Biscuit Cake with Cream and Chocolate Recipe
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.
- 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
