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
- 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
- Spray an 8 or 9 inch springform pan with baking spray. Place plastic wrap inside the pan making sure it covers the sides.
- 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.
- Reserve ¼ cup of cookie crumbs for garnish.
- Place the remaining cookie crumbs in a large bowl. Add salt and combine.
- In a medium bowl, place the chocolate, butter, espresso powder, and corn syrup.
- Microwave the chocolate mixture in 30 second bursts, stirring after each burst.
- 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.
- Stir until combined.
- Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
- Remove cake from pan. Place on a cake stand or serve from springform base.
- Microwave milk chocolate with ¾ teaspoon coconut oil in a small bowl, 1 min.
- Stir until smooth.
- Microwave semi sweet chocolate with ¾ teaspoon coconut oil in a small bowl, 1 min.
- Stir until smooth.
- Drizzle the milk chocolate over top of cake.
- Sprinkle with reserved ¼ cup cookie crumbs.
- Drizzle the semi sweet chocolate over the cookie crumbs.
- Refrigerate until chocolate is firm, 20 min.