Chocolate Biscuit Layer Cake
Chocolate Biscuit Layer Cake is a decadent, no-bake dessert featuring layers of rich dark and white chocolate, a buttery biscuit base, and a smooth, creamy filling. This indulgent treat is easy to make, requires no baking, and is perfect for any occasion, from special celebrations to everyday indulgences.
Chocolate Biscuit Layer Cake is a decadent, no-bake dessert that combines the richness of dark and white chocolate with a crispy, buttery biscuit base. The layers of creamy chocolate ganache and smooth milk-infused cream create a perfect balance of texture and flavor. The dessert is set with gelatin to hold the layers together, making it easy to slice and serve. With its luxurious taste and impressive presentation, this cake is perfect for any occasion, whether it's a special celebration or a cozy treat.
Ingredients
- 180g biscuits of your choice
- 80g melted butter
- 140g dark chocolate
- 180ml liquid cream
- 80ml milk
- 1 sheet gelatin
- 180g white chocolate
- 180ml liquid cream
- 80ml milk
- 1 ½ sheets gelatin
Nutritional Information
- Calories: 350
- Protein: 5g
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Sodium: 120mg
Directions
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Crush the biscuits into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a 20cm pan to form an even layer. Set aside.
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Heat 80ml of milk in a saucepan over low heat. Soak the gelatin sheet in cold water until softened, then squeeze out excess water. Add the softened gelatin, dark chocolate, and liquid cream to the warm milk. Stir until fully combined and smooth.
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In a separate saucepan, heat 80ml of milk over low heat. Soak 1 ½ sheets of gelatin in cold water, then squeeze out excess water. Add the softened gelatin, white chocolate, and liquid cream to the warm milk. Stir until smooth.
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Pour the dark chocolate mousse over the biscuit base and let it set slightly in the refrigerator. Carefully pour the white chocolate mousse on top. Refrigerate for at least 5 hours until fully set. Garnish with additional chocolate if desired, then slice and enjoy!
