No-Bake Eggless Batik Cake/ Kek Batik (Biscuit Cake/Lazy Cake)
Course: Cakes
Cuisine: Asian American
Prep Time: 30 minutesminutes
Chill in the fridge: 4 hourshours
Total Time: 4 hourshours30 minutesminutes
Servings: 16servings ( 7 inch square pan)
Calories: 312kcal
Author: Marvellina
A delicious and rich milo-chocolate cake you can make without baking in an oven and the recipe is eggless. The cake also has an attractive batik-like pattern.
Lightly oil your 7 x 7 square baking pan. You can also use 8-inch round pan. Line with parchment paper by overlapping the paper for easier unmolding later
Break the Marie biscuits into about 4 smaller pieces . Put butter in a large skillet or non-stick pan and melt over medium-low heat. Add condensed milk, milo, cocoa powder, and salt. Stir until the mixture combines. Turn off the heat and stir in vanilla extract. Stir in the biscuits pieces and gently mix to make sure the biscuits are coated with the milo chocolate mixture
Pour the biscuit mixture into the pan and use a spatula to spread evenly corner to corner. Press the top to make sure it has an even surface
Put this in the fridge to let it firm up while you prepare the chocolate ganache
Prepare chocolate ganache:
I use 1:1 ratio of chocolate to heavy cream because I use dark chocolate. This also depends on the quality and percentage of cocoa in the chocolate you use. Dark chocolate gives a firmer texture. So you may need to adjust the amount of cream if you use milk chocolate as it may be less firm
Set up a bain marie. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the heat to simmer. Put a heatproof bowl on top of the saucepan. Add the chocolate and let it melts. Don't let any water come into contact with the chocolate. Stir in the butter to mix
Assembling:
Remove the cake from the fridge. Pour the chocolate ganache on the surface of the cake. Tilt the pan if necessary to let the ganache flow and cover the cake layer. Pop any air bubbles. Decorate with some almond slices if you like
Chill in the fridge:
Chill the cake in the fridge for at least 6 hours or overnight
Serving:
Lift the cake up from the pan by holding on to the parchment paper. Warm your knife with some hot water. Wipe it clean. Trim the four edges of the cake. Make sure to wipe your knife for each cut so the cake looks "cleaner"
Cut into the serving size you like
Storing:
Keep the leftover in the fridge for up to one week. They can also be kept frozen in an air-tight container for up to one month. Simply thaw at room temperature before serving
Notes
The consistency of the ganache depends on the type and quality of the chocolate you use. It is important to use high-quality dark chocolate or any other chocolate like semi-sweet or milk chocolate. So if you use milk chocolate, you may need less heavy cream as the ganache can be less firm. You can try with half of the amount of heavy cream stated in the recipe card