Chocolate Cake and Biscuit Layers

Ingredients

• 2 Ready-made chocolate cake (Homemade chocolate cake may be used instead of ready-made cake; crumble it into pieces or coarse crumbs)
• 200 g Lotus biscuits (Crumpled or coarsely crushed)
• 200 g Oreo biscuits (Crumpled or coarsely crushed)
• 100 g Nuts (Hazelnuts or pecans, optional and coarsely chopped)
• 300 ml Milk (For moistening and soaking the cake layers; the amount is approximate and should be used as needed)
• 1 cup Powdered sugar (For the white sauce, approximately 120 g)
• 1 cup Whipping cream (Whipped until thick)
• 1 can Ashta cream (One can of ashta cream; approximate weight 170 g)
• 1 packet Dream Whip (One packet, prepared or used with the sauce ingredients according to the package instructions)
• Vanilla (A pinch)
• 200 g Belgian chocolate or Galaxy chocolate (Melted and added only when serving; do not add before chilling so it does not set)

Steps

1. 1

   Crumble the ready-made chocolate cake into pieces or coarse crumbs in a large bowl. If preparing the cake at home, let it cool completely before crumbling.

2. 2

   Add the crumbled Lotus biscuits and Oreo biscuits to the cake. Add the chopped hazelnuts or pecans if desired, then gently mix until evenly distributed.

3. 3

   Prepare the white sauce by whipping the cream until firm. Add the powdered sugar, ashta cream, Dream Whip packet, and a pinch of vanilla, then mix until you have a smooth, creamy white sauce.

4. 4

   Place half of the cake and biscuit mixture in a deep serving dish or suitable mold, and gently smooth the surface.

5. 5

   Gradually pour the milk over the first layer to soak it. Use enough to moisten the cake without turning it into a liquid mixture.

6. 6

   Spread the white sauce evenly over the first layer, smoothing the surface with a spoon or spatula.

7. 7

   Add the remaining cake and biscuit mixture over the white sauce, then gently smooth the second layer.

8. 8

   Soak the top layer with the milk in the same way, adding the milk gradually until it is moist yet cohesive.

9. 9

   Cover the dish and refrigerate for at least two hours, or overnight, for a chilled and well-set texture.

10. 10

    Immediately before serving, melt the Belgian chocolate or Galaxy chocolate until smooth and liquid.

11. 11

    Pour the melted chocolate over the dessert and serve immediately, as the chocolate may set if the dish is returned to the refrigerator after it is added.

Notes

Homemade chocolate cake or two ready-made cakes may be used. The amounts of milk and nuts are approximate because the source did not specify them. Add the melted chocolate immediately before eating and do not return the dessert to the refrigerator afterward so the chocolate remains soft.

Nutrition per serving

• Dessert
• Chilled dessert
• No-bake
• Easy
• Cake
• Chocolate
• Biscuits
• Suitable for gatherings