing with a custard layer.
- Cover the dish with cling film and refrigerate for at least 2 hours, or even better, overnight, to allow the cake to set properly.
- Before serving, sprinkle grated chocolate on top. And that’s it!
Expert Tips
- Don’t over-dip the biscuits! A quick dip is all you need. Soggy biscuits are no fun.
- Stir, stir, stir! Seriously, constant stirring is key to a smooth, lump-free custard.
- Patience is a virtue. Letting the cake set properly in the fridge is crucial for the best texture.
Variations
Want to switch things up? Here are a few ideas:
Vegan Coffee Biscuit Cake
Swap the dairy milk for almond or soy milk, and ensure your biscuits are vegan-friendly. It’s that simple! My friend, Priya, swears by using almond milk – she says it adds a lovely nutty flavour.
Gluten-Free Coffee Biscuit Cake (Biscuit Alternatives)
Use gluten-free biscuits! There are some great gluten-free biscuit options available now. Schar Digestive Biscuits are a good choice.
Spice Level Adjustment (Adding Cinnamon or Cardamom)
Add a pinch of cinnamon or cardamom to the custard for a warm, spiced flavour. My grandmother always added a tiny bit of cardamom – it’s so comforting!
Festival Adaptations (Adaptations for Christmas or Diwali)
For Christmas, you could add a sprinkle of crushed candy canes on top. For Diwali, a sprinkle of chopped nuts like pistachios or almonds would be lovely.
Serving Suggestions
This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot coffee or chai is the perfect accompaniment, of course!
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
FAQs
Let’s answer some common questions!
What type of biscuits work best in this recipe?
Pettit Beurre biscuits are ideal, but Marie biscuits are a good substitute. You want a biscuit that’s not too crumbly and will absorb the coffee well.
Can I make this cake ahead of time?
Absolutely! In fact, it’s even better if you make it a day ahead, as it gives the flavours time to meld together.
How can I adjust the sweetness level?
Reduce the amount of sugar in the custard if you prefer a less sweet cake.
Is it possible to make a larger batch of this cake?
Yes, simply double or triple the recipe, and use a larger dish.
What is the best way to prevent the biscuits from becoming soggy?
Dip the biscuits briefly in the coffee – a quick dip is all you need! Don’t let them soak.
Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
