(William’s) Chocolate Biscuit Cake

The first I had heard about this cake was on the Oprah show a few years ago but not until recently did I actually try to make it. One great thing about this cake – it is a “no bake” cake.  So great if you want o avoid heating up your kitchen the summer.  The only thing I would change for next time is I would double the interior of the cake and bump it up to an 8 inch. Also I would leave the outer coating of chocolate as the original because I found it to be too thick and heavy.

Makes one 6- inch round cake (8 portions)

1/2 tsp. butter for greasing

8 ounces Rich Tea biscuits

4 ounces unsalted butter, softened

4 ounces granulated sugar

4 ounces dark chocolate, for the cake

1 egg

8 ounces dark chocolate, for coating

1 ounce chocolate, for decorating


Ingredients from Trader Joes
Adding smooth ingredients to cookies.

To make cake: Lightly grease a 6″ x 2 1/2″ cake ring and place on a tray on a sheet of parchment paper.
Break each of the biscuits into almond-size pieces by hand and set aside.
Cream the butter and sugar in a bowl until the mixture starts to lighten.
Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
Beat the egg into the mixture.
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded. Important tip: I used a cold greased ramekin to press the mixture into the pan. If not, your cake will not really look like a cake.
Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate cake: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
Slide the ring off the cake and turn it upside down onto a cake wire.
Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.


Finished Biscuit Cake.


Inside Cake
Easy as cake!



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