In the microwave, heat water in a small bowl and then dissolve the instant coffee.
With an electric mixer or hand mixer, whip together butter and granulated sugar until well combined and creamy.
Add in the cocoa powder and dissolved instant coffee to the mixer and combine.
Note: If you’d like a darker colored cream, add in 2 additional tbsp of cocoa powder.
At this point, the cream should be easily spreadable. If it’s too thick, mix in milk by the tablespoon until a good consistency.
To begin compiling the cake, heat 1/2 cup milk in the microwave for approximately half a minute.
Line an 8″ pan with aluminum foil.
You can use any sized pan, but please note that it’ll change how many biscuits and cream you’ll need to complete the recipe.
Dip one side of the biscuit cookie into the warm milk, leaving the other side dry. Place dry side down into the dish. Repeat process until the entire bottom of the dish is covered.
Note:Biscuits can overlap one another if they’re not a perfect fit for your pan.
Add a thin layer of cream mixture over cookies from corner to corner, edge to edge.
Repeat steps seven and eight until you’ve made six layers of biscuit. You should end with a layer biscuits on top. If you have enough cream to finish with a layer on top of the biscuits, you can do so. I prefer ending with biscuit because it makes it easier (and less messy) to eat.
Refrigerator for at least two hours, or until the cream looks like it has set.
Cut into long and narrow pieces (“cookies”) and serve. Se bucura/enjoy!
To store: Keep wrapped in aluminum foil in the fridge. The cream will begin to melt if left out for too long, but good luck keeping it around long enough to require storing 😉