(scroll down for the full ingredient amounts and instructions or click the Jump To Recipe button at the top.)
Hello everyone! For the past months, the world is facing one of the most difficult times, The Pandemic. I hope you are all staying safe and doing well. I’m sending you all love and strength. we need it now more than ever. Please be safe out there. wear your masks and do something you love. I love you. 🙂
Since we are in quarantine, I figured it was time I finally share this Chocolate Biscuit Cake recipe with y’all. <3
I’ve never been the biggest fan of Happy Happy Biscuits but during this quarantine, I’ve started coming around to them within a Cake recipe. I made this Cake recipe like 2 months ago but now I’ve been craving this easy Chocolate Biscuit Cake every single day. You may ask why? because It’s easy and fast, flavorful, and best of all, very inexpensive.
I made a few changes to the original recipe, as usual, and I can’t say I regret the decision in the slightest, good thing I’m getting better in basic baking.
So, this Chocolate Biscuit Cake contains no baking soda, no baking powder, no flour and no essence and it still tasted heavenly. This cake is a combination of chocolate biscuits (obviously)+ a Green Eno Sachet+ milk+ sugar and for Garnishing, add some sliced cashews and almonds or maybe chocolate frosting? that certainly wouldn’t hurt either.🎂
This Easy Moist Chocolate Biscuit Cake Recipe is a must-try, takes around 30 minutes to make and with only a handful of ingredients. LOVE! 😋
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Hopefully, this cake makes you happy-happy in quarantine! :))
Let’s Cake It!!
No-Oven Egg-less Chocolate Biscuit Cake
- 4 packet (180gm) chocolate biscuit
- 1 Green Eno Sachet
- 200 ml Milk
- 3-4 tbsp Sugar
STEPS TO CHOCOLATE BISCUIT CAKE
Take a kadhai or pressure cooker with a fitting lid and add sea salt or sand. spread it evenly (You can use this same salt, for your next round of baking.) turn the heat low to medium for pre-heating and cover the Kadhai.
Grease cake tin by using some vegetable oil and line the bottoms with parchment paper and grease the sides OR you can add 1 tbsp of all-purpose flour for dusting, instead of parchment paper. set aside.
Take 4 packets (180 gm each) of Happy Happy biscuit. Place the biscuits and 2-3 tbsp granulated sugar in a grinder and blend into the fine powder.
Now, add 200 ml milk and 5 gm green Eno sachet. grind it to a smooth paste. (if you don’t want to add Eno, then add 1/2 tsp baking powder, 1/4 tsp baking soda, you can also add 1/2 tsp vanilla essence if you want.)
Pour the batter into the cake tin. Gently shake the tin. Add some cashews and sliced almonds on top.
Place the cake tin on top of the stand, inside the kadhai and quickly cover the kadhai with a lid. Bake on a medium flame for 5 mins. Then, cook for another 25-30 mins on low flame. (if you’re baking this cake in the oven, bake it at 180 C for 25 min.)
Check the cake by inserting a toothpick whether if it’s baked or not. (if the cake is still not baked yet then continue baking until a wooden toothpick inserted in the centre comes out clean.
Gently remove the cake tin carefully from the kadhai And let it Cool down on a wire rack.
Now, take a small knife and run it around the edges of the cake to loosen it from the sides of the tin then turn the tin upside down and gently ease the cake out and onto the plate.
Slice the cake and serve!
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE CHOCOLATE BISCUIT CAKE AT HOME!
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