Last minute party plans and no time to bake a cake? Do not worry because this biscuit cake recipe will save the day! With the ingredients already present in your kitchen, this cake is super easy to make and tastes as amazing as a regular cake. All you need is some biscuits, milk and Eno and the cake is ready! You don’t need to have flour or cocoa powder or even an oven to bake this cake. This cake is scrumptious, easy, eggless and a soft old-fashioned cake.
Biscuit cake is a type of no bake tea cake which is found in English, Irish and Jewish Cuisines. Traditionally, it is made with Digestive biscuits and optionally with a chocolate glaze. The chocolate biscuit cake is said to be a favourite tea cake of Queen Elizabeth II and Prince William. Prince William even broke royal traditions by having a biscuit cake at his wedding.
This cake is scrumptious, easy, eggless and a soft old-fashioned cake.
If you are looking for other cake recipes to try at home then check out my Vanilla Cake Recipe as well.
The Versatility of Biscuit Cake
The beauty of this cake is that you can bake the batter any way you want. Whether you bake it in an oven, a pressure cooker, a pan or a microwave. It can be served with tea or with ice-cream or just as a plain biscuit cake at your next party or as a dessert after a meal.
I used Hide & Seek and Oreo biscuits in this recipe, you can use any leftover biscuits that you want.
I have included the recipe for chocolate ganache as well. You can also use chocolate fudge sauce, cream cheese frosting or salted caramel.
Also, do not forget to read the tips at the end of the recipe. So, here is how you make it.
Biscuit Cake Recipe
- FOR BISCUIT CAKE- 300 grams Biscuits (Hide & Seek/ Oreo/ Parle G/or any biscuits)
- 3 Tbsp. Sugar
- 1 tsp. Eno (or 1/2 tsp. Baking Powder)
- 1 cup Milk
- 1 Tablespoon Instant Coffee, optional
- FOR CHOCOLATE GANACHE- 1 cup Heavy Cream and 1 cup Dark Chocolate or Chocolate Chips
For biscuit cake batter
- Break the biscuits in small pieces and grind them into a fine mixture using a mixer/food processor.
- Transfer the biscuits in a bowl and add 3 Tbsp. sugar, 1 tsp. Eno and 1 Tbsp. instant coffee to the bowl.
- Add ½ cup milk to the bowl and mix until everything is combined well. Add the remaining ½ cup milk and mix it well.
- There should be no lumps in the batter and it should be of flowy consistency.
For baking the cake
You can bake the cake in a wok/pan or using a microwave.
Using wok or pan
- Place a wire stand in a wok (Kadai) or a pan and add some water to the pan.
- Preheat it for 10 minutes on a medium flame.
- Grease a cake pan with butter and then line it with a parchment paper.
- Add the cake batter to the cake pan and tap it a bit on the kitchen counter to remove air bubbles.
- Place the container in the wok. Cover the wok and let it cook for about 25 minutes on low flame.
- Do the toothpick test by inserting the toothpick gently in the centre of the cake. The toothpick should come out mostly clean without any wet batter. Take out the cake pan and let it cool down completely.
Alternatively, you can bake your cake in a microwave
- Take a microwave-safe container and grease it with butter.
- Add the cake batter to the container and tap it a bit on the kitchen counter to remove air bubbles.
- Place the container in the microwave for 5 minutes and do a toothpick test. If the mixture is still wet then keep it for another 20 to 30 seconds in the microwave.
- Let the cake cool down for a bit and de-mould it using a kitchen knife.
- Let the cake cool down completely before frosting or icing it.
Made with just two ingredients- heavy cream and chocolate (white, dark or milk) this chocolate ganache can be used as a frosting, glaze, filling or even as dipping.
You can adjust the thickness of your ganache by adjusting the quantity of cream.
You can use cream and chocolate in the ratio of 1:2 to make a thicker ganache which is ideal for piping or 1:1 of cream and chocolate to use it as a drip on cakes.
I have used 1:1 in this recipe to drip it over the cake.
1. Chop chocolate into small pieces or you can even use chocolate chips to make the ganache.
2. Heat the cream in a microwave or a stove but do not let it boil. It should just bubble a little.
3. Add the chocolate pieces to a bowl. Pour the hot cream on the chocolate pieces so that they are fully covered.
4. Cover the bowl and let it sit for 5 minutes.
5. Using a spatula, mix the cream and chocolate so that you get a glossy texture and the cream and chocolate are completely mixed.
6. let the ganache cool down for a while and then use it to decorate your cupcakes, cakes etc.
Assembling the cake
Drip the chocolate ganache over the biscuit cake to cover the cake completely. Use a spoon if you need to spread the chocolate evenly.
Decorate the cake with chocolate pieces or dry fruits or you can serve it as it is without any ganache or toppings.
- Ingredients should be at room temperature.
- You can skip adding sugar if using biscuits like oreo or bourbon since they already have a lot of sugar in them.
- Do not add too much water while cooking the cake in a pan. It should be just enough to immerse the wire stand.
You can serve it at your next tea party or get together and amaze your friends with this simple yet delicious recipe. No one will be able to tell the difference!