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Slice of no-bake coffee biscuit cake with mascarpone cream and cocoa topping served on a dark plate

Coffee Biscuit Cake with Mascarpone Cream and Nutella Topping

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A simple no-bake cake made with cocoa biscuits dipped in coffee, a soft mascarpone cream filling, and a smooth Nutella topping. This chilled dessert is easy to prepare ahead and slices beautifully straight from the fridge.
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Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Course: No Bake Cakes, No-Bake Dessert
Cuisine: European
Ingredients Method Video Notes

Ingredients
  

For the base
  • 200 g cocoa biscuits
  • 100 ml black coffee cooled
For the filling
  • 300 g mascarpone cheese
  • 2 tablespoons powdered sugar
  • 500 ml heavy whipping cream 35% fat, cold
For the topping
  • 3 tablespoons Nutella
  • 1 teaspoon coconut oil

Method
 

  1. Prepare the coffee and let it cool completely.
  2. In a large mixing bowl, beat the mascarpone cheese with the powdered sugar until smooth.
  3. Pour in the cold heavy whipping cream and continue beating until you get a smooth, thick filling. Do not overbeat. The filling should be creamy and hold softly, not become completely stiff.
  4. Divide the filling into two equal parts.
  5. Dip each cocoa biscuit briefly into the cooled coffee and arrange the first layer in the bottom of your pan.
  6. Spread the first half of the filling evenly over the biscuit layer using a spoon or spatula.
  7. Dip more biscuits in the coffee and arrange a second layer over the filling.
  8. Spread the second half of the filling evenly on top.
  9. Add a third layer of coffee-dipped biscuits on top.
  10. Refrigerate the cake for 1 hour.
  11. Place the Nutella and coconut oil in a heatproof bowl and melt them gently over a double boiler, stirring until smooth.
  12. Let the topping cool slightly, then pour it over the chilled cake and spread evenly.
  13. Return the cake to the refrigerator for 2 more hours, or until fully set.
  14. Slice and serve cold.

Video

Notes

  • Dip the biscuits quickly in the coffee so they soften without turning soggy.
  • Use cold heavy cream for the best filling texture.
  • Do not whip the filling until stiff, or it will be harder to spread smoothly.
  • For cleaner slices, chill the cake well and wipe the knife between cuts.
  • Store leftovers covered in the refrigerator.

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