Mocha Layer Cake with Chocolate Rum Cream Filling

No‑Bake Chocolate Biscuit Cake (Serves 8)

A simple, no‑bake chocolate biscuit cake made with coffee-soaked biscuits and a rich chocolate buttercream. Perfect for making ahead and serving chilled.

Ingredients

Serves: 8 people

• 1 packet tea biscuits (plain, dry biscuits/cookies)
• 125 g unsalted butter, softened
• 125 g dark chocolate paste or spread (or melted dark chocolate)
• 60 g granulated sugar
• 3 espresso coffees, cooled completely
• 1 whole egg (room temperature)

Step 1 – Make the Chocolate Buttercream

1. Melt the dark chocolate paste (or chocolate) gently over a bain-marie or in short bursts in the microwave.
2. Set aside and allow it to cool to room temperature.
3. In a mixing bowl, beat the softened butter with the whole egg until smooth and creamy.
4. Add the sugar and continue whisking until the mixture is light and homogeneous.
5. Gradually pour in the cooled melted chocolate, mixing continuously until you have a smooth, glossy chocolate buttercream.
6. Set the cream aside; it should be soft but not warm.

Step 2 – Prepare the Biscuit Layers

1. Pour the cooled espresso coffee into a shallow dish.
2. Quickly dip each biscuit in the cold coffee. Do not soak too long or they will fall apart.
3. Arrange a first layer of dipped biscuits side by side in a serving dish.
   • Choose a dish you are happy to place on the table, as this cake will not be unmolded.
4. If some biscuits seem too dry once in the dish, you can brush them lightly with more coffee.

Step 3 – Assemble the Cake

1. Once the base layer of coffee-dipped biscuits is in place, spread a thin, even layer of chocolate buttercream over them.
   • Use a knife or spatula and work gently so you don’t crush the biscuits.
2. Add another layer of coffee-dipped biscuits on top.
3. Cover again with a layer of chocolate buttercream.
4. Continue alternating:
   • 1 layer of dipped biscuits
   • 1 layer of chocolate buttercream
     until you have used up all the biscuits and cream.
5. Finish with a final, generous layer of chocolate buttercream, making sure the top and sides are completely covered.

Step 4 – Chill and Serve

1. Cover the dish tightly with aluminum foil.
2. Refrigerate for at least 24 hours; 48 hours is even better for the flavors and texture to fully develop.
3. Remove the cake from the fridge about 30 minutes before serving so it softens slightly and is easier to slice.
4. Slice and serve chilled.

Enjoy your rich, no‑bake chocolate biscuit cake – a simple dessert that’s ideal for preparing ahead of time.