Introduction
Everyone loves a good dessert, but when it’s something that can be prepared quickly and easily, it becomes even more special. The recipe for this chocolate biscuit cake with a creamy layer is the perfect choice for those who crave indulgent treats without spending hours in the kitchen. The delightful combination of chocolatey biscuits, rich cream, and a glossy glaze makes this dessert a crowd-pleaser every time. Whether you’re making it for your family, friends, or just for yourself, this dessert will quickly become a favorite.
In this article, we’ll go over the entire process of making this easy and quick chocolate biscuit cake, which can be enjoyed 3 times a week! We’ll cover the ingredients, the step-by-step preparation method, and answer some frequently asked questions to make sure your cake turns out perfect every time.
Ingredients
To make this delicious and creamy chocolate biscuit cake, you’ll need the following ingredients:
For the Biscuit:
- 80 g flour – All-purpose flour will work perfectly for this recipe.
- 30 g cocoa powder – Unsweetened cocoa powder will give the cake its rich chocolate flavor.
- 1 tsp baking powder – This will help the biscuit rise during baking.
- 3 eggs – Use large eggs for the best results.
- 180 g sugar – Regular white granulated sugar will work best.
- 50 ml milk – Whole milk or any other milk you prefer.
- 50 ml vegetable oil – A neutral oil like vegetable or canola oil is ideal.
For the Glaze:
- 40 g cocoa powder – Adds to the deep chocolate flavor of the glaze.
- 50 g sugar – Sweetens the glaze.
- 200 ml milk – Whole milk is preferable for a creamy consistency.
- 20 g butter – Adds richness and a glossy finish to the glaze.
For the Cream:
- 300 ml sour cream – Gives the cream its tanginess and smooth texture.
- 100 g cream cheese – Adds creaminess and thickness.
- 3-4 tbsp powdered sugar – Sweetens the cream and adds to its smooth texture.
- 1 tbsp cocoa powder – For a little extra chocolatey richness in the cream.
For Impregnation:
- 50 ml milk – This is used to soak the biscuit layers, making them soft and moist.
Preparation Method
Making this dessert is a fun and straightforward process. Follow these simple steps for a beautiful and delicious chocolate biscuit cake.
1. Prepare the Biscuit:
- Mix the Dry Ingredients: In a medium-sized bowl, sift together 80 g of flour, 30 g of cocoa powder, and 1 teaspoon of baking powder. Set this mixture aside for later.
- Whisk the Eggs and Sugar: In a separate, larger bowl, whisk together 3 eggs and 180 g of sugar. Use an electric mixer or a hand whisk to beat the mixture until it becomes light and fluffy. This will incorporate air into the mixture, helping the biscuit rise during baking.
- Add Liquids: Add 50 ml of milk and 50 ml of vegetable oil to the egg and sugar mixture. Stir until everything is well combined. The wet ingredients will make the batter moist and rich.
- Combine Wet and Dry Ingredients: Gradually add the dry flour and cocoa mixture into the wet ingredients. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet mixture. Be careful not to over-mix, as this can lead to a dense biscuit.
- Bake the Biscuit: Preheat your oven to 180°C (350°F). Grease or line an 8-inch round cake pan with parchment paper. Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the biscuit cool completely before moving on to the next steps.
2. Prepare the Glaze:
- Make the Glaze: In a small saucepan, combine 40 g of cocoa powder, 50 g of sugar, 200 ml of milk, and 20 g of butter. Heat the mixture over low heat, stirring constantly to avoid burning. Once the butter has melted and the glaze is smooth and shiny, remove from the heat. Let the glaze cool slightly before using.
3. Prepare the Cream:
- Mix the Cream: In a large bowl, combine 300 ml of sour cream and 100 g of cream cheese. Use a whisk or electric mixer to blend until the mixture is smooth and creamy.
- Sweeten the Cream: Add 3-4 tablespoons of powdered sugar and 1 tablespoon of cocoa powder to the cream mixture. Mix until fully combined, and the cream becomes light and fluffy. Taste the cream and adjust the sugar if necessary.
4. Assemble the Cake:
- Soak the Biscuit: Once the biscuit has cooled, carefully cut it into two even layers. To ensure the layers are moist and tender, soak both layers with 50 ml of milk. You can use a spoon or a pastry brush to evenly distribute the milk over both sides of the biscuit layers.
- Layer the Cake: Place one soaked biscuit layer onto a serving plate. Spread a generous layer of the cream mixture on top, smoothing it out with a spatula. Add the second biscuit layer on top of the cream.
- Pour the Glaze: Pour the slightly cooled glaze over the entire cake. Use a spatula to spread it evenly over the top and sides of the cake. The glaze should cover the cake completely, giving it a beautiful and shiny finish.
5. Chill and Serve:
- Chill the Cake: Refrigerate the cake for at least 1 hour. This allows the glaze to firm up and the flavors to meld together. Chilling also ensures the cream stays firm and the cake is easy to slice.
- Slice and Serve: Once the cake has chilled, slice it into wedges and serve chilled with a cup of coffee or tea. This cake is the perfect indulgence after a long day or for a special occasion.
FAQs
Can I make this cake in advance?
Yes, this cake can be made in advance. You can prepare it a day or two ahead of time and keep it in the fridge. It will stay fresh and flavorful for a couple of days.
Can I use a different type of milk?
You can substitute the milk with a non-dairy option like almond milk or oat milk if you prefer a dairy-free version. The taste may vary slightly, but it will still be delicious.
How can I make the glaze thicker?
If you prefer a thicker glaze, you can cook it for a bit longer to reduce the milk slightly. Alternatively, you can add a teaspoon of cornstarch mixed with a small amount of milk and then heat it to thicken the glaze.
Can I freeze this cake?
Yes, you can freeze this cake. To do so, wrap it tightly in plastic wrap and place it in an airtight container. When you’re ready to serve it, let it thaw in the fridge overnight.
Can I add other flavors to the cream or cake?
Yes, feel free to get creative! You can add a splash of vanilla extract to the cream for extra flavor, or mix in some chopped nuts or chocolate chips to the cake batter for added texture.
Conclusion
This easy and quick chocolate biscuit cake with a creamy layer is the perfect dessert to make again and again. With its simple ingredients and straightforward preparation method, it’s an ideal treat for busy days or special occasions. The combination of moist chocolatey biscuits, rich cream, and glossy glaze creates a dessert that is irresistible every time. Whether you’re making it for your family or as a treat for yourself, this cake is sure to impress.
Try this recipe today and experience the joy of making a dessert your loved ones will ask for over and over again!