Introduction

This Biscuit Cake with Cream and Chocolate is a no-bake dessert that combines crunchy biscuits with smooth whipped cream and rich chocolate ganache. Easy to prepare and perfect for any occasion, it offers a delightful mix of textures and flavors that everyone will enjoy.

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 evenly into the bottom of a 20–22 cm springform pan to form the base.
Step 4: Chill the base in the fridge for 15–20 minutes to set.
Step 5: In a mixing bowl, 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 chocolate and cream mixture until smooth, then add butter if you want extra shine.
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, 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

For a nutty twist, add finely chopped toasted nuts to the biscuit base before pressing it down.
Use flavored extracts like almond or orange instead of vanilla for a different aroma.
To make it lighter, substitute half the heavy cream in the filling with whipped mascarpone cheese.
If you prefer a sweeter ganache, use milk chocolate instead of dark chocolate.

Storage

Store the biscuit cake covered in the refrigerator for up to 3 days. To reheat, bring to room temperature for 15 minutes before serving to soften the ganache slightly, but avoid microwaving as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of biscuits for the base?

Yes, you can use any plain tea biscuits or similar crunchy cookies like digestive or graham crackers. Just make sure they are not too sweet, as the cream and ganache add sweetness.

Do I need to use a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be careful when lifting the cake out for serving.

Biscuit Cake with Cream and Chocolate Recipe

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★★★★★

4.9 from 129 reviews

A decadent no-bake biscuit cake featuring a buttery biscuit base, fluffy sweetened cream filling, and a rich dark chocolate ganache topping. Perfect for chocolate lovers looking for an easy yet indulgent dessert.

Author: Dana
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 biscuits into small crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of a 20–22 cm springform pan to create an even, compact base. Chill in the refrigerator for 15–20 minutes to set.
Make the Cream Filling: In a mixing bowl, whip 300 ml of heavy cream 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. Let it sit for 1–2 minutes, then stir gently until the ganache is smooth. Stir in 1 teaspoon of butter if you want a glossy finish. Allow the ganache to cool slightly before pouring it over the cream layer in the pan. Smooth the top evenly with a spatula.
Chill & Set: Refrigerate the assembled cake for at least 2 hours, or until the ganache and cream layers are firm enough to slice cleanly.
Serve: Remove the cake from the springform pan. Slice carefully using a sharp knife, wiping the knife clean between cuts for neat slices. Optionally, garnish with chocolate shavings or a dusting of cocoa powder before serving.

Notes

Use a springform pan to easily remove the cake without damage.
For best results, chill the cake overnight to fully set the ganache and cream layers.
The optional butter in the ganache adds shine but can be omitted for a dairy-free version by substituting with coconut oil.
Store leftovers covered in the refrigerator and consume within 3 days.
You can substitute tea biscuits with digestive biscuits if preferred.

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