Step 1

First assemble all the ingredients.

Step 2

Line a cake pan or a loaf pan with parchment paper, butter paper or aluminium foil. You can use any medium sized cake pan.

Step 3

Take water in a small sauce pan and warm it. The water should be warm or slightly hot.

Step 4

Then take the warm water in a bowl. add ½ tablespoon instant coffee.

Step 5

Mix very well. Keep aside.

Step 6

Next milk in the same sauce pan. add 1 tablespoon cocoa powder.

Step 7

Mix very well to solution without any lumps.

Step 8

Then add 1 tablespoon sugar.

Step 9

Keep the pan on stove top and keep the flame to a low.

Step 10

With a wired whisk stir so that all the sugar dissolves.

Step 11

Let this cocoa mixture come to a boil.

Step 12

After it comes to a boil, then continue to simmer for 2 to 3 minutes on a low to medium-low flame. Stir often.

Step 13

After 2 to 3 minutes, switch off the flame and add the chopped chocolate.

Step 14

Keep the pan down and begin to mix.

Step 15

The heat of the cocoa solution will melt the chocolate. Mix to a smooth glossy consistency.

Step 16

At this point you can add some chopped nuts or dry fruits if you want.

Step 17

Take each glucose biscuit and begin to dip in the coffee solution. If using glucose or marie biscuits or digestive biscuits, then just dip and remove in a second. Do not keep for more time as biscuits will break.

Step 18

You just need to coat the biscuits with the coffee syrup.

Step 19

Then place the biscuit in the pan with the parchment paper. Similarly dip each biscuit in the coffee syrup and line the pan with a single layer of biscuits.

Step 20

Also make a second layer. Depending on the size of the pan, you can make 2 to 3 layers.

Step 21

Now pour half of the chocolate sauce on the biscuit layers and spread it evenly but gently with a spatula. You can also tilt the pan slightly so that the chocolate sauce spreads all over evenly.

Step 22

Make another third and fourth layer of coffee solution dipped biscuits.

Step 23

Finally pour the remaining chocolate sauce and spread it evenly.

Step 24

Seal the pan with a lid or with a foil. Keep in fridge and let the biscuit cake set for 4 to 5 hours. You can also keep overnight.

Step 25

Now carefully lift the sides of the parchment paper and keep biscuit cake on a chopping board or tray. Slice the cake gently.

Step 26

The chocolate biscuit cake will have layers. So while serving you can serve in such a way that the layers can be seen.

Step 27

Serve biscuit cake as a dessert after meals or as a sweet snack.