Ingredients

Method

1. Melt the butter in a saucepan, then mix in the sugar.
2. Stir in the cocoa and milk.
3. Dip biscuits in the coffee, and arrange them in the bottom of the dish to make a single layer. Spread the chocolate mixture on top of the biscuits. Repeat this step until you run out of biscuits and chocolate.
4. Scatter the sprinkles on top, then chill in the fridge until set.
5. Slice and serve.

Notes

• The above measurements aren't precise; play with the amounts to your liking.
• Adding the milk will make the cake less solid.
• Coffee is optional; addition is to taste.
• Use about 750 g butter for more than 2 layers of biscuits, and adjust the cocoa/sugar to match.
• Vegan variation: Remove the milk and chocolate sprinkles, and replace the butter by ⅔ soy butter and ⅓ margarine (or all margarine).

Equipment

• Dish or mold with high sides (e.g. springform or pie pan; about 26 cm in diameter)
• Saucepan
• Wooden spoon

Categories

• Vegan recipes
• Recipes for dessert
• Recipes for pies and tarts
• Dutch recipes
• Recipes using butter
• Recipes using cocoa powder
• Recipes using white sugar
• Recipes using brewed coffee
• Recipes using cow milk
• Recipes using cookies