Biscuit cake with chocolate, nuts, and coconut flakes: this is the easiest cake ever! Just layer the ingredients and bake.
Biscuit Chocolate Cake with Nuts (No-Batter Cake)
I found it! The quickest, easiest cake I’ve ever made. A biscuit cake with layers of cookies, chocolate, desiccated coconut, and nuts. Pour some heavy cream and evaporated milk on top and bake!
No need to stir any batter, no eggs, no extra sugar. Really, the easiest cake in the world!
What do you need?
- Leibniz-style butter biscuits. Also known as Butterkekse or Petit Beurre.
- In the US, you can use graham crackers, they would be the most popular choice there.
- In the UK, digestives would be great.
- Unsweetened desiccated coconut.
- You can use chopped chocolate or chocolate chips.
- Use good quality chocolate, something you really like, I think using the right kind of chocolate makes all the difference.
- I prefer dark chocolate with 60-70% cocoa, but semi-sweet chocolate is fine as well. Just keep in mind that semi-sweet would make a much sweeter cake.
- Choose the kind of chocolate you use according to taste.
- Heavy cream.
- Evaporated milk also-known as unsweetened condensed milk.
- The milk I use is low-fat, only 4% fat. It works perfectly.
- But if you don’t care about that at all, you can use full-fat evaporated milk or replace the milk with more heavy cream.
- I used almonds but you can also use any other nuts or a mix of different kinds of nuts and seeds.
How to make?
The hardest part about this biscuit cake with nuts and chocolate is to weigh the ingredients and to chop the almonds… and I think that is something that anybody can manage in about 5 minutes.
The result: I love it. The biscuits, butter, and coconut flakes bind together into a kind of soft and quite fluffy cake dough, people won’t even guess that all you did was to crumble some biscuits. They will think they are eating a real flour-butter-egg cake dough.
- Melt the butter.
- Crush the biscuits, not too finely, some pieces here and there are fine. Do that in the food processor or with your hands.
- Roughly chop the almonds. You can use the food processor or chop them with a chef’s knife.
- Spread the melted butter into a lined baking dish.
- Cover with the biscuits.
- Sprinkle the coconut on top.
- And the chocolate chips (or chopped chocolate) on top of that.
- Sprinkle the chopped almonds on top of everything.
- Mix together the heavy cream and evaporated milk and pour carefully over the biscuit cake.
- Bake in the preheated oven for about 30 minutes. Let set in the pan for another few hours.
- Lift from the baking dish and cut into small squares.
How to keep?
- The biscuit cake keeps well for 5-6 days in an airtight container in the fridge.
- You can have it straight from the fridge (the way my family likes it) or let it come to room temperature.
- If the cake is kept for more than 1-2 days, it will not be so fluffy anymore, rather set and more biscuit-like, but delicious.
More biscuit cakes?
- 150 g/ 5.3 oz/ 2/3 cup unsalted butter
- 250 g/ 8.8 oz butter biscuits (Note 1)
- 100 g/ 3.5 oz/ 1 cup unsweetened desiccated coconut
- 200 g/ 7 oz/ 1 1/8 cup chocolate chips or roughly chopped chocolate of choice (Note 2)
- 200 g/ 7 oz/ 1 ½ cup whole almonds (Note 3)
- 230 ml/ 6.7 fl.oz/ 1 cup heavy cream
- 230 ml/ 6.7 fl.oz/ 1 cup evaporated milk (unsweetened condensed milk) (Note 4)
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Place the butter into a metallic bowl and put it in the oven while you weigh all the ingredients. It will melt while the oven preheats.
- Crush the biscuits in the food processor or with your hands, they don't have to be completely fine, some larger pieces here and there are OK. Roughly chop the almonds with a large knife.
- Line a baking dish of about 25x30 cm/ 10x12 inches with overlapping baking paper.
- Pour the melted butter into the dish and move the dish around to help the butter spread all over the pan.
- Sprinkle the crushed biscuits evenly in the pan.
- Over the biscuits, sprinkle the coconut flakes, then the chocolate chips and then the almonds or nuts.
- Mix the heavy cream and the condensed milk together and carefully pour over the cake.
- Bake the cake for about 30 minutes or until set. Let cool in the pan for about 30 minutes or until properly set. Carefully remove it from the pan with the help of the overlapping baking paper and place it on a wire rack to cool completely.
- Cut into small pieces and serve.
- Leibniz, Petit Beurre, butter biscuits or cookies, digestive, graham crackers.
- The chocolate of choice, but preferably not too sweet.
- You can use other nuts or a mixture of nuts and seeds instead.
- Low-fat is fine, but you can also use full-fat evaporated milk or replace it with more heavy cream.
Nutrition Information:Yield: 16 Serving Size: 1 square
Amount Per Serving: Calories: 398Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 58mgSodium: 209mgCarbohydrates: 34gFiber: 3gSugar: 22gProtein: 6g
Nutrition information isn’t always accurate.