Go Back
Print
Biscuit Cake

Chocolate Biscuit Cake

A decadent no-bake cake that features crumbled biscuits (cookies) and chocolate bar chunks in a rich chocolate ganache
Course Dessert
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Cake:

  • 8 oz high quality dark chocolate coarsely chopped
  • 8 oz Digestive cookies such as McVities or, to make the cake gluten-free, 8 oz of My Island Bistro Kitchen’s Gluten-free Snickerdoodle cookies, broken into chunks by hand
  • 6 oz Butterfinger Bars broken or chopped into chunks
  • ½ cup butter no substitutes
  • 3 tbsp whipping cream 35%M.F.
  • ½ cup amber corn syrup
  • 1 medium-sized egg lightly beaten
  • 2 tbsp chocolate liqueur optional

Chocolate Ganache Glaze:

  • 6 oz dark chocolate coarsely chopped
  • 2/3 cup whipping cream 35%M.F.
  • 2 tbsp butter no substitutes
  • tbsp chocolate liqueur optional

Instructions

Cake:

  1. Prepare 6” springform pan (3” deep) by lining bottom with a circle of parchment paper and lining the sides of the pan with a long continuous strip of parchment paper.
  2. Coarsely chop the chocolate. Set aside.
  3. In large, heatproof bowl, break up the cookies, by hand, into bite-sized chunks. Do the same for the Butterfinger bars, using a knife, if necessary to break up the crisp bars. Gently toss the cookies and chocolate bars together.
  4. On cooktop, in top of double boiler over simmering water, melt the butter. When the butter is about half melted, whisk in the whipping cream, corn syrup, and slightly beaten egg. Stir in the 8 oz of coarsely chopped chocolate until it is melted. Remove from heat and stir in the chocolate liqueur. Cool for approximately 10 minutes.
  5. Pour the slightly cooled chocolate mixture over the broken cookies and chocolate bar chunks. Stir gently until the mixture is coated with chocolate, trying not to further break up the cookies and bars.
  6. Transfer mixture to the prepared pan and gently pack mixture into the pan. Using an offset spatula, or a dinner knife, smooth the top of the cake as best possible. Cover pan with plastic wrap secured with an elastic band. Refrigerate for at least 3 hours.
  7. Prepare Chocolate Ganache Glaze as follows.

Chocolate Ganache Glaze:

  1. Chop the 6 oz dark chocolate into small chunks and place in a heatproof bowl.
  2. In small, heavy-bottomed saucepan, over medium heat, bring the whipping cream and butter just to the boiling point, stirring to prevent scorching. Pour the hot cream over the chocolate pieces, tilting and swirling the bowl to ensure all the chocolate is covered with the cream. Add the chocolate liqueur. Let stand 3-5 minutes to allow the hot cream to melt the chocolate. Stir. Using a hand-held immersion blender, blend the mixture just until all the chocolate is smooth and no chocolate chunks remain.
  3. Let ganache stand for 12-15 minutes. Meanwhile, unmold cake and transfer to serving plate. Pour the slightly cooled ganache over the cake, letting the ganache drip down the sides. Use an offset spatula, or knife, spread the ganache over top and sides of cake. Refrigerate for about an hour to set.
  4. Serve cake plain or decorate as desired.

Recipe Notes

Be sure to read the accompanying blog post to this recipe as it gives hints and tips on making this Chocolate Biscuit Cake

Click this link for My Island Bistro Kitchen's GF Snickerdoodle Cookie recipe: Gluten Free Snickerdoodle Cookie Recipe