No-Bake Chocolate Batik Cake

5 from 1 vote

No-Bake Chocolate Batik 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.

Author: Taste of Nusa

Course: Dessert

Cuisine: Malaysian

Difficulty: Easy

Dietary: Egg-Free, Vegetarian

Servings: 9x4-inch/22x10 cm cake

Prep Time:30

Cook Time:10

Chilling Time:2

Total Time:2 40

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.

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