No Bake Mocha Biscuit Cake
 
Prep time
Cook time
Total time
 
One 9 inch No Bake Mocha Biscuit Cake
Author:
Serves: 16
Ingredients
  • Shortcake biscuits, preferably Peak Freans, coarsely crumbled, 350 grams (I used Lorna Dune)
  • 1¾ cups semi-sweet chocolate chips
  • ½ cup unsalted butter
  • ½ cup golden corn syrup, (I used half dark corn syrup and half light corn syrup)
  • 1 tablespoon instant espresso powder
  • ½ teaspoon flaked sea salt, such as Maldon (I used kosher salt)
  • ¼ cup milk chocolate chips
  • ¼ cup semi sweet chocolate chips
  • 1½ teaspoons refined coconut oil, separated
Instructions
  1. Spray an 8 or 9 inch springform pan with baking spray. Place plastic wrap inside the pan making sure it covers the sides.
  2. Place the shortcake biscuits or shortbread cookies in a food processor. Pulse cookies until they form coarse crumbs. Keep your eye on it as it will go from coarse to fine quickly.
  3. Reserve ¼ cup of cookie crumbs for garnish.
  4. Place the remaining cookie crumbs in a large bowl. Add salt and combine.
  5. In a medium bowl, place the chocolate, butter, espresso powder, and corn syrup.
  6. Microwave the chocolate mixture in 30 second bursts, stirring after each burst.
  7. When the chocolate mixture is almost melted, remove from the microwave and stir until smooth. Pour melted chocolate mixture into the large bowl containing the shortbread crumbs and salt.
  8. Stir until combined.
  9. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  10. Remove cake from pan. Place on a cake stand or serve from springform base.
  11. Microwave milk chocolate with ¾ teaspoon coconut oil in a small bowl, 1 min.
  12. Stir until smooth.
  13. Microwave semi sweet chocolate with ¾ teaspoon coconut oil in a small bowl, 1 min.
  14. Stir until smooth.
  15. Drizzle the milk chocolate over top of cake.
  16. Sprinkle with reserved ¼ cup cookie crumbs.
  17. Drizzle the semi sweet chocolate over the cookie crumbs.
  18. Refrigerate until chocolate is firm, 20 min.
Recipe by I bake he shoots at http://ibakeheshoots.com/no-bake-mocha-biscuit-cake/