Chocolate Biscuit Cake

Here's wishing you all a Very Happy Valentines Day! 

I've been celebrating the whole week, doing all kinds of crafts for Anushka's school. I've cut and glued so many hearts, Valentines Day has never been more real! To me its another day to be around chocolate and if I'm really lucky maybe I'll have something new by the end of the day:)
I'm going to be doing a lot of baking in the coming weeks, so I decide to make this super simple no-bake dessert instead. This recipe was given to us by one of our teachers when we were in the 6th grade and it was probably the first dessert I ever made. The original recipe used a simple buttercream frosting but I like this fudge frosting much better. I used to make it so often back then, my brother and I just loved it. 

You can easily adjust the amounts to make as many cakes as you like or you can pile the biscuits high and make a really tall cake. This is also just the thing to make with your kids. Anushka loved dipping the biscuits and stacking them.

Chocolate Biscuit Cake

Ingredients:

1/2 cup milk

2 tsps instant coffee powder

1/2 tbs sugar

12 digestive biscuits

Quick Fudge Frosting:

50gms bittersweet chocolate

1 tbs butter

1/2 tbs golden syrup or light corn syrup

Method:

Warm the milk slightly and dissolve the coffee powder and sugar in the milk. Keep the milk aside to cool.

Dip one cookie at a time in the milk and stack them neatly one on top of another to make two cakes of 6 cookies each. 

Place the stacked cookies in the freezer while you make the icing.

Melt the chocolate over a double boiler until melted and smooth. Stir in the corn syrup and butter until melted. Keep aside to cool until the frosting is thick enough to frost with.

Remove the biscuit cakes from the freezer and frost both the cakes. Decorate as desired and keep refrigerated.