If you’re looking for a dessert that’s delicious and simple to make, you’ve come to the right place. We’ll share with you a classic no-bake, no-flour grandma’s recipe for a biscuit cake that you can easily prepare at home. It combines chocolate, coffee, and caramel toffee. Let’s reveal its secrets!
What you’ll need for this granma’s cake recipe
Before you start, make sure you have all the essentials ready.
For the chocolate mix:
- 350 grams of dark chocolate.
- 150 grams of butter.
- 3 eggs (separated into yolks and whites).
- 140 grams of sugar.
For soaking the biscuits:
- 300 grams of biscuits.
- 200 milliliters of milk.
- 1 teaspoon of instant coffee.
For the toffee sauce:
- 150 grams of sugar.
- 150 milliliters of cream.
- 50 grams of softened butter.
For the chocolate glaze:
- The remaining chocolate and cream.
- A little extra butter.
Tools needed:
- Mixing bowls.
- A hand mixer (for whipping the egg whites).
- A heatproof bowl for melting chocolate.
- A rectangular cake mold lined with parchment paper.
The cake recipe: step by step
Make the chocolate mix
Start by combining the milk with 20 grams of sugar and instant coffee, and set aside. Using a water bath (or bain-marie), melt 150 grams of dark chocolate with 150 grams of butter until the consistency is smooth. Let it cool slightly. Separate the eggs, beat the yolks with 120 grams of sugar, and mix them with the melted chocolate.
Whip the egg whites
Whip the egg whites to stiff peaks using a hand mixer. This step is crucial to give your cake that fluffy, mousse-like texture. Gently mix the whipped egg whites into the chocolate with smooth movements to keep the airiness.
Make the toffee sauce
Heat 150 grams of sugar in a pan until it melts and turns golden brown. Carefully add 150 milliliters of cream (be cautious as it may bubble) and stir until it’s smooth. Add 50 grams of softened butter and mix well. Keep a small portion of this sauce aside for later.
Assemble the cake
Quickly dip each biscuit in the milk and coffee mix, making sure they are damp but not soaked. Line the bottom of the cake mold with a layer of these soaked biscuits. Spread a generous layer of toffee sauce over the biscuits, followed by a layer of the chocolate mix. Repeat this process, alternating between biscuit layers, toffee, and chocolate. Finish with a biscuit layer on top and take it two hours to the fridge.
Make the topping and refrigerate
Melt the remaining chocolate, butter, and cream over a water bath. Pour this glaze over the top layer of the cake and spread evenly. Refrigerate again until it’s set and firm. When the cake is ready to serve, carefully lift it out of the mold.
This no-flour or oven recipe never disappoints. The combination of chocolate and coffee creates a deep flavor that pairs perfectly with the toffee sauce. Plus, it’s a wonderful choice for novice bakers who want to surprise their family or friends. So, are you ready to give this viral dessert a try?
