Chocolate Biscuit Cake
Prep time:15 min
Chocolate Biscuit Cake
Biscuit cake—the kind of dessert that doesn’t require an oven, fancy techniques, or hours in the kitchen.
This biscuit cake is made with simple ingredients.
Biscuit cake is made with tea biscuits (or cookies) with a rich chocolate mixture.
As the cake chills, the biscuits soften and absorb the flavors, transforming into a tender, cake-like texture.
The result is a sliceable dessert with cookie layers and a melt-in-your-mouth consistency.
One of the best things about biscuit cake is its versatility.
You can keep it classic with cocoa, butter, and milk, or elevate it with additions like nuts, dried fruits or caramel.
This Biscuit cake uses dense chocolate ganache for a more indulgent treat.
Biscuit cake is also perfect for beginner bakers or anyone short on time.
Since it requires no baking, it’s foolproof and comes together quickly.
It’s an especially fun recipe to make, just a few pantry staples and a little creativity.
Why biscuit cake holds a special place in so many kitchens because it’s easy, adaptable, and delicious.
Flavor variations can be:
- Using white chocolate instead of dark chocolate
- Using biscoff biscuits or oreo cookies
- Adding dried fruits and nuts
- Adding caramel
Biscuit cake
200 g milk (3/4 cup)
50 g granulated sugar (1/4 cup)
10 g cocoa powder (1 tbsp +1 tsp)
10 g cornstarch (1 tbsp + 1 tsp)
40 g butter (3 tbsp)
80 g dark chocolate (1/2 cup)
230 g vanilla cookies (2 cups)
50 g chopped hazelnuts or almonds (1/2 cup)
In a pot combine sugar, cornstarch and cocoa powder.Add in milk and mix.
Cook the pudding mixture.
Add in butter and dark chocolate while the pudding mixture is still hot and
mix until homogenous.
Roughly chop your cookies. Add in your cookies and chopped almonds in,
mix until everything is combined.
Wrap the mixture in a plastic wrap and form it into a log shape.
Refrigerate overnight.
If you prefer you can also spread the mixture into a spring form or a round cake pan and chill overnight in the refrigerator.
