Chocolate Cream Biscuit Cake

Biscuit Cake with Cream and Chocolate

This no-bake Biscuit Cake with Cream and Chocolate is an elegant dessert that combines the richness of a chocolate tart with the simplicity of a classic icebox cake. Marie or plain tea biscuits create a lightly toasted, buttery base that pairs beautifully with silky whipped cream and smooth dark chocolate ganache. It’s a perfect make-ahead dessert for gatherings—no baking needed, yet impressive when served.

Ingredients

Base Layer

• 200 g plain tea biscuits (such as Marie)
• 100 g unsalted butter, melted

Cream Layer

• 300 ml heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Chocolate Topping

• 150 g dark chocolate (70% cocoa), chopped
• 100 ml heavy cream
• 1 teaspoon butter (optional, for extra shine)

Instructions

Step 1: Prepare the Crust
Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Combine the crumbs with melted butter until the texture resembles damp sand. Press the mixture firmly into the base of a 20–22 cm springform pan. Refrigerate for 15–20 minutes to set.

Step 2: Whip the Cream
In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Tip: Stop mixing once the cream holds its shape but still looks smooth. Over-whipping can cause it to become grainy.

Step 3: Add the Cream Layer
Spread the whipped cream evenly over the chilled biscuit base. Smooth the surface with a spatula and return the pan to the refrigerator while you prepare the ganache.

Step 4: Make the Ganache
Warm the heavy cream in a small saucepan until it just begins to simmer—do not let it boil. Pour the hot cream over the chopped chocolate and let it sit for about 30 seconds. Stir gently until fully melted and glossy. Mix in the butter if desired for a shinier finish.

Step 5: Top the Cake
Allow the ganache to cool slightly for about 5 minutes, then pour it over the cream layer. Gently tilt the pan so the chocolate spreads evenly across the surface.

Step 6: Chill and Slice
Refrigerate for at least 2 hours, or until fully set. Before serving, run a thin knife around the edge of the pan and release the springform ring. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.