Looking for a no-fuss, crowd-pleasing dessert? This Chocolate Biscuit Cake is incredibly easy to make and doesn’t require any baking! Perfect for feeding a large group, it stays fresh longer than a traditional sponge cake. Once set, you can cover it with sugar paste and decorate it however you like. Let’s dive into this simple yet delicious recipe that will have everyone coming back for seconds.
Ingredients:
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Butter:
- Use salted or unsalted butter—our preference is salted.
- Avoid margarine. Plant butter alternatives also work well with this recipe.
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Milk Chocolate:
- Opt for couverture chocolate, which contains cocoa butter.
- For a less sweet cake, mix dark and milk chocolate.
- You can also substitute with white or dark chocolate if preferred.
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Biscuits:
- Choose your favorite biscuits such as digestives, Graham crackers, Oreos, Hobnobs, or ginger nuts.
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Cream:
- Use cream with 35-40% fat content for the best results.
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Extras:
- Add your favorite chocolate bars, chopped into 1-2 inch pieces.
- Remove some biscuits to make room for these extras.
- Great choices include Crunchies, Fudge, Maltesers, and Mars bars.
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Flavourings:
- Enhance the taste with oil or powder flavorings. Orange and mint work wonderfully, especially during the festive season.
Frost Form Chocolate Bicuit Cake Recipe Chart:
- Sizing Guide: This recipe makes enough to fill a Frost Form with a cake up to 7" high. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if you want a 5” high cake you would divide the ingredients by 7 and multiply by 5.
- Measuremnts: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.
Method:
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Melt the Chocolate:
- Melt your chocolate in the microwave in 15-30 second bursts until half melted. Alternatively, use a double boiler over low heat.
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Incorporate the Butter:
- Chop up your butter and add it to the melted chocolate. Continue gently heating until fully melted.
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Mix in the Cream:
- Pour in your cream and mix to combine. You can use cold or room temperature cream.
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Add the Biscuits and Extras:
- Stir in your chopped or broken biscuits and any additional mix-ins.
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Fill Your Frost Form:
- Spoon the mixture into your Frost Form immediately. Use a potato masher to press down the mixture as you fill the form.
Setting Time:
- For best results, let your chocolate biscuit cake set in the fridge overnight, or for 4-6 hours, depending on the size.
- Serve at room temperature for easier cutting.
Storage:
- Store covered in the fridge for up to a week, or freeze for 1-2 months.
Chocolate Biscuit Cake videos:
Watch some of our videos below on how to make our recipe and use with Frost Form.