Biscuit Cake with Cream and Chocolate Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
