Marie Biscuit Chocolate Cake – Easy and No Baking

A petite dessert to fulfill your sweet craving…

A few days ago there was a bake sale event at work, for that I had baked a lot of cookies: chocolate marshmallow cookies. The money raised was donated to the Children’s Aid society. The cookie that I made was topped with chocolate frosting, all the cookies sold out, but I had some leftover frosting in the refrigerator. I somehow wanted to finish the frosting, I could have made a cake and spread the frosting over it. This week I am already high in sugar and the thought of working out for more hours made me let go the idea of making the cake. I was rather keen on making a petite dessert or a bite size dessert so that I can enjoy the sweetness without much guilt.

I had a box of marie biscuits, took that out of the pantry, smeared the biscuits with chocolate frosting and layered four of them. Covered the layered biscuits with chocolate frosting, kept it in the freezer to set, sprinkled sweetened coconut and topped it with almonds. Voila, petite dessert was ready before I knew.

I have to confess that while making the dessert, I couldn’t resist gobbling up the biscuits smeared with the frosting. It tasted so delicious that I kept eating. One of my favorite ways of eating marie biscuit is after smearing it with honey.

You could use marie biscuits or digestive biscuits. For North Americans, biscuits means soft leavened bread, while in Europe and Asia biscuits are crispy and baked which resembles to cookies. Marie biscuits are available in Indian, Asian stores and some American stores.

Marie Biscuit Chocolate Cake

Ingredients:

For making Chocolate Frosting: 

  • Confectioners’ sugar or powdered sugar- 1 cup
  • Butter, melted and cooled- 2 tablespoons
  • Cocoa powder-1/8 cup
  • Milk-1/8 cup
  • Pure vanilla extract- 1/2 tsp
Other ingredients:
  • Marie biscuits
  • Pineapple juice (optional)
  • Sweetened coconut flakes
  • Almonds- for topping
  • Chocolate chips- for topping (optional)

Instruction

Making chocolate frosting:

  1. Place confectioners’ sugar in a medium bowl.
  2. Add butter and cocoa powder.
  3. Using an electric hand mixer, combine the butter, cocoa powder and sugar together.
  4. Add milk and vanilla extract, and whisk until well combined and soft peaks are formed.
  5. If the frosting is not too thick, refrigerate it for 30 minutes to thicken.
Assembling the biscuit cake:
  1. I used 4 marie biscuits/cake. You could use more if you want.
  2. Cut the parchment paper or wax paper into few square shapes.
  3. On a cutting board place the square parchment paper.
  4. Place one marie biscuit over it, brush with pineapple juice if using.
  5. Spread chocolate frosting, layer with another marie biscuit and repeat this.
  6. After you have layered 4 biscuits, cover the biscuits with chocolate frosting just like you frost the cake.
  7. Freeze the chocolate covered biscuits for 15-30 minutes to set.
  8. After you take out of the freezer, using a flat spatula gently slide the cake from the parchment paper to a dessert plate, sprinkle sweetened coconut flakes over the cake, top with 3/4 chocolate chips and three whole almonds.
  9. If you want a nice presentation, sieve little cocoa powder and powdered sugar over the plate.
Tips:
  • If the frosting is not too thick, refrigerate it for sometime to thicken.
  • Use marie biscuits or digestive biscuits, available in Indian and Asian stores.
  • For making more frosting, double the amount of ingredients.

 

Marie Biscuit Chocolate Cake - Easy and No Baking
 
Ingredients
For making Chocolate Frosting
  • Confectioners’ sugar or powdered sugar- 1 cup
  • Butter, melted and cooled- 2 tablespoons
  • Cocoa powder-1/8 cup
  • Milk-1/8 cup
  • Pure vanilla extract- ½ tsp
Other ingredients
  • Marie biscuits
  • Pineapple juice (optional)
  • Sweetened coconut flakes
  • Almonds- for topping
  • Chocolate chips- for topping (optional)
Instructions
Making chocolate frosting
  1. Place confectioners’ sugar in a medium bowl.
  2. Add butter and cocoa powder.
  3. Using an electric hand mixer, combine the butter, cocoa powder and sugar together.
  4. Add milk and vanilla extract, and whisk until well combined and soft peaks are formed.
  5. If the frosting is not too thick, refrigerate it for 30 minutes to thicken.
Assembling the biscuit cake:
  1. I used 4 marie biscuits/cake. You could use more if you want.
  2. Cut the parchment paper or wax paper into few square shapes.
  3. On a cutting board place the square parchment paper.
  4. Place one marie biscuit over it, brush with pineapple juice if using.
  5. Spread chocolate frosting, layer with another marie biscuit and repeat this.
  6. After you have layered 4 biscuits, cover the biscuits with chocolate frosting just like you frost the cake.
  7. Freeze the chocolate covered biscuits for 15-30 minutes to set.
  8. After you take out of the freezer, using a flat spatula gently slide the cake from the parchment paper to a dessert plate, sprinkle sweetened coconut flakes over the cake, top with ¾ chocolate chips and three whole almonds.
  9. If you want a nice presentation, sieve little cocoa powder and powdered sugar over the plate.
Notes
If the frosting is not too thick, refrigerate it for sometime to thicken.
Use marie biscuits or digestive biscuits, available in Indian and Asian stores.
For making more frosting, double the amount of ingredients.

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