Home » Blog » All Recipes » Dessert » No-Bake Chocolate Batik Cake
All Recipes | Dessert | Easy Difficulty | Egg-Free | Malaysian Cuisine | No-Bake Dessert | Vegetarian

No-Bake Chocolate Batik Cake

This post may contain affiliate links. Please read my disclosure policy for details.

This decadent No-Bake Chocolate Batik Cake is named after its iconic batik-like pattern. It consists of pressed Marie biscuits mixed with a chocolate sauce and topped with cream cheese and chocolate ganache.

no-bake chocolate batik cake

This easy No-Bake Chocolate Batik Cake is perfect for those who want a tasty and indulgent dessert, but don’t feel like baking cakes. This cake is made from crushed-up biscuits bound together with a chocolate sauce. This then hardens and creates a rich base for this cake. Top this cake with creamy cream cheese and luscious chocolate ganache.  

no-bake chocolate batik cake

What Is Batik Cake?

Batik Cake or Kek Batik is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought into the country during the British Malaya period and adapted with Malaysian ingredients. Batik cake is named as such because of the contrasting color between the pressed biscuits and the buttery cocoa mixture, which resembles a batik pattern. This cake is served during special occasions like the Eid al-Fitr and Christmas.  

Ingredients and Substitutions

Batik Cake

  • Marie biscuits. You can also use digestive biscuits or graham crackers.
  • Unsalted butter. You can use salted butter and omit the salt in the recipe. Butter helps to solidify the sauce when the cake is chilled in the fridge.
  • Condensed milk. To sweeten and add a richer flavor.
  • Whole milk. To thin out the sauce.
  • Milo chocolate milk powder. You can replace it with other malted milk powders like Ovaltine and Horlicks.
  • Cocoa powder.  It will bump up the chocolate taste of the chocolate sauce.
  • Salt. To balance the sweetness. Omit this if you use salted butter.

Cream Cheese

This cream cheese layer is optional, but I recommend making it because the cream cheese helps balance out the rich chocolate flavor from the batik cake and chocolate ganache.

  • Cream cheese. Don’t try swapping it with the low-fat version. Make sure to soften it first so that the cream cheese does not get lumpy during mixing.
  • Confectioners’ sugar. To sweeten the cream cheese.
  • Vanilla extract. To enhance the flavor.
  • Heavy cream. To soften the cream cheese.

Chocolate Ganache

  • Dark chocolate. Use high-quality dark chocolate for the best taste.
  • Heavy cream. For silky smooth texture.
no-bake chocolate batik cake

Pan Size You Need

For this recipe, you will need a 9x4x3-inch/22x10x7 cm pan. If you don’t have it, you can use an 8×4-inch/20×10 cm loaf pan. You can also double the recipe to fit an 8-inch/20 cm square pan.    

How to Make No-Bake Chocolate Batik Cake


step by step how to make no-bake chocolate batik cake

  1. In a saucepan, heat butter, condensed milk, whole milk, Milo chocolate milk powder, cocoa powder, and salt until combined. Turn off the heat and cool slightly.
  2. In a large bowl, crush Marie biscuits. Add the slightly cooled chocolate sauce and mix until the sauce coats the biscuits.
  3. Add the biscuits to the pan and press the top to make the surface even. Freeze.
  4. In a medium bowl, mix cream cheese until it becomes spreadable. Add confectioners’ sugar and vanilla extract. Whisk until combined. Add heavy cream and whisk until well incorporated.
  5. Spread the cream cheese evenly on top of the biscuits. Freeze.
  6. In a bowl, add dark chocolate and heavy cream. Heat over a bain-marie method or in the microwave until the chocolate is melted.
  7. Pour the chocolate ganache on top of the cream cheese layer. Chill in the fridge overnight or freeze for 1-2 hours.
  8. Trim the edges and cut into serving slices.

