Cookie, mocha and chocolate cake

This chocolate, mocha, and cookie cake is a family favorite, and I imagine it is for many others. It's been a long-time favorite for birthdays and other celebrations. Once you make it, everyone will ask you to make it again.

It is a simple and comfortable cake, since no oven required. A cake that you can prepare in advance and that keeps perfectly in the fridge, making it possible for you to enjoy it lasting 5 or 6 days without problem. The combination of the mocha with the chocolate is fantastic and the cake gives a lot if it is not to eat large portions!

Ingredients

For 6-8 people

• 1 package of Cuetara square cookies
• 1 glass of milk
• 1 teaspoon nescafe
• 200 g. Dark chocolate coating
• 2 tablespoons of liquid cream 35% mg

For the filling

• 250 g. margarine
• 4 tablespoons icing sugar
• Yolks 2
• 1 teaspoon nescafe
• Milk, the necessary to dilute the nescafé.

Crafting

We begin by preparing the mocha cream that will serve as the filling. To do this, beat the margarine, four tablespoons of powdered sugar, and two egg yolks in a bowl until you obtain a smooth mixture. Next, add 1 teaspoon of instant coffee dissolved in milk and mix until combined. Set aside.

Dissolve a tablespoon of coffee in a glass of warm milk. Pour the mixture into a tray that's easy to dip the cookies in before assembling your cake. The goal is for them to absorb the coffee flavor, but they shouldn't get too soggy; you should be able to remove them from the tray without them breaking.

We begin assembling our cake . We place a layer of cookies at the bottom and then, using a silicone spatula, spread some of our cream on top. We repeat these two steps four times and finish with a layer of cookies.

We put it in the refrigerator and in the meantime prepare our topping, melting the chocolate in a double boiler and combining it with two tablespoons of cream. When it's ready, we pour it over our cake and let it cool.

Notes

I like to use Cuétara biscuits because they are more resistant when dipping them in milk, but I have also used Gullon Tropical Cream, although more delicate, I love their flavor.

More information – Birthday cake with pastry cream and chocolate

More information about the recipe