Chocolate Biscuit Cake
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: Makes one 8-inch cake
  • One 7-ounce (200 g) package of McVitie’s rich tea biscuits or Pepperidge Farm’s chessmen cookies, broken up by hand into ¼- to ½-inch chunks
  • 8 fluid ounces (1 cup) heavy cream
  • 2 tablespoons honey or agave nectar
  • 16 ounces bittersweet chocolate, cut into small chunks
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Cocoa powder for dusting
  1. Spray the bottom and side of an 8-inch springform pan.
  2. In a double-boiler (or a heatproof bowl set on a pot of simmering water) over medium heat, whisk together the cream, honey, and butter.
  3. Once the butter has melted completely and the mixture starts bubbling, whisk in the chocolate.
  4. Once you get smooth, velvety ganache, fold in the biscuit chunks.
  5. Pour the mixture into the prepared pan, smoothing the top with a lightly-moistened rubber spatula. Tap the pan on the counter to get rid of air pockets.
  6. Refrigerate for 3-4 hours or until the cake is set and thoroughly chilled.
  7. Unmold and dust the cake with cocoa powder.
Recipe by SheSimmers at