Honestly, I’ve never even heard of Batik Cake until a friend raved about how great and rich and nice and all that to me. It sure did piqued my interest. The best of it is that it is a non-bake cake. It’s one of those cook over the stove, stir, pat into pan and refrigerate type of cake.
Considering I have been limiting my baking activities because I was not in the mood much nowadays, I thought heck, why not? A non-bake cake with loads of cocoa in it sounds simple and good enough.
The reason it’s called Batik Cake is pretty obvious looking at it. It looks like Batik pattern. I think it originated from East Malaysia, well, that’s what I found out when sifting through the numerous recipes available and custom-making it to suit my own taste.
As easy as it sounds, it actually turned out to be quite a lot of work too. But the end result told me it is worth all the work. The ingredient calls for rich tea biscuits (or Marie biscuits), sugar, butter, eggs, cocoa and fresh milk.
First, you smash up the rich tea biscuits into small pieces. This is a good time to let go of any frustrations or stress you have. Just imagine smashing the head of the person who had irritated you. What? The biscuits won’t feel a thing. It is a great stress reliever. Really…okay, if you are all serene and at peace with the world, you can always use the food processor to do the ‘dirty’ work. Then set it aside for later.
Next, you pour the sugar (I use brown sugar but you can always use regular white sugar), eggs, milk and cocoa powder into a mixing bowl and use a whisk to combine it all together.
Place a pan on the stove, dump the butter in and melt it over low heat. You don’t want to burn it or anything. Then, when it is all melted, you pour in the milk, eggs, flour, sugar and cocoa mixture. Let the mixture cook over low to medium fire until it has thickened. That should take between 10 to 15 minutes. Oh and remember to stir it all the while or else you may burn it.
It should thicken to this consistency. I know it looks lumpy but it is supposed to be like this. This is because the eggs are cooked, thus the lumpiness. But don’t worry, you won’t taste any lumpiness when you eat it later.
Then, you stir in the smashed tea biscuits. By that, I meant, really stir in. Mix it all up really, really well.
Make sure each tiny piece of biscuit is really covered in the thick cocoa mixture.
Then, you can spoon the thick mixture into a pan lined with greaseproof paper and pat it in. Don’t worry about hurting it. Really push it all in and flatten in. You want it to be compact.
To me, no chocolate cake, bake or non-bake, is complete without a nice chocolate ganache topping which I later add to the top. You can leave this out if you want to. After adding the topping, just put the pan into the fridge and let it set for several hours. It is best serve cold with a nice glass of milk. Yummm…
What does it taste like? Well, the tea biscuits gave it a slightly salty, biscuit-y flavour and the chocolate, oh, the chocolate is darn good. It’s like having rich chocolate covered tea biscuits, except better. Much, much better.
Now, here’s the recipe:
Batik Cake Recipe
200g rich tea biscuits (Marie biscuits)
1 cup brown sugar
1 cup cocoa powder (optional: you can also use 1/2 cup cocoa powder and 1/2 cup Milo)
1/2 cup fresh UHT milk
1. Smash up the rich tea biscuits and set aside.
2. Combine the sugar, eggs, cocoa and milk in a mixing bowl and mix well.
3. Melt the butter in a pan over low fire and then add in the cocoa mixture.
4. Cook the mixture until it thickened. Remove from heat.
5. Stir in the biscuits and mix it well to ensure the biscuits are all covered in the thick cocoa mixture.
6. Spoon the mixture into a pan, pre-lined with greaseproof paper (if you prefer), and press it all in firmly.
7. Spoon the chocolate ganache topping on top and spread it out evenly with a spatula or the back of the spoon.
8. Refrigerate the mixture for several hours, preferably more than 4 hours, and serve it cold.
Chocolate Ganache Topping Recipe
225g good quality dark chocolate, chopped
115ml heavy cream
1. Melt the butter in a pan over low heat. Add the cream and bring to a boil, careful not to burn it.
2. Pour the butter-cream mixture over the chocolate and stir until melted.
3. The chocolate ganache is ready!
Since I don’t have heavy cream on hand, I didn’t add that but added some icing sugar with more butter and a tablespoon of condensed milk and it turns out pretty okay too. I mostly used non-sweet dark chocolate so the addition of icing sugar did not make it too sweet. However, if you want perfect chocolate topping, do use the heavy cream, it does makes a difference, especially teamed with the batik cake!
Tagged: batik cake, batik cake recipe, chocolate, chocolate cake, chocolate ganache, chocolate ganache topping, dark chocolate, heavy cream, icing sugar, non-bake batik cake, rich chocolate batik cake, rich chocolate cake, tea biscuits, tea cake