Discover the simplicity and decadence of our No-Bake Chocolate Cocostar Cake, a dessert that’s as effortless to make as it is delightful to eat. This recipe offers a rich, chocolatey experience with the added tropical twist of coconut, all without the need for baking. It’s not just a treat for the taste buds but also a feast for the eyes, making it a showstopper on any dessert table.
Why You’ll Love This:
This cake is a chocolate lover’s paradise, combining the crunch of cocoa biscuits with a velvety coconut layer and a luscious chocolate ganache topping. It’s incredibly easy to make, requiring just a few simple steps and no oven time. This makes it perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen.
Perfect Occasion:
This no-bake cake is ideal for celebrations, be it a birthday, an anniversary, or a casual gathering. It’s also a great choice for a weekend treat or as a surprise dessert for a dinner party.
Ingredients:
2 packs of cocoa-flavored petit-beurre biscuits
1 cup milk
2 tablespoons cocoa powder
100 grams butter
For the Middle Layer:
1 pack of whipping cream
1 cup milk
2 cups unsweetened shredded coconut
1 tablespoon butter
2 tablespoons powdered sugar
For the Ganache:
Half a pack of cream
60 grams dark chocolate
60 grams milk chocolate
Instructions:
Crush the biscuits in a food processor and transfer to a mixing bowl.
Add milk, butter, and cocoa powder to the biscuits. Mix well and press firmly into a mold.
For the middle layer, combine whipping cream, milk, coconut, butter, and powdered sugar. Follow the same process as the base layer, pressing the mixture firmly on top of the biscuit base.
For the ganache, heat the cream in a saucepan until it starts to simmer around the edges. Then, add finely chopped chocolate and stir until smooth.
Pour the ganache over the cake and spread evenly.
Refrigerate for at least 2 hours before serving.
Note: If you don’t have a springform pan, you can use any small square or round container lined with cling film to shape the cake. I used a heart-shaped cake mold for this recipe.
