A caffeine hit with cocoa and layers of sweet milky mousse and rich tea biscuits makes this cake a perfect morning coffee treat.
This pudding-like dessert is very light and takes no time to cook. Make it a day or two before and enjoy at the end of a banquet. It’s one of those cakes that gets better in 2-3 days. Keep refrigerated for up to seven days.
This is an easy dessert and all the ingredients are probably in your cupboard.
I use a 2 lb (900 g) loaf tin line with a piece of cling film. If using the cling film make sure that the batter is not too hot as the cling film is tent to melt under the heat. Alternatively use a parchment paper.
- 750 ml / 3 cups whole milk
- 2 tbsp plain flour
- 3 tbsp cornstarch
- 4 tbsp caster sugar
- 2 tbs vanilla extract
- 1 tbsp butter
- 2 tbsp cocoa powder, plus extra for dusting
- 2 tsp instant coffee, pre-soaked in 2 tbsp warm milk
- ~250 g rich tea biscuits
- Pour milk in a medium saucepan. Stir in the flour and corn starch spoon by spoon whisking constantly to remove any lumps. Add the sugar and vanilla extract and place on a medium-low heat.
- Whisk constantly until the batter is thick and just starts to bubble. Stir in the butter and remove from the heat.
- Line a 2 lb (900 g) loaf tin with a parchment paper. Pour a few tbsp of milk batter, then arrange a first layer of biscuits.
- Pour the batter on top to cover the biscuits, then arrange another layer of biscuits.
- Continue until the tin is half filled.
- In the remaining batter stir in the cocoa powder and coffee mixture.
- Continue arranging layers of biscuits and mocha batter until reach the top of the tin.
- Finish with a thin layer of the batter. Cover the cake with a piece of cling film. Chill in a fridge for a couple of hours.
- Remove from the fridge, turn over and dust with the cocoa powder. Slice and serve.
- Instant coffee is optional and could be skipped.