Introduction

This Biscuit Cake with Cream and Chocolate is a no-bake dessert that combines crunchy biscuits, whipped cream, and a rich chocolate ganache. It’s simple to make yet impressive, perfect for any occasion when you want a creamy, chocolatey treat without turning on the oven.

Biscuit Cake with Cream and Chocolate Recipe - Recipe Image

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

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

Tips & Variations

Use different types of biscuits like chocolate or digestive for a unique flavor.
For a lighter version, replace some of the heavy cream in the whipped cream with mascarpone cheese.
Add chopped nuts or dried fruits between the cream and biscuit layers for extra texture.
Ensure the ganache isn’t too hot when pouring so it doesn’t melt the whipped cream layer.

Storage

Store the biscuit cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If needed, re-chill briefly after slicing to help the layers firm back up. This dessert is not suitable for freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute dark chocolate with milk or white chocolate, but keep in mind this will alter the richness and flavor of the ganache.

How do I prevent the biscuit base from getting soggy?

Pressing the biscuit and butter mixture firmly and chilling it well before adding the cream layer helps keep the base firm and prevents sogginess.

Biscuit Cake with Cream and Chocolate Recipe

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★★★★★

4.6 from 147 reviews

A no-bake Biscuit Cake featuring a buttery biscuit base, a luscious whipped cream layer, and a rich dark chocolate ganache topping. Perfectly chilled to set, this dessert offers a delightful combination of crunchy texture and creamy, chocolaty indulgence.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 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 biscuits into small crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until well combined. Press this mixture evenly into the bottom of a 20–22 cm springform pan to form the base layer. Chill in the fridge for 15–20 minutes to set firmly.
Make the Cream Filling: In a mixing bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Spread this whipped cream evenly over the chilled biscuit base, creating a smooth creamy layer.
Prepare the Chocolate Ganache: Heat the heavy cream gently in a saucepan until it begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it stand for 1–2 minutes to melt the chocolate, then stir gently until the mixture is smooth and glossy. Add butter if desired to enhance the shine of the ganache. Allow the ganache to cool slightly before pouring it over the cream layer, smoothing the top with a spatula.
Chill & Set: Refrigerate the assembled cake for at least 2 hours, or until the ganache and cream layers are set and firm.
Serve: Carefully remove the cake from the springform pan. Slice with a sharp knife, wiping the blade clean between cuts to maintain neat slices. Optionally, garnish the cake with chocolate shavings or a dusting of cocoa powder before serving.

Notes

Ensure the ganache is slightly cooled before pouring to avoid melting the cream layer.
Use a springform pan for easy cake removal.
For added flavor, you can substitute dark chocolate with milk chocolate or add a splash of liqueur to the ganache.
Store the cake in the refrigerator and consume within 2-3 days for best freshness.
To get the best texture, chill each layer adequately before adding the next.

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