Leftover Biscuit Chocolate Cake | Biscuit cake | Leftover Biscuit cake | Recipe of leftover biscuit cake | How to make cake from leftover Biscuits with step by step instructions

This eggless easy to make Leftover Biscuit Chocolate Cake | Biscuit cake recipe as the name suggests, is made with leftover biscuits, uses limited pantry ingredients, needs no oven to bake it.

This turns out soft, chocolaty, delicious and well, almost melt in mouth. In addition to that, you need no oven to bake this.

Here to make this delicious, easy to make cake I have shared 2 methods. One in Pan/kadai and the other in Microwave (normal mode).

Leftover Biscuit Chocolate Cake | Biscuit cake, an easy peasy recipe

Now-a-days I am more inclined towards making easy peasy and quick recipes. This one is my favorite, as it gets done quickly.

Just blend the leftover Biscuits, add milk, Eno/baking powder, cocoa powder and bake in kadai. I have frosted it with Caramel.

This cake can be made in Microwave or in an OTG also. But as not everyone has the access to these both I have made in kadai/pan.

I have earlier shared the recipes of Eggless semolina coconut cake and Eggless tutti fruity cake that were made in cooker.

In addition to that I have made Banana Chocolate eggless mug cake and Easy 5 minute Christmas fruit cake in normal Microwave in few minutes.

How to serve?

Serve this cake as dessert or snack or with tea/Coffee.

This cake is ideal for your kid’s lunch box as well.

If you are looking for more leftover makeover recipes, do check out the following on the blog-

Instant khatta dhokla from leftover idli batter

Leftover roti churma laddu

Pomegranate peel tea recipe

Leftover Chapati/Roti Chocolate mithai

Leftover onion peel tea

Leftover chapati cutlets

Leftover whipped cream & bread malai kulfi

Leftover bread pudding

and Leftover watermelon rind halwa.

Step by step instructions and pictorial presentation to make Leftover Biscuit Chocolate Cake | Biscuit cake

Place a wire stand inside the wide  pan/kadai and preheat it on a medium flame for 10 minutes.

Grease 8 inch cake mold with butter or oil. Dust some flour and tap it to remove excess flour.

You may line the mold with parchment paper also.

In a mixer jar blend all the leftover biscuits and make a fine powder.

Transfer the powdered biscuit  mixture into a bowl.

Then add sugar and cocoa powder. After that, slowly and gradually add the milk to the biscuit mixture.

Make a smooth batter by blending it with a whisk.

In the last add ENO/fruit salt to the batter and add a teaspoon of milk over the fruit salt and give a really quick mix.

Pour the batter into the prepared cake tin. Tap it on the kitchen counter few times to remove any air bubbles.

Place the cake tin in the preheated kadai and cover it.

Let it cook for 30-45 minutes on low flame.

Check the cake by inserting a toothpick in the middle part of the cake.

If the toothpick comes out clean,  remove the tin from the pan and allow it to cool.

Otherwise, cook for another 2-3 minutes more.

Next, un mold the cake into a plate by sliding a knife and running it all over the edges of mold.

Place this cake on wire rack to cool. Once cooled pour the caramel over it.

Garnish it with grated Amul chocolate.

Slice the cake and enjoy!

Microwave Method

Follow the same instructions till you mix all the ingredients. Preheat the microwave for 1 minute.

Meanwhile, transfer the batter to a well greased microwave dish and microwave on high (normal mode)  for 5 minutes first and then do a toothpick test.

If it comes out clean your cake is done or else do it for one more minute.

Your soft, chocolaty, eggless biscuit cake is ready to gobble.

Pour Caramel over it and enjoy.

Notes

1. You may use any type of biscuits to make this cake. This includes Marie, Monaco, Rusk, Oreo, sugar cookies, oats biscuits etc.

2. You can Bake this cake in an oven at 180° C for 35 to 40 minutes.

3. After adding Eno you need to be pretty quick to put it for bake.

4. I would suggest you to add Eno in the last when you are ready with preheated pan/oven.

5. Replace Eno with 1/4 tsp baking soda and 1/2 tsp of baking powder.

6. You can add nuts of your choice.

7. This cake can be served without caramel also.

8. Replace Cocoa powder with Coffee powder or vanilla.

9. Do not add extra sugar if using more of cream biscuits.  Accordingly, you may need a little less quantity of milk to make the cake batter.

10. You can easily replace caramel with store bought chocolate sauce.

Recipe Card 🔽

Print Recipe

Biscuit Cake Recipe | Biscuit Cake Without Oven

Leftover Biscuit chocolate Cake is one of the easy and simple cake recipes, made with just few handy ingredients like biscuit, cocoa powder, milk and eno/baking soda.

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Dessert, Cakes

Cuisine: International

Keyword: eggless cake recipes, how to make leftover biscuit chocolate cake in kadai, leftover biscuit cake, no oven cake

Servings: 8 Inch cake

Author: Lata Lala

Ingredients

• 300 grams leftover biscuits
• 2 tbsp Sugar more or less adjust according to your taste
• 1 cup Milk more or less
• 2 tbsp Cocoa powder
• 1 tsp Eno Un flavoured fruit salt

Instructions

• Place a metal stand inside the wide pan/kadai and preheat it on a medium flame for 10 minutes.
• Grease 8 inch cake mold with butter or oil. Dust some flour and tap it to remove excess flour.
• You may line the mold with parchment paper also.
• In a mixer jar blend all the leftover biscuits and make a fine powder.
• Transfer the powdered biscuit mixture into a bowl.
• Then add sugar and cocoa powder. After that, slowly and gradually add the milk to the biscuit mixture.
• Make a smooth batter by blending it with a whisk.
• In the last add Eno/fruit salt to the batter and add a teaspoon of milk over the fruit salt and give a really quick mix.
• Pour the batter into the prepared cake tin. Tap it on the kitchen counter few times to remove any air bubbles.
• Place the cake tin in the preheated kadai and cover it.
• Let it cook for 30-45 minutes on low flame.
• Check the cake by inserting a toothpick in the middle part of the cake.
• If the toothpick comes out clean, remove the tin from the pan and allow it to cool.
• Otherwise, cook for another 2-3 minutes more.
• Next, un mould the cake into a plate by sliding a knife and running it all over the edges of mold.
• Place this cake on wire rack to cool. Once cooled pour the leftover caramel over it.
• Garnish it with grated Amul chocolate.
• Slice the cake and enjoy!

Microwave Method

• Follow the same instructions till you mix all the ingredients. Preheat the microwave for 1 minute.
• Meanwhile, transfer the batter to a well greased microwave dish and microwave on high (normal mode) for 5 minutes first and then do a toothpick test.
• If it comes out clean your cake is done or else do it for one more minute.
• Your soft, chocolaty, eggless biscuit cake is ready to gobble.

Notes

1. You may use any type of biscuits to make this cake. This includes Marie, Monaco, Rusk, Oreo, sugar cookies, oats biscuits etc.

2. You can Bake this cake in an oven at 180° C for 35 to 40 minutes.

3. After adding Eno you need to be pretty quick to put it for bake.

4. I would suggest you to add Eno in the last when you are ready with preheated pan/oven.

5. Replace Eno with 1/4 tsp baking soda and 1/2 tsp of baking powder.

6. You can add nuts of your choice.

7. This cake can be served without caramel also.

8. Replace Cocoa powder with Coffee powder or vanilla.

9. Do not add extra sugar if using more of cream biscuits.  Accordingly, you may need a little less quantity of milk to make the cake batter.

10. You can easily replace caramel with store bought chocolate sauce.

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