Chocolate biscuit coffee cake

This perfectly balanced cake combining melty chocolate with coffee-soaked biscuits has become my signature dessert for special gatherings. What makes this treat so magical is how simple it is to make, yet the flavors get even better with time.

I've been making this cake since my college days when I needed an elegant no-oven dessert option. Fifteen years later, it's still what my family requests most often for our Sunday meals.

What You'll Need

• 3-4 packages of tea biscuits or butter cookies: 300g each for their ideal texture that soaks up coffee while staying firm enough for layering
• 1 bowl of strong coffee: made beforehand so the flavors fully develop
• Unsweetened cocoa powder: for dusting the top, adding a slight bitterness that balances the sweetness

For the chocolate cream

• 200g dark baking chocolate: pick a quality brand with at least 60% cocoa content for rich flavor
• 150g lightly salted butter: the hint of salt wonderfully enhances the chocolate notes
• 100-150g granulated sugar: adjust based on how sweet you like things and your chocolate's natural sweetness
• 4 fresh eggs: room temperature works best for proper mixing

Step-by-Step Guide

Coffee prep:

Make a strong pot of coffee using your favorite method and let it cool completely in a wide bowl. Warm coffee would make the cookies fall apart too quickly and mess up your assembly.

Making the chocolate cream:

Melt chocolate and butter using a double boiler with gently simmering water underneath. Stir continuously until you get a smooth, shiny mixture without any lumps or burning.

Working with eggs:

Carefully crack the eggs, putting whites in one bowl and yolks in another. Make sure no yolk gets into the whites bowl or they won't whip up properly.

Mixing the yolks:

Beat the yolks with sugar vigorously for about 3 minutes until the mix turns pale and fluffy, doubling in size. This step puts air into the mixture for better texture.

Creating the cream base:

Slowly pour the warm chocolate-butter mixture into the sweetened yolks while stirring constantly so the yolks don't cook. Your cream should be silky smooth when done.

Adding the whites:

Whip the egg whites until stiff peaks form, then gently fold them into the chocolate mixture with a spatula using an up-and-down motion to keep as much air in as possible.

Starting the cake:

Line your dish with parchment paper for easy removal later. Quickly dip each cookie in cold coffee (about 2 seconds per side) and arrange them tightly in a layer at the bottom of the dish.

Building layers:

Spread a thin layer of chocolate cream over the cookies, then repeat the process, alternating soaked cookies and cream for 4-5 layers, ending with a perfectly smoothed cream layer on top.

Resting time:

Cover the cake with plastic wrap without touching the surface and refrigerate for at least 24 hours, ideally 48 hours, so flavors can fully develop and cookies can soften properly.

Finishing touches:

Just before serving, generously dust with unsweetened cocoa powder through a small sieve for an elegant, lump-free finish.

Must-Know Tips

• Stays good in the fridge for up to 5 days
• Tastes better the longer it sits
• Great for feeding crowds
• Can be frozen in individual portions

Pin it

The real secret that makes all the difference in this treat is the waiting time. In my early years making it, I'd serve it after just a few hours, but I've learned that waiting two days completely transforms both texture and flavor by allowing true magic to happen between all the ingredients.

Storage

This cake keeps beautifully in the fridge for 5 days when wrapped in plastic to keep fridge smells away. The texture gets even more melt-in-your-mouth and the flavors more complex over time, making it perfect to prepare ahead for busy periods.

Mix It Up

For an extra indulgent version, try adding a tablespoon of dark rum or Grand Marnier to the coffee before dipping the cookies. Adventurous eaters might enjoy a tiny pinch of chili powder in the chocolate cream for a subtle spicy kick that wakes up your taste buds at the end.

Serving Ideas

For fancy serving, cut the cake using a knife dipped in hot water between slices. Pair with a small dollop of lightly sweetened whipped cream and some fresh berries for brightness. A shot of espresso on the side perfectly completes the flavor experience.

Background Story

This French no-bake dessert draws inspiration from the famous Italian tiramisu but adds a French twist by using butter cookies, iconic biscuits created in Nantes in 1886. Traditionally made to use up slightly stale cookies, this cake beautifully shows the French knack for turning simple ingredients into something amazingly sophisticated.

Frequently Asked Questions

→ How can I soak biscuits without breaking them?

Dip biscuits quickly into chilled coffee to keep them firm and avoid breaking.

→ What can I use instead of dark chocolate?

Milk chocolate or praline chocolate are great swaps for milder flavors.

→ How long should the cake chill?

Keep it in the fridge overnight, or even for 24-48 hours, to let the flavors blend beautifully.

→ Can I skip using salted butter?

Yes, you can use unsalted butter, but salted butter gives the chocolate cream a deeper flavor.

→ Is this dessert good for special events?

Definitely! Its elegant look and delicious taste make it ideal for celebrations, birthdays, or sharing with friends.