This Biscuit Cake with Cream and Chocolate is a timeless, no-bake dessert that’s incredibly easy to make and irresistibly delicious. With layers of crunchy biscuits, smooth vanilla cream, and rich chocolate ganache, this cake is perfect for busy days, last-minute guests, or whenever you’re craving something sweet without turning on the oven. Simple ingredients, minimal effort, and maximum flavor!
Ingredients
For the Biscuit Layers:
2 packets plain tea biscuits (Marie, Petit Beurre, or digestive biscuits)
1 cup milk (for dipping the biscuits)
For the Cream Filling:
2 cups cold whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Topping:
200 g dark or milk chocolate, chopped
1 cup heavy cream
Preparation Method
- Prepare the Cream
In a large bowl, whip the cold whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside in the refrigerator.
- Make the Chocolate Ganache
Heat the heavy cream until just hot (do not boil). Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Allow it to cool slightly.
- Assemble the Cake
Quickly dip each biscuit into the milk and arrange a layer in the bottom of a rectangular or square dish.
Spread a generous layer of whipped cream over the biscuits.
Repeat the process, alternating biscuit layers and cream, finishing with a cream layer on top.
- Add the Chocolate Layer
Pour the chocolate ganache evenly over the top layer of cream. Smooth with a spatula.
- Chill
Refrigerate the cake for at least 4 hours, preferably overnight, to allow the biscuits to soften and the flavors to meld.
Serving Suggestion
Slice and serve chilled. Garnish with grated chocolate, cocoa powder, or crushed biscuits for an elegant finish. Perfect with coffee or tea.
Why You’ll Love This Recipe
No oven required
Simple, budget-friendly ingredients
Creamy, chocolatey, and perfectly balanced
Ideal for beginners and busy schedules
Enjoy