There’s something truly magical about whipping up a dessert that feels decadent and indulgent but takes just a handful of ingredients and minimal effort. On days when I’m craving something chocolatey yet don’t feel like turning on the oven, this no-bake biscuit cake becomes my go-to treat. It’s one of those recipes that brings back nostalgic memories of simpler times—just like those homemade chocolate biscuit bars we used to eat as kids.
What I love most about this recipe is how effortlessly it comes together. With just a few pantry staples and a quick whirl in the microwave, you’ll have a rich, fudgy, and satisfying dessert that’s perfect for any occasion—or just an indulgent night in. Plus, there’s no need for fancy techniques or special equipment—just a little mixing, some biscuit crunch, and a silky chocolate ganache to top it all off.
Whether you’re looking for an easy dessert to impress your guests or just something to satisfy your sweet tooth without breaking a sweat, this biscuit cake has got you covered. Trust me, once you taste that creamy chocolate layer atop the crunchy, cocoa-infused biscuit base, you’ll be making this on repeat. Let’s dive into this delightful, no-fuss recipe!
INGREDIENTS USED IN BISCUIT CAKE IN A MICROWAVE
Butter
Butter contributes a rich, creamy, and buttery flavor to the cake. It enhances the overall taste and provides a satisfying mouthfeel. Butter adds moisture to the mixture, resulting in a smooth and pliable dough.
Cocoa Powder
Cocoa powder is the primary source of chocolate flavour in the log. Its rich, deep taste creates the characteristic chocolatey goodness that defines the dessert. Cocoa powder adds dry matter to the mixture, helping to create a thick, dough-like consistency. Cocoa powder imparts a dark, brown color to the cake, providing visual appeal and indicating its chocolate content.
Coffee powder
Coffee powder introduces an additional layer of flavour complexity, creating a more nuanced and sophisticated taste profile. This can be especially appealing to those who enjoy the combination of chocolate and coffee. Depending on personal preferences, you can adjust the amount of coffee powder to control the intensity of the coffee flavour. Coffee has a slightly bitter undertone, which can help balance the sweetness of the chocolate biscuit cake.
Sugar
Sugar is a primary sweetening agent in the recipe. It provides a pleasing sweetness that balances the richness of the chocolate and the natural flavors of the other ingredients. During the cooking process, sugar can caramelize, creating a pleasant depth of flavour. When the chocolate mixture cools and solidifies, the sugar plays a role in helping the cake maintain its shape and structure.
Biscuits
Biscuits act as the main structural component of the cake. Their dry, crumbly texture provides a sturdy foundation for the dessert. Biscuits absorb the moisture from other ingredients like melted chocolate, butter, and any additional liquids. This helps bind the ingredients together and create a cohesive mixture. The biscuits, when crushed, provide a slightly crunchy texture that contrasts with the creaminess of the melted chocolate mixture. This textural contrast is a key feature of the dessert. I have used digestive biscuits to make this recipe.
EQUIPMENT USED FOR MAKING BISCUIT CAKE IN A MICROWAVE
This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A few mixing bowls and a microwave is what you need to prepare the mixture in. A spatula is my favourite kitchen equipment.
You would require a springform pan as well to set the biscuit cake in.
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TIPS TO MAKE BISCUIT CAKE IN A MICROWAVE
- Use plain, dry biscuits like digestive biscuits or tea biscuits. They absorb moisture well without becoming overly soggy.
- Adjust the sweetness of the mixture to your preference. You can add more or less sugar or use different types of sweeteners.
- Experiment with flavorings like vanilla extract, coffee, or liqueurs for added depth and complexity.
- Crush the biscuits evenly to ensure a consistent texture throughout the cake.
- Use the back of a spoon to press the mixture evenly into the pan to avoid air pockets. It makes slicing easier later.
- ½ cup water
- 5 tbsp melted butter
- ¼ cup cocoa powder
- 2 tsp coffee powder
- ½ cup sugar
- 35 digestive biscuits
- For the ganache
- ½ cup fresh cream
- ½ cup milk chocolate
- In a bowl, combine sugar, butter, cocoa powder, coffee and water.
- Place the bowl in a microwave and heat on regular heating mode for 2 mins. The mixture should come to a boil.
- Break the biscuits into small pieces. Place them in a large bowl.
- Pour the above chocolate syrup over the biscuits and stir until well coated.
- Transfer the mixture onto a greased and lined 6 inch springform pan and press it to even it out. Refrigerate the biscuit cake for atleast 2 hours.
- Meanwhile, to make the ganache, pour some hot cream over chopped milk chocolate and mix until all the chocolate melts and you receive a smooth thick ganache.
- Pour the cooled ganache over the set biscuit cake and refrigerate again for 15-20 mins or until the ganache sets completely.
- Use a hot, sharp knife to cut clean slices of the cake and serve.
If you like my Biscuit Cake In A Microwave recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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