Biscuit Cake with Cream and Chocolate Recipe

Introduction

This Biscuit Cake with Cream and Chocolate is a no-bake delight that combines crunchy biscuit base with a smooth whipped cream filling and a rich chocolate ganache topping. Perfect for a quick dessert that feels indulgent yet simple to prepare.

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 this mixture into the bottom of a 20–22 cm springform pan to form an even base layer.
4. Step 4: Chill the base in the fridge for 15–20 minutes to set firmly.
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 it sit for 1–2 minutes.
9. Step 9: Stir the mixture until smooth, then add butter if you want extra shine to the ganache.
10. Step 10: Allow the ganache to cool slightly before pouring it over the cream layer, smoothing it with a spatula.
11. Step 11: Refrigerate the cake for at least 2 hours, or until the cream and ganache have set firmly.
12. Step 12: Remove the cake from the springform pan, slice with a sharp knife, wiping the knife clean between cuts for neat slices.

Tips & Variations

• For extra flavor, add a tablespoon of coffee liqueur or espresso powder to the chocolate ganache.
• Try using different types of biscuits, like digestive or chocolate digestives, for varied texture and taste.
• Garnish with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.
• If you prefer a firmer base, bake the biscuit crust for 5 minutes at 180°C before chilling, but this is optional.

Storage

Store the biscuit cake covered in the refrigerator for up to 3 days. To keep the ganache and cream fresh, avoid leaving it at room temperature for extended periods. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, you can substitute plain tea biscuits with Marie biscuits, digestive biscuits, or even graham crackers depending on your taste preference.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the cake without damage, you can use a regular cake pan lined with parchment paper to help lift the cake out carefully.

Biscuit Cake with Cream and Chocolate Recipe

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4.5 from 173 reviews

A decadent no-bake biscuit cake featuring a crunchy base of crushed tea biscuits combined with melted butter, topped with a fluffy vanilla-scented whipped cream layer, and finished with a glossy dark chocolate ganache. This elegant dessert is chilled to set, offering a delightful combination of textures and flavors perfect for any occasion.

• Author: Rita
• 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

Biscuit 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 sealed bag and crushing with a rolling pin. Mix the biscuit crumbs with the melted unsalted butter until the mixture is well combined and holds together.
2. Form the Biscuit Layer: Press the biscuit-butter mixture evenly into the bottom of a 20–22 cm springform pan, creating a firm base. Place the pan in the fridge and chill for 15–20 minutes to let the base set firmly.
3. Make the Cream Filling: In a mixing bowl, whip 300 ml of heavy cream together with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Spread this whipped cream evenly over the chilled biscuit base.
4. 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 soften the chocolate. Stir gently until the ganache becomes smooth and glossy. If desired, stir in 1 teaspoon of butter to add extra shine.
5. Assemble and Chill: Allow the chocolate ganache to cool slightly before pouring it evenly over the cream layer in the springform pan. Smooth the surface using a spatula. Refrigerate the assembled cake for at least 2 hours, or until the ganache and cream layers are set firmly.
6. Serve: Remove the cake from the springform pan carefully. Slice the cake with a sharp knife, wiping the knife clean between cuts to maintain neat slices. Optionally, garnish with chocolate shavings or a dusting of cocoa powder before serving.

Notes

• This is a no-bake dessert, making it easy to prepare without needing an oven.
• For best texture, use dark chocolate with at least 70% cocoa content for the ganache.
• Ensure the biscuit base is well chilled to prevent crumbling when slicing.
• Optional butter in ganache adds shine but can be omitted if desired.
• Use a springform pan for easy removal of the cake.
• Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.

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