Kek Batik with Chocolate Ganache

Make this super easy Malaysian kek batik with chocolate ganache. features layers of chocolate and biscuits, topped with a luscious chocolate ganache. Perfect for any occasion! No baking and eggless it’s such a dream recipe right!

Discover the delightful layers of Kek Batik with Chocolate Ganache, a popular no-bake chocolate cake made with Marie biscuits, cocoa powder, and a smooth ganache topping. Easy to make and irresistibly delicious!

Kek Batik; One of favorite Malaysian dessert

Kek Batik is a delightful no-bake chocolate cake that’s quite popular in Malaysia and Indonesia. The cake typically features layers of chocolate and biscuit, giving it a unique texture and flavor. And when you add chocolate ganache, it elevates the cake with a rich and creamy finish.

The batik cake, biscuit cake, lazy cake or kek batik in Malay, requires no baking whatsoever. Usually, this cake served during the eve of Hari Raya, or Eid celebrations.

Why is it called kek batik? Well, Batik cake is named because its distinctive marbled or “batik-like” appearance. Batik is traditional Indonesian textile art where patterns are created by applying wax to fabric and then dyeing it. The “Batik-like” pattern is created by the contrast in color between the pieces of biscuits and the buttery cocoa mixture when they are pressed into a cake pan.  And kek is originated from English word cake.

Before we jump into this chocolatey delight, let’s take a quick look at the ingredients. Our key component is Marie biscuits, which create the layers and structure of the cake. The process is simple: cook these ingredients with a few extras, spread everything in a tray, and let it set in the fridge. Finally, we’ll pour a luscious topping made from chocolate and whipping cream on top—yes, even more chocolatey goodness!

In Malaysia, people use Milo powder for kek batik because the chocolate malt powder is a staple in most households. But you can switch to unsweetened cocoa powder since it’s more easily accessible.

For the best results, it’s ideal to make this cake a day in advance, as the Marie biscuits will become soft, giving it that cakey texture. Trust me it is so easy to make and really hassle and failed-free!

Ingredients of Kek Batik with Chocolate Ganache

Kek Batik

• Cocoa Powder; provides the primary chocolate flavor in the cake. It also contributes to the cake’s color and richness. It adds a slight bitterness that balances the sweetness of other ingredients. You can use Milo powder too
• Marie biscuits: These are a type of plain biscuit that provides the base for the cake. You can substitute them with other similar biscuits like digestive biscuits.
• Unsalted butter: Butter adds richness and moisture to the cake. You can substitute it with margarine, but the flavor might be slightly different.
• Condensed milk: This sweet, creamy ingredient adds sweetness and richness to the cake. You can substitute it with evaporated milk, but it will be less creamy
• Vanilla extract; A little vanilla always ties everything together in a pleasant way. I usually use real vanilla extract

Chocolate Ganache

• Dark chocolate: High-quality dark chocolate is the base of the ganache. You can use different percentages of cocoa solids to adjust the sweetness and bitterness.
• Heavy cream: The heavy cream adds richness and smoothness to the ganache. You can substitute it with half-and-half or whole milk, but the ganache might be less rich.
• Milk; Milk helps to adjust the consistency of the cake mixture, ensuring that the biscuit crumbs and other ingredients bind together well. It adds moisture and a creamy texture, making the cake easier to slice after it sets.

How to Make Kek Batik with Chocolate Ganache

Kek Batik

First, prepare a baking pan lined with baking paper. In a saucepan, combine the milk, sweetened condensed milk, butter, vanilla extract, and cocoa powder. Heat the mixture over medium heat, stirring continuously until well combined.

Break the Marie biscuits into pieces and add to the chocolate mixture. Stir gently over low heat until the biscuits are thoroughly coated in chocolate. Once everything is evenly mixed, remove from the heat.

Pour the mixture into the prepared baking tin and spread evenly with a spatula, making sure there are no gaps between the biscuits. Leave to set in the fridge for 30 minutes before pouring the ganache over the top.

Chocolate Ganache

First, heat a pan of water on medium heat. Melt the chocolate using the bain-marie technique. When the chocolate is melting, add the heavy cream and milk, stirring continuously until well combined.

Pour the smooth cooled ganache over the batik cake. Use a spatula to spread the ganache evenly and tap the pan gently to remove any air bubbles.

For best results, return the batik cake to the fridge and chill for at least 4 hours, ideally overnight. This will allow the biscuits to soften, making it easier to cut the cake beautifully.

Enjoy your delicious Kek Batik with Chocolate Ganache!

Recipe Notes;

1. When heating the chocolate mixture for your batik cake, be careful not to overheat it; use low to medium heat to maintain the perfect consistency.
2. As you spread the mixture in the pan, make sure to fill every corner to ensure an even layer throughout.
3. When it comes time to slice the cake, use a long knife. For the best results, warm the knife by either soaking it in hot water or using a torch to achieve clean, smooth cuts.

Try this Kek Batik with Chocolate Ganache

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Kek Batik with Chocolate Ganache

Sonia Ardiana

Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

resting time in refrigerator 4 hours hrs

Course Cake, Dessert

Cuisine malaysian

Servings 16 pcs

Ingredients

  

Kek Batik

• 2/3 cup cocoa powder
• 1/2 Cup condensed milk
• 2/3 cup Unsalted Butter
• 1/2 tsp Vanilla extract
• 8.8 oz marie biscuit

Chocolate Ganache

• 1/4 cup Milk
• 1 1/2 cup Couverture chocolate
• 7/8 cup Heavy Cream

Instructions

 

Kek Batik

• First, prepare a baking pan lined with baking paper. In a saucepan, combine the milk, sweetened condensed milk, butter, vanilla extract, and cocoa powder. Heat the mixture over medium heat, stirring continuously until well combined.
• Break the Marie biscuits into pieces and add to the chocolate mixture. Stir gently over low heat until the biscuits are thoroughly coated in chocolate. Once everything is evenly mixed, remove from the heat.
• Pour the mixture into the prepared baking tin and spread evenly with a spatula, making sure there are no gaps between the biscuits. Leave to set in the fridge for 30 minutes before pouring the ganache over the top.

Chocolate Ganache

• First, heat a pan of water on medium heat. Melt the chocolate using the bain-marie technique. When the chocolate is melted, add the heavy cream and milk, stirring continuously until well combined.
• Pour the smooth ganache over the batik cake, which has been cooled in the fridge. Use a spatula to spread the ganache evenly and tap the pan gently to remove any air bubbles.
• For best results, return the batik cake to the fridge and chill for at least 4 hours, ideally overnight. This will allow the biscuits to soften, making it easier to cut the cake beautifully.
• Enjoy your delicious kek batik!

Notes

1. When heating the chocolate mixture for your batik cake, be careful not to overheat it; use low to medium heat to maintain the perfect consistency.
2. As you spread the mixture in the pan, make sure to fill every corner to ensure an even layer throughout.
3. When it comes time to slice the cake, use a long knife. For the best results, warm the knife by either soaking it in hot water or using a torch to achieve clean, smooth cuts.

Keyword biscuit cake, kek batik, kek batik chocolate, no bake cookie cake, no bake eggless batik cake