Markiza Cake (Marquise Cake)

Why You’ll Love This Recipe

Markiza Cake is the perfect blend of textures and flavors. The creamy chocolate filling is rich and smooth, while the biscuit or cookie base adds a satisfying crunch. This no-bake cake is incredibly easy to prepare, requiring minimal ingredients and no oven time. It’s ideal for busy days when you want a homemade dessert without all the hassle. Plus, it’s versatile—feel free to get creative with different biscuits, cookies, or toppings to make it your own.

Ingredients

• For the Base:

  • 200g (7 oz) digestive biscuits or cookies (you can also use graham crackers or any plain biscuits)

  • 1/4 cup (60g) unsalted butter, melted

  • 2 tablespoons cocoa powder

• For the Filling:

  • 200g (7 oz) dark chocolate (or milk chocolate, depending on your preference)

  • 1 cup (240ml) heavy cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

• For the Chocolate Glaze:

  • 100g (3.5 oz) dark chocolate

  • 2 tablespoons butter

  • 2 tablespoons heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Base:

1. Prepare the biscuits:

   • Break the digestive biscuits or cookies into small pieces. You can do this by hand or pulse them in a food processor to create coarse crumbs.

   • In a medium bowl, combine the crushed biscuits with the cocoa powder and melted butter. Stir until the mixture is well combined and the biscuits are evenly coated.

2. Assemble the base:

   • Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the biscuit mixture into the bottom of the pan, creating an even layer. Use the back of a spoon to compact it. Set the pan in the fridge to chill while you prepare the filling.

For the Filling:

3. Prepare the chocolate mixture:

   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t let it boil).

   • Remove from heat and add the dark chocolate, stirring until it melts smoothly into the cream.

   • Add the powdered sugar and vanilla extract, and stir until everything is well combined and smooth.

   • Let the mixture cool slightly before adding it to the prepared base.

4. Assemble the cake:

   • Pour the chocolate mixture over the chilled biscuit base. Smooth the top with a spatula to create an even layer.

   • Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the filling to set and firm up.

For the Chocolate Glaze:

5. Prepare the glaze:

   • In a small saucepan, melt the dark chocolate and butter over low heat, stirring occasionally until smooth.

   • Once the chocolate and butter are fully melted, add the heavy cream and stir until the mixture is glossy and smooth.

6. Glaze the cake:

   • Once the cake has set, pour the chocolate glaze over the top, spreading it evenly with a spatula. The glaze will form a smooth, shiny layer on top of the cake.

   • Return the cake to the fridge for another 30 minutes to let the glaze set.

Serve:

7. Serve the cake:

   • Once the cake has chilled and the glaze has set, carefully remove the cake from the springform pan. Slice and serve chilled, garnished with whipped cream or berries if desired.

Servings and Timing

• Servings: 8-10

• Prep time: 20 minutes (plus chilling time)

• Cook time: 10 minutes (for the glaze)

• Total time: 4 hours (including chilling time)

Variations

• Add Fruit: For a fresh twist, add fruit like raspberries, strawberries, or cherries between the chocolate layers for added flavor and color.

• Flavored Biscuit Base: Experiment with flavored biscuits, like ginger snaps or chocolate cookies, to change the flavor profile of the base.

• Liqueur Infusion: Add a tablespoon of coffee liqueur or rum to the filling for an adult version with extra depth.

• Vegan Version: Substitute dairy ingredients with plant-based alternatives like coconut cream, dark chocolate, and vegan butter for a dairy-free version.

Storage/Reheating

• Storage: Store the Markiza Cake in an airtight container in the refrigerator for up to 4 days. Make sure it’s well-covered to prevent it from absorbing odors.

• Freezing: The cake can be frozen for up to 1 month. Slice it into portions before freezing to make it easier to thaw individual pieces. Thaw overnight in the fridge before serving.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the flavor will be sweeter and less intense than with dark chocolate. Adjust the sweetness as needed.

Can I make this cake gluten-free?

Yes, use gluten-free biscuits or cookies in place of regular ones to make this cake gluten-free.

How do I know when the cake is fully set?

The filling should be firm to the touch, and the chocolate glaze should be smooth and set without being sticky. You can also check by inserting a toothpick or knife into the center of the cake—it should come out clean when the filling is set.

Can I make this cake without the chocolate glaze?

Yes, you can omit the chocolate glaze if you prefer a lighter topping. The cake will still be delicious with just the chocolate filling.

Can I add more layers to the cake?

Yes! If you want a more layered effect, you can add another biscuit layer between the chocolate filling for a multi-layered dessert.

Conclusion

Markiza Cake (Marquise Cake) is a rich, indulgent dessert that combines smooth chocolate, crunchy biscuit, and a glossy chocolate glaze for a decadent treat. Whether you’re looking for an elegant dessert for a special occasion or a simple yet impressive dish to enjoy with loved ones, this no-bake cake is sure to impress with its layers of flavor and texture. Easy to make yet luxurious in taste, it’s the perfect way to satisfy your chocolate cravings!

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