Biscuit Cake with Cream and Chocolate Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Assemble the Cream Layer: Spread the whipped cream evenly over the chilled biscuit base, smoothing the top to create an even layer.
- 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.
- 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.
- Chill and Set: Refrigerate the assembled cake for at least 2 hours, or until both the ganache and cream layers are firm and set.
- 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
