Biscuit Cake with Cream and Chocolate Recipe

Introduction

Biscuit Cake with Cream and Chocolate is a no-bake dessert that’s both easy and impressive. Layers of crunchy biscuits, fluffy cream, and rich chocolate ganache come together to create a delightful treat perfect for any occasion.

Ingredients

• 200 g plain tea biscuits (or Marie biscuits)
• 100 g unsalted butter (melted)
• 300 ml heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 150 g dark chocolate (70% cocoa recommended)
• 100 ml heavy cream
• 1 tsp butter (optional, for shine)

Instructions

1. Step 1: Crush the biscuits into small crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
2. Step 2: Mix the biscuit crumbs with the melted butter until well combined.
3. Step 3: Press the mixture evenly into the bottom of a 20–22 cm springform pan to form the base.
4. Step 4: Chill the base in the fridge for 15–20 minutes to set.
5. Step 5: In a bowl, whip 300 ml heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Step 6: Spread the whipped cream evenly over the chilled biscuit base.
7. Step 7: Heat 100 ml heavy cream in a small saucepan until it just begins to simmer.
8. Step 8: Pour the hot cream over chopped dark chocolate in a bowl and let sit for 1–2 minutes.
9. Step 9: Stir the mixture until smooth and add butter if desired for extra shine.
10. Step 10: Let the ganache cool slightly, then pour it carefully over the cream layer and smooth with a spatula.
11. Step 11: Refrigerate the cake for at least 2 hours, or until the ganache and cream are firm.
12. Step 12: Remove the cake from the springform pan and slice with a sharp knife, wiping the blade clean between cuts for neat slices.
13. Step 13: Optionally, garnish with chocolate shavings or a dusting of cocoa powder before serving.

Tips & Variations

• For a crunchier base, toast the biscuit crumbs lightly before mixing with butter.
• Use flavored extracts like almond or coffee instead of vanilla for a different twist.
• Try white chocolate ganache for a milder, sweeter topping.
• Add a layer of fresh berries between the cream and ganache for a fruity contrast.

Storage

Store the biscuit cake covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. To reheat slightly, let it stand at room temperature for 10–15 minutes, but avoid warming too much as the cream and ganache can soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of biscuits for this cake?

Yes, plain tea biscuits or Marie biscuits work best, but digestive biscuits or graham crackers can be used for a slightly different flavor and texture.

Is it possible to make this cake dairy-free?

Yes, substitute heavy cream with coconut cream and use dairy-free butter or margarine. Choose dairy-free dark chocolate for the ganache to keep it fully dairy-free.