A Chocolate Biscuit Cake recipe tastes deliciously chocolaty and is optimal for baking beginners.
Ingredients for Chocolate Biscuit Cake
400 g good milk chocolate
200 g good dark chocolate (min. 70% cocoa)
150 g butter as fresh as possible
200 g cream as fresh as possible
1-2 packages of butter cookies
Line the loaf pan with a cut open freezer bag. A freezer bag is firmer than regular plastic wrap and avoids unsightly wrinkles and dents in the finished chocolate cookie cake.
Break chocolate into pieces, dice butter. Melt everything together in a water bath and mix thoroughly. Finally, add the cream and mix thoroughly until smooth.
You can also grind the chocolate for 8 seconds on speed 10 in the Thermomix. Add the butter and cream and melt everything for about 8-10 minutes at 45 degrees on speed 2.
Spread a thin layer of the well-mixed chocolate mixture on the bottom of the mold until smooth. Top with a layer of cookies. Gradually add about 7-8 layers of butter cookies and chocolate mixture to the mold, finishing with the chocolate mixture.
Place the mold in the refrigerator for at least 6-8 hours, preferably overnight.
Just before serving, carefully turn out of the mold and remove the foil. Cut into thin slices and serve.
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