Biscuit Layer Cake Recipe


Health IndexAverageCourse
Main Ingredient


 Butter/Margarine / vanaspati180 Gram
 Drinking chocolate powder60 Gram
 Cocoa15 Gram
 Icing sugar240 Gram
 Almonds/Cashewnuts halves1 Tablespoon (For Decoration)
 Cherries1 Tablespoon (For Decoration)
 Milk1 1⁄2 Tablespoon
 Biscuits350 Gram (Square / Rectangular, Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 4137 Calories from Fat 1770

% Daily Value*

Total Fat 202 g310.7%

Saturated Fat 106.7 g533.5%

Trans Fat 0 g

Cholesterol 389.3 mg

Sodium 1686.5 mg70.3%

Total Carbohydrates 573 g190.9%

Dietary Fiber 7.1 g28.5%

Sugars 363.5 g

Protein 33 g66.1%

Vitamin A 90.6% Vitamin C 1.8%

Calcium 13.2% Iron 76.5%

*Based on a 2000 Calorie diet


Line a square or rectangular tin with grease proof paper or polythene sheet.
Melt butter in top of a double boiler.
Sift together cocoa, icing sugar and chocolate powder.
Gradually, add this to butter, stirring constantly; add milk.
Whisk with a beater until the mixture is a smooth and thick paste.
Remove from heat.
Add essence.
Pour a thin layer of chocolate mixture into the prepared tin.
Arrange biscuits side by side to form a layer at the bottom.
Cut biscuits if necessary.
Pour some more chocolate mixture to cover the layer of biscuits completely.
Again arrange biscuits to form a layer.
Repeat this till all biscuits and chocolate paste are used up, beginning and ending with chocolate mixture.
Make alternate rows of nuts and glazed cherries on the last layer of chocolate mixture.
Place silver balls in between.
Leave in refrigerator to set (for 4 to 5 hours).
Slice the cake (1 1/2 inch long and 1 inch wide) with a sharp knife.
Lift the whole cake along with the polythene sheet and place on serving plate