By Akshara
January 5, 2026
This cake is made by turning biscuits into a fine crumb and using them as the base of a simple batter. The mixture comes together quickly and bakes evenly with steady heat, resulting in a soft, sliceable cake with a mild chocolate flavour. It is a straightforward method that does not rely on layering or soaking and works well when baked slowly. Once cooled, the cake firms up and cuts neatly, making it suitable for everyday serving.
2 packets bourbon biscuits 1 tsp baking powder ½ tsp baking soda 2 tbsp cocoa powder ¾ cup milk ¼ cup oil or melted butter 3–4 tbsp powdered sugar 1 tsp vanilla essence Butter or oil for greasing
Remove cream from the biscuits and grind the biscuits into a fine powder.
Mix biscuit powder, cocoa powder, baking powder and baking soda evenly.
Add milk, oil, sugar and vanilla and whisk into a smooth batter.
Grease a tin and pour in the batter, tapping gently to remove air bubbles.
Preheat a pressure cooker with salt at the base and a stand inside.
Place the tin in the cooker, cover without the whistle and bake on low heat for 35–40 minutes.
Cool completely before unmoulding and slicing.