Mum’s Biscuit Cake Recipe with Coffee & Chocolate

Mum’s Biscuit Cake Recipe with Coffee & Chocolate

Crispy cake layers smothered with chocolate espresso cream

Photos and original recipe by John Bek (

Rediscover the classical recipe: Delicious coffee and chocolate biscuit cake.

The Coffee and Chocolate Biscuit Cake, is a real classic! If the original recipe is also eaten by children, this variant is rather something for the adults. The delicious coffee aroma gives this stunning cake a new and fresh kick. The advantage of preparing this cake is that the cake does not have to be baked. Fast and efficient.

Fun-Fact: The popular biscuit cake is mainly known under the name “cold dog” or “cold splendor”. But where does this term come from? On the one hand, the name derives from the box-like “hunts” (mining vehicles) in the mining sector, which were the present forms of the cake, and on the other hand, the surface of the candy is often compared with the wet snout or “cold muzzle” of a dog.

Total time: 30min

Prep time: 30min; Cook time: 0min

Difficulty: Easy


Servings: 10 Slices

300 ml Espresso (Gourmesso Ristretto Blend Forte or Honduras Pura Forte)


For the cream:

 Beat the eggs in a heat-resistant bowl and add the 200g of sugar, vanilla powder and dark chocolate. Stir everything with a wooden spoon to a uniform mass.

Place the bowl in a saucepan with boiling water and stir the mass evenly over the steam for about 10 minutes. Be careful that nothing sticks or solidifies.

Place the bowl aside and allow the mass to cool to room temperature.

Mix the butter with the extra-fine sugar for 5 minutes until a light and fluffy mass is produced. Combine with the cooled chocolate mass and stir again until everything is mixed. Let it cool down.

For the cake:

 Dip the biscuits in the espresso and place them in an arrangement of 3 × 2 on a cake plate. Place the biscuits into the espresso for only a second, otherwise they become too soft.

Now spread the chocolate mass on the biscuits. Make sure that the cream is not more than 5mm thick. Repeat this step until all the biscuits are pilled up. At the most – 7 layers.

Once the cake is prepared, spread another layer of the cream as a topping over it. After that, it should be kept cool for a few hours so that everything becomes solid. If you cover the cake with a fresh foil, it will stay for a few days. Cut the slices when ready to serve.

Tip: For decoration, use chocolate chips, powdered sugar and cocoa powder!

Done. Enjoy!


  • 4 eggs
  • 200 g of sugar
  • 1 tspn vanillin powder
  • 100g dark chocolate (85%) – crushed
  • 250g of butter
  • 50g extra fine sugar
  • 300ml Espresso (Gourmesso Ristretto Blend Forte or Honduras Pura Forte)
  • 280g of tea or butter biscuits
  • Cocoa powder and icing sugar


Ristretto Blend Forte - Nespresso Compatible Capsules from Gourmesso

Ristretto Blend Forte

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