Easy Coffee Biscuit Cake Recipe – Chocolate & Glucose Biscuits

Last Updated on 6 months ago by Neha Deshmukh

Easy Coffee Biscuit Cake Recipe – Chocolate & Glucose Biscuits

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s quick, easy, and delicious. This Coffee Biscuit Cake is exactly that! I first stumbled upon a version of this when I was a student, and it’s been a family favourite ever since. It requires no baking, just a little chilling time, and it’s guaranteed to disappear fast. Seriously, make a double batch if you have guests!

Why You’ll Love This Recipe

This cake is the perfect no-bake treat for so many reasons. It’s incredibly simple to put together – even the kids can help! The combination of the coffee-soaked biscuits and rich chocolate sauce is just heavenly. Plus, it’s a fantastic way to use up those leftover biscuits in your pantry. It’s a real crowd-pleaser, and honestly, who doesn’t love a good biscuit cake?

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 250 grams glucose biscuits (about 10-12 biscuits, depending on size)
• 80 grams chocolate (dark, milk, or a mix – your choice!)
• 0.5 cup (120ml) milk
• 0.5 tablespoon (2.5ml) instant coffee
• 1 tablespoon (15ml) cocoa powder
• 0.33 cup (80ml) water
• 1 tablespoon (15ml) sugar

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your cake turns out perfect:

• Glucose Biscuits: These are the traditional choice in India, giving a lovely, slightly crunchy texture. But honestly, you can experiment! Marie biscuits or even digestive biscuits work beautifully too. It really depends on what you have on hand and your personal preference. My dadi (grandmother) always used Marie biscuits – she said they soaked up the coffee just right!
• Cocoa Powder: I prefer using a good quality cocoa powder for a richer chocolate flavour. Dutch-processed cocoa powder will give a darker, smoother result.
• Instant Coffee: This is what gives the cake its lovely coffee kick. Feel free to adjust the amount to your liking – if you’re a coffee lover, add a little more! You can also use different flavours of instant coffee, like hazelnut, for a twist.

Step-By-Step Instructions

Alright, let’s get baking (well, assembling!). It’s super easy, I promise.

1. First, line a loaf pan or cake pan with parchment paper. This will make it so much easier to get the cake out later.
2. Now, let’s make the coffee solution. Dissolve the instant coffee in the warm water and set aside.
3. In a saucepan, heat the milk, cocoa powder, and sugar over medium heat. Simmer for 2-3 minutes, stirring constantly, until the sugar dissolves. Then, add the chopped chocolate and stir until it’s completely smooth and melted. This is the best part – the chocolate sauce!
4. Time for the biscuits! Quickly dip each biscuit into the coffee solution – just a quick dip, you don’t want them to fall apart. Then, layer them in the prepared pan.
5. Pour half of the chocolate sauce over the biscuit layer. Add another layer of dipped biscuits on top.
6. Repeat the layering process, finishing with a final, generous layer of chocolate sauce. Make sure all the biscuits are nicely covered.
7. Cover the pan and refrigerate for at least 4-5 hours, or even better, overnight. This allows the cake to set properly and the flavours to meld together.
8. Once set, slice and serve chilled. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this cake even better:

• Don’t over-dip the biscuits! A quick dip is all you need. Soggy biscuits are no fun.
• Use good quality chocolate for the best flavour.
• Be patient! The chilling time is crucial for the cake to set properly.

Variations

Want to get creative? Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based chocolate and your favourite plant-based milk alternative (almond, soy, or oat milk all work well).
• Gluten-Free Adaptation: Simply use gluten-free biscuits! There are some great options available these days.
• Spice Level: My friend Priya loves adding a pinch of cardamom or cinnamon to the chocolate sauce for a warm, fragrant flavour. It’s delicious!
• Festival Adaptations: This cake makes a wonderful gift during Diwali or Christmas. You can decorate it with festive sprinkles or chocolate shavings.

Serving Suggestions

This cake is perfect on its own with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A sprinkle of grated chocolate never hurts either!

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours continue to develop.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of biscuit? Absolutely! Marie biscuits, digestive biscuits, or even shortbread biscuits will work.
• Can this cake be made ahead of time? Yes! It’s actually a great make-ahead dessert. It will keep in the refrigerator for up to 3 days.
• How do I prevent the biscuits from becoming too soggy? Dip them quickly! You just want to lightly coat them in the coffee solution.
• What is the best type of chocolate to use? It’s up to you! Dark chocolate will give a richer flavour, while milk chocolate will be sweeter. You can even use a mix of both.
• Can I add nuts or other toppings to this cake? Definitely! Chopped nuts, sprinkles, or chocolate shavings would all be delicious additions.