“Madou’s Cake”, that’s what this Petit Beurre Chocolate and Coffee Cake recipe is affectionately called.

Madou was my man’s great-aunt and she loved chocolate! She died a few years ago at the age of 106, and as soon as someone brought her a box of chocolate, her eyes would immediately light up. Gluttony surely contributes to longevity 🙂

It’s the same great-aunt who gave me the recipe for chocolate truffles, which I have happily adopted since… 😉

So this lady made this no-bake chocolate cake. I’m sure that for many of you, this dessert will bring back childhood memories… You know, we dip petit-beurre biscuits in coffee, then place them on a dish and cover them with a chocolate ganache, and so on successively. layers…

In our house, this dessert is an institution that children now love to make with their dad for birthdays. They make a huge cake which then keeps very well in the refrigerator for a few days… A real recipe that has been passed down from generation to generation…

Chocolate and Coffee Butter Cake {no baking}

no baking Chocolate and Coffee Butter Cake recipe

What you will like about this butter and chocolate cake

its flavors: this cake is very delicious and comforting, as is often the case with chocolate desserts. Coffee brings out the aromas of chocolate and depending on the coffee you choose, its aromas will be more or less marked.
its texture: or rather its textures! As I explain to you a little further down in the ingredients, the choice of biscuits used will have a small impact on the texture of this cake. Depending on the brand you will have a little more texture and hold, or a real melting side.
its level of difficulty: extremely simple, this cake is very easy to make with children and what’s more, it requires no cooking apart from melting the chocolate.

chocolate and coffee petit-beurre cake recipe

The ingredients you will need for this no-bake cake recipe:

Petit-Beurre or Petit Brun biscuits: according to my man, the former retain their crispness more while the latter will absorb more of the coffee, soften them and provide more fondant. It will therefore depend on the texture you want to obtain.
dark pastry chocolate (as often, I like to use Valrhôna)
cold coffee: you can use the coffee of your choice: coffee maker, espresso, soluble… but it must be cold otherwise your biscuits could tend to melt when you dip them.
fresh eggs
powdered sugar
butter, I prefer semi-salted
for decoration: unsweetened cocoa powder

Details of ingredients and instructions are available at the bottom of the page, in the recipe card.

grandmother's cake — The original recipe.

How to store your brown cake?

This dessert keeps very well for up to 7 days in the refrigerator by covering it with cling film or placing it in a large airtight container. This will allow you to prepare it in advance if you want to prepare it for a family meal. I also advise you to eat it very fresh.

Other ideas for dessert recipes to make with chocolate:

recette gateau petit beurre chocolat cafe

Ingredients

3 to 4 packs of Petit Beurre biscuits (300 g)
1 bowl of coffee
Cocoa powder (unsweetened)

FOR THE CHOCOLATE GANACHE

200 g dark pastry chocolate
150 g half-salted butter
100 to 150 g g powdered sugar (according to your taste)
4 eggs

Instructions

Start by brewing the coffee and letting it cool in a bowl.

FOR THE CHOCOLATE GANACHE

For the ganache, gently melt the chocolate and butter in a bain-marie while stirring.
Separate the egg yolks and whites into 2 different bowls.
Beat the egg whites until stiff and set aside.
Mix the yolks and powdered sugar until frothy.
Then pour the melted chocolate-butter mixture into the salad bowl with the egg yolks-sugar. Stir until everything is well mixed.
Then gently incorporate the egg whites into the previous mixture.

FOR THE CAKE

Cover a baking sheet or large rectangular dish with a sheet of baking paper/parchment.
Dip the biscuits in the cold coffee and place them at the bottom of your dish.
Cover with a thin layer of chocolate ganache.
Cover with a layer of coffee-soaked biscuits and repeat for 4 or 5 layers.
Place in the refrigerator for 24 to 48 hours.
When serving, sprinkle the top with unsweetened cocoa.

If you ever make my Chocolate and Coffee Butter Cake recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

Chocolate and Coffee Butter Cake