Addicting No Bake Chocolate Biscuit Cake
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INGREDIENTS
- 1.1 pounds/500 grams Petit Beurre biscuits
- 2 cups milk
- 2 teaspoons espresso or instant coffee dissolved in water
Cream layer:
- 9 ounces/250 grams cream cheese, 15% fat
- 2 cups+1 tablespoon/500 milliliters heavy whipping cream, 38% fat
- ⅓ cup powdered sugar
- ¼ cup instant vanilla pudding
Ganache layer:
- 3.5 ounces/100 grams dark chocolate, chopped
- 3.5 ounces/100 grams milk chocolate, chopped
- ¾ cup+2 tablespoons/200 milliliters heavy whipping cream, 38% fat
INSTRUCTIONS
- In a mixer bowl with a whisk attachment, place the cream cheese, heavy whipping cream, powdered sugar, and vanilla pudding powder. Mix on medium speed until you achieve a soft but stable cream.
- Prepare a bowl with milk and coffee, dip the Petit Beurre biscuits into the coffee, and arrange them side by side in the rectangular mold, creating two layers of coffee-soaked biscuits. Cover with half of the cream mixture and smooth it using a spatula. Arrange two more layers of coffee-soaked biscuits, cover with the remaining cream, and smooth it out. Refrigerate for at least an hour to set before adding the ganache.
- In a mixing bowl, place the chopped dark and milk chocolate. Heat up the heavy whipping cream in a saucepan until it simmers, then pour it over the chopped chocolate. Wait for about a minute, then stir until everything is melted and smooth.
- Remove the cake from the fridge and pour the ganache over it, gently moving the dish to ensure full coverage of the cake. Refrigerate the cake for at least 3 hours to allow it to set before serving.
MY NOTES
FAQ
Can I use a different type of biscuit for this cake?
Certainly! While the recipe suggests Petit Beurre biscuits, the versatility of this chocolate biscuit cake allows for experimentation with different biscuit varieties. Digestive biscuits, tea biscuits, or similar alternatives can impart distinct flavors and textures to the dessert. Consider the absorbency and structural integrity of the chosen biscuits to ensure they harmonize with the creamy layers.
Can I make this chocolate biscuit cake ahead of time?
This recipe is ideal for advance preparation. Preparing the cake in advance enables the flavors to meld and intensify, ensuring a more decadent and satisfying taste upon serving. Simply refrigerate the cake until you’re ready to share and savor its deliciousness.
Can I freeze the chocolate biscuit cake?
While freezing the chocolate biscuit cake is possible, it’s important to consider potential texture alterations. Freezing may impact the consistency, so it’s advisable to thaw the cake in the refrigerator before serving. This precaution helps preserve the taste and maintains the integrity of the layers.
What variations can I try with the ganache?
Experiment with different chocolate types, such as dark, milk, or white chocolate, for diverse flavor profiles. Consider infusing the ganache with a hint of espresso, liqueur, or flavored extracts to add complexity. For a textured twist, incorporate chopped nuts or dried fruits into the ganache. Adjusting the chocolate-to-cream ratio can yield thicker or glossier consistencies.
I don’t have enough cream cheese is that really important?
Hey Sara,
You can skip the cream cheese, but you will need to add a cup or so of instant vanilla pudding to make the filling. You can also use ricotta or mascarpone instead.
Bon appetite!