Best 5 Chocolate Biscuit Cake Recipes

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Indulge in a delightful symphony of flavors and textures with our tantalizing Chocolate Biscuit Cake, a timeless classic elevated to new heights. This irresistible dessert boasts a rich and decadent chocolate ganache, a velvety smooth chocolate mousse, and a delightful surprise of crispy chocolate biscuits that add an addictive crunch. Each bite is a journey through a chocolate lover's paradise, perfectly balanced between sweet and indulgent. Whether you're a seasoned baker or a novice in the kitchen, our meticulously crafted recipes guide you through each step, ensuring a delightful and rewarding baking experience. Discover the secrets behind the perfect chocolate ganache, the airiest chocolate mousse, and the art of constructing a majestic cake that will be the star of any occasion.

Let's cook with our recipes!

CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.

Provided by Food Network Kitchen

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 cup unsalted blanched hazelnuts
2 1/2 sticks unsalted butter, plus more for the pan
1 14-ounce package digestive biscuits, such as McVitie's, broken into 1/2-inch pieces (about 5 cups)
1/3 cup golden syrup (such as Lyle's)
1/4 teaspoon salt
6 ounces semisweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/3 cup chocolate-hazelnut spread
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon golden syrup (such as Lyle's)
Mini chocolate chips, for decorating

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
  • Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
  • Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
  • Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
  • Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

A cake made of British cookies and dark chocolate will be Prince William's groom's cake. It's a cake made from cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 7

14 McVitie's® chocolate digestives or 30 rich tea biscuits (8.8 oz)
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter

Steps:

  • Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
  • In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
  • Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
  • Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE BISCUIT CAKE



Chocolate Biscuit Cake image

Provided by Darren McGrady

Categories     Cake     Chocolate     Dessert     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 teaspoon butter, for greasing pan
8 ounces McVities rich tea biscuits
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate, for icing
1 ounce white chocolate, for decoration

Steps:

  • 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
  • 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
  • 3. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
  • 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

NO-BAKE CHOCOLATE BISCUIT CAKE WITH DRIED CHERRIES



No-Bake Chocolate Biscuit Cake with Dried Cherries image

Categories     Cake     Chocolate     Fruit     Dessert     Cherry     Walnut     Summer     Bon Appétit

Yield Serves 12

Number Of Ingredients 8

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup whipping cream
2 tablespoons Lyle's Golden Syrup or mild-flavored (light) molasses
17.5-ounce package Le Petit Beurre lightly toasted butter biscuits, coarsely chopped
1 cup chopped walnuts
1/3 cup raisins
1/3 cup dried tart cherries

Steps:

  • Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
  • Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE



No - Bake Cherry Chocolate Biscuit Cake image

In the cookie aisle, I often see the packages of Le Petit Beurre butter _biscuits_ and wonder whether they are really cookies or biscuits. I still don't know but they make a great dessert that's not really a cake or candy or cookie or fudge exactly, something in between. Cooking time = chill time

Provided by SusieQusie

Categories     Dessert

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 8

10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
1/4 cup whipping cream
2 tablespoons golden syrup or 2 tablespoons mild light molasses
1 (7 1/2 ounce) package butter cookies, coarsely crumbled (Le Petit Beurre biscuits)
1 cup chopped walnuts
1/3 cup raisins
1/3 cup dried tart cherry

Steps:

  • Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
  • Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
  • Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
  • Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
  • Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

Tips:

  • Use fresh ingredients: Fresh butter, eggs, and milk will give your cake the best flavor and texture.
  • Cream the butter and sugar together thoroughly: This will help to create a light and fluffy cake.
  • Add the eggs one at a time: This will help to prevent the cake from curdling.
  • Do not overmix the batter: Overmixing can make the cake tough.
  • Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This chocolate biscuit cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and crunchy biscuit texture, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, be sure to give this chocolate biscuit cake a try.

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