No Bake Jhatpat Chocolate Cake

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Anumita, our Managing Editor, shares a no-bake jhatpat chocolate cake recipe, in the weekly column. She recalls her childhood in Venezuela and the cake that her mother made for them – she had learnt it from her friends. The memories and stories associated with food makes it magical. A Different Truths exclusive.

A major part of my childhood was spent in the beautiful country of Venezuela. The little town of Port Ordaz was filled with topical natural beauty. The colony where we lived there were many other Indian families as well as people from all over the world. One of my Ma’s friend Bharati Kakima used to cook fabulous dishes.

There were others who had the culinary expertise and often my Ma used to learn some things from them and make it for us. One such recipe was a jhatpat (quick) cake. A cake which did not need any baking. It was made of glucose biscuits (cookies) and chocolate mixed in with butter.

The only downside of this cake is it melts easily if kept out for a longer period. I decided to add a bit of whipping cream to the mix to make the paste a bit steadier. I love coffee and so add a bit of twist along the way to add a slight coffee flavour to some layers of the cake.

Here is the recipe of the Jhatpat Chocolate Cake. Hope you enjoy making it with your kids or by yourself and finally enjoy every bite.

No Bake Jhatpat Chocolate Cake 

Prep time: 15 mins                                               Making time: 15 mins

Cuisine: Dessert                                                    For: 6 to 8 people

Ingredients

Glucose biscuits (Cookies) 6 packs (about 72 biscuits)

Whipping cream 2 cups

Butter stick 2 (melted)

Milk chocolate powder 2 cups (alternative: cocoa powder 2 cups and ½ cup sugar)

Warm milk 2 cups

Strong black coffee 2cups

Berries (sliced) (optional)

Chocolate chips or M&Ms (optional)

Method

Place the warm milk and warm coffee in a shallow plate.

On a separate flat plate apply some butter

In a bowl mix the whipping cream, butter and chocolate powder. Whip till frothy.

Taste to check the correct amount of sweetness.

Now take one biscuit (cookie) at a time and dip it in the milk.

Quickly lay it on the plate.

Form a square or rectangle.

Now with a butter knife lather some of the chocolate mixture over it and even it out.

Repeat the process with some more biscuits, to form another layer.

Keep cementing the biscuit layers with the chocolate mix.

After 2 or 3 layers alternate with biscuits dipped in coffee.

Continue till all the biscuits are stacked up.

Now cover the sides and the top with the chocolate mix.

Decorate the top and sides with berries, chocolate chips or M&Ms.

Place it in the refrigerator for at least half hour before serving.

Serve with a dollop of vanilla whipped cream.

Enjoy every spoonful.

©Anumita Chatterjee Roy

 Photos by the author

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Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her husband and two sons.