No Bake Mocha Biscuit Cake

I am feelin’ this mocha biscuit cake, y’all.

And I gotta tell ya: I have a soft spot for desserts that come together easily…and this dessert falls into that category.

Crumbled shortbread, melted chocolate, butter and a little something to sweeten it up. It’s a wee bit on the decadent side, but just a bit. In my opinion, the most important ingredient (after the chocolate, of course) is the instant espresso powder. Make sure to use a really good one. The espresso powder dominates the flavor of this cake; it’s the reason that I enjoy it so much. The espresso enhances the flavor of the chocolate tremendously.

And can we talk about the presentation?

It is so beautiful. I love it! Make it for a special occasion because it is incredibly impressive. Just make sure you keep some for yourself because this dessert will disappear fast.

Recipe for Mocha Biscuit Cake adapted from Chatelaine

No Bake Mocha Biscuit Cake

 

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Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

One 9 inch No Bake Mocha Biscuit Cake

Author: Mondo

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.

3.5.3208