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Biscuit Cake Recipe

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4.2 from 52 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Description

A rich and indulgent Biscuit Cake made by layering milk-dipped digestive biscuits with homemade cocoa icing, topped with a luscious dark chocolate and butter glaze. This no-bake dessert is chilled to perfection, offering a delightful combination of creamy chocolate and crunchy biscuits in every slice.

Ingredients

For the Cocoa Icing

  • 3 tbsp Sugar
  • 2 tbsp Cocoa Powder
  • 1 tbsp Cornstarch (Cornflour)
  • ½ cup Milk
  • ½ tsp Vanilla Extract

For the Biscuit Layers

  • 10 Digestive Biscuits
  • ½ cup Milk (for dipping)

For the Chocolate Topping

  • ¾ cup Dark Chocolate, chopped
  • 2 tbsp Unsalted Butter

Instructions

  1. Prepare the Cocoa Icing: In a saucepan, combine sugar, cocoa powder, and cornstarch. Add vanilla extract and ½ cup of milk to the mixture and stir well. Cook over low heat, stirring continuously until the mixture thickens into a smooth icing. Remove from heat and allow it to cool slightly.
  2. Dip and Arrange Biscuits: Dip each digestive biscuit briefly into the remaining ½ cup of milk and arrange them in a foil-lined plate. Spread a layer of the cooled cocoa icing over the biscuits. Repeat this layering process with the dipped biscuits and cocoa icing until all biscuits are used, ending with a biscuit layer without icing on top.
  3. Chill the Biscuit Layers: Place the assembled biscuit cake in the refrigerator and chill for 30 minutes to set the layers.
  4. Prepare Chocolate Topping: In a saucepan, melt the chopped dark chocolate and unsalted butter together over low heat, stirring until smooth and fully combined.
  5. Add Chocolate Topping: Pour the melted chocolate mixture over the chilled biscuit layers, spreading it evenly including the sides to fully cover the cake.
  6. Final Chill and Serve: Return the biscuit cake to the refrigerator and chill for an additional 30 minutes to set the chocolate topping. Slice and serve chilled for the best texture and flavor.

Notes

  • Ensure the biscuits are dipped quickly in milk to prevent them from becoming too soggy.
  • Use high-quality dark chocolate for the topping to enhance the rich flavor.
  • The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • You can add nuts or dried fruits between the layers for extra texture and flavor.
  • For a dairy-free version, substitute milk with plant-based milk and use dairy-free chocolate and butter alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Find it online: https://aminabakes.com/biscuit-cake-recipe/