Non-bake Rich Chocolate Batik Cake

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.

Batik cake

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.

tea biscuits

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.

whisk together the sugar, eggs, milk and cocoa powder

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.

melt the butter

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.

add in the main ingredients and cook till it thickened.

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.

Stir in the tea biscuits

Then, you stir in the smashed tea biscuits. By that, I meant, really stir in. Mix it all up really, really well. mix it up really well

Make sure each tiny piece of biscuit is really covered in the thick cocoa mixture.

pat it into a pan

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.

top with chocolate ganache topping

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…

batik cake

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

batik cake


200g rich tea biscuits (Marie biscuits)

3 eggs

1 cup brown sugar

250g butter

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

60g butter


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!

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Comments: 6

  1. HoneyB September 23, 2009 at 9:10 pm

    I would LOVE to try this!
    .-= HoneyB´s last blog ..Cincinnati Chili in Northern NY =-.

  2. ck lam September 24, 2009 at 12:13 pm

    Have not seen much recipe using Marie biscuits. This batik cake sure brings out the best of the biscuit…looks yummy.
    .-= ck lam´s last blog ..Penang Meatless Cafe – JenxDan Lifestyle Cafe =-.

  3. lingzie October 7, 2009 at 12:02 pm

    ~swoons and faints at the sight of this~~~~~

    so much for my diet. i REALLY must try this recipe soon… how can i say no to chocolate? 😛
    .-= lingzie´s last blog ..Seri Kembangan Best Fish Head Bihun! =-.

  4. Hon October 8, 2009 at 7:41 am

    Looks delicious…would try it. Thanks you

  5. Nate October 17, 2009 at 11:51 pm

    Hm, pretty neat. I have some Marie biscuits; maybe I shall make this. How does it taste, compared to, say, a McVitties digestive?
    .-= Nate´s last blog ..Dutch Apple Bread =-.

  6. Foong October 18, 2009 at 2:55 pm

    Hey, everyone! thanks for the comments. This cake is wickedly, sinfully delicious so do try it at your own risk! 😉
    Nate: the Marie biscuits will definitely taste better while I imagine the digestives may just crumble with all the mixing around.

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