Biscuit Cake with Cream and Chocolate Recipe
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.
- 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