How to Cut

This Brownie Basque Cheesecake is pretty easy to make, but notoriously messy to serve. The crumb sticks to the sides of the knife and often creates slices with a ragged, messy edge. To cut it perfectly, use a clean warm knife. Dip a sharp knife in hot water between each cut, wiping it clean to prevent any sticking!

no-bake chocolate batik cake

No-Bake Chocolate Batik Cake

5 from 1 vote
Author: Taste of Nusa
Prep: 30 minutes
Cook: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Course: Dessert
Cuisine: Malaysian
Difficulty: Easy
Dietary: Egg-Free, Vegetarian
Servings: 1 9×4-inch/22×10 cm cake
This decadent No-Bake Chocolate Batik Cake is named after its iconic batik-like pattern. It consists of pressed Marie biscuits mixed with a chocolate sauce and topped with cream cheese and chocolate ganache.

Ingredients
 

Batik Cake

  • 12.5 oz (350 gr) Marie biscuits
  • 2/3 cup (150 gr) unsalted butter
  • 1/3 cup (120 gr) sweetened condensed milk
  • 7 tbsp (100 gr) whole milk
  • 7 tbsp (45 gr) Milo chocolate milk powder
  • 5 tbsp (30 gr) cocoa powder
  • 1/4 tsp salt

Cream Cheese

  • 6 oz (170 gr) cream cheese, softened
  • 1/4 cup (35 gr) confectioners' sugar
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp (40 gr) heavy whipping cream

Chocolate Ganache

  • 3 oz (85 gr) dark chocolate, chopped
  • 1/3 cup (80 gr) heavy whipping cream

Instructions

Batik Cake

  • Prepare the pan. Line the bottom and the sides of a 9x4x3-inch/22x10x7 cm pan with parchment paper. Set aside.
  • Crush biscuits. In a large bowl, add Marie biscuits. Crush each biscuit into 3-4 big chunks. Set aside.
  • Make chocolate sauce. In a medium saucepan, add the rest of the ingredients. Heat on low heat and cook while whisking until the mixture is well incorporated and starts simmering. Turn off the heat and cool slightly.
  • Coat the biscuits. Pour chocolate sauce over the biscuits. Mix until the sauce covers the biscuits.
  • Press the biscuits. Add half of the biscuits into the prepared pan. Use a spatula to spread evenly to the corners. Press the top using a spatula or bench scrapper or the back of a glass to make sure it has an even surface. Add the remaining biscuits and press again until the top is even.
  • Freeze. Put the pan in the freezer to let it firm up while you prepare the cream cheese.

Cream Cheese

  • Make cream cheese. In a medium bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable. Sift in the confectioners' sugar and add vanilla extract. Whisk until smooth. Add heavy cream and whisk until well combined.
  • Spread cream cheese on top of the chilled biscuits evenly.
  • Freeze. Put the pan in the freezer to let it firm up while you prepare the chocolate ganache.

Chocolate Ganache

  • Make ganache. Add dark chocolate and heavy cream in a bowl. Place the bowl over a pot of simmering water. Mix until the chocolate melts.
  • Spread ganache. Pour the ganache over the cream cheese layer. Tilt the pan to spread the ganache evenly. Pop any air bubbles.
  • Chill the cake overnight to soften the biscuits. Or freeze for 1-2 hours if you are in a hurry. Don't freeze for more than 2 hours or the cake will be hard to cut.
  • Serve. Remove the cake from the pan and discard the parchment paper. Dip your knife in hot water and wipe it clean. Trim the four edges of the cake. Make sure to wipe your knife for each cut. Cut into individual slices and serve.

Notes

Double the recipe to fit an 8-inch/20 cm square pan.    

Video

Nutrition

Serving: 1whole cake | Calories: 4877kcal | Carbohydrates: 462g | Protein: 68g | Fat: 319g | Saturated Fat: 179g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 83g | Trans Fat: 5g | Cholesterol: 696mg | Sodium: 3354mg | Potassium: 2813mg | Fiber: 31g | Sugar: 229g | Vitamin A: 8440IU | Vitamin C: 5mg | Calcium: 1190mg | Iron: 28mg
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Leave a comment below or tag @tasteofnusa on Instagram

Similar Posts

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment