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British Chocolate Biscuit Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Lora
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Description

This classic British Chocolate Biscuit Cake is a no-bake treat featuring crunchy tea biscuits enveloped in a rich, creamy chocolate mixture, topped with a glossy chocolate ganache and optional decorative chocolate chips. Perfect for chocolate lovers looking for a simple yet indulgent dessert that requires minimal cooking and a few hours of chilling.

Ingredients

Base

  • 8 ounces British tea biscuits
  • 6 ounces butter, at room temperature
  • 6 ounces white sugar (caster sugar in the UK)
  • 6 ounces dark chocolate, melted

Topping

  • 8 ounces dark chocolate, melted
  • Mini chocolate chips, chocolate sprinkles, or chocolate curls (optional garnish)

Instructions

  1. Prepare pan: Butter or spray your pan, then line it with plastic wrap with long ends hanging over the sides. This lining will help you easily invert the cake after chilling.
  2. Break biscuits: Chop or break the tea biscuits into almond-sized pieces or slightly larger. Set aside for folding in later.
  3. Cream butter and sugar: In a mixing bowl, beat the softened butter and caster sugar until the mixture is light and fluffy.
  4. Add melted chocolate: Slowly beat in the 6 ounces of melted dark chocolate until the mixture is smooth and fully combined.
  5. Fold in biscuits: Gently fold the chopped biscuits into the chocolate mixture, ensuring they are evenly distributed throughout.
  6. Set in pan and chill: Spread the mixture evenly into your prepared pan, making sure to fill in all nooks and crannies to avoid air pockets. Cover with plastic wrap and refrigerate for at least 3 hours or overnight for best results.
  7. Unmold the cake: After chilling, use an offset spatula or thin blunt knife to loosen the cake edges from the pan. Invert the cake onto a wire rack set over parchment paper and peel off the plastic wrap.
  8. Add chocolate topping: Pour the 8 ounces of melted dark chocolate over the top and sides of the cake. Use an offset spatula to smooth the chocolate evenly. Add garnish such as mini chocolate chips or sprinkles while the topping is still wet.
  9. Set the topping: Allow the chocolate topping to set at cool room temperature before slicing the cake.
  10. Storage: This cake can be stored at room temperature for a short time, but for longer storage or overnight keep refrigerated. Before slicing refrigerated cake, let it sit at room temperature for about 30 minutes for easier cutting.

Notes

  • The cake requires no baking and relies on chilling to set.
  • Use good quality dark chocolate for the best flavor impact.
  • Adjust biscuit size to your preference; smaller pieces blend more uniformly.
  • Optional garnishes add both texture and visual appeal.
  • Allow sufficient chilling time to ensure firm set and ease of slicing.
  • Refrigerate leftovers and bring to room temperature before serving for optimal texture.

Find it online: https://meallora.com/british-chocolate-biscuit-cake-recipe/