Biscuit Cake with Cream and Chocolate Recipe

Introduction

This Biscuit Cake with Cream and Chocolate is a no-bake dessert that combines crunchy biscuits, rich whipped cream, and silky chocolate ganache. Easy to prepare and perfect for chocolate lovers, it makes a delightful treat 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 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 layer.
4. Step 4: Chill the base in the refrigerator for 15–20 minutes to set.
5. Step 5: In a mixing 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 to create the ganache.
10. Step 10: Add 1 tsp butter if desired for extra shine and stir to combine.
11. Step 11: Let the ganache cool slightly, then pour it over the cream layer and smooth with a spatula.
12. Step 12: Refrigerate the cake for at least 2 hours, or until the ganache and cream are firm.
13. Step 13: Remove the cake from the springform pan.
14. Step 14: Slice with a sharp knife, wiping the knife clean between cuts for neat slices.
15. Step 15: Optionally, garnish with chocolate shavings or cocoa powder before serving.

Tips & Variations

• For a nutty twist, add finely chopped nuts between the cream and chocolate layers.
• Swap dark chocolate for milk or white chocolate to suit your taste preferences.
• Use gluten-free biscuits to make the cake suitable for gluten-sensitive guests.
• Let the ganache cool completely at room temperature for a thicker topping.

Storage

Store the biscuit cake covered in the refrigerator for up to 3 days. To reheat, bring it to room temperature for about 15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of biscuits?

Yes, plain tea biscuits or Marie biscuits work best for this recipe because they provide a mild flavor and good texture, but you can experiment with digestive biscuits or graham crackers for a different taste.

How do I make sure the biscuit base sets well?

Make sure to crush the biscuits finely and mix thoroughly with melted butter. Press the mixture firmly and evenly in the pan, then chill it well in the fridge to help it firm up before adding the cream.

Biscuit Cake with Cream and Chocolate Recipe

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4.4 from 72 reviews

This Biscuit Cake with Cream and Chocolate is a no-bake dessert featuring a crunchy biscuit base, a smooth whipped cream layer, and a rich dark chocolate ganache topping. Perfect for chocolate lovers looking for a simple yet elegant treat that can be prepared ahead and chilled to set.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Ingredients

Scale 1x2x3x

Base

• 200 g plain tea biscuits (or Marie biscuits)
• 100 g unsalted butter, melted

Cream Filling

• 300 ml heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Chocolate Ganache

• 150 g dark chocolate (70% cocoa recommended), chopped
• 100 ml heavy cream
• 1 tsp butter (optional, for shine)

Instructions

1. Prepare the Base: Crush the plain tea biscuits into small crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Combine the biscuit crumbs with the melted butter until the mixture is well combined and holds together when pressed.
2. Form the Base: Press the biscuit and butter mixture evenly into the bottom of a 20–22 cm springform pan, creating a firm and level base. Place the pan in the refrigerator to chill for 15–20 minutes to allow the base to set and firm up.
3. Make the Cream Filling: In a mixing bowl, whip 300 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form. This will create a light and fluffy cream layer.
4. Assemble the Cream Layer: Spread the whipped cream evenly over the chilled biscuit base, smoothing the top to create an even layer.
5. Prepare the Chocolate Ganache: Heat 100 ml of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 1–2 minutes to melt the chocolate. Stir gently until smooth and glossy. If desired, add 1 teaspoon of butter for added shine and mix well.
6. Top with Ganache: Allow the ganache to cool slightly before pouring it evenly over the cream layer. Smooth the surface with a spatula to create an elegant finish.
7. Chill and Set: Refrigerate the assembled cake for at least 2 hours, or until both the ganache and cream layers are firm and set.
8. Serve: Carefully remove the cake from the springform pan. Slice with a sharp knife, wiping the knife clean between cuts to achieve neat slices. Optionally, garnish the cake with chocolate shavings or a dusting of cocoa powder before serving.

Notes

• Use dark chocolate with at least 70% cocoa for a rich and slightly bitter contrast to the sweet cream filling.
• To crush biscuits without a food processor, place them in a sealed plastic bag and gently crush with a rolling pin.
• Whipping the cream until soft peaks ensures a light texture while allowing it to hold shapes when layered.
• Adding butter to the ganache is optional but helps achieve a shiny and smooth finish.
• Refrigerate the cake well to allow all layers to set firmly for clean slicing.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: biscuit cake, no-bake cake, chocolate ganache cake, cream cake, easy dessert, no-bake dessert, tea biscuits cake, chocolate cream cake