Go Back

No Bake Cookies, Chocolate, and Coffee Cake

A delightful no-bake cake featuring layers of coffee-soaked cookies, creamy pastry cream, and a glossy chocolate ganache, perfect for enjoying with a warm beverage.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cream and cake structure
  • 1 liter milk Any type of milk can be used.
  • 170 g sugar Add more or less depending on sweetness preference.
  • 3 tablespoons flour To thicken the cream.
  • 3 tablespoons cornstarch To enhance the cream texture.
  • 1 large egg Functions as a thickener.
  • 2 packages (20 g each) vanilla powder For flavor; can use vanilla extract as a substitute.
  • 1 sachet instant coffee Dissolve in hot water before use.
  • 1 sachet cream powder To add richness to the cream.
  • 200 ml whipping cream For the ganache and cream layers.
  • 60 g dark chocolate Use high-quality chocolate for best results.
For the assembly
  • 1 package cookies (Maria type or preference) Ladyfingers or graham crackers can also be used.

Method
 

Preparation of Cream
  1. In a large saucepan, mix the milk, sugar, flour, cornstarch, and egg. Beat well until there are no lumps.
  2. Cook over medium heat, stirring constantly, until the mixture thickens.
  3. Add the vanilla powder and let the cream cool.
  4. Dissolve the instant coffee in a little hot water and let it cool separately.
  5. When the cream is cold, add the cream powder and beat for 5 minutes until very creamy.
Assembly of Cake
  1. Dip the cookies in the cooled coffee.
  2. Place a layer of dipped cookies in the bottom of a rectangular or round mold.
  3. Pour a layer of cream over the cookies.
  4. Alternate layers of cookies and cream until the mold is full.
  5. Refrigerate the cake for a few hours to firm up.
Topping
  1. Heat the 200 ml of cream and add the chopped dark chocolate.
  2. Stir until completely melted.
  3. Pour the chocolate mixture over the cake and let it cool in the refrigerator for at least 4 hours before serving.

Notes

Serve cold and decorate with grated chocolate or red berries. Keep in an airtight container and consume within 3 to 4 days.