Exciting times are ahead people! I’m absolutely over the moon to share this recipe with you all. It’s a MUST Greek staple. I think I’ve managed to get it right- it tastes just like the ones you can get in the Greek bakeries. I gave the recipe to a mate of mine so she could make it for a family do and everyone loved it! So if my Greek mate and her family all approve, it’s got to be a winner! As a fellow Cypriot I know they’ve eaten many a Duchess in their time so their judgement was crucial. To put it simply- if you’re Cypriot and you haven’t ever eaten Doukissa, you’ve been hiding under a rock.
You may recognise it- it’s got many names: Mosaic cake, Prince William cake, Chocolate biscuit cake, Duchess cake (which is the English word for Doukissa). This one is a lot moister and melt in the mouth compared to the first three I mentioned. It’s not overly rich either- the perfect balance I’d say! You won’t need any other Doukissa recipe for I, my friends, have discovered THE ONE. And you’re very, very welcome. I’ve got plenty of love to go around :)
If I haven’t won you over yet, now I definitely will- it’s no bake and its super quick to make. The only time consuming thing is you have to let it set in the fridge before turning out. Thank God for electricity- even the fridge will help you out with this recipe! Minimum effort, maximum satisfaction at its finest.
This recipe was originally created because I needed to make a practice Doukissa for a big 3 tier cake project I’ve got coming up, which leads me onto the point that YES- this can be made to go under a fondant cake! It’s sturdy enough and it can be crumb coated with buttercream, just like you would for a sponge cake. Cake makers do it all the time in Cyprus, in fact Doukissa is the most requested cake flavour of them all!
On that note, here’s the recipe. I hope you enjoy it as much as I do!
Prep time: 20 minutes
Total Time: 6 hours- Overnight
For the Doukissa:
150g butter, cubed
3 tbsp brandy
1 tbsp vanilla extract
150g granulated sugar
5 tbsp Cadbury drinking chocolate
5 tbsp cocoa
375g morning coffee biscuits/ marie biscuits
For the Ganache:
120ml double cream
120g dark chocolate
Chopped nuts OR desiccated coconut OR chocolate shavings OR sprinkles (personal taste!)
Line a loaf tin with cling film and set aside. Add all the ingredients apart from the biscuits to a medium saucepan and set over a low to medium heat, stirring frequently, just until the butter melts and the sugar dissolves. Turn off the heat and set aside.
While the mixture cools, break up the biscuits in a medium bowl. Don’t crush them, you want the pieces to be quite chunky, around the size of a pound coin. Give the liquid mixture a good final stir and check that it doesn’t feel much warmer than room temperature- you want to coat the biscuits, not melt them. Tip the biscuits into the saucepan and give it all an almighty stir, making sure all the biscuits are smothered and no dry bits remain.
Tip the mixture into the prepared loaf tin and press it down with the back of a spoon or offset spatula. Refrigerate for 6 hours or overnight until set.
When ready to decorate, remove from the fridge and turn it out onto a wire rack with a baking dish set underneath it. Remove the cling film.
Make the ganache. In a medium bowl, microwave the cream and chocolate on a medium setting in 20 second bursts until the chocolate melts and the ganache is runny when stirred. Pour it over the Doukissa and neaten it up with an offset spatula, letting the excess ganache drip down into the baking dish. Garnish with desired topping and place onto a serving platter. Refrigerate until serving.
Enjoy or Kali Oreksi as us Greeks would say!